I'm so excited to share this recipe from my upcoming book, <em>The Fearless Baker</em> (out October 24th). If you’ve ever had a canelé—the incredibly decadent French sweet featuring a deeply caramelized outer crust and a soft, custardy center—you’ve undoubtedly wished they could be ever-present in your life. While the batter is easy to make, canelés are traditionally a bit complicated. Traditional methods require copper molds that are coated in an edible beeswax. It’s enough specialized stuff to turn me off, and I’m nearly addicted to these beauties. So I figured there had to be another way! Full disclosure: you still need a special mold to pull these off, but I’ve formulated my recipe to be made in easy, breezy (did I mention inexpensive and easy to clean?!) silicone, with nothing but a little soft butter to aid the process (yum).
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<br />Featured in: <a href="https://food52.com/blog/20575">How to Make French Canelés (It's Simple)</a>.

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