Canneles

[foodie3]

i bake bread on a regular basis and will gladly post some pictures and share ideas.

i am trying my hand at canneles and this is my latest, baked in nordicware rosette pan. the recipe is from michel roux's book finest desserts, but i intent to try others as well.

[Pan]

That's beautiful!

[Tepee]

Foodie, your canneles are just beautiful !

[Enzian]

The pan is shaped like that! Whew! I thought you had to shape those from the dough!

What a feat that would be!

The look fantastic, by the way. What is that pan called?

[JustKay]

The look fantastic, by the way. What is that pan called?

I have had my eyes on those new line of pans ..... but still not enough savings to 'import' any yet.

It's called Mini Rose Bundt Pan. They also have 'sunflower' pans and others.

nordicware

Edited May 27, 2004 by kew (log)

[nightscotsman]

very good idea!

i bake bread on a regular basis and will gladly post some pictures and share ideas.

i am trying my hand at canneles and this is my latest, baked in nordicware rosette pan. the recipe is from michel roux's book finest desserts, but i intent to try others as well.

very nice, foodie3. You might like to check out this extensive older thread on cannele if you haven't seen it already: Click. Lots of discussion of recipes and molds.

[yorkshirepud]

foodie3, very nice canneles (I say that as though I know what they hell they are! See, this thread will be educational!).

[foodie3]

nightscotsman, i read the old thread on canneles a few times, thanks for all the info. i am planning on trying the choc version based on the recipe you posted;

what is your favorite recipe for canneles these days ?

[celenes]

Excellent foodie, I am anger and jealous too Now I want the pans too. As if I need more.

Count me in on the thread the more knowledge I have the better.

KIP Knowledge is Power!!!

[foodie3]

enzian, the pan has 12 small rosettes, about 1/3 cup each, its called sweetheart rose, made by nordicware for williams sonoma.

here is a link to an article on canneles including the recipe.

http://the.honoluluadvertiser.com/article/...or-Flavor-47857

Edited May 27, 2004 by foodie3 (log)

[nightscotsman]

nightscotsman, i read the old thread on canneles a few times, thanks for all the info. i am planning on trying the choc version based on the recipe you posted;

what is your favorite recipe for canneles these days ?

I've actually had the best results with a recipe halfway between Paula Wolfert's and Nancy Silverton's. I like the crust and slight rise of Nancy's, but Paula's has a really creamy interior. So basically it's Nancy's recipe using a slightly smaller amount of cake flour instead of AP.

[Wolfert]

To get the creamy interior you simply need to mix the butter with the cake flour rather than with the milk.

The canneles in Bordeaux are blacker than the ones you made in the nordicware. I would bake them at a higher temperature so you can get that caramelized black crust which is traditional. Note the photo to the left.

Edited May 27, 2004 by Wolfert (log)

[LT Wong]

Foodie3, those are beautiful.

I believe Roux's recipe uses beeswax to coat the moulds before baking. Did you have to do that?

I've seen some recipes that don't require that, and I've attempted a couple of them, but somehow I couldn't get the hard crust that I enjoy.

Your advice is appreciated.

Thanks,

lt

[foodie3]

thanks, nightscotsman and wolfert, i'll be reporting on my canneles progress.

you were right these are addictive!

[Wolfert]

I personally think you have to use bee's wax if you are using copper or silicon to get a crusty exterior. I have tried baking the canneles in the nordic ware when I first started on my search but I baked t hem at 400 or 425 (I can't remember). Amazingly , I got a really nice black crust without the beeswax, but the shape wasn't traditional so I moved on to copper molds.

BTW:You can find bee's wax at farmer's markets wherever honey is sold.

[foodie3]

LT Wong, i only used butter.

this pan is made of heavy cast aluminum, its completely nonstick and my crust was (as our governor is so fond of saying) fantastic - very crisp and very brown. the top (which becomes the bottom) was getting a little chared after 1hr 20 mins and that is when i removed them from the oven. oh, and i placed the pan on a preheated baking stone.

[LT Wong]

Thanks for the tips - this website is great!

I've Roux's book, but have not attempted his recipe. I'm going to try Pascal Rigo's recipe one more time so that I wouldn't waste the copper moulds - they're costly!

I know what the family will be eating this weekend.

LT

[foodie3]

LT Wong, how do you like pascal rigo's book and which recipes do you recommend? i received it as a gift and must try something soon.

[kitwilliams]

Paula's recipe is now my recipe of choice as it came out just beautifully in the convection ovens at work, even in my silicon flex molds. I just may spring for the copper soon!

As for the beeswax mixture, it is really an integral part of the recipe, not just something with which to grease your molds. You'll never achieve the perfect, crisp/chewy/shiny crust without it. I didn't use it the first few times I baked canelés. Having now used it, I'll never not use it again! As Paula said, ask your friendly neighborhood farmers market honey person for some!

[LT Wong]

Foodie3, other than the cannele recipe, I've only tried Pascal's financier recipe. I found it quite good, but I've never eaten a financier before, so I don't really have a reference. But it was delicious, especially paired with ice cream.

But the other recipes look quite good. I was going to try the congolais, but it looks like I'll be attempting the cannele again. I stand a better chance this time round with all the tips that everyone has shared.

[foodie3]

here they are - the chocolate canneles.

IMG]http://images.egullet.com/u11397/i7677.jpg

they taste absolutely divine, crispy on the outside and very creamy inside. thank you nightscotsman for the recipe.

[foodie3]

the first picture is missing from my prev. post, here it is:

[beans]

Those are some inspirational photos.

I just purchased that pan, (BTW that size pan/mold by nordicware it is an exclusive for Williams Sonoma) last week.

[foodie3]

beans, you will like this pan.

its perfectly nonstick, i brush it with a light coat of butter (mainly for the taste), and it produces a wonderful crisp crust.

[foodie3]

made n. silverton's canneles today in my rosette pan; after an hour and 20 mins at 400F it produced a superb crust and a rich soft interior - better results than with m. roux's recipe.