Long time ago, I was on a quest to try as many different versions of Tres Leches in Austin as I can. For almost a year, I’ve been ordering, buying, and making it for dessert. It was fun! As a result, I found my favorite to buy (Downtown WholeFoods’ Tres Leches Parfait) and developed a few my favorite recipes to make at home (with baked milk and with cajeta, caramelized goat’s milk). I prefer versions where milk is the main source of flavor — no other ingredients like fruit, nuts, chocolate, etc. are allowed to overpower milk’s delicate and dreamy nature. For me, Tres Leches it’s a study on milk flavor. The recipe below is part of my ¡Viva Tequila! tasting event, featuring extra anejo tequila as an ingredient for the sponge feeding.
A canelé is a classic French pastry made from the same ingredients as French crepes — eggs, milk, and sugar. The batter is the same thin. These two-bite pastries are famous for their unusual combination of textures. Long baking and high temperature turns the batter into a delicacy with crunchy caramelized crust outside and custardy sponge inside.