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FRANCE/
RTX13IHA
September 12, 2013
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux,...
Bordeaux, France
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux...
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
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