Classic American Funnel Cake vs Cannelés de Bordeaux: Caramelized Rum and Vanilla Pastries

Funnel cake relies on a leavened batter, lifted with baking powder, that is poured straight into hot oil and fried into a golden, crispy lattice, then dusted with powdered sugar and served at once. Cannelés take the slow road: warm milk, a whole egg plus extra yolks, butter, vanilla and dark rum form a rich batter that rests for up to a day before a long bake turns the outside deep mahogany. Both use milk and eggs, but one delivers quick, sweet crunch while the other offers a darker, rum-scented, caramelized crust.