Bordeaux-based Baillardran specialises in canelés, tiny cakes with a thin caramelised exterior and a soft centre. Baked in the shape of a striated cylinder approximately 5 centimetres (two inches) high, canelés are made with egg, milk, flour and sugar and flavoured with either vanilla or rum. Typically sold in lots of six or ten, these … Continue reading Baillardran →