May 06, 2021
Canelés are a popular French pastry, and like many classic cakes, originated in a convent.
Pixabay
What do bebinca from Goa, India, canelés from Bordeaux, France and Portuguese queijadas have in common? They were all invented or perfected in convents.
How did nuns start making such heavenly desserts? Many people say it’s because they had the luxury of time and space to perfect their techniques.
But the answer probably lies in the abundance of egg yolks they were saddled with - egg whites were used to clarify wine, apply gold leaf to church altars, and starch the head coverings and habits nuns wore.
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