As a child I grew-up in Bordeaux, France, home of the delicious "canelé" as we simply call them there.
The Canelé de Bordeaux have over the years grown in popularity world wide and foodies are seeking that wonderful sweet treat. This delightful pastry is unique as it combines a crunchy caramelized shell and a soft pudding-like interior.
While some of you may have tried their hand at making the canelé, you will realize that it requires a good recipe of course but some trial ans error, patience and perseverance.
During this times where most of us are sheltering in place, we look for comfort food that brings back good memories. It is indeed a pleasure for me to prepare the canelé with my kids and pass on the tradition.
You will need of course the traditional mixing bowl and pan, but also a canelé mold made of silicon or copper. The silicon canelé mold is much easier to work with and will yield some great results.
Canelé are best enjoy the day off but will keep well
Antoine and Zachary Cantarel
Comments will be approved before showing up.