These delicious little, sticky, spongey, 'cake-lets' (Cannelés or Canelés), are flavoured with Rum and Vanilla, and are a speciality of Bordeaux.
They are not difficult to make, but you do need special moulds for them. Along with Madeleine moulds, I would suggest their moulds are indispensable in the well-equipped kitchen.
These particular Cannelés are probably the best I've ever tasted. They were a gift from a friend/neighbour, and came direct from Bordeaux itself.
If you see some on your next visit to France, I recommend. You can see they're good, just by looking at the picture.
They sound delicious and the recipe sounds interesting. Never used beeswax in a recipe.
ReplyDeleteThey didn't last long.
DeleteSometimes you can guess the wonderful taste only from the description and the beautiful picture.
ReplyDeleteQuite right. You only have to look at them to know how good they taste.
DeleteI remember making something like this years ago when the children were at home, they were called madelines and had jam and desiccated coconut all over them.
ReplyDeleteOur Madeleines are long and slim with lines etched into them, but they don't have any jam etc. I think they have Orange Flower Water in them.
DeleteThe origin of the Rum Baba?
ReplyDeleteAlmost. These are slightly more solid and spongy; not unlike the texture of a Crumpet, but the flavour is similar.
DeleteLike rum?
DeleteThey look sweet and syrupy...just what I'm used to. Must look up the recipe although definitely don't have any suitable mould.
ReplyDeleteI suppose one could make them a different shape, but....
DeleteThey look a bit wicked.
ReplyDeleteI presume you've eaten plenty!
DeleteThey do look yummy.
ReplyDeleteAnd they're very filling.
DeleteWhoops that's an error. I'll try again.
DeleteWe have something similar here. They contain rum and have pink icing coating. Punschkrapfen.
I don't like the sound of 'pink icing', it reminds me of 'sticky buns'.
DeleteWith whipped cream and coffee. Yum.
ReplyDeleteWonderful. I can see you're an aficionado.
DeleteI would warm them just a smidge. Ten seconds or less. Then consume alternately with coffee.
ReplyDeleteI haven't tried them warmed.... I shall do so.
DeleteI suppose it's too late now for you to send me some for quality control testing purposes??
ReplyDeleteThey have already been quality controlled, and I can confirm that they merited 10/10.
DeleteI can also sense that they each hold a lot of calories - and I need to watch that carefully because of keeping down the weight my ankle has to carry around Cro. So I shall just have to imagine what I am sure is a divine taste.
ReplyDeleteI'm supposed to do the same, but every so often....
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