A la recherche du pain perdu…

Cannelé


李黑先生的愛心可麗露

這Cannelé台灣好像有人翻成「可麗露」,雖是音譯,不過我覺得倒也不錯,因為材料和做可麗餅皮頗類似,但步驟囉唆多了。這小點心最神奇的,是外表焦脆,但咬下去之後,內部卻是濕軟的,同時有這兩種口感,加上濃濃的蛋奶味,還有一點彈牙的感覺。啊,我這輩子是離不開這小點心了!

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