Growing up in the French Part of Switzerland I was always fascinated with these small delicat pasties, so in 2014 while I was owner of a small local artisan bakery in Honolulu Hawaii called the Honolulu French Connection.
We started to try to bake them. It was tricky to get it right and the humidity of the climat made it even harder to master.
After many failed attempts we were delighted to finally create a well shaped, creamy, caramelly piece of heaven!
Like Mochi meets Creme brulee
In 2020 we tweaked the recipe to add a more local touch by changing the original wheat flour with a mix of Rice and tapioca. This changed the texture slightly to a Mochi texture (Japanese traditional rice dough with a chewy texture) very popular in modern local Hawaiian culture.
Hawaiian Vanilla
One of the most important ingredients in creating the flavor of the caneles is the vanilla, we use the highest quality local grown Hawaiian vanilla, grown by Laie Vanilla Company (@laievanillacompany) on the beautiful North Shore of Oahu.
Tropical Flavors
Along with our Vanilla rum flavor , we offer unique finishing touches on our classic cannelé with popular flavors, filling them with fresh lilikoi (passion fruit) curd, Coconut haupia cream, and exquisite Dark chocolate ganache.