kuri

I tried Paula's method of applying the bee's wax/butter to the mold and it worked beautifully. At first, I was nervous that I might have drained all the bee's was/butter, but it turned out that I really had a very thin layer! Texture of the exterior was much better than what I had done before - bit chewy and crunch, just the way I like it! Thanks Paula! I am, however, still having trouble achieving the right height. My caneles tend to get "chubby" rather than tall. Anyone has any tips? I usually fill the mold leaving about 5 to 7 mm left from the rim. I must say the smell of caneles filling up my small apartment is just a joy... many thanks, kuri

Thanks Paula! I remember the interior of cannele has more air and not so dense. I think you meant by "custard-like" refers the same thing, am I right? I will be sure to report back after my next batch. kuri

Thank you for all the great tips! Another question I have on canneles: When I had them in Paris and Bordeaux, I found that good canneles (or at least those I liked) had very light almost airly interior - just like in the photo of Paula's canneles - rather than dense cake-like texture. My last attempt yielded in between result. Are there any steps that I shoud be aware of? many many thanks, kuri

Yes, you are on the right track. I use a dedicated pyrex measuring cup with a spout to pour about 1 tablespoon of hot bee's wax into the first mold and swirl the mold in order to coat the bottom and lower insides. I quickly invert the first onto the foil lined pan allowing any excess to slide down the inside. I repeat with the rest of the molds Good hint; use your microwave to warm up the bee'swax butter whenever necessary. tws ← Thanks Paula! This gives me another excuse to make another batch of canele! I will report back with my progress. kuri

Hi Paula, Thank you very much for your insight. I just wanted to be clear...Would you initially apply the bee's wax-butter to the mold using whatever the methods, i.e. brush or finger, and putting those waxed molds in the oven as you described? I am assuming putting them in the oven would even out the wax layer and drain any excess... Am I on the right track? Thanks again for such a quick (and clever) response! kuri

Hello everyone, I am new to the forum, but I am also another who has been obsessed with this little devil cannele! I am using a copper mold and bees wax-butter mix and have a silly question. What is the best way to apply the mixture to the mold? I used double-boiler to melt the bees wax and add the butter. Using the brush, I was applying this mixture to the mold, but as you can imagine, it hardens very quickly as it touches the mold. I ended up having rather uneven application of the mixture on the mold. Although this did not cause much problem, some cannle ended up with sticking to the mold. If anyone has any suggestions or tip, I would greately appreciate it! Many thanks, kuri