Canelé
Canelé, also known as the “Angel’s Bell," is a small French pastry renowned for its labor-intensive preparation. This delicate dessert requires a meticulous process involving milk, flour, rum, and vanilla pods. After combining the ingredients, the mixture must rest for 24 hours to allow the flavors to meld before undergoing high-temperature baking. The result is a crisp, caramelized exterior with a soft, honeycomb-like interior that exudes notes of rum and vanilla, delivering a delightful contrast between the crunchy surface and the chewy inside.