The idea of “congealing on paper and sharing some of the recipes for my signature cake” has been running through Cyril San Nicolas’s head for a while. It will take the meeting of a talented culinary photographer and “Sud Ouest” editions, “for it all to make sense”. A work of 80 pages and 30 recipes where the Bordeaux pastry chef revisits the emblematic Bordeaux cake that he has been making as a real dessert for eight years.
“Le Cream’lé, Le Canelé with a creamy heart”, the recipe book by Cyril San Nicolas, published by “Sud Ouest”.
Fabien Cottereau / SO
World champion!
For those who would cry scandal for daring to touch the gastronomic heritage of Bordeaux in this way, let us remember that Cyril San Nicolas was crowned canelé world champion in 2016. Since then, his desire is “to give it its letters of nobility by making this cake of travel, a real pastry dessert. Because at the base of all Cream’lé, Cyril San Nicolas assures us, “there is always an authentic canelé made in a real copper mold”, which the pastry chef uses like a verrine which he garnishes with a cream , a compote or a mousse. Even in the savory versions, the vanilla and rum, so characteristic of this delicacy, remain. The rest is then a question of tastes, textures and creativity.
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Sweet or savory, Cream’lé lends itself to all gourmet creations.Sweet or savory, Cream’lé lends itself to all gourmet creations.
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Sweet or savory, Cream’lé lends itself to all gourmet creations.Sweet or savory, Cream’lé lends itself to all gourmet creations.
Since the original version containing a creamy milk chocolate, caramel and vanilla, the artisan chocolatier pastry chef no longer counts the number of Cream’lé recipes created, for the Bordeaux boutique held until 2020 rue Dufour-Dubergier, and that it continues to develop in Japan and during special events in Bordeaux. The book offers to discover the most emblematic ones. Especially since we had to make room for “the friends” that Cyril invited to this publication. “Because that’s also what baking is, moments of sharing. » Where Alain Darroze, Frédéric Lafon, Chef Jésus, but also Sandrine Gondolo and Sabrina Anh give free rein to their interpretation.
