Baking Canele's to Perfection
This has taken a lot practice to get to the point where
- The tops are evenly browned
- The canele itself is tall and statuesque (they easily collapse to runty dense loaves)
- The crumb is open throughout
- The crust is not too light and not too tough
- Etc etc
The first two points above seem to be the biggest hurdle with the first being just about every Canele bakers biggest challenge. Either way, if you can perfect these in aluminum molds then it's time to move on to copper and make the investment. Also, as with bread, caneles also require oven kick and there's a few things to be noted about how to prep your oven and the batter etc. Finally not all copper molds are the same. I've tried several and finally found these which I absolutely love - good luck to anybody out there in the pastry world looking to build a better canele - Tin Lined Copper Canele Mold. Medium Size Professional Kitchen - Etsy
Comments
Freezing the molds which I see here and there as a suggestion is insanity. Don't do it please. There is some truth to what's going on here but you are way better off chilling you batter in the freezer and keeping your molds at room temperature. There reason here is we want to retard the interior for expanding for as long as possible to allow for the crust to form. Despite popular lore here, caneles do not 'muffin top' (aka rise) because of air or egg white or any other ingredient mishap. They rise because the batter is expanding and the mold is fluted and we need to form that crust very quickly to then allow the expansion against a crust agasint the metal. Well, there's a tip for anyone interested !
Great looking canele too!
Is that one of your sons in the icon foto?
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I was on a 100% whole rye bender for a while, and learned to love the Lodge cast iron loaf pan.
I'm proofing a 68% whole wheat, 19.5% whole rye, 12.5% bread flour, IDY loaf now.
350 to 360 g of mostly whole grain flour fits this loaf pan well.
Icon as in the little logo I made in pink next to the pastries ? Yup I think it's time to post a bit more. Glad to be back ;)
Beautiful perfect caneles Geremy, one of these day’s I’ll need to buy one to eat I still have no idea what these are like.
Benny
Hi !!!
I see she has the three sizes. I have purchased canele when in NYC at the Christmas market by the Park. I would love to make them. Can you post a link to your procedure that you have found to give you the best result. They are the best pastry !! Thank you c
Kidding - that used to be a teen prank we'd pull upon calling up pizza joints. We'd ask for either for a 'large pizza hold the dough' or what I thought (at the time) was smarter 'An extra-medium pepperoni'. Seriously though, I have the mediums. The large work well, the small is tiny and kinda gimmicky. The medium I love. There (IMHO) are better than the Marviels and Mafters and these are really nicely priced. You should go for it !
for my birthday😃😃😃 (I need a legit reason to hoard more gadgets).
I've never made these before and seeing how cute yours are, I'd like to give it a try. Can you share a link to your procedures?
Thx,
Yippee
That's a great gift. I am attaching a link to pretty much the exact recipe I use. I can se d you tips by personal message - https://youtu.be/L6AuzqJQwU0
Thank you! I will give it a try when I get back from my trip.
Yippee
Where did you buy it from?
Thx,
Yippee