The Cannelés of Bordeaux: How One of the Most Complex French Pastries Is Made
By Molly Wizenberg
DURING THE SIX MONTHS of college that I lived in Paris under the roof of Corentine, my French host mother, she almost always made dessert. She was a skilled cook who worked part-time doing in-home demonstrations for Demarle, the French company that popularized silicone bakeware. Her four children and I were her prime tasters, the …