I’m a lover of
wine, but I don’t dream about it. I do, however, dream of canelés, magical little pastries which are a specialty of the Bordeaux region. These culinary treasures, thought to have been created in the 16th century, disappeared in the 19th century, however, they’ve recently gained cachet. From as far away as Bordeaux , la crème de la crème patisseries are now welcoming back these once forgotten tiny cakes. Paris
The fluted exterior of a canelé is a glossy, dark-brown-almost-black shell of crunchy, carmelized sugar. Inside these small delectables have a soft, custard-like interior of rum and vanilla. Only 2 inches tall, they can be consumed in a few bites. I love mine for breakfast with a great cup of coffee, although canelés are often consumed for a snack as well as a dessert.
Every pastry shop in
Bon appetit...and Bon 2012!