CANELÉS
CHEF’S STEP BY STEP
by expert Philippe Moulin
The perfect canelé has to have a uniform golden-brown colour from top to base, with a crisp, shiny exterior and a soft, custardy heart. As long as you follow the steps closely, this recipe will give you consistent results – the canelés will always have the same great taste, even colour and light texture. At first it may seem difficult, but after you understand how to control the procedures and techniques it will become easier. Enjoy your canelés for breakfast, with a cup of tea or coffee, or with a glass of wine or champagne. Alternatively, try them for dessert, topped with your favourite chocolate sauce, caramel, fruit coulis or ice cream.
PHOTOGRAPHS JONATHAN KENNEDY FOOD STYLING LOTTIE COVELL STYLING LUIS PERAL
MEET THE EXPERTS
Philippe Moulin has worked at Michelin-starred restaurants in France, Brazil and Mexico, and it was in Mexico City that he met Nicolas Wetter (left). They decided to create a business together – and, after consulting on a variety of projects, they took a leap in 2014 and moved to London to create renowned canelé maker Babelle, with Philippe as executive chef. Today Babelle make canelés in 60 flavours, including the classic rum and vanilla (right), as well as coconut, dulce de leche, salted caramel, raspberry and white chocolate ganache. The gorgeous three-bite morsels are sold through Fortnum & Mason, Selfridges and Harrods, at London markets and also online at babelle.uk