the crispy one needs some work

Canelé from Shigatsu wa kimi no uso (Your lie in Aril)

One of my favorite animes is definitely Shigatsu wa kimi no uso, Your lie in Aril. Just watch it, I can´t explain it without crying…

When i watched Your lie in April for the first time i didn´t even know what a canele was. All I knew was that it looks really good, so I really wanted to make some. Caneles is a french pastry that has a thin, crispy, caramelized shell and a rich, moist, custard interior. To make caneles you need special canele molds that preferably should be out of copper, but the copper molds are very expensive (About 20$ for one mold) so i bought a nonstick mold that makes 9 caneles and that worked really good. You can also buy silicone molds but I would not recommend them, they don´t give the same result as copper or nonstick molds.

Recipe for 9 Caneles

1 Vanilla bean

250 ml Milk

100 g Sugar

50 g Flour

25 g Butter

1 Egg

1 Egg yolk

2 tbsp Dark rum

Start by splitting your vanilla bean in half and scrape out the seeds. I used a pure vanilla powder but i don´t know if you can buy that everywhere so just use a vanilla bean. Pour the milk into a pot and add the vanilla bean and seeds and the butter.

Warm it on the stove until the butter has melted and it almost has come to a boil. Put aside and let cool a little for 2 minutes.

While the milk mixture is cooling, combine egg, egg yolk and sugar.

Now its time to combine everything. This is important to do right so you get the custardy inside of the canele. Throughout this whole step you have to whisk in the egg mixture, otherwise the eggs will cook and it will become scrambled eggs.

Start by adding ¼ of the milk mixture to the egg mixture, whisking the whole time. Then add the flour and keep whisking. 

 When everything is combined, add the rest of the milk while whisking. 

Add the rum and let it cool for about 20 minutes. Then cover with plastic wrap and let it sit in the refrigerator for 24-48 hours. You cant skip the resting time because it improves the texture and taste. You can keep it in the refrigerator for 4 days, after 48 it is perfect but 24 hours is okay. 

Don´t take out the vanilla bean because it gives more flavor.

After 24-48 hours it is time for the cooking. Preheat your oven to 250 C, this is a really high temperature but that makes the caneles crispy on the outside. Then  brush the molds with soft, not melted butter. This is important and makes the caneles nice and shiny on the outside and make the just slide lout of the molds.

Then take the canele mixture out of the refrigerator, whisk it so everything combines. Then pour it through a fine mesh strainer.

Now fill the molds about one centimeter from the top.

Now it is time to bake them. Put them in the preheated oven for 10 minutes, then lower the temperature to 190 C, without opening the oven, for 40-45 minutes.

Don´t be scared to burn the caneles, 40-45 minutes does not burn them, it gives them a nice even dark color and a crispy caramelized shell.

When they are done, turn the mold upside down on a baking rack and let cool.

I really recommend you to try making caneles because the are soooo good. The crispy shell and the soft inside, it is heaven! 

Did it reach her?


conradricamora: SEATTLE FOOD SCENE EPISODE 2: ok y'all. This is THE BEST COOKIE IVE EVER HAD. And I’ve had them all. From Levain’s to Shmackerys to Insomnia…. this one is KING. It’s at @metmarket which is fortunately/unfortunately right across the street from @seattlerep where I’m working for the next few months so I’m gonna need an intervention soon. They are served warm and crispy all day long. They’ve got two types of Belgian chocolate and toasted walnuts in them. And they are appropriately called “The Cookie”. I hope at some point in your life you can try one.
As Far As You Need to Go
By Organization for Transformative Works

Fandom: Final Fantasy XV

Warnings: Injury, blood.

Inspired by: This art by @kaciart


It’s some kind of miracle they don’t get crushed under all those tons of cold, hard steel, or seared crispy by the engines, or shoved straight over the edge of the cliff, now about two feet away. No, they come out of it more or less in one piece, and Prompto just has time to meet Noct’s gaze and offer him a shaky grin that’s the nonspoken equivalent to, “Hey, cool, we actually made it.”

Then the tiny swath of cliff remaining beneath their feet shifts and groans, and Noct shoots an alarmed glance his way, and they’re falling.

It’s an ugly fall.

Prompto snags on a jut of rock and feels something drag, and press, and snap, a white-hot line of pain against his ribs. When he hits the ground, he can’t quite bite down the scream.

It takes him a minute, after he’s at the bottom. He just kind of sits there, face pressed to the rock, trying to convince himself that he needs to get moving. From up above, he can hear what sounds like combat: the clash of metal on metal, and the bellowing roar of a pissed-off Gladio.

He licks his lips – tastes blood. Every breath brings in new pain.

Then he remembers: Noct.

It crashes over him like an icy wave, sudden terror, and he jerks himself up to sitting so fast that the pain makes his head spin. “Noct?” he says.

There’s no answer.

“Noct?” His voice is higher-pitched this time, creeping up into the range that usually means there are daemons on the way to tear them to pieces, but Prompto can’t even be self-conscious about it. He’s too busy being scared out of his wits by the crumpled form in black lying against the rocks, way too still.

Crispy Potato Galette

I forgot to take a picture when I made this last night, but anyway.  This recipe is kind of like a delicious combination of omelet + french fries.   It requires a fair amount of chopping up front, but after you’re done with that you don’t really have to do any active kitchen work.

You need:

  • 3-ish potatoes
  • Salt
  • Pepper
  • Cooking oil
  • Maybe some dried rosemary or something if you feel like.

Slice the potatoes into thin disks.  Season with salt and pepper, and the rosemary if you’re using it.  Heat the oil in a frying pan (if you have a cast iron skillet, it is particularly good for getting the potatoes crispy, but you don’t need one)–you might want to use a bit more oil than you normally would, enough to coat the bottom of the pan, because the potatoes will soak up a lot of oil, and you aren’t going to do any stirring.

Spread the potatoes out in the pan in flat, overlapping layers.  Start with the heat on high-ish, and when the potatoes on the bottom begin to sizzle, turn the heat down to medium low.  You can cover the pan with a lid if you want to help steam the potatoes in the top layers, but you don’t have to.  Mostly, just resist the urge to stir it!  It is done when the bottom layers of potatoes are brown and crispy and the top layers are soft and sort of melting into the rest of the galette.

It’s good on its own, but you could also eat it with mustard, mayonnaise, or any kind of topping that you like on French fries.