ElsieD

You had mentioned this recipe earlier and it is one of 4 I intend to try. It sure is different from the rest.

I baked four more this afternoon, I'm waiting for them to cool so I can cut one open and take a picture. I put the molds on a rack in a baking pan and put that on a pizza stone. They were baked at 400Ffor 70 minutes. One thing I noticed is that they had a bubble on the top. I gave the first two a poke with a cake tester and the bubble stock to it. I got similar bubbles on the other two but left them alone. Should I have done the same? Next time I'll forgo the rack. One other thing I noticed is that I had to switch their positions about three times to get them to brown evenly. Is this normal? I also read that you do not wash the molds after use. You simply wipe them out. Is this correct? Lots to learn. Thanks for all your help.

Nice bowl! How heavy is it? I ask because I once had an Oster (I think) stand mixer that came with two glass bowls. For me, they were very heavy and I replaced them with s/s ones.

I am working on making caneles. I made the batter couple of days ago and baked the first ones yesterday. The results were uneven but they sure tasted great. I have been posting my progress on this thread: https://forums.egullet.org/topic/8090-please-help-with-cannele-recipe/page/12/ I got a couple of suggestions on how I might improve the results from @teonzo @kayb and am taking their suggestions and baking the last four this afternoon. Hopefully, I'll see an improvement.

@teo the molds were put on a wire rack and the wire rack was put on a sheet tray. They were baked on a middle oven rack. Those were the instructions I had. I like @kayb 's suggestion. I have some batter left so will bake some today at 400F, (convection?) And will preheat the oven with a pizza stone and put the tray on that. Thanks for the suggestions. This is my first batch so I am completely new at this.

Hi Seva, and welcome to the forum.

Here is a picture showing the middle ones cut in half. The outsides are crunchy, the insides custardy. Really good. I need to solve the "white ass" problem. Any suggestions?

On Sunday I made the batter using Paula Wolfert's recipe. I baked two sets of three today, using the baking instructions given by Dorie Greenspan for the first batch. This was bake (non-convect) at 450F for 30 minutes and then 400F for 30 minutes. She has you leave them in the molds for 10 minutes before unmolding them. As you can see, two of them have what I have learned the French call "white ass" or pale bottoms. The second batch of three were baked per Paula's instructions, 375F convection for 1 hour and 15 minutes and unmolded immediately. I have great colour on two of them, less so on the third. I haven't cut them open yet as I am waiting for them to cool. When I do, I'll post another picture. I used butter and beeswax melted together to line the molds. When I first lined them, I noticed the wax was very thick. I put them in a hot oven for a few minutes and emptied them of the excess wax. Next time, I'll start with warm molds so as not to have this problem. I have some batter left and tomorrow I'm going to try to just butter some molds, no beeswax and compare.

@Kim ShookDid @JohnT post his recipe somewhere? They look amazing.

Hi Paul, and welcome to this forum.

I just remembered that a chef I know wears all kinds of patterned pants including, if I remember correctly, chili peppers. I have sent him a note, asking where he gets them. If he answers, I'll let you know.

Nice crust!

I bought copper canele molds yesterday and have seasoned them following Paula Wolfert's instructions. They are cooling in the oven. Yesterday I also bought food grade beeswax. I bought a piece the size of a regular muffin and it cost all of $1.75. For my first batch I am going to make Paula Wolfert's recipe. I have found others that I would like to try as well but that will be my starting point. I will make the batter up today and will try baking a couple tomorrow after the batter has sat for 24 hours. I found a good article on canelles while I was googling about them, here it is: https://tasteofartisan.com/canele/

Me four.

@liuzhou Those look wonderful. Strawberries are my favourite fruit. I'm salivating sitting here watching the snow fall.

Check my post of Nov. 3 in this thread. I did chicken thighs, seared post sous-vide.

CA Paradis in Ottawa sells chef's pants but I don't know if they have the kind you want.

Thanks! I read the 12 pages of another topic on cannelles and they said there are variations in quality between the silicone baking cups. Do you know what brand yours is?

Maple syrup.

Wow, those are beauties! What recipe did you use? I have never made them and want to try. I just read this whole thread and there is a lot of good info here.

I had my first cannele the other day and was blown away by how good it was and am now determined to make them. I like the look of the recipe you linked to and printed it. Can you tell me the size of the molds you used and how many the recipe yielded? I don't have any molds but I read on ChefSteps that you can use any number of different molds. They specifically mentioned Madeline pans and i have those so may try that. If anyone else has a tried and true recipe I'd be interested in hearing from you. I do have Dorie Greenspan's Baking Chez Moi and she has a recipe in that book. I'm excited to try these and if anyone else has some wisdom to impart I'm all ears.

@JoNorvelleWalker What did you order from Amazon besides the mushrooms?

No, I wasn't. I go by flakiness, the fish, not me. I'll try it again with my Thermapen.

I didn't time it but I think it was about 10 minutes. I kept poking them with a toothpick until they got to where we like it. We don't like them real crunchy, cooked but with some bite. I tossed them with some olive oil before I put them on the grill.

True.