Canelés
Originating in the Bordeaux and Aquitaine regions of France, canelés are an important staple in the culinary traditions. The custard-based pastry is baked in fluted copper molds and made with egg yolks, sugar, milk, flour, butter, and, traditionally, hints of vanilla and rum. The exterior is crusty and chewy, while the interior is soft and tender.
Originating in the Bordeaux and Aquitaine regions of France, canelés are an important staple in the culinary traditions. The custard-based pastry is baked in fluted copper molds and made with egg yolks, sugar, milk, flour, butter, and, traditionally, hints of vanilla and rum. The exterior is crusty and chewy, while the interior is soft and tender.
Originating in the Bordeaux and Aquitaine regions of France, canelés are an important staple in the culinary traditions. The custard-based pastry is baked in fluted copper molds and made with egg yolks, sugar, milk, flour, butter, and, traditionally, hints of vanilla and rum. The exterior is crusty and chewy, while the interior is soft and tender.