A small French pastry with a caramelized exterior and custardy interior, typically baked in a fluted cylindrical mold.
From French 'cannelé,' the feminine form of 'cannelé' meaning fluted or grooved, referring to the ridged mold used to bake it.
The cannelé is a Bordeaux specialty that's actually quite tricky to make perfectly—the batter must be rested for days and baked at high heat to get that crispy caramelized shell with a tender center, making master pâtissiers guard their recipes carefully.
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