These fluted confections are the official dessert of the Bordeaux region of France. The interior is like a lovely, creamy custard that is rich with both vanilla and rum. The trick to success, IMHO, with making canelé is using copper molds lined with beeswax and butter. That’s how you get the luxurious color, shine and crisp shell. You can also use silicone molds, which don’t achieve quite the same texture, but are still excellent and totally worth making. Not to mention much less expensive and easier to find. The latest batch I made, which you can see in my instagram stories, was from The Fearless Baker by Erin Jeanne McDowell. Erin is a trained pastry chef and her recipes represent her knowledge and love for the craft. A cookbook should be lovely and inspiring, but the recipes need to work to gain my respect. She has delivered all of it and it brings me great joy to see someone elevating the art of pastry as she does.
The crêpe-like batter is super simple to make, but the batter requires a day of rest, before baking, so plan ahead. The outcome is delicious and sometimes the best things in life are worth waiting for. (more…)