They look like bundt cakes, but they’re less than two inches tall. Even so, they pack a wallop of deliciousness. They’re canelés, which have become — hands down … or rather “out” for seconds — my favorite French pastry: pure heaven made from flour, eggs, milk, butter, sugar, vanilla, and sometimes rum. Continue reading Tiny Little Chewy Cakes
The dessert spoon: everybody knows what one is and what it’s for. If, after a big meal, you’re served … say … a banana pudding, you need a little spoon to eat it. The same is true here in France, of course: to savor a mousse au chocolat, you need a little spoon … for a crème brûlée, you need a little spoon … for a slice of chocolate cake, you need a little sp …
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je parle américain 