Yvie (a committed Francophile) made these Bordeaux specialities. Although made with a simple batter the result is chewy or almost crunchy on the outside and custard-like in the centre. Of course you need cannelés moulds to make the real thing. Traditionally baked in copper there are also silicone versions available. Make a batter of 3 cups of milk, 1¼ … Continue reading cannelés