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.
Looks so YUMMY! Would it be okay to share the recipe? It makes me wanna eat that one there.
Posted by: Faith | You The Designer | May 10, 2010 at 10:19 PM
I hope you're right! So tired of seeing macarons everywhere I turn.
Posted by: Loulou | May 10, 2010 at 11:08 PM
Make sure you heat them a little in the oven before eating them : it will turn instantly an average cannelé into a srumptious one !
(Marion who's back from SF in Paris but keeps reading you ;)
Posted by: Marion | May 11, 2010 at 05:55 AM
Yep ... the LA Times wrote about caneles popping up in Los Angeles about two years ago. Even Trader Joe's has them -- frozen!
Posted by: Debra K. | May 11, 2010 at 07:15 AM
it's true about the frozen caneles at t.j.'s. can't say i've tried them but if they're as good as the puff pastry and opera cake......!!!!!
in atwater village (between Glendale and Silverlake) is a restaurant called "canele" and they give you a free little one when you leave. not that most people really have any room by then!
Posted by: mlle paradis | May 11, 2010 at 09:39 AM
come up to SF and let's go to Boulette's Larder to see how good the caneles really are :)
Posted by: josephine | May 11, 2010 at 11:03 PM
Love these....xv
Posted by: Vicki Archer | May 12, 2010 at 06:59 AM
I agree!! I ate one of these bad boys last summer in Bordeaux las summer. YUMMY!!!
Posted by: Elizabeth Mackey | May 12, 2010 at 09:20 AM
fuuuuuuuuuuuuuuck...
Posted by: my favorite and my best | May 12, 2010 at 04:14 PM
*sigh* Another amazing sounding French sweet...full of eggs. :(
Posted by: muralimanohar | May 15, 2010 at 02:22 AM
I've just discovered your blog and find a lot of beautiful pictures and things I like !
Canneles of course which I do with very easy plastic molds.
I use my copper ones only for pictures !
The color is so beautiful but I can't do nice canneles in it...don't know why !
Posted by: maryline | May 18, 2010 at 04:12 PM
There is this French bakery down the street from me and they make the best Canneles. I could eat and eat all day, and still want more.
Posted by: Angie Muresan | May 25, 2010 at 01:55 AM
I live in San Francisco and have to admit, I am SO glad we have several great French bakeries in the city...I love macarons but they are becoming too popular and gimmicky (and badly made at some places). If you're in SF, you can also get canales from La Boulangerie! :)
Posted by: Bernadette | June 07, 2010 at 01:17 PM
can anything else be used instead of the beeswax? also, has anyone tried a non-dairy lactose free version of this? if i substitute soymilk and margarine for the milk and butter will that be okay?
Posted by: mnam | October 10, 2011 at 01:49 PM