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Another question about canneles

aprilmei

By aprilmei
in Pastry & Baking

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Klau

Klau

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I had put the recipe up for the readers of the original cannele forum on egullet. Now that the book has been released, my publishers gently suggested I remove it from the site.

check your email: I sent you the recipe.

Hi Paula,

Would you mind posting your cannele recipe once more for those of us who missed it?

Is there a cookbook more recent than The Slow Mediterranean Kitchen to which you refer?

I've noted that the copper molds available for sale come in various sizes. What size are the cannele molds used in Bordeaux?

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tomjohn

tomjohn

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I made four batches of Cannelles last Christmas,

the recipe I used said to thickly coat the moulds in (unsalted?)Butter and chill..

I put the pan in the freezer for 10 minutes and filled the moulds up 2/3

I just found a Nordic Ware Bunt Brownie Muffin tin that looks really promising

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