ElsieD

What does this taste like and what do you put it on?

I bought the Kindle version of Payard Cookies by François Payard and E. McBride yesterday for $1.99. I wanted the canele recipe.

I'm intrigued. Did you use the new sourdough yeast or sourdough starter?

I'm with @IowaDee. It looks to me to be an oyster shucker.

Welcome to eGullet. Do you make caneles?

@Anna N How thick was the chop and how long did you cook it for?

Me too. It used to be one of my favourites. That, and the late, lamented, The Far Side.

I was out this afternoon and came home to homemade cream of mushroom soup. John doesn't cook much, but what he does make is very tasty.

I too am a huge beet fan, but I like mine with balsamic rather than sherry vinegar.

Yes they did. This is what they look like,next to a teaspoon for size comparison.

My scrapers are plastic.

I made the Pierre Herme recipe the other day and baked two last night. When I took the batter out of the fridge, a thick layer of something had settled to the top. I stirred it back in, and filled the molds and placed them in the oven. This time, just to see the result, I sprayed the inside of the molds with cooking spray. When I went to take the spoon out the batter, I was surprised to see that it had a mound of what looked like flour on it. I stirred that back in and wondered what impact that would have. The caneles were baked at 400F convection for 70 minutes. As you can see, they would have benefited from less time in the oven. They verged on burnt and tasted like it although the insides were good. I just checked the batter and, as was the case yesterday, it seems to have separated again - a foamy top and the flour is on the bottom. I did not have this problem with the Paula Wolfert recipe.

It's a good thing I'm up for the challenge!

Yesterday I baked the last four. I decided to coat 2 of the molds with the beeswax mixture the other with butter. The ones coated in beeswax are on the left the ones coated in butter are on the right. They were baked at 400F for 70 minutes. Surprisingly , the ones coated in butter were shinier than the ones coated in beeswax and had the same crunch. I wasn't expecting that. Next up is the Pierre Herme recipe.

I use this one. https://www.amazon.ca/OXO-Good-Grips-Squirting-Brush/dp/B000CC91GK/ref=sr_1_4?keywords=Oxo+dish+brush&qid=1576164799&sr=8-4

Thanks, @Shelby I always enjoy reading along.

I put a sheet of tin foil in the drip pan when using the grill. Helps a lot with the clean-up.

Those are gorgeous. What kind of flour does he use? Yours appear to be more cakey than custardy or am I wrong? And yes, I will give Kriss Harvey a listen. Thanks for your input.

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?