Can /ck/ help me identify what kind of pastry this is?
It has a "rubbery" consistency on the outside and quite soft inside, quite delishious.
Any idea what it's called?
Cannelé a french speciality form the town of bordeaux.
Vanilla and rhum flavored. You're suppose to eat them warm ;)
>>7773862
Cheers!
How should i warm them up before eating?
>>7773854
garbage
>>7773863
5-10 min in an oven should suffice.
Where did you buy them ?
>>7773868
Thanks!
Got gifted some from mate who's friend works at a bakery
One more thing:
Can i get an estimate how many cals are in one of these pieces? Internet says it's about 162, how legit is it?
>>7773873
It is food, /fit/. It contains carbs and sugars, fats and carcinogens. That's why it tastes good.
>>7773854
I HAD THESE A WHILE AGo
i thought they were pretty shit desu, after the first few bites.
>>7773881
But i am cutting i really need to know how many cals each one has, otherwise i will lose all muh gains
>>7773868
Can you actually revive the crispiness on the outside, though? I don't think you really can short of frying them or something.
>>7773873
Same guy as before here.
I have 160 to 300 kcal listed on various sites, for just one.
I guess it's your cheat day.
>>7773889
i think you need the special pan they were made in, and a bit more butter.
>>7773892
because it depends on what you put inside. there could be chocolate or cheese in there, for example.
>>7773896
I guess, but my approximation has more to do with where they were made (a bakery, not in france). And how they are (bi-colored, rubbery outside)
>>7773889
why do those look so great? Is it because of different mold?
>>7773904
Copper molds, high temp oven, 24hrs resting time.
Different factors, it seems, but i never hassled myself to do them for two reasons.
1. I don't want to buy the molds, it's the kind of stuff you buy and forget about it.
2. I can find them everywhere here.
