A classic patisserie item found at any bakery in France, Canelé Bordelaise have now gone global, showing up as ubiquitous at all of New York City's high end pastry shops. They consist of a batter basically made from sweetened milk, eggs, flour, and sugar, then baked in striated copper molds that delivers a crunchy crust that is perfect against the pastry's custard center.
While I had seen them on previous visits to France, it was only in recent years that I started to enjoy them. And so on my last visit, I bought some molds to try baking some at home. Here's my first effort, bees wax seasoning and all..