First, I want to thank you for testing the recipe. I really appreciate the thoughtful comments.
I worked very hard to copy Patissier Antoine's caneles. A few friends from the region agree that I have come close. His caneles are creamy on the inside and crusty on the outside. A hefty version of creme brulee comes to mind. Most Bordeaux bakeries make a similar version: the texture is the same; the flavoring varies with many using a little orange or orange blossom water instead of rum or along with teh rum.
One bakery, Le canelé Baillardran, (Spécialité de Bordeaux - http://www.canele.com/)
, is very commercial and has canele stands all over the city. I suspose you could say he is the starbucks of bordeaux.His version is breadier in texture and longer lasting. In fact, he is able to mail his caneles all over the world.
All the caneles I saw in Bordeaux shops and homes used the 3-ounce size mold and all baked to a tad shorter than the original mold. Personally, I didn't see this slight shrinkage as a problem since they are eaten out of hand. I can see where this would be a problem with a smaller mold.
shrinkage could be from not letting the batter rest long enough. I usually wait two days or freeze and defrost slowly. ON the other hand, I have noticed 1/4 inch shrinkage when I use some of my molds. I have two types of copper molds: 12 purchased in Bordeaux; another 8 from jbprince. I've examined them carefully and have noticed that the ones from Bordeaux are a bit narrower. i.e. more elegant. The ones from jbprince have an ever so slight flare at the top. The caneles baked in the narrow molds don't seem to rise as much as those baked in the other molds. Can anyone explain this to me?
(Www.culinarion.com sells the Bordeaux canele molds.) I suspose there is a patent on the bordeaux style molds, or why else do they do this?
THanks to Kit , I purchased the silicon flex molds from Bridges. I have tried the gastroflex and du bayer and found them worthless. Due to the heftier weight of these new ones from Bridges, I produced a very acceptable canele, albeit some strange striping along the crevices. There was little shrinkage.
Antoine uses a huge mixer to combine his batter, so I just followed suit with my food processor.. I think it efficiently combines the flour and butter, then quickly works in the eggs, etc etc ..Homemakers in Bordeaux do it all by hand.
Again, thank you so much for trying out my recipe.
"The canelé is an artisanal product, so sometimes it doesn't
come out perfectly," ----Antoine, Patissier of Bordeaux
Edited by Wolfert, 18 June 2003 - 08:30 AM.
“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.