Canelés

Starting things off with the very best pastry

These are canelés:

Here are 16 canelés, which is about the most I can make at once in my oven:

They’re notoriously obnoxious to make, especially for a pastry with only a handful of ingredients. They’re also my absolute favorite dessert — the perfect combination of a shatteringly crisp, caramelized exterior with a light and custardy interior, flavored only with vanilla bean and dark rum. One early BCPC taste-tester described a canelé from the first batch with which I was truly happy as: “half toasted marshmallow, half the best crème brulée of my life.”

I didn’t feel that I could pull off starting something like Bunbuku Charitable Pastry Club until I could bake a pastry as distinct and delicious as these, and so for this first bake sale they’re all I’m making. I hope you’ll try some and enjoy them as much as I do!

Other Notes:

• These are definitely best on the same day they’re baked, so don’t wait too long to enjoy them!

• Allergens: wheat, egg, dairy