A Sweet Tooth’s Guide to D.C. see all updates When Bread Furst owner and baker Mark Furstenberg visited Bordeaux in 2015, he noticed many of the bakeries had a regional specialty, canelé, in the ...

You’ll remember your first canelé. Its iconic shape resembling a miniature bundt cake, sized somewhere between a standard square chocolate and an egg. Its deep brown exterior, whose sturdiness gives ...

“ Canelé ”, which is a crispy toasted skin filled with dough with a sticky texture, is a super delicious sweet that will make you want to eat another one! However, because it is a very popular sweet, ...

Note: Adapted from chef Corina Weibel of Canelé. The recipe for the vinaigrette will make more than is needed for the salad. The vinaigrette will keep for 3 days, refrigerated. 1. Heat the oven to 400 ...

1. Place milk in a heavy bottom pot. Split vanilla bean and scrape the seeds with a small knife, add to milk. Heat to 183 degrees on a candy thermometer, about 8 to 10 minutes, add the butter and ...

Canelé? You mean cannoli? Not a cannoli. Can-neh-lay, sometimes canelé bordelais, and sometimes spelled with two n’s. It’s a traditional pastry of France’s Bordeaux region, a cake cylinder that’s ...

Canelés, the sweet pastry from Bordeaux characterized by a caramelized crust and soft, custard-like center, have been around since before the French Revolution, but is only now receiving the ...

Canelé, the cozy restaurant that has defined Atwater Village’s neighborhood dining scene for more than a decade, is closing. Chef and co-owner Corina Weibel will continue serving her rustic, ...

We know chef Corina Weibel keeps good company, having tuned into the regular guest-prepped menus at her Friends Cook at Canele series. But who has been the chef’s biggest influence as she turned from ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Cooks County, the upcoming Beverly boulevard enterprise brought to you by Claudio and Adria Blotta of Barbrix and starring chefs Dan Mattern and Roxanna Jullapat (both formerly of Ammo) in the kitchen ...