current shape comes from the similarity (in French) of the word wave with the word "cannelure" (fluting, corrugation, striations). The modern name "canelé" is of recent origin. The Guide Gourmand de la France does not mention it. Only in 1985, after the pastry's popularity had begun to explode, was the Brotherhood of the Canelé of Bordeaux (Confrérie du Canelé de Bordeaux) created and the second "n" of its name removed. The name canelé became a collective brand, registered with the National Institute of Industrial Property of France by the Brotherhood. Ten years after the registration of the brand, there were at least 800 manufacturers in Aquitaine and 600 in the Gironde. In 1992, Gironde alone consumed an estimated 4.5 million canelés. Preparation and consumption The canelé is traditionally baked in a small cylindrical fluted mold. Traditionally the molds were brushed with beeswax, but today butter is used. Produced in numerous sizes, they can be consumed for breakfast, for snacks, and as a dessert depending in some measure on size. Canelés can be paired with red wine and many other beverages. Traditionally, "canelés" or "cannelés of Bordeaux" are generally sold in bunches of 8 or 16. In Paris, most of the famous shops such as Ladurée and Pierre Hermé still spell it as "cannelé of Bordeaux" with double 'n'. References External links How to make Cannelés de Bordeaux (Canelés recipe and technique) Custard desserts French pastries Occitan desserts de:Bordeaux#Kulinarisches