A cannele is a small pastry with a custardy center and crisp crust that develops by caramelizing sugar and butter during a long baking time. They are relatively difficult to find at bakeries in the US, though they remain very popular in France, where they originated. Traditionally, they are made in small, specially-shaped copper molds that most people would not want to purchase for the sole purpose of attempting to make these treats. Silicone pans are inexpensive, but are tricky to maneuver in the oven and do not allow the exterior of the pastry to get dark enough. Molly, at Orangette, circumvented the need for a special mold to make these by using a mini bundt pan, which are far more versatile than the more traditional options. For a recipe that uses the traditional molds, try this one, but you may need to experiment with baking times if you try Molly's trick.
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