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These are a hit or at least the better looking ones of the bunch.

These are a miss, slightly burnt on the outside and a shade undercooked on the inside.

These were misses, there aren’t many left because though they were unattractive, they were still tasty.

Caneles are a specialty of the Bordeaux region. They are so very addictive, they are firm and eggy on the inside and slightly crunchy on the outside. Whipping up the batter that makes a canele is so easy; milk, a lot of sugar, flour, a little rum, vanilla and butter and you let the batter rest for at least a day or two. The difficulty lies only in the baking, the oven is a very hot one, 400 F, so how do you get the inside cooked without turning the outside into charcoal. Therein lies the challenge that I am still having trouble with, I won’t give up. One of these days I will figure it out.

I made them for the Historical society. I have some left over batter so tomorrow I will bake the rest for the baby boy and my hubby.