little cakes which originated from the bordeaux region in france, my (and i'm sure many others') love-hate affair with them. using relatively simple ingredients which resemble a crepe batter, the end result after baking on high heat for a considerable length of time is a thick chewy caramelized crust and soft custardy innards perfumed with rum & vanilla. bittersweet, aromatic and addictive would be the perfect adjectives to describe them.
traditionally baked using copper molds that needed to be treated with beeswax prior to baking, many bakers these days opt for the easier (and cheaper) way out by using silicon molds. i'm no exception. you might too if you knew how much these little copper molds are. one tiny two-inch mold costs about US$20 on amazon. i could easily afford one for sure, but not 16 or 20 thats usually required to make a batch of these babies. so silicon is the way to go.
recipe adapted from here