Collage, the fining process that removes impurities and lees during winemaking, uses large amounts of egg whites but not egg yolks. So, we wondered if we could create a dessert using egg yolks, and that's how the canelé was born.
Collage, the fining process that removes impurities and lees during winemaking, uses large amounts of egg whites but not egg yolks. So, we wondered if we could create a dessert using egg yolks, and that's how the canelé was born.