Help With Canele

Hi,

Well, I tried making Canele twice so far using 7 ounce ramekins (both attempts failed miserably). I followed the instructions precisely and weighed all the ingredients. I chilled the molds and then brushed with plenty of butter.

I prepared the batter and refrigerated it for 12 hours and right before I poured the batter into the molds I did “stir” the batter for a few seconds before I poured the batter into the molds.

I pre-heated the oven to 375 and baked them for 55 minu

tes. The batter rose and I thought they were done (but now I am thinking they might have been under baked). I took some pictures in hopes that you can guide me through the mistakes. They did not release from the molds which is why you see the way they looked. The insides looked like a clump, not the airy beautiful results in your pictures.

I hope you can provide some guidance for me for my next attempt. I’d like to use the ramekins if I can.

So, please see the pictures attached and hopefully you can assist me.

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Comments

douglas_bd

Those look under to me. You want a very dark exterior. The sugar should be heavily caramelized on the crust. I think this will help set the interior too, but it should still be custardy on the inside.

Jerry_359592

Thank You! Will wait for some more feedback before I give it another go.

Carl_Seaquist_260176

I think Brian is correct that they are under cooked. Using the copper molds I found that a few minutes more or less made a big difference. You might try taking out some at 55, 60, 65 minutes until you get the timing correct for your oven and for what you want. You might also be too critical of yourself. I suspect that they are still pretty good. My French wife likes her's with a softer crust (I take hers out earlier), whereas, I like mine with a more substantial crust (and so I take mine out later). Finally I have also made them with a burned crust, which neither of us liked :-(.

Also I found that Scott Davis book, Cannelés de Bordeaux: Make them at Home, to be fun and it shows where to buy copper molds for a pretty good price.

I hope this helps. (Note that in my experience very few Parisian bakeries get this pastry correct!)

Jerry_359592

Thanks, Carl. Do you think if I bake them longer they will actually release from the mold? That is the big issue - they got stuck in the ramekin.

Carl_Seaquist_260176

I'm not sure. I cured my copper molds in the oven. Before doing that I found the canneles impossible to remove. Very frustrating. I finally had success with beeswax, which left a horrible cleanup job and so I was very happy with the Chefsteps approach using butter in the frozen molds. It worked like a champ for me. Some people recommend sugaring the molds after greasing them but that did not work for me. I also have no experience with using ramekins; however, it seems like the Chefsteps chefs made them in a variety of containers. Good luck. Let me know how your future experiments go. After thought: One of the advantages of the copper molds is that when they are not quite filled you can bang them upside down on a piece of wood and that often dislodges the sticky ones...others just fall out with no theatrics. For me they needed to be unmolded one at a time right out of the oven while still piping hot.

Jerry_359592

Hi and thank you for your feedback. I took another try at these using much less batter in each ramekin - 70 grams in each. The pictures above represent the results. The canele still did not easily come out from the molds but these were better. Here are some pictures of this go.