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A French sweet treat that’s crispy, caramelized, and custardy
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Baby Cannelés’
Make in foil lined mini muffin or bite-size pan
About the Recipe: These little pastries are considered cakes in France but might be called cookies in other countries. They have channeled ridges on the outer crispy caramelized crust and tiny popover centers. They are a delightful sweet treat. Remember If you want to make the original recipe, you will need the copper baking molds.
Cook’s Notes about Our Inspired Recipe: Copper molds are very expensive, so we tried to make a recipe that was a little like the original. We used Dorie Greenspan’s basic dough but placed our little canneles into foil lined mini cupcake or baby muffins pans. The foil liners make the indentions into the little cakes. Our baby cakes had crisp crusts and soft centers. They were best on the day they were baked and a little chewy on the next day, but very tasty.
Recipe author: Dorie Greenspan; her original recipe makes about 45 mini cannelés. See: https://www.bakepedia.com/canneles/
To make the original recipe with copper molds and for additional hints.
pdf for Copy of Recipe – Baby Cannelés’
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