Joined: 07 Jun 2005
Location: Birmingham, UK (via Essen, Germany)
|Posted: Fri Jun 10, 2005 5:05 pm Post subject: Some information on Can(n)elés
|This is a follow-on from my Bordeaux region topic, from which the above mentioned small cakes emerged as a definite speciality of Bordeaux. As I had never heard of them before, I started some research on that topic, and found to my surprise, that not only had Clotilde mentioned them in several articles, but that they are - in certain circles - a hotly debated food item. So that my afternoon on the net (tut, tut) was not entirely wasted, I'm going to share a few findings with you, fellow foodies.
Clotilde says that the best are from Baillardan in Bordeaux (who have an outlet in Paris).
Perhaps the classic canneles were at Amat's restaurant in Bouliac across the river from Bordeaux. That he lost and never regained his second star was a mystery to many of us. That he lost his restaurant was a tragedy. I'm not sure of the spelling and don't know if either then "n" or the "l" are double or both. (by bux, on EG)
Strangely enough, I cannot find can(n)elés in the recipe index. But I found that the EG food site had a really long discussion on the best recipes and methods.
Jay Francis gives the following link for a cannelé recipe that for her - worked and tasted better than the Paula Wolfert one (which most people seemed to agree was the best, though I also found Michel Rouxs recipe mentioned).
Copper moulds versus flexible ones, beeswax versus substitutes were other discussion points. As to the latter, I found in Clotildes article on E. Dehillerin, that the trick is to spray the silicone moulds with baking spray and then dust them with confectioner's sugar. (Though she herself hasnt tried this as yet.)