Mover over macarons ladurée. Get out of the way Magnolia cupcakes. I'm making a prediction that Canelés de Bordeaux are soon to become the new sexy things to eat.
I had canelés once in my life. ONCE. The experience was unforgettable. Caramelly and crunchy on the outside, incomparably bouncy and goey and doughy on the inside, with a hint of rum... heaven of the mouth...drool...
And now, slowly but surely, Canelés are making timid debuts on American soil. Mark my word, soon we will all be obsessed. They are as close as San Francisco. Do any of you know a place to get them in L.A?
These pictures are screen grabs from the Chow video of the canelés being made in the San Francisco Boulette's Larder. This restaurant/ bakery makes them using the traditional method, over a few days and using copper molds. They only make twelve a days. You read correctly: twelve! And they are tiny. Here is the video, wear a bib while watching, seriously.