At first glance, a cannelé looks simple, just a small, caramelized cylinder. But don't let the look fool you. This is one of the most technical French pastries to make, and it’s all about the texture.

It is defined by two things: the outside and the inside. The exterior is a caramelized crust that gives it a distinct "snap" when you bite into it. The interior is completely different, it’s a soft, moist center that tastes like vanilla and rum. It’s rich and creamy, almost like a baked custard.

We bake ours in traditional copper molds at high heat to get that authentic contrast. It’s a complex experience in a small package.

Cannelé is NOT Bánh Bò

We get asked this a lot. When you cut a cannelé open, the inside has little holes that look similar to Vietnam’s beloved Bánh Bò Nướng.

But the taste is completely different.

Bánh Bò is made with rice flour and yeast, making it light, airy, and spongy.

Cannelé is made with milk, eggs, and sugar, making it dense, creamy, and rich.

Think of it this way: if Bánh Bò is like a sponge, a cannelé is like a pudding that holds its shape.