Tuesday, September 21, 2010

The Great American Canelé

Ever since I first tasted one at the Dijon Foire Gastronomique in 2005 I've been a fan of the canelé (also spelled with a double n), a classic Bordelais pastry. It looks like a tiny bundt cake, but it's a thing altogether different. A canelé has a crunchy, caramelized outer crust and a fluffy interior that's sort of a cross between a cake and a custard. At the top it has somewhat the consistency of a French cruller, and further down it morphs into a moist custard. The play of textures makes for a wonderfully sensual experience. The classic version is flavored with rum and vanilla. My favorite rendition in New York can be found at the Petrossian Cafe, but without a doubt the best I've had in the U.S. are available at the La Boulange bakery and cafe chain in the Bay Area, where the photo above was shot.


Anonymous Anonymous said...

When in Philly stop by for a Market Day Canele.


3:08 PM  
Blogger Peter Cherches said...

I will indeed!

3:36 PM  

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