Classic Black and White Cookie vs Cannelés de Bordeaux: Caramelized Rum and Vanilla Pastries

Both desserts start from milk, butter and egg, but put them to very different work. The black and white cookie creams butter with sugar, adds baking powder and milk, and bakes briefly before being topped with two smooth glazes, one vanilla and one deepened with cocoa powder. The cannelé whisks warm milk, eggs, extra yolks and melted butter into a batter scented with vanilla and dark rum, rests it at least 12 hours, then bakes it slowly to a deep mahogany crust. One is a sweet, glazed cookie; the other a crisp-shelled pastry with a rum aroma.