ElsieD

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.

The Costco.ca site crashed earlier today. They closed it down for a while but I see it is back up with a warning that the site is slow. They must be doing a booming business.

Tried fish (cod) tonight on the Phillip's for the first time. It came out a bit raggedy looking because the light is so bright on the thing that I had to remove a piece away from it so I could see to test for doneness. I'd lose a little piece of fish every time I did that. Based on one test only, I think I prefer the CSO for fish as i know exactly for how long and at what temperature to cook it. I also did the asparagus on the grill. They were perfect.

Go for it!

The one on Amazon.ca does not show the wire grill either. I bought mine in a store and it also came with a couple of scrapers to clean the thing. Thanks, I'll try the fish.

What happened?

@Shelby What is the dressing?

Welcome to the forum!