Bordeaux Cannelé
Making and Tasting Workshop
Introduction
Offering a convivial moment around the history and making of Bordeaux canelés, sharing techniques and anecdotes with passionate chefs.
River zone
Garonne
Number of pax
100
Duration
2 hours
Kind
On board
Moments of Sharing and Conviviality
- Encourage participants to ask questions of the leaders at any time.
- To encourage exchanges between participants and chefs about their own culinary experiences and tips.
- Create a warm and relaxed atmosphere so that everyone feels comfortable.
Workshop Outline
Welcoming Participants (10 minutes)
- A warm welcome was extended to the participants.
- Presentation of the workshop and how it will proceed.
- Distribution of historical fact sheets.
Historical Introduction (15 minutes)
- A brief history of cannelés from Bordeaux by a chef.
- Discussions about the origins and legends surrounding canelés.
- Participants took part in discussions on the evolution of canelés and their cultural significance.
Preparing the Dough (30 minutes)
- Live demonstration by the chefs of the preparation of canelé batter.
- Chefs explain the techniques and tips.
- Participants took part in the preparation under the supervision of the chefs.
- Dough resting time (a dough prepared in advance will be used for the rest of the workshop).
Baking the Canelés (40 minutes)
- Chefs explain the importance of cooking temperature.
- Demonstration of buttering the molds and filling them with the rested dough.
- Baking the canelés with comments from the chefs on the differences between copper and silicone molds.
- Informal discussions and sharing of culinary anecdotes during cooking.
Tasting and Conclusion (25 minutes)
- Tasting freshly baked canelés.
- Exchanges between participants and chefs about impressions and tastes.
- Discussions on possible variations of the recipes and everyone’s culinary experiences.
- Thank yous and distribution of recipe cards and workshop souvenirs.