We went to Portland recently and visited the bakery 'St. Honore'. They had some good looking stuff in their pastry case including a cannele, which I have to admit I had never had before. So I got one. They are really good. A mix of burnt sugar and rum and balled up in this dense yet moist cakey type thing. I wanted to try and make one. The only thing is they have this swanky mold they use, which I don't have. Nevertheless, as I'm not French and don't really have any attachment to having my cannele in the proper mold (so I used cupcake tins). I used the great recipe for 'Canneles Pretenders' of Tartelettes blog http://tartelette.blogspot.com/2007/06/canneles-pretenders.html.They turned out really well. Also, strawberries are seriously good right now, and so is rhubarb...so I thought I would combine the beautifully tasty (remember burnt sugar and rum) with the sweet tart of strawberries and rhubarb. They paired surprisingly well!
