Cannelé de BordeauxI used to go to the Montparnasse train station just to buy the cannelés that would have arrived fresh from Bordeaux on the morning's TGV. I would buy (and eat) them by the dozen and seeing that they cost a small fortune, it is fortunate that we no longer live in Paris near Montparnasse.
Somehow its rich crusty caramelised shell and its moist chewy spongy interior reminds me of some of our Nonya Kuehs and I love it. I knew that I should have invested in a few of those copper moulds that are traditionally used to make the cannelés, but they are very expensive and would take up too much space. Besides, the Cannelé de Bordeaux is notoriously difficult to make and I do not know if I will have the patience to work on it till I get it right. So silicon moulds I would have to live with.
This was my first attempt and I failed. But I will try again another day. Wish me luck.
Hi,
RépondreSupprimerI wish you good luck in your next attempt. :)
Thank you thank you.
RépondreSupprimerWill try to take fewer shortcuts the next time. Baking is more science than art, man.