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Okay, so I interrupted a discussion on the San Francisco board to ask what these were, as people were raving about a bakery that makes them. No, they're not cannolis.

Has anyone heard of these? Is there anywhere in Montreal to buy/try them? It would seem they are very french little pastries that get caramelized on the outside and have a gushy, creamy, custardy center. Sounds yummy to me. I googled them, saw some pics, and now I must try. You'd think with the rather large number of french bakeries in the city, I could find some somewhere.

PS: If someone says to go to Premiere Moisson on Monkland, I'll hurt them. LOL

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  1. Some friends and I were dining at Joe Beef a little over a year ago. Canneles were the dessert special so one of us ordered them. They came a little pot of creme anglaise and a little pot of apple sauce for dunking. I didn't have a taste but my friend said she enjoyed them very much. As frequently as Joe Beef changes its menu, it's pretty hit or miss as to whether they're serving them now. Sorry that this isn't more help.

    1. I've seen them but not recently. Recall it being in CDN, which pretty much limits the options to Au Pain Doré and Duc de Lorraine. Will inquire the next time I'm in the stores.

      Paula Wolfert has a recipe -- canelés de Bordeaux or cannelés bordelais -- and an article ("Many recipes don't carry a tale; the canelé carries many.") about them in *The Slow Mediterranean Kitchen* and she's added quite a bit more in a long discussion on that other board.

      1. Pain Dore carries them regularly. I've never tried them, but they do look tempting...

        1. I don't know if this will earn me a severe beating, but pain dore on monkland does seem to have them pretty much every day. I tried one a few weeks ago and wasn't blown away, but it was tasty.

          3 Replies
          1. re: Moosemeat

            It doesn't seem that they would be particularly interesting if left to sit around. The moist interior would render the crisp crust soggy in short order. I think the best solution would be to make them yourself and eat them when very fresh.

            1. re: rcianci

              Now that you mention it, the outside wasn't crispy at all.

              1. re: Moosemeat

                I was thinking that caramelized outside would get soggy with humidity and the custardy inside would make the rest soggy - if they are well done.

                Okay, I'm up for the challenge. I'll try a recipe soon and write back.

                Thanks hounds.

                Amd Moose, pain dore references are fine - I have no problem with the service there. The pastries, not so good, the bread, not like PM (very unfortunately for me), but the service is fine.

          2. I've seen them at Patisserie de Gascogne on Laurier in the past, though haven't been there recently. I tried one at the time, curious because of the Paula Wolfert material carswell refers to, and was unmoved. What I had was most likely overcooked, though I have nothing to compare them to.

            1. The name sounded strange in French - first of all, it is cannelés or canelés (the latter is very strange in French, unless you are talking about geese, but it comes from a Gascon dialect). Seems like something that would be nice freshly made, and not hard to make - if you google it there are several recipes - and many spelling variations.

              The little moulds they are made in are very, very cute.

              1 Reply
              1. re: lagatta

                There's nothing definitively Gascon about the name. *Cannelé* is the original appellation. Various etymologies have been proposed; the most likely is that the word is related to *cannelure* (fluting, as on a column). Paula Wolfert mentions a culinary historian who described the cakes as shaped like "a Doric column without a base." Similarly, a cannelle knife is purpose-built for cutting decorative grooves into fruits and vegetables.

                The spelling *canelé* dates back only to 1985, when a consortium of Bordeaux bakers dropped one of the n's to differentiate their cake from versions made elsewhere. Paula again: "Today, *canelé de Bordeaux* is the official cake of the city, while *cannelé bordelais* is a generic name used in Paris, New York City, Osaka, Los Angeles, etc."

              2. My hubby is from Bordeaux, so I know this little cake very well (you can't get away from them there, they actually have a shop in the airport that sells them boxed up and ready to go). I have seen them somewhere in Montreal, but can't for the life of me remember where. It is not something I would search out, though. For me, it is the kind of thing you either like or you don't (think pumpkin pie). The canelé from the city of Bordeaux are not really creamy inside, kind of just extra moist.

                1. The best cannelés (by far) are made by Marc Chiecchio, pastry chef and owner of Marius et Fanny pastry shop in Chomedey, Laval (there's also a small store close to Lachine market). He's been doing this for 35 years, was the head pastry chef at La Gascogne, and got out to start in own little place. He's also the Quebec ambassador for Quebec chocolate makers. This place is a must go for cannelés lovers and foodies everywhere.

                  1 Reply
                  1. re: surfinberry

                    Thanks. I plan on making it out there.

                  2. We've split a recipe and a discussion of how to make these to the Home Cooking board: