100 Favorite Dishes, No. 91: Canelés at Village Baking Co.
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
Village Baking Co. sells all sorts of treasures for those looking for authentic French baked goods. You can get one of the best baguettes in the city, cooked extra dark if you ask, or a massive pain au levain that will make the sides of your mouth pucker with sourness when you first bite in.
The brightest gem, however, might come in the smallest package. The canelés cooked here are a real work of art, and while they look small, they pack a ton of flavor and richness in a small package. You'll only need one. But you'll be back soon for another.
The secret is twofold. First, the batter is loaded with egg yolk, giving the interior a moist texture. It's as if a cake and a custard made a love child together on a grassy knoll in Bordeaux. Second, the exterior is dense and chewy, a tough crust formed by contact with a copper mold that's been treated with beeswax and a long baking time.
The two textures combined with so much richness and a mild vanilla flavor really pack a punch. Someday I hope I'm lucky enough to snag one of these while they're still warm from the oven. And because of a subtle sweetness, they're a perfect match for a cup of black coffee.
See that carafe at the end of the counter? It's plenty worthy.
No. 100: Pastrami Egg Rolls at Blind Butcher
No. 99: Chicken-fried Steak at Tom's Burgers and Grill
No. 98: Pasta with Uni Butter at Nonna
No. 97: Camarón en Agua Chile at La Palapas
No. 96: The Wings at Lakewood Landing
No. 94: Chicken Kebab at Afrah
No. 93: Trompo Tacos at Bachman Lake
No. 92: Fish and Chips at 20 Feet