Friday, October 24, 2014

FFWD ~ Cannelés, Chocolate Cream Puffs and a Birthday Celebration for Dorie!

Happy Birthday Dorie! Cannelés for the Celebration   

Today, French Fridays is celebrating Good Times! Birthdays, new books and anniversaries!
Happy Birthday, Dorie!!  Congratulations on your new book, “Baking Chez Moi”!  It will be released October 28th! I can’t wait to get mine, and start baking some delectable new goodies! However, just for Dorie’s Birthday, she and her publishers have let us preview four amazing recipes.  Our French Friday group is happy to share them with you today!  We had the option to choose one, or all four of the recipes for our Birthday~Book Launch Party! I choose to bake the Mini Cannelés, and the Chocolate Cream Puffs for our celebration.


Chocolate Cream Puffs! These were an amazing treat!

I’ve been baking Cannelés for years. Their name comes from the copper molds that they are traditionally baked in. They are ridged or channeled, hence the name Cannelé.  The cakes themselves are a small pastry, with a soft custardy center, and a dark thick caramelized crust. This little cake is a specialty of the Bordeaux region of France, but can be found in Patisseries all over the country. 
In case you haven’t noticed, I have a slight obsession with baking! About 10 years ago, Williams-Sonoma distributed a catalog, with a silicone Cannelé mold and recipe. I never heard of them before, but it was love at first sight. I quickly ordered the mold, and made the recipe that came with it. They became a favorite around here. I would make them for ladies luncheons, showers, and quite honestly for no reason at all. I so enjoy having a few with my cup of tea!  I’ve even invested in several of the copper molds. Beautiful, but a lot more work than the silicone. I was eager and delighted to try Dories recipe. They did not disappoint!  The thin batter for Cannelés is similar to a crepe batter. After it is made, it should rest at least 12 hours in the fridge. The next day, butter your molds and place them in the freezer for at least 30 minutes. Then pour in the batter and bake. These were luscious! I loved the flavor of the rum, subtle but noticeable!  I know I will be making them quite often! Thank you Dorie for sharing such a winner of a recipe!


Chocolate Cream Puffs…who knew?

My second choice was for Chocolate Cream Puffs. Dorie’s recipe calls for a Mascarpone filling. I choose to serve mine with vanilla ice cream and chocolate sauce…aka Profiteroles! It was my first time making a chocolate choux pastry. Who knew? A fabulous treat, whether you serve them with ice cream or Dories Mascarpone filling.  My hubby loved these! They can be made in advance, and placed in the freezer to bake later. Great for a party!  I can’t wait to try them with the mascarpone filling, which Dorie flavors with a touch of rose water. They sound amazing, don’t you think?


Lastly I would love to wish all my fellow Dorista’s a happy anniversary! Four years and counting!! Here’s to more fun, friendships and cooking adventures in the next year!  Happy Friday everyone!


I love my copper molds…but I’m not fond of brushing them with beeswax.
The silicone molds are easier to prepare and I use a baster to fill them…makes it pretty easy
So join us in celebrating Dories Birthday and new book
Bake yourself a batch of Chocolate Cream Puffs
Or try your hand at Cannelés


If you’d like to get a copy of Dorie’s new cookbook, Baking Chez Moi, you can order it now on Amazon. Click the icon. I’ll be baking from Baking Chez Moi, twice a month with the Tuesdays with Dorie group, maybe you’d like to join us!




Check out what my fellow Doristas chose to bake for Dorie’s Birthday! Then bake something for yourself!


  • Mini Cannelés——recipe
  • 25 comments:

    1. So pretty Kathy! I made the exact same recipes and loved them as well. Happy anniversary and bon weekend!

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    2. TWO magnificent treats, Kathy! I'd love to come to your house for a sample of them both :)

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    3. Oh boy, those both look amazing. I'm impressed that you own copper cannele molds. I've never heard of them before now!

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    4. A great idea using the bastar for filling! Love those copper molds, beautiful! Lovely setup!

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    5. Your photos look absolutely beautiful, these little molds are adorable!

      Cheers
      Choc Chip Uru

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    6. Both recipes look delicious and those copper molds are just beautiful! I would probably buy those just for decoration.

