Up until recently, a good canelé was hard to find in New York City. And although there are more bakeries selling them than ever before, some guidance is in order. Here you'll find our recommendations for the best in the city.
'canele' on Serious Eats
Like Canele? Check out New York first canele-centric bakery on the Upper East Side.
A caramelized, mahogany exterior and custardy white insides are what makes a canelé a canelé. Le Pain Quotidien Cookbook provides a recipe plus tips on how to season silicon molds.
The classically French canelé, a specialty of Bordeaux, is characterized by its caramelized crust and custardy insides. Proper as breakfast or dessert, Le Pain Quotidien provides the recipe.