Canelés: A labor of love
I had my first canelé surprisingly not in France. When La Boulangerie first opened in SF (before it was bought by Starbucks) I remember going with my mom after school to grab a pain d’epi and a few canelés as a special treat. Never bought in excess and always as a snack. They are small and delicate and, as I later learned, just about one of the hardest pastries to master in the home kitchen. Best warm (but not hot because, ow, that will burn your entire mouth), when they are still very crispy on the outside and creamy on the inside. I’d say it’s like as if a crème brûlée was a pastry.
I think the best ones can now be bought in SF at Boulette’s Larder but if you would like to give making them at home a go, here are a few tips and recipes:
Whenever you are ready to make the plunge I’d purchase copper canelés molds. If the price tag is too alarming, try to find second-hand!
I followed the curing instructions from The Perfect Loaf for the molds.
I love this recipe, it is basic and has a great breakdown of the dessert.
If you want to read more, here is an article on canelés in SF that I love.
