Canelés, Cannelés!
It can be writen or said either way but what matters it's how delicious they are, these pretty morsels of goodness!
Originally from Bordeaux in the South of France, these little cakes are a little delight and nothing else than baked custard.
Usually, they are baked in thick walled copper molds in a hot oven, the crust is dark brown but not burned and the inside is soft barely set. The filling is creamy and usually the batter calls for rum as one of the main ingredients.
You know me and my love for cannelés right? I'm totally unable to flick trough a book and read a recipe for cannelés and not make them as soon as I have an opportunity.
Here on the blog, you can find three recipes for cannelés.
This one, from Mimi Thorisson first book "A Kitchen in France", the first cannelés recipe I ever made, after buying my beautiful copper molds at E. Dehillerin, when I visited Paris for the second time in my life.
This one, a Donna Hay magazine recipe for Chocolate cannelés and this one, my favourite recipe until today, from Rachel Khoo's "Little French Kitchen" book.
As I wrote here, the book chosen for this month's Rainydaybites Cook Book Club is the Yvette van Boven "Home Baked" cook book and guess what I found while flicking through it? Yes!! This recipe for cannelés..., and of course!!! Couldn't resist it!
Although the usual liqueur used is rum, this time I used coffee liqueur and they turned out so beautifully delicious that I had to share them with you.