Tested oven at 500°. Average is about 475° +/- 25°. I’ll do further testing.
I am focused on the Jason Yeh/Can You Canelé recipe for a number of reasons. 1) It only uses egg yolks which should reduce soufléeing. 2) It uses granulated sugar and corn starch, instead of relying on an unknown quantity of cornstarch in confectioner’s sugar. Lastly everything it to weight, in grams.
Today was the second bake of the remainder of that used yesterday. Today, 10 minutes at 500° and 35 minutes at 350°. Started checking at 25 minutes.
Nothing was incinerated and I’m going to work with the recipe a bit more.
