Burrow KL, Bangsar

Burrow KL in Bangsar Shopping Centre

[Muslim-friendly] With Burrow KL, yes you canelé!

Burrow KL in Bangsar Shopping Village is one of our two favourite spots in the Klang Valley to get satisfying canelés (the other being Doux Doux by Chateau Dionne, see our post here).

Originating from Bordeaux in France, the canelé is a type of French pastry made with flour, milk, and butter and traditionally flavoured with rum and vanilla.

A good canelé has a soft and tender custard centre, with a dark and thick caramelised crust. The ones served here at Burrow KL meet the standard, in our view.

Burrow KL offers fine canelés

The canelés at Burrow KL are made the traditional way.

Believed to have originated in Southern France in the 15th-18th century, the classic canelés are typically made in fluted copper moulds which give the pastry its distinctive form. In fact, the word canelé originated from the French word for “fluted” due to its shape.

As copper is a good conductor of heat, canelés that are baked in these moulds will retain their shape and texture.

While canelés can be baked in silicon mould these days (they are cheaper than copper moulds – after all), the resulting pastries usually end up soggy and flavourless.

The ones here retain their beautiful crisp and caramelised crust (with a lovely soft centre), as they are baked in said traditional copper moulds.

Fine traditional canelés sans rum

While the traditional Canelé Bordelais contains vanilla and rum in the recipe – Burrow omits the latter to make it more accessible for all Malaysians.

In our view – this does not detract from the quality of the canelé at all.

In fact, we found the omission of rum to only accentuate the fragrance of the vanilla in The OG canelé (RM7) – which is a good thing as Burrow uses high-quality spiced Madagascar vanilla bean.

Hence, we found the canelé to be remarkably fragrant and creamy, with notes of cardamon and saffron.

It goes without saying that the texture is on point – beautiful browned caramelised texture with a custardy middle that’s soft and rich in butter taste as well.

We also liked that all the canelés are cut in the middle upon serving for ease of eating.

Hazelnut Praline is chef’s kiss

Burrows offer more than just the original canelé – so it’s always a good reason to order more and share with friends and family.

We enjoyed the Hazelnut Praline (RM9) – the basic canelé elevated with an infusion of hazelnut praline cream in the middle and topped with cocoa powder. The cream has a good prominent hazelnut flavour which should please nutty fans.

The Cocoa-Nut (RM9) marries the tropical with the decadent – the pastry is made with 72% single-origin dark chocolate (slightly acidic and floral), with a generous dollop of coconut cream in the middle.

Other flavours served here include Matcha, Lucky Marmalade (orange-infused canelé with Chantilly cream), Espresso Ganache, and Maple Pecan (organic Maple syrup with vanilla beans).

Summary

In conclusion, we consider Burrow as two of the best spots to get canelés in the Klang Valley.

We have a slight preference for the canelé served at Doux Doux by Chateau Dionne due to the addition of rum and a more distinct contrast between the crust and mellow centre. However, Burrow’s pastries are slightly larger (and cheaper) than the ones at Doux Doux.