A good cannelé is one of the things that foodies will spend years seeking. Typically, it is a small pastry with a custardy center and slightly crisp/chewy, intensely caramelized crust. There are special molds available to achieve the proper, traditional shape, but having the molds alone doesn't give you the ability to produce a good cannelé, and so there are few bakeries (especially in the US) that carry the French delicacies. Once you know how to make them, however, it seems like it is possible to do so in a good metal pan of any shape. Melissa, from The Traveler's Lunchbox, has clearly take a page from the Pimp That Snack book with her utterly amazing Cannelé Colossus, which she made in a full-sized bundt pan. Her spectacular pastry took three hours to bake, in addition to a fairly long prep time, but it was worth every second.
It's not often that you hear a food blogger, though they are quite generous with praise, describe a dish in just one word: fantastic.
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