Been a little while since I made these - getting better at keeping them down in the mold - half this batch stayed down thr other half popped up. No idea why !
They look great Geremy. What are they?
They're yum stuff!
Thanks Carole. I’d love to taste them. According to Wikipedia, they have quite a history.
how, in days of yore, beaten egg whites were used to filter wine. Which meant that winemakers had this glut of egg yolks on their hands. And that this was one of the ways to put them to good use. Could be another old wives' tale, but I like it!
no really, the smell of canele after baking is intoxicating
But it's so hard to find good ones. These look tip top!
Nice job, I hope you enjoyed them with some great coffee.
French pastry I can't eat - at least not right now:-) They do look perfectly caramelized on the outside and beautifully open on the inside! Well done indeed and happy baking