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Cannelés/canelés - tips and tricks about making them

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Cannelés/canelés - tips and tricks about making them

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PicklingJessica | | Nov 8, 2006 07:28 AM

Hi everyone,
These french pastries originate from Bordeaux and I am addicted to them. Since I live in Scandinavia you are confined to making them yourself, which I am. I'm looking for tips and tricks.
Copper tin molds or silicone flexipan? With holes or without?
Does the quality rum matter (I use a good quality dark rum but not the priciest).
Should they be with or without bitter almonds?
Any other tips would be appreciated.

TIA

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