So I made some caneles last night using the professional copper tins, which go a long way to creating a good crunchy crust without sacrificing the custard inside. I was not only excited to use these tins, but also to make these Bordelais delicacies in the US. I was really happy to be able to bring a bit of Bordeaux back to my mom's kitchen - and to her! The tins are officially hers!
Ciao,
Ben
3 comments:
getting ready for your return to france i see! lucky mom. so cool if my son bakes for me someday.
ben - the canelés are DELICIOUS!
thank you!
ben, you da man! thank you for turning me on to these DELICIOUS and very french delicacies! YUM!
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