A cannelé is a small Fluted French pastry, It has a thick caramelized outer crust and a soft creamy center, usually flavored with Rum and vanilla.

Its origin goes back to Bordeaux, France in the mid 17 hundred. 

It is believed that the Nuns of bordeaux created the recipie using leftover eggs from the famous bordeaux winemakers who used the eggs whites to clarify the wines. The Nuns made these pastry treats to feed the hungry children of the community by gathering the egg yolks and leftover flour that had fallen ships after they left the Docs.