Making cannelés/canelés

[cookman]

Although it may sound like heresy, why not use a cooking spray like Pam instead of the beeswax/oil to line these molds? Professional chefs do use Pam in the pastry kitchen.

[nightscotsman]

Although it may sound like heresy, why not use a cooking spray like Pam instead of the beeswax/oil to line these molds? Professional chefs do use Pam in the pastry kitchen.

I've actually tried a lecithin-based coating, and I think it actually worked too well. The canneles actually need to stick just a little bit as they bake so they can "walk" up the sides of the pan. The non-stick coating was making my original problem of the cakes pushing themselves up and out of the mold much worse. Also the bee's wax gives a much nicer crust - dark and glossy without being greasy. Maybe you could try adding a little bit of lecithin to the oil/wax mixture and get the best of both worlds?

[aprilmei]

I finally have the copper molds and the beeswax so over the weekend I made double batches (enough for 24 each) of plain canneles AND Bau's chocolate canneles. Actually, I just made the mixes and baked six of each. I forgot to take into consideration that it takes at least an hour to bake each batch (I have 12 molds) so it's going to take a loooonnnnngggg time to bake the remainder. I think I'll take Paula's advice and freeze them.

BUT, the canneles turned out beautifully. They rose just a little out of the molds and also stuck just a little, but I was able to pry them out without disfiguring them. The crusts on both types are lovely, really delicately crisp. The chocolate canneles are gorgeous - they look just like the photograph. Although I must say I prefer the plain ones.

[FoodMan]

Ok, so I’ve never had a Cannelle before but this thread that started a while back made want to give them a try. I used Wolfert’s recipe and since I have not invested in molds yet I used my ramekins. I rested the batter for 48 hrs. and chilled the ramekins for a couple of hours. I used a mixture of Crisco and light olive oil to grease the ramekins with the thinnest film possible. The cannelles baked wonderfully (as far as my limited experience tells me) and two out of the four I made (I halved the recipe) made it out of the mold in good condition. They also tasted great, sort of like a lightly burned sugar crust on the outside and soft and kind of creamy on the inside. I took two pictures of the finished pastries and the second one was supposed to show the texture of the interior but it came out a little fuzzy.

Elie

[Wolfert]

foodman:

Carolyn Tille tested the recipe using the silicone molds and the photos she sent me looked really crispy and crunchy with the custardy interior. I suggest you try them since they are relatively cheap.

On the other hand, the nordic mini bundt moldsdon't need beeswax, bake in a shorter time and provide plenty of that crunch to cream ratio that makes the cannele so special.

[Klau]

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?

[tomjohn]

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

[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.