Rum and vanilla cakes — a specialty of Bordeaux, France. We make them the traditional French way — soft center, dark bruléed exterior.
“A perfect canelé needs to be uniformly dark, almost but not quite burnt”, famous French pastry chef Pierre Hermé notes. “When it’s black, it’s cooked. I sometimes see bakers cook them only to golden, and that’s no good. A canelé has to be black.”
Reviews
There are no reviews yet.