April 7, 2010
Tucked away cosily in a toasty corner of three-hundreds and thirteen, sitting prettily in little heaps each delicately pressed over a bed of paper cups, glazed in curlicue and Romantic fonts ironing out the texts are: LE GRENIER A PAIN BOULANGERIE.
It is custard through and through, the outer gently scorched by fire, the center rarified between tender, creamy(collapsibility), and spongy.
Cannelé (SGD 5.00 per 100g)
So what's so glorious about this food, keeping it alive until today? It is the love and hate between custard and fire; safeguarding it from being inedible, terminally staining to the point of combustion. And the candour of the French not pushing away charcoal[black food]; something so forbidden yet so decadent.
Cheers.
