When the Vesuvius erupted in Pompei as early as 79 B.C., large jugs of wine from Bordeaux were lying in some cellars, as Romans produced it in this part of France since 60 B.C. Later, the English enjoyed drinking it, as well as the Dutch who improved roads so they could receive it quickly.
If you visit the wine country around Bordeaux, the rows of vines will relax you like an optical illusion full of dark green stripes stretching over inviting, rolling hills. Even if you visit a wine cellar, you might not be fully satisfied until you are able to enter the fields and feel the special terroir under your feet, and see the curly leaves and heavy dark blue beads.
Not only can you taste the world-renowned wines in Bordeaux, but you will also be visiting a UNESCO World Heritage site, second only to Paris as far as the number of buildings is concerned. http://www.google.com/intl/en/culturalinstitute/worldwonders/bordeaux/Its port, where metals, copper, sugar, rum, and wine has been traded, has existed since 300 B.C., and was once the most important one in France. It was part of England for four centuries, after Eleanor of Aquitaine married Henry Plantagenet.
If you ever hoped for a sweet version of Yorkshire pudding, this is it. The crunchy, sometimes rubbery delectable exterior contrasts with the soft interior.
They were created in the city of Bordeaux, by nuns who made an earlier version, cannelats, for poor children. It used to be shaped in the form of a stick. Others believe that pastry makers that were members of the association of canauliers were responsible for the more recent version of this treat. In the 1700's Bordeaux, in addition to the bakers' guild, there was another similar guild called canauliers.
The authentic version of this treat, which uses eggs yolks, rum, and vanilla, is sold in the city of Bordeaux, and is spelled with one n: canele, to differentiate it from similar pastries sold in other places, or made with different flavorings. The latter are referred to as "canneles bordelais."
Recipe from http://www.easy-french-food.com/canneles.html
2 cups milk
3 tablespoons butter
1 teaspoon vanilla extract
2 eggs and 2 egg yolks
1 cup sugar
1 cup flour
1/4 cup rum
Melt the butter, then add the milk and sugar. Mix the rest of the ingredients into the previous batter and place in the refrigerator in a closed container with a spout for 24 hours. Next, place a silicone cannele mold on top of a grill or cookie sheet. Pour the batter into it, almost all the way to the top.
Bake in a 475 degree oven for 15 minutes, then lower the temperature to 350 degrees and bake for 60 minutes. Remove from the oven.
Cool for ten minutes, and pull them out of the pan.