Can you canelé?
Classic canelé and canelés with a twist
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Canelé (pronounced “can-eh-lay”), known also as “cannelé,”” cannelé de Bordeaux”,” cannelé Bordelais”, whose origin remains a mystery, was apparently made for the first time in Bordeaux, France around three hundred years ago. These fluted bite size pastries feel and taste like a crème brûlée in your mouth. They are crispy, crunchy, with a caramelized exterior that hides a soft, rich, custardy, and creamy interior. They are the perfect accompaniment to your coffee or tea and, of course, the definition of deliciousness.
The preparation method is as follows: a 2-2-2 step, for it takes 2 days to prep, 2 steps to make, and is baked at 2 different temperatures.
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About the Book
Canelé, a traditional cork-shaped pastry from the region of Bordeaux, France, taste like crème brûlée on the palate. Its crispy and caramelized exterior hides a rich, custardy interior. Canelé are the perfect accompaniment to coffee or tea and, of course, the definition of deliciousness.
Carline Senesie, who baked her first canelé in 2014 after finding a recipe on a French website, shares an innovative presentation of recipes that, while respecting and maintaining the integrity of the pastry, stretch the original version into thirty-six bewitching flavors that include nutty, matcha, black sesame, cherry berry hibiscus, malted milk, bananas foster, cookies and cream, and popcorn. While following the traditional two-two-two method of preparation, Senesie also includes photographs and valuable information on tools and molds that will lead both novice and seasoned bakers on a flavorful journey to experience canelé in an entirely new way.
Can You Canelé? is a collection of original recipes that tweak the classic version of this delightful pastry to provide new flavor options for bakers around the world.
About the Author
Carline Senesie is a self-taught baker, born and raised in Cap Haïtien, Haïti. She moved to the US in 1991, and she currently resides in New Jersey with her husband and her two children. In 2014, she baked her first canelé for her family and, right away, she fell in love with the pastry. She was rather disappointed in her quest to find canelé cookbooks; consequently, she decided to perfect the original recipe and experiment with assorted flavors, while respecting and maintaining the integrity of the pastry.