There is nothing worse than baking for a party or a group and not being able to please everyone. While it is difficult — or near impossible — to meet everyone’s preferences it is another thing altogether for dietary restrictions. It is why I tried for so long to figure out the “secret” of baking Zimtsterne for my lactose-intolerant mother. It is also why I started wondering if a simple ingredient replacement to the canneles recipe I made earlier this year could make a gluten-free cannelés and thus edible for my coworker.
Oh, and the Zimtsterne? It is all about keeping the dough drier rather than wetter. Continue reading →
Canele, cannele, canelle — there seem to be an awful lot of ways to spell this small French pastry with a hard, crispy, caramelized exterior and a soft, custardy inside. And that’s even before we non-French speakers try to pronounce them (“What? You’re making cannollis?” “No, canneles!”). To be serious, canelés or canelés of Bordeaux are credited as originating in the Bordeaux region of France. Similar to how only sparkling wine from the Champagne region of France can be champagne, only canelés pastries from Bordeaux can use the spelling with a single “n.” The rest are cannelés. Regardless of the spelling, the pastry’s egg custard batter is baked in a special mold that creates beautiful tea-sized cakes. But enough talk, let’s get to the sweets. Continue reading →