A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust.
The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France.
The Canelé is consumed for breakfast, for snacks, and as dessert.
The canelé de Bordeaux is a magical bakery confection, a cake with a rich custard enclosed by a thin caramelized shell.
These small enough to eat out of hand little cakes are crispy and caramelized on the ouside, soft and custardy on the inside. Try making these little cakes with a caramelized crunchy shell n custardy interior which You can make them in one evening!
Opera Cake is a type of French cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze.
An opera cake is a French dessert noted for its delicate, intensely flavored layers. Believed to be created in the late 19th century by famed pastry chef Louis Clichy.
A traditional opera cake is comprised of almond-flavored sponge cake, coffee buttercream, chocolate ganache, coffee syrup, and
a chocolate glaze.
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To assemble the cake, the almond sponge is first sliced into three thin layers, which will each be topped with coffee syrup. Traditional opera cakes are layered from bottom to top as follows: sponge, coffee buttercream, sponge, chocolate ganache, sponge, chocolate glaze. The cake is then refrigerated for several hours to allow the glaze to firm.
A lamington is a dessert of Australian origin. It consists of squares of sponge cake coated first in a layer of traditionally chocolate icing, then in desiccated coconut.
Lamingtons are sometimes served as two halves with a layer of cream or strawberry jam between, and are commonly found in South African and Australasian outlets such as cafes, lunch bars, bakeries, home industries and supermarkets. A raspberry variety is also common in New Zealand, while a lemon variety has been encountered in Australia.
The chocolate coating is a thin mixture, into which cubes of sponge cake are dipped, and the chocolate is absorbed into the outermost layers of the sponge where it sets. (Similarly, the strawberry jam or chocolate icing is absorbed into the sponge.) The cubes are then covered with coconut and left to set.