My Personal Canelé Rabbit Hole

[JeffGC]

Yesterday’s test: Wolfert 450/350 Convection (fan) steel. Four were perfect. Five were slight CB. Three were a total mess. Conclusion: Wolfert recipe is not suitable for high/low method. Also, I am less fond of the Wolfert recipe since it lacks a strong vanilla flavor (Uses extract). Next test (Final?) is my original recipe with the Wolfert mold prep. 

[gfweb]

14 minutes ago, JeffGC said:

Yesterday’s test: Wolfert 450/350 Convection (fan) steel. Four were perfect. Five were slight CB. Three were a total mess. Conclusion: Wolfert recipe is not suitable for high/low method. Also, I am less fond of the Wolfert recipe since it lacks a strong vanilla flavor (Uses extract). Next test (Final?) is my original recipe with the Wolfert mold prep. 

 

Wondering if the difference can be accounted-for by uneven preheating/heating of the pan

[JeffGC]

I don’t know. Pan was a room temp but I did have a layer of aluminum foil on it. Gap? Molds were frozen for a couple of hours. Oven was preheated for 90 minutes. 

[rotuts]

@JeffGC

 

as @gfweb has suggested 

 

if you got 4 Perfects

 

its not the Rx. thats the problem.  

 

think about where those 4 were 

 

in the oven , and go from there.

[JeffGC]

Good points

[ElsieD]

Have you tested the temperature of your pre-heated oven in several different spots to see if the temperatures are the same?

[JeffGC]

I have not. I am,at this moment, researching Wolf convection modes. 

[rotuts]

@JeffGC 

 

any pics of your baking set-up

 

your containers 

 

etc

 

would be appreciated 

 

insight for progress

 

is in those 4 that were perfect .

 

Im always ready to 

 

inhale all the rest.

 

 

[AAQuesada]

Maybe you did but how about rotating the pan half way through 

[CookBot]

I would cover my oven rack with slices of plain bread and bake them to check for hot and cold spots.  And I'd check every quadrant of the oven with one of those infrared temp guns.

 

I'm fascinated by the one that blew out (middle row, far left.)  Interesting how that might happen.  Did it rise and then fall, or did it never rise?

 

(And for the record, I'd still happily eat them all.)

 

Edited December 17, 2022 by CookBot
typos, always with the typos (log)

[JeffGC]

CookBot-Was planning to do an evenness test and plain white bread was already on the list. Please explain measuring temp in each quadrant. I have an IR temp gun. 

[rotuts]

there is the wrinkle of the fan.

[gfweb]

1 hour ago, JeffGC said:

CookBot-Was planning to do an evenness test and plain white bread was already on the list. Please explain measuring temp in each quadrant. I have an IR temp gun. 

 

Bread is one method. If you have an IR thermometer you could just put an canele pan in the oven and bake as you normally do, taking temps periodically of various locations on the pan.

 

Should the pan be empty or with batter?  I'd start with empty and if differences aren't obvious then do one with batter

 

Is the pan pre-heated prior to adding the batter?

Edited December 18, 2022 by gfweb (log)

[Pete Fred]

No update for a few months. I hope this is down to the OP finally living their best life in canelé paradise, rather than descending into madness.

 

Anyway, this deep dive was in my feed today. I'm not sure that it generates more light than heat, but somewhere in there might be the key that unlocks the puzzle for @JeffGCor anybody else who's struggling with this little pastry.

[JeffGC]

Pete Fred - Thank you! I’ll review the linked info. My research continues. 
 

Jeff

[gfweb]

10 hours ago, Pete Fred said:

No update for a few months. I hope this is down to the OP finally living their best life in canelé paradise, rather than descending into madness.

 

Anyway, this deep dive was in my feed today. I'm not sure that it generates more light than heat, but somewhere in there might be the key that unlocks the puzzle for @JeffGCor anybody else who's struggling with this little pastry.

 

Fabulous link.

Most of my canele have been eaten in Bordeaux. Never have a seen a cul blanc displayed. I suspect that they eat their failures.

[JeffGC]

Pete Fred - The linked article is incredible. 

[CookBot]

On 3/12/2023 at 10:29 AM, Pete Fred said:

Anyway, this deep dive was in my feed today. I'm not sure that it generates more light than heat, but somewhere in there might be the key that unlocks the puzzle for @JeffGCor anybody else who's struggling with this little pastry.

 

Amazing essay.  I might even screw up my courage and give them a try again one day, after that illuminating read.