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Has anyone used Eric Kayser's book 100% Pain : La saga du pain enveloppée de 60 recettes croustillantes? The breads from his bakeries in Paris are very, very good?

I'd be interested in the recipes for the variations... they sound delicious.

Great thread, a big help. Can anyone advise on the best type of flour to use when baking Canelés? I'm in The UK and have access to wonderful flour from Shipton Mill (www.shipton-mill.com) including Cake & Pastry flour and French Type 55 flour. I can also get French Type 45 as well as Italian Type 00. Thanks....