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How Grace Patisserie makes its canele — Stuff.co.nz

Read more at Stuff.co.nz

— by David Burton: Like so much good patisserie, the canele de Bordeaux relies upon a dramatic contrast of textures: the crispness of its black, not-quite-burnt crust against a startlingly soft rum and vanilla-scented centre.

This contrast is notoriously difficult to achieve. In the hands of a less courageous cook, Bordeaux’s tiny fluted cake emerges golden brown and disappointingly soft…

Image: Grace Patisserie’s nine original gateaux and tarts, are French inspired but some incorporate Asian flavours such as pandan, yuzu and kalamansi, courtesy of Stuff/Kevin Stent

June 22, 2019

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