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Rhymes with Orange: Blood Orange Cannelés
May 15, 2015 By Isabelle Boucher | Filed Under: dessert, pastry
Like most obsessive bakers, I have a bucket list of classic baked goods I’d like to try out before I head off to the big bakery in the sky.
Some I’ve already made – laminated dough for danishes and croissants, choux pastry for eclairs and creampuffs, frosted layer cakes, ice cream sandwiches completely from scratch, and I even turned out a half-decent batch of macarons thanks to a class taught by the macaron mistress herself, Mardi at eat.live.travel.write.
One I hadn’t tried yet was the classic French cannelé, a little pastry with a glossy crisp mahogany-brown exterior and a soft custardy centre that’s part…
View Full Recipe at Good Food, Good Wine and a Bad…
