Chamomile & fennel canelés

I first started baking canelés during the corona lockdown in early 2020. I had been gifted 12 copper moulds for Christmas, but they were still brand spanking new in the middle of March when the world, or most of it, shut down.

So while a lot of people got hooked on sourdough loaves to feed themselves and their lovedones, I chose a project that would teach me so many cuss words I am still grateful my baby girl hadn’t learned to speak yet.

Canelés. Pretentious pancakes. In many ways a dressed up crepe batter baked in ridiculously expensive copper moulds lined with beeswax, so help me god. I failed time and again, everything from runaway soufflés to huge holes in the middle to burnt bottoms and tops. And then they started getting better and better. Now I am not a patient person. I am an instant gratification kind of girl. I want my cake and I want it now. But when a canelé is good, it is my favourite pastry. It is worth the failed attempts at getting it right. Biting into crunchy, caramelised beeswax crust to get to the silky custardy interior is just deeply satisfying.

This is my basic ratio for canelés that I use for both classic vanilla & cognac (I prefer cognac to rum) and various infusions. Yuzu & pear eau de vie, jasmine tea & vanilla, saffron & spiced rum, coffee, tea, spices.. The possibilities and combinations are endless.

But so far, this one is a strong contender for favourite combination ever. The sweet honeyed notes of chamomile and fennel seeds paired with calvados (apple brandy) and caramelised beeswax just brings out the best in each other. I would wholeheartedly recommend serving these with a scoop of toasted vanilla ice cream for the most decadent “waffles and ice cream” like dessert.