COCOBEAT

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] Cannelés are a specialty of the southwest of France. The petite cakes were possibly first made before the French Revolution by cloistered nuns in Bordeaux. Today they are making a resurgence – not just in Bordeaux, but all over France and in French bakeries across America. Their crust is crisp and dark, while the inside is moist and light with a custard color and a distinctive chewy texture. The recipe is straightforward and simple… like crepe batter but with more sugar, and richly flavored with rum and vanilla. The at first time I had one decades ago in Paris I loved it immediately. It reminded me of a baked flan.  Cannelé molds have a beautiful crown-like pattern at the bottom, which adorns the top of the cannelé when