I recently baked my very first batch of French canelés. My cousin sent me some lovely silicone canelé molds and vanilla pods all the way from Paris for my last birthday, and I finally got brave enough to try them.
Canelés are supposed to be crusty and caramelized on the outside (and custardy on the inside), but I succumbed to both panic and impatience and took mine out of the oven way too early. The texture was all wrong... chewier than chewy, but the flavor was absolutely heavenly, and they were so pretty to look at.
I really am not the most skilled of bakers, so even under-baked canelés made me feel very fancy. And they still managed to disappear in record time... Yum!
Next time I will exercise a bit of self-restraint and let them brown properly. After that, I'm not responsible for my actions... ;)
♥
