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canelé de Bordeaux

 Tried these delicious little treats at the local farmer’s market today…Cannelle.  A baked custard pastry.

The internal texture reminded me somewhat of the divine bougatsza my dear Greek friend taught me how to make.  And don’t be afraid of the outside looking almost burnt- it’s caramelly crisp chewiness is divine.

Here is a link to the definitive recipe and history by Paula Wolfert.  


As for me I wish I had more time to don an apron these days…instead we’ll have to be satisfied with big plans to go back next week and buy some more. Yum.

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