Isn't it self explanatory?
Copper molds do matter: This one isn't baked as long as some of my earlier attempts, but it has a great, crunchy crust and a silky custardy interior. The caramelized flavor of the crust is just right. This little guy, along with his two buddies, was the result of my third attempt with the new… Continue reading In the final analysis
For those of you following the Canelé saga, my four shiny new molds arrived on Friday. I haven't made Canelés with them yet, but I've "seasoned" the molds by washing them, greasing them with vegetable oil, baking them in the oven for an hour, and then letting them cool slowly in the turned-off oven. I… Continue reading The molds are in the house
I certainly meant to post this last weekend, but somehow forgot. Actually, I've apparently forgotten more than once to post about this, but that's another story. Here's the subject: Canelés (also written as Cannelés), beautiful, humble little French pastries (originating in Bordeaux). FXcuisine.com describes them this way: "In essence, it is a vamped-up crepe batter… Continue reading The real deal