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    7. Both look absolutely delicious Kathy!

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    8. Wow. Just, wow. Both of the dishes look incredibly beautiful--almost too pretty to eat! I will also admire, from afar, your copper molds because that beeswax is a real issue to deal with (granted, I'm v inexperienced with beeswax!).

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    9. Your canneles look fab - but right now I am fancying one of those marvellous choux buns with chocolate on top. Yum!

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    10. Fabulous post and information! That baster tip - is excellent. Slightly envious of those copper molds they are so beautiful. I'm on my 3rd set of Canneles molds - the first were teeny-tiny, the second really large and now I'm ordering the in-between size. I sound just like Goldilocks!

      Happy Anniversary Kathy! Wish you were closer!

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    11. What a fantastic baking effort you made this week, Kathy. Both your canneles and cream puffs look amazing and I have to know they were delicious. I've been to France a number of times and I cannot ever remember have a cannelé. But, until becoming involved in FFWD, there are many French foods I hadn't tried. And, the chocolate choux is a must-try. Your photographs are especially wonderful this week. Have loved meeting you and your husband and spending Fridays with you.

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    12. You chose the two recipes that I did not and you did a marvelous job on both of them. I really want to try them now. So beautiful! As are your copper molds. What a lovely way to celebrate Dorie's birthday, the new book, and our four years of cooking and baking together!

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    13. Both canneles and cream puffs look so pretty, Kathy. They are for sure the perfect sweets to celebrate the birthday.

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    14. I love that you've been making canneles for so long! That is awesome :)
      The candle was a great idea, very festive !!
      Both dishes look sooo good Kathy!

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    15. Thank you for the encouragement! I know I'll rock the cannelés next time I bake them at a lower temperature. I'll also probably sit right by the oven timing the whole thing, just because.

      I'm glad the chocolate choux dough was such hit. I can't wait to try it myself.

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    16. How lucky are the ladies that you bake for! I love baking for no reason at all, too! ;)

      Love the baster idea, I'm borrowing that clever trick for other baking endeavors, Kathy! Have a lovely Trifecta celebration day!

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    17. Lovely, lovely post and oh my- the photos of those delicious results !! Your desserts are stunning Kathy. I loved hearing your back story about the cannelés and those little copper molds are gorgeous. My friend's wife explained about using them and I said that I would probably decorate a kitchen with them instead...if I was lucky enough to have any :) I still can't believe how easy the recipe was for such phenomenal results. I am already getting asked to make more.

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    18. If this is an indication of the goodies to come, we are in trouble. Both of your results are so beautiful.
      This was a fun celebration and it's nice to see how everyone fell right in to participating. Tricia and I
      are hoping to catch up with Dorie in Princeton NJ in December for a book signing. Truly looking
      forward to seeing her again.

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    19. I have to get myself a silicone mold for cannalés! I have always wanted to make them and you have inspired me! Happy anniversary to the Doristas and happy birthday to Dorie!

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    20. I like that you made two desserts, I should have done that. My husband saw the chocolate cream puffs and said the same thing, serve with ice cream. I think I will do that first and then try the Mascarpone. Look forward to baking on TWD.

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    21. I wish I could come have a tea party with you. Your presentation looks so festive. I love the candle! I'm impressed that you are an old hand at canelles, though not surprised. The copper molds are beautiful! I'm going to order a silicon mold because I must try these. I'm glad you are enjoying the tea! It's been such a treat to be cooking with you for the past 4 years. Looking forward to yet another! Have a great week!

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    22. Both of these desserts look amazing. And love your copper molds. I will have to think about picking up the new Dorie cookbook. Everything you've made of hers has looked good and it would be fun to bake along...

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      1. Inger, We would love to have you bake along! It will only be twice a month. :)

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    23. It will be nice to have the FFwD crew over at TWD!
      Those molds are gorgeous, but I must say that the beeswax part would probably keep me from using them often :-) Lovely job, Kathy -- great choice of recipes.

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      1. The beeswax is a pain, so I tend to use my silicone molds most often! TWD will be fun! Still Doristas and still baking together!

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