For $2 at Bouley Bakery in New York City I found what is probably my newest favorite sweet—“le cannele.” After my light lunch, I had two. (Which, by the way, is a typical meal for me. It’s the “eat light, save lots of room for dessert and pretend not to feel guilty later” diet.)

A cannele is a French pastry that is comprised of custard, flavored with a bit of cinnamon and rum or brandy, which is baked in a “cannele” mold (the mold resembles an individual-sized bundt pan without the whole in the center). The result is a pastry that has a crispy and very chewy exterior that is so dark colored it looks like it might be burnt (but it is most certainly not). The dark crust creates a rich, caramely flavor that underneath reveals a soft, moist, less chewy filling, which has a texture similar to the combination of pastry cream and a pancake. It is simply divine. Not too sweet, small enough for a light treat, and very satisfying to those who claim to not have a sweet tooth.

Filed Under: Food Finds