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Digital Subscriptions > Delicious Magazine > Apr-17 > CANELÉS



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.

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About Delicious Magazine

The April issue of delicious. is packed full of Easter fun: a prep-ahead feast with timeplan, Nathan Outlaw’s outrageously good pies, Mary Berry’s perfect scones, seasonal bakes and a family quiz. And what would Easter be without chocolate? Try our dreamy choc puddings and make your own designer eggs. After all the fun, relax with one-pan midweek suppers and ideas for leftovers and money-saving meals. Plus all the tips and techniques to make you a better cook and a free egg recipe supplement.