It doesn't look like much, but neither does the strip mall that the patisserie calls home. There's more to see inside.
The namesake cannelle ($2), spelled canelé or cannelé in the country of its birth, is a French pastry made from custard batter. Traditionally it's flavored with rum and vanilla. Superior cannelles are baked in metal molds brushed with a mixture that includes butter and beeswax; these, respectively, help to caramelize the surface while the cannelles are baking and to free them from the molds when they're done. Result (shown in the first photo that follows): a crunchy crust surrounding a moist, custardlike interior.
Also shown: a Paris-Brest ($3.50), which in this case embraces mocha cream, I believe; a slice of a gateau Breton ($1.50), which the patisserie describes as a "cross between a shortbread and an enriched pound cake" and whose buttery flavor is better when warmer; an almond croissant ($2.40); a cutaway view of chocolate cake ($1.50).
75-59 31st Ave. (75th-76th Sts., at the back of a strip mall), Jackson Heights, Queens