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.
25 comments:
They sound delicious and the recipe sounds interesting. Never used beeswax in a recipe.
They didn't last long.
Sometimes you can guess the wonderful taste only from the description and the beautiful picture.
Quite right. You only have to look at them to know how good they taste.
I 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.
Our 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.
The origin of the Rum Baba?
They look sweet and syrupy...just what I'm used to. Must look up the recipe although definitely don't have any suitable mould.
They look a bit wicked.
They do look yummy.
Almost. These are slightly more solid and spongy; not unlike the texture of a Crumpet, but the flavour is similar.
I suppose one could make them a different shape, but....
I presume you've eaten plenty!
And they're very filling.
Whoops that's an error. I'll try again.
We have something similar here. They contain rum and have pink icing coating. Punschkrapfen.
With whipped cream and coffee. Yum.
I would warm them just a smidge. Ten seconds or less. Then consume alternately with coffee.
I suppose it's too late now for you to send me some for quality control testing purposes??
Wonderful. I can see you're an aficionado.
I don't like the sound of 'pink icing', it reminds me of 'sticky buns'.
I haven't tried them warmed.... I shall do so.
They have already been quality controlled, and I can confirm that they merited 10/10.
I 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.
Like rum?
I'm supposed to do the same, but every so often....
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