Last weekend, R. and I were invited to celebrate 1 year of Canele production from the guys over at Babelle. If you follow us of Twitter or Instagram, you'll know how much we enjoy those delicious, crispy bundles of joy. If not, check out the video above to see a sneak-peek, behind the scenes look at canelé construction.
I kid you not, between R and I this weekend, we must've eaten over twenty Canele. If you've never heard of a Canele before they are basically little caramelized, crispy custard-like pastries. They originate from the Bordeaux region of France, where traditionally they are cooked in individual copper moulds that have to get coated with beeswax inside for the perfect bake. This makes canelé a technical challege when it comes to baking.
Head chef Phillip at Babelle however has perfected the canelé using DeBuyer silicon moulds (he is loyal to this brand, he says they are the only company that make moulds good enough). We got a tour round their production kitchen before being let loose on some canelé decoration, favourite flavours of ours included traditional Vanilla and Rum, Pistachio and Strawberry and Chocolate and Passion fruit curd. A.