JeffGC

Correct.

Sorry about that! Unscaled recipe here. Canelé.pdf

Looks good!

INGREDIENTS 375g whole milk 37.5g unsalted butter 3/4 vanilla bean 30g dark rum 60g egg yolks (About 4) 90g all purpose flour 154g granulated white sugar 5.25g corn starch 0.75g kosher salt DIRECTIONS Prep (48 hours): minutes. Heat milk and butter in a saucepan to 185°F. Add vanilla bean. Whisk gently to combine and turn off heat. Cool for 15 In mid-size SS bowl, combine flour, sugar, corn starch and salt. Whisk well. Place 4 egg yolks into a large glass mixing bowl and whisk to combine well. Temper with 10% of warmed liquid mixture . Continue whisking while adding the rest of the hot liquid mixture. Add rum. Add the dry mixed ingredients and gently whisk together. Strain into plastic container. Mold Prep: Warm molds at 170° on 1/8 sheet pans. Max of 4 or 5 per pan. Remove as needed. Melt 50/50 mixture at setting #2 (160°) Butter must be clarified. 80g total needed to coat 13 molds. Coat molds. Remove dimples and excess with wood knife. Freeze Bake: Preheat oven to 500° convection with steel on center rack. Heat for one hour after temperature reached. Mix well with spoon or spatula and strain into large measuring. Try not to incorporate any air into the batter. 10 minutes at 500° convection Rotate 180° 15 minutes at 325° convection. Check and continue as needed.

Yes.

If you are interested, my latest recipe is attached. Canelé.pdf

I bake with convection.

I’ve only used the individual copper molds and they measure about 55mm

Pete-Fred: I was in Paris a few weeks ago and had the worst cannelé of my life. Clearly, Fait Maison on the window did not apply!

10/500° 15/350°. One was done at 15 minutes. Checked every five minutes and pulled as necessary. Last two were 30 minutes.

I've taken a long break from this project but now I'm back at it. Did 10/550° and 15/350°. Really too dark. Will try 10/500°

Some months ago, I was really frustrated with the process of consistently coating the interiors of the molds. Molds too hot or too cold. 50/50 to hot or too cold. I’m pleased with the method I now use. Molds are warmed in a 170° F oven. I place four or five molds on 1/8 sheet pans and only remove each from the oven when ready to coat. When I removed all of the molds at the same time, they would cool. To control the temperature of the 50/50, I use. https://www.amazon.com/gp/product/B0C69CBGRQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1 It’s a thermostatically controlled hot plate. I set as low as possible but sufficient to melt the mixture. i pour the 50/50 into each mold and then pour back into the warming pot. At every opportunity, I set it back on the burner. The pot is a candle wax pot. https://www.amazon.com/gp/product/B08BYHF2CG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 after coating, I remove the wax dimple at the bottom and scrape off any excess, around the mouth, with a bamboo chopstick. When coated properly, you can’t see any 50/50 inside the molds. They release perfectly. Elsie, you and I are sick!

This is how we figure this out…trying different recipes and methods.

They look very good.

Interesting.