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.

2 Comments:

Anonymous Anonymous said...

When in Philly stop by for a Market Day Canele.

http://www.dailycandy.com/philadelphia/article/86615/Our-5-Favorite-Farmers-Market-Finds

3:08 PM  
Blogger Peter Cherches said...

I will indeed!

3:36 PM  

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