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A caneléis a small French pastry with a soft and tender custard centre and a dark, thick caramelised crust. The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France but can often be found in Parisian patisseries as well. Made from egg, sugar, milk and flour flavoured with rum and vanilla, the custard batter is baked in a mould, giving the canelé a caramelised crust and custard-like inside.

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