Crisp, golden, delicate and unique! I never knew about this French pastry specialty until someone emailed me to ask. Although I had no experience with these, but I learned quickly – plus a trip to my local French pastry store in Montreal provided me with the first toothsome prototypes. Canneles are little cakes that are baked in special molds (which are tough to find and rather expensive). I contacted my friends at Matfer (renowned for their authentic French pastry and baking supplies) for advice. Traditional cannele molds are usually made of copper, but Matfer now makes them in ceramic (see source guide page 000). I tried my hand at making them in mini muffin tins and mini Bundt molds and the results were excellent. Canneles consist of a custard interior and a crunchy, slightly chewy exterior. They are delicious and deliciously uncomplicated. Packed in a white pastry box, they look like they came straight from a fancy bakery. As unique a sweetie as you are ever going to make.
Note: The batter must rest for 24 to 48 hours before use.