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by Nannette Eaton on February 22, 2012

“He rolls it under his tongue as a sweet morsel.” — Matthew Henry

When you speak of French pastries, what comes to mind first might be Proust’s childhood memory of madeleines or the obsession-producing macaron. But in Bordeaux, you reminisce about canelés. Canelés are baked in small molds and have a dark, chewy caramelized crust with a soft custard-like center. Canelés are a bit of an acquired taste, at first, I wasn’t quite sold on them, but by the end of the sojourn in France, I was calculating how many I could pack in my suitcase.

photo credit: EatonAlive ©2011