Coco Frans  

1st Things 1st - I have corrected and spelt this as Canelé here but not Cannele as the shops' signage says, because apparently the only possible spelling is Canelé with a single 'n' and single 'l'... as Jason.Bonvivant has done so correctly beneath! This was derived from and finalised by the 1985 Brotherhood of Canelé de Bordeaux, it in turn originating from the original Canauliers! Needless to say I was quite confused with this myself as everywhere I went including here and even Monsieur Chatte and numerous other places spells it differently and I even mispelt it myself on occasions, but after some discussion with Foodiewil to ask for his opinion and we arrived at this conclusion just recently!
Note that the majority of Recipe Books and even French native speakers get this bit wrong - some even spelling it as Canelle! As a fun side note - Debauve et Gallais spells it correctly but apart from their Canelé, they also carry a Cannelle, made with cinnamons!
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Canelé - The version here isn't what I enjoy eating though... The authentic version should have a very dark, crusty, thickish and slightly bitter and burnt tasting exterior. The middle should consist of a very strong eggy and vanilla centre that's slightly 'chewy' yet soft at the same time. Its bittersweet caramelised taste is the perfect companion to a coffee!
The version at Coco Frans (Beard Papa) misses the mark by a mile. Its not crusty enough, and its not chewily-soft enough, it also lacks the eggy and rum taste. This tasted more like a Financier! I was kinda disappointed as after reading Jason.Bonvivant's review below, I booked a private MTR to come try it out in no time - but he was right in saying this wasn't too good!

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They also sell Mille-Feuille and Paris Brests here, similar to the main Beard Papa outlets - I think I mentioned somewhere already, that their Brest's taste isn't very authentically good either, especially the cream part. I felt a bit disappointed to have these sorts of qualities coming from a Japanese franchise, to be honest. *_*'
FINGERS CROSSED - When Thomas Haas opens his Chocolate Shop in Hong Kong finally in September, we'll have more French or Western dessert goodies available, instead of needing to have a full meal at Caprice or Pierre to get the Michelin Pastries Experience!