The most famous and recognizable pastry from the Bordeaux region is the Cannelé. Its unmistakable wine cork shape is undoubtedly a tribute to the livelihood of the region.
Its orgins are the topic of much debate, but many credit its creation to the existence of superfluous egg yolks! Egg whites are actually used to filter wine while it is still in the barrell. The remaining egg yolks were often given to nuns at nearby convents. The nuns then created this very rich pastry that uses those excess egg yolks.
The traditional copper molds leave the outside crispy and caramelized, while the center is surprizingly soft and almost creamy. Newer silicon molds leave the outside soft.