[Canelé recipe variations]

These days, you often see round bread filled with fresh cream.
It's called Marizzo, a Roman specialty.

I tried making this with canelés while incorporating the current trend.

Recipe

- Make a slit in the top of the canelé.
- Whip the cream for 8 minutes, add the honey and whip until stiff peaks form.
-Sandwich the cream and top with your choice of toppings.

It looks like a canelé with its mouth wide open, and is rather cute, isn't it?

The impact is huge.
Italian and French fusion...
With just a little modification, you can transform it into a new canelé.