In that case, I’m guessing you’ve never been through Bordeaux airport!
Local “delicacy” somewhat overrated IMO. Partly I suspect because I’ve never had a just-made one. Any that have been sitting on a confectionary counter ready to be boxed up are well past their best. Hence, I suspect OH’s view that they are better warmed-up.
This is how wiki describes them:
A canelé is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top
To talk about the centre being soft and tender custard. Mmmm not so sure. More like tough, chewy rum baba.