This week's Tuesday with Dorie recipe is one of my favourites - Canneles. Canneles are a classic French pastry with a crisp, dark, crunchy shell encasing a soft, custard-like interior. They really are unlike anything else and are hard to describe - you really need to taste the to understand them. Canneles are not very common in Australia, so being able to make them is a huge plus for fans of these French delicacies.
I used silicone moulds, and made a half recipe to yield six medium sized canneles. I only let my batter rest for 7 hours, and that seemed like plenty of time, judging from the end result.
I think my canneles are better this time than the first time I made them - no odd shaped ones in this batch.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
If you are thinking of heading to Australia for your next holiday, check out Part 2 of my post on the Blue Mountains in New South Wales.
I love the texture of perfectly made caneles! I've never made them though. Perhaps I should give them a try this year.
ReplyDeleteDo! I love them.
DeleteThese look so great! Nice work!
ReplyDeleteThank you!
DeleteI should have made a half of recipe too. It was a lot of batter. Yours came out really nice. I enjoyed all the pictures on your travel blog.
ReplyDeleteThanks! Glad you enjoyed the travel blog pics too.
DeleteSimply gorgeous!
ReplyDeleteThank you!
Deletewow--nice and you also made them years ago as well! i've never made them before, but can buy them in a few shops here. looking forward to the challenge (although slightly nervous).
ReplyDeleteYou will be addicted - they are so delicious!
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