Cannelés de Bordeaux: Caramelized Rum and Vanilla Pastries vs Classic Boston Cream Pie

Both desserts lean on milk, eggs, yolks and butter, yet they use them in very different ways. Cannelés fold everything into a single rum- and vanilla-scented batter that rests for a day, then bakes slowly until a deep mahogany, crisp crust forms. Boston Cream Pie splits the same staples across components: whole eggs whipped with sugar for a light sponge, yolks and milk cooked with cornstarch into a silky vanilla pastry cream. A glossy chocolate glaze then adds richness the cannelé never seeks.