My second attempt was not as successful, I liked the flavor better, but something was off and with so many variations it’s almost impossible to tell where. This is one reason why I made my plea to America’s Test Kitchen for “Help!”.
I used a glass as a template and used a permanent fine point sharpie to draw a circle around each mold. Not much sticks to the silicone. I tried wax pencil, pen, and pencil. Only permanent marker worked, and it was easy to rub off when I was done!
I find individual molds are much easier to bake with and clean.
This time I tried the recipe from here. I modified it for half, figuring this was easiest and I would have some left over. I also added two aluminum molds. I was curious how they would cook, and it was strikingly different. I didn’t listen to the recommendation in this recipe to let the batter rest 48 hours and instead let it rest only 18 hours. This was the same amount of time of rest from the first batch (which didn’t raise out of the molds). For this recipe it was a mistake. The canele raised out of the molds and it became a game of hot potato pulling each one out of the oven. I had to take them out several times or risk them flopping out of the mold, my biggest fear! I believe this happened because this recipe uses egg white in the batter. Last time I only used egg yolks and didn’t have this problem. I think I over filled the molds this time too. Filling the mold 1/4″ from the top. Next till I will fill them 1/2″ from the top.
This is what they looked like baking. The two aluminum molds are on the left. You can see on the right, one starting to pop out out. Interestingly enough, the aluminum mold produced the correct rounded top that I was after. The silicone molds bake the canele flat or sunken in. The pooling liquid on the top I think was mostly beeswax.
Here I have taken them out for a rest in the middle of baking (not what I wanted or planned on). You can see the ones in the back are starting to go back down. The ones in the front were taken out later and were still up over the mold
I attempted to bake the remainder more then was recommend to achieve the proper consistency, but they just ended up burning slightly. What I learned is that I don’t want the pastry to come out of the mold at all, when it does it exposes the surface area to the oven heat and will burn. Plus it’s not fun to take them in and out of the oven, it’s dangerous!
This video shows what they look like baking
Follow my progress
Here is the recipe I’m using
This post is part of a 7 part series on Canele