Cannelés
These are weird little treats originating from Bordeaux, France. I think they’re meant to be kind of crunchy and caramely on the outside but really soft and sort of gooey and custardy on the inside. Another recipe I found online while googling them described them as a kind of ‘portable crème brulée’ for this reason. Interesting.
I’d never even seen one before I made them, but my taste tester (my dad) told me they were a pretty good first attempt, but they just needed to be a little crispier on the outside. I’m going to put that down to using a silicone mould as traditionally they are made in heavy copper pans, greased with beeswax (???) to ensure they end up with as crunchy an outside as possible.
I just used the recipe that came with my cannelé pan, but I definitely needed to leave the batter to stand for twelve hours to allow the flavours to develop. They’re very easy and simple to prepare, but you do need one of the special moulds.
They look pretty good, and I’m definitely going to play around with the recipe a bit to see if I can make them look/taste a little more authentic.
The recipe itself will be up here soon, but I left it at my dad’s – now on the other side of the world. Sorry guys.
