Pierre Hermé’s Cannelés
(Translated by Edward Behr and James MacGuire)
To go with Molly Wizenberg’s article about the cannelés of Bordeaux, here is the recipe of Pierre Hermé, the Paris pâtissier, in our translation, for those who want to seek out the special molds and try their hands at the real thing. Type 45 flour roughly corresponds to US pastry flour, which is variable in its qualities and not w…