The first time I’ve tasted this pastry, I was in Paris. Gerard Mulot‘s pastry shop was a few blocks from the hotel. One bite past its crunchy shell into its custardy interior and this pastry had a fan for life; not to mention it was redolent with the scent of vanilla and the essence of rum. Except, it seemed to hard to find these outside Paris or big cities. For one thing, like macarons, they’re finicky to get right. As always, if you want food a certain way, you have to make it your damn self.
Anyway, this post from Chez Pim got me started on my canalé quest. I would say its partly successful with the silicone molds. The first batch (from the gray molds) tasted too eggy for me, and the second batch (red-orange) was almost right in texture and taste.
I just received my copper molds and can’t wait to get started using them. I will also try the recipe from Gerard Mulot’s baking book and see if it’s less eggy since he only uses yolks in his recipe.