What did Yoda say? There is no try only do? I have been doing. This post is dedicated to Bridget’s sweet tooth from America’s test kitchen. I hope she sees this is and helps demystifies the science behind this delicious pastry.
I think this was the best recipe, but it was the worst experience I’ve had making them so far. I baked it in a pyrex dish thinking the heat from the dish would help with the baking. This may have worked if it was a heavy metal Le Creuset pan like my wife has, but I think it worked better with a wire rack sitting on a cookie sheet.
This time they came up really high over top of the molds. I let the batter rest 48 hours to try to avoid this. See how they start to get burnt just slightly on the top edges? This is the problem with them rising out, the top edges end up getting over baked. After taking them in and out of the oven 2 or 3 times I gave up. I decided to take a shower and finished baking them when I was done. After the prolonged rest they didn’t rise again, but they didn’t bake properly. The bottom left one had the most beeswax inside the mold and I think that’s why it’s caved in more then the others.
This is what the inside looked like. Because of the baking issues there was large pockets of air inside. I suspect that this pocket of space causes the pastry to rise out of the molds. I also think that the first 15 minutes sets these little pastries.
The next day I had just enough batter to make one Canele. This time I baked on a wire rack above a baking pan. I baked at 460 degrees for 15 min and then lowered to 400 and baked 45 min. Here is the result.
I thought this looked pretty good. and the bottom was flat. However it was over baked and more cake’ey inside then custard’ey. Here is a look at the inside.
Beeswax more is not better. This time I used a super thin coating of beeswax in the molds, and they baked more evenly. I find that too much causes the wax to pool and causes the center cave in.
The above were also noticeably lighter in weight the the others.
Below is a bit of show and tell from the professionals. This is the Canele from Gaby et Jules. They were made in Copper molds. Look at the depth of the pockmarked surface, tons of flavor there.
This is the inside view, It looks amazing! It tasted pretty good too.
This one is from the Little Red Fox in DC. They are made in silicone molds. My wife was kind enough to indulge me with all of these amazing photos. They would be suitable for a cookbook.
Here is the recipe I’m using
This post is part of a 7 part series on Canele