My Personal Canelé Rabbit Hole

[JeffGC]

Interesting. 

[ElsieD]

Here is another twosome I baked this evening.  These were baked non-convection for 30 minutes at 300 and 40 at 400.  The molds were sprayed with baking spray.  The outsides were nice and crunchy, the inside custardy.  Although there was no "white ass" a few spots could have been a bit darker so I will increase the baking time a little next time, probably tomorrow.  Oh yes, I used the same molds that I used this morning, both times sprayed with baking spray.  They popped right out.

 

Edited January 29 by ElsieD
Added pictures (log)

[JeffGC]

They look very good. 

[ElsieD]

Baked the final 4 from this batch of dough (batter?).  Very, very pleased.  I'm going to stick to the recipe @JeffGC posted, but stay with Jacques Pepin's recommended oven settings.  Since they don't seem to suffer from not coating the molds with butter/bees wax, I'll continue to use the baking spray.  No picture as they looked like the previous post.  For a lark, though, I may try Jacques Pepin's recipe. Thanks, Jeff, for sharing.

[ElsieD]

I made Jacques Pepin's recipe for canelés and baked them as instructed, 30 minutes at 300F and then 40 at 400F.  They were burnt on the outside and still notably underbaked on the inside.  Wet, really.  I used the batter to bake the rest of the batter as four sets of two on different days adjusting oven racks and times. Not good.  Tonight I'm going to make up another batch of batter following @JeffGC's recipe.  That's what I'm sticking with.

[JeffGC]

This is how we figure this out…trying different recipes and methods. 

[JeffGC]

Some months ago, I was really frustrated with the process of consistently coating the interiors of the molds. Molds too hot or too cold. 50/50 to hot or too cold. I’m pleased with the method I now use. 
 

1. Molds are warmed in a 170° F oven. I place four or five molds on 1/8 sheet pans and only remove each from the oven when ready to coat. When I removed all of the molds at the same time, they would cool. 
    
2. To control the temperature of the 50/50, I use. https://www.amazon.com/gp/product/B0C69CBGRQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1  It’s a thermostatically controlled hot plate. I set as low as possible but sufficient to melt the mixture. 
    
3. i pour the 50/50 into each mold and then pour back into the warming pot. At every opportunity, I set it back on the burner. The pot is a candle wax pot. https://www.amazon.com/gp/product/B08BYHF2CG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
4. after coating, I remove the wax dimple at the bottom and scrape off any excess, around the mouth, with a bamboo chopstick. 

When coated properly, you can’t see any 50/50 inside the molds. They release perfectly. 
 

Elsie, you and I are sick!

[rob1234]

On 1/30/2024 at 11:28 AM, ElsieD said:

  Since they don't seem to suffer from not coating the molds with butter/bees wax, I'll continue to use the baking spray.  

 

Do you wipe out the excess baking spray or just spray and use? I tried making these, spraying the molds with Pam, but it seemed like way too much  and there was a lot of grease everywhere after cooking. They did slide out extremely easily though. 

[ElsieD]

I try to spray them as lightly as I can, but there does seem to be more spray in there than I'd like. The last time I baked some I put the molds upside down on a paper towel to see if the excess would drip out but that didn't happen.   I have never wiped the excess out, being fearful of the batter "glueing" itself to the molds.  Also, I line my baking sheet with foil which catches any grease as they bake.  Also, it may sound silly but I spray them in the sink.  When spraying with Pam, are the outsides nice and crunchy?

[rob1234]

Thanks, yeah I also sprayed in the sink and used as lightly as possibly but Pam comes out pretty thick and quick. I have some Kirkland canola oil spray I might try today.

 

14 hours ago, ElsieD said:

 When spraying with Pam, are the outsides nice and crunchy?

 

Yes, but when I pulled them after 40 minutes at 400 they looked underdone with tops and bottoms still being white so I put them in and out for probably a total of 50-55 min at 400 and then another 5 outside the molds, which got rid of the cul blanc but they were way overcooked on the outside at that point. Too hard crust and burnt tasting. I’ll do some more today and pull them at 40 min regardless of how they look.

[JeffGC]

I've taken a long break from this project but now I'm back at it.

 

Did 10/550° and 15/350°.  Really too dark. Will try 10/500°

[JeffGC]

10/500° 15/350°. 

 

One was done at 15 minutes. Checked every five minutes and pulled as necessary. Last two were 30 minutes. 

 

[Pete Fred]

As this appears to be the most currently active canelé thread, I'll put this here, in lieu of the Mods finding a better home.

 

I passed through Bordeaux recently and took the opportunity to sample a few canelés in the city of their birth.

 

The two big players in town are Baillardran...

 

 

and La Toque Cuivrée...

 

 

Both were quite disappointing with chewy exteriors and pasty insides. I marginally preferred the Toque due to a stronger rum flavour, but there wasn't much between them. The Toque, however, was remarkably inexpensive at just €0.75, whereas the Baillardran was a total rip-off at €3.10.

