[Sca-cooks] Information and History of Cannelés

[Phil Troy / G. Tacitus Adamantius]

Also sprach Susan Fox-Davis:
>Hullo Emma!
>
>I've never heard of these.  They sound cognate 
>to Italian Cannolis somehow.  Sounds yummy!
>
>Selene Colfox, Caid

Hiya...

I could be wrong, but I suspect that they're 
actually named for the channelled mold (Emma 
described it as crown-shaped) they're 
traditionally baked in. It's a little fluted 
copper cup. I did a Web search and found a page 
in French advertising the molds, which, when 
translated by Google, said something about 
channelled molds from Bordeaux. I at first 
scoffed at this, figuring, "another bad computer 
translation," but when I looked more closely, 
that's exactly what they were...

Adamantius




>
>emma at protege.sca.org wrote:
>
>>Greetings,
>>
>>I'm new to this list...so let me introduce myself before asking questions. :)
>>
>>I'm Emma Dandelion from Drachenwald most recently. I love to bake and cook
>>all manner of dishes.  I especially love trying to make new sweet things.
>>
>>I already have several modern recipes on cannelés.
>>
>>I have been searching for more information about Cannelés, they have
>>crunchy outsides, soft insides (kind of like custard), and are crown
>>shaped, but they are not like anything I've ever had before.  I only know
>>that they are from the Bourdeaux Region of France and date to about the
>>14th century.  Any further information would be greatly appreciated.
>>
>>Much Thanks,
>>Emma Dandelion
>>
>>
>>
>>
>>
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>
>
>
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