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Post by bazfaz on Jan 1, 2010 8:54:54 GMT
I was misled by the name into thinking there was cinnamon in the recipe Wikipedia has an article on the caneles. Apparently they were devised by nuns and were pastry wrapped round a stick and fried. Now they are baked in moulds.
We shall be taking summer visitors to Sarlat and will revisit the Chocolate shop.
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Post by Deleted on Jan 1, 2010 11:21:04 GMT
Would the change of season change the offerings available Baz? I would think no Buche de Noel that time of year obviously, but what about the other stuff?
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Post by bazfaz on Jan 1, 2010 12:31:56 GMT
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Post by bazfaz on Jan 1, 2010 12:33:24 GMT
Casi, it is the first time we have been to this shop so I shall have to report back on what it stocks in summer.
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Post by bjd on Jan 1, 2010 12:45:07 GMT
Those copper canelé moulds are a real bitch to get the cakes out of. They now sell silicone moulds and they just slide out. I have a friend who adds a bit of lemon flavouring to her canelés and that makes them lighter-tasting.
I just looked at the article Baz linked to -- I can't imagine eating them as an apéritif -- they are cakes after all.
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Post by Deleted on Jan 1, 2010 13:01:24 GMT
Casi, it is the first time we have been to this shop so I shall have to report back on what it stocks in summer. Thanks Baz. Am so curious. One of my fantasies is having a shop like this however, I know how labor intensive such an enterprise can be. My fantasy revolves more around the chocolat shop in the movie "Chocolat" and the chemistry between Juliette Binoche and Johnny Depp.
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Post by lagatta on Jan 1, 2010 15:12:12 GMT
I love the fact that Belgian waffles rely on a yeast batter - that makes them practically a brioche (sweet eggy bread).
A lot of our owning artesanal food shops or restaurants fantasies ignore the hard work involved - and the work is not just making the delicacies, but accounting, ordering and shopping for stuff, dealing with suppliers and usually at least one staffer, even if it is a small shop or hole-in-the-wall restaurant.
There is a whole foodie film genre now, either romantic, dealing with family relationships or some other complication beyond the food porn.
Perhaps there are "hardcore" food porn flicks that do without the plotline?
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Post by bixaorellana on Jan 1, 2010 17:33:21 GMT
Casi, it is the first time we have been to this shop so I shall have to report back on what it stocks in summer. My god, the sacrifices, the lengths Baz will go to on our behalves! I am touched to the core.
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Post by mockchoc on Apr 4, 2010 10:46:04 GMT
I'll pass on the chocolat and drool over j depp if that is ok.
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Post by mockchoc on Apr 4, 2010 10:46:38 GMT
Ok will drool about both....
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Post by gertie on Apr 7, 2010 23:50:48 GMT
Oh my, I need a napkin that shop has me drooling! And how funny to find this thread the same day I watched Rick Steves Dordogne which has large sections on Sarlat, Beynac, and Lascaux. I was just imagining canoeing on the Dordogne....and now, chocolate! Perfection!
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