 

Better was the offering from Cassonade...

 

 

This at least retained a hint of crunchiness in the shell, had decent flavour, and the inside was less gummy. These were €2 a pop.

 

All three may have improved with a quick refresh in the oven, but if you're simply a tourist passing through then I'm afraid it's slim pickings (unless you remembered to pack an air-fryer in your luggage).

 

Weirdly, I think you're more likely to find a good canelé in North America, or Tokyo or Sydney than you are in France. They're no big deal over here, just another commodity product, sometimes at exorbitant prices - I'm looking at YOU Baillardran 🫵.

[JeffGC]

Pete-Fred: I was in Paris a few weeks ago and had the worst cannelé of my life. Clearly, Fait Maison on the window did not apply!

[Pete Fred]

7 minutes ago, JeffGC said:

Clearly, Fait Maison on the window did not apply!

 

I think the reason the Cassonade canelé won this mini taste test was because it was manufactured in the shop. You can see them being made and baked from the street, and with good timing you can get your hands on a freshly made one.

 

Baillardran and Toque seem to be outlets supplied from a central manufactory, which possibly accounts for them being past their best.

 

I also visited several independent bakeries on my pastry tour but the canelés didn't cut it, either being made in silicone moulds or in some other way looking unappealing.

[ElsieD]

@Pete Fred Glad to see you posting to this topic again.  I gave up trying to get all of one batch of canalès to come out the same way.  I do love the things - i may have to try again.  Are you making your latest recipe available?

[Pete Fred]

19 hours ago, ElsieD said:

Are you making your latest recipe available?

 

I used one of Pierre Hermé's. In English here (with some actually useful tips on technique) or in French (with egg quantities in grams).

[gulfporter]

Oh no, I am considering entering this rabbit hole 🐰

 

Ok, the most basic of q's....there appear to be at least 3 sizes of caneles molds.  And with a rather finicky baking time, size does matter a lot perhaps.  

 

Where do I measure the canele mold---top or bottom??  

 

My pan indentations measure 45mm at the bottom of mold (which I realize will be the top after baking) and 55mm at the top of mold (which will become the bottom).  

 

This is the pan, (eG-friendly Amazon.com link)

[JeffGC]

I’ve only used the individual copper molds and they measure about 55mm

[gulfporter]

@JeffGC  Thanks for the measurement.   Next q:  My oven has convection features....are they helpful or a hindrance?  

[JeffGC]

I bake with convection. 

[JeffGC]

If you are interested, my latest recipe is attached. 

Canelé.pdf

[gulfporter]

4 hours ago, JeffGC said:

If you are interested, my latest recipe is attached. 

Canelé.pdf 68.09 kB · 5 downloads

It wouldn't open.  

[gulfporter]

On 1/17/2024 at 3:52 PM, JeffGC said:

I am very careful to update my recipe with my findings. As of today:

 

Canelé (Jason Yeh)

★★★★★

Baked Goods/Canelé

Servings: About 12 cannele for 2″ copper molds Source: jasonyehmd.wordpress.com

 

INGREDIENTS

500g whole milk

50g unsalted butter

1 vanilla bean

40g dark rum

4 egg yolks-80g

120g all purpose flour

205g granulated white sugar

7g corn starch

1g kosher salt

 

DIRECTIONS

Prep (48 hours):
Heat milk and butter in a saucepan to 185°F. Add vanilla bean. Whisk gently to combine and turn off heat. Cool for 15 minutes.

In mid-size SS bowl, combine flour, sugar, corn starch and salt. Whisk well.

Place 4 egg yolks into a large glass mixing bowl and whisk to combine well.

Temper with 10% of warmed liquid mixture . Continue whisking while adding the rest of the hot liquid mixture.

Add rum.

Add the dry mixed ingredients and gently whisk together.

Strain into plastic container.

Mold Prep:
Warm molds at 170° on 1/8 sheet pans. Max of 4 or 5 per pan. Remove as needed.

Melt 50/50 mixture at setting #2 (160°) Butter must be clarified. 80g total needed to coat 13 molds.

Coat molds.

Remove dimples and excess with bamboo chopstick.

Freeze

 

Bake:

Preheat oven to 550° (not convection) with steel on center rack. Heat for one hour after temperature reached.

Mix well with spoon or spatula and strain into large measuring cup.

Gently stir the canelé batter so the density seems uniform throughout. There is usually a thick goopy layer resting on top that will “melt away” if you stir enough. Try not to incorporate any air into the batter.

Strain the batter through a fine mesh strainer into a clean container.

Per 12 January 2024

10 minutes at 550°
Rotate 180°
15 minutes at 350° - Check and continue as needed.

 

 

Is it this one? 

[JeffGC]

Yes.