After a wonderful week in the marvelous city of Poitiers in France with our gorgeous friends Elsa and Fred, I came back with my head full of ideas and inspirations for desserts and pastries. I start today with a specialty of the Bordeaux region of France; Cannelés. It’s a pastry with a thick caramelized crust and a soft and tender and slightly chewy center, flavored with vanilla and rum. For the best results, the dough has to rest for at least 24 hours in the refrigerator and then placed in a very hot oven. Enjoy these little cakes for breakfast, dessert or just as a snack in the afternoon.