Canelé are so frustrating. Was following a well-recommended recipe and had doubts about the temperature and time.. but followed it anyway. RIP my little boys. The inside looks good tho.
Canelé are so frustrating. Was following a well-recommended recipe and had doubts about the temperature and time.. but followed it anyway. RIP my little boys. The inside looks good tho.
by aPinchOfThyme
12 Comments
matteroverdrive
Love the shape and I’m sure it was very disappointing!!! However, I would peel the outside, and enjoy some of your work. Make some pastry cream, ladel it over 😋
bld4fun
A little too much char, but the inside looks amazing!
aPinchOfThyme
So.. I cut them all open now.. and look at that. One looks perfect while the other is the quite opposite. There was no difference in preparation.
Well it’s clear you didn’t do the proper rituals to appease the baking gods!
In all seriousness, caneles were my pandemic project. I’ve made multiple batches. Sometimes they work, sometimes…wtf? I, too, have accidentally made briquettes. One thing that has helped was doing the trick where you bake a sheet pan of sugar, which helps you find the hotspots in your oven. I tend to have a pretty good understanding of my oven now so burning isn’t an issue. They’re still fickle little buggers but even the less than perfect ones taste delicious.
TriforceHero1998
Do you know if the temperature of your oven is accurate? I bought an oven thermometer and turns out my oven is 50 degrees lower than I set it to. It’s possible that yours runs hotter than you set it to.
TriforceHero1998
Do you know if the temperature of your oven is accurate? I bought an oven thermometer and turns out my oven is 50 degrees lower than I set it to. It’s possible that yours runs hotter than you set it to.
billymartinkicksdirt
I don’t follow. These are exactly how they’ were prepared at the bakery that popularized them in the US and numerous French bakeries that followed.
The char should give a hint of burnt caramel and have a slight bitterness to it.
The reason I’ve never attempted these is the original recipes involve coating the pans with beeswax I’d guess to avoid the char.
CMAHawaii
What kind of canelé pans are you using? I know copper are expensive, but I hear they give the best results. This is why I haven’t made these yet. Pretty pricy for something I won’t make very often.
marysunshine
The shape is perfect!
Dr-DoctorMD
Me using a littler spoon to scoop out the delicious insides of every single one in a single sitting because I’m so frustrated about the outcome:
FRiSE33
Cannelés are tricky to cook but my favourite! I usually cook them at 2 temperature. Not sure how you do. But i do 5 to 10 min at 210°C and then 30 to 45 min at 150°C depending on which size i am baking. First temp is to get the outside crisp and caramelized. Second is to cook throughout without burning. Your shape look really good !
12 Comments
Love the shape and I’m sure it was very disappointing!!!
However, I would peel the outside, and enjoy some of your work. Make some pastry cream, ladel it over 😋
A little too much char, but the inside looks amazing!
So.. I cut them all open now.. and look at that. One looks perfect while the other is the quite opposite. There was no difference in preparation.
https://i.imgur.com/XA3YWyh.jpeg
Well it’s clear you didn’t do the proper rituals to appease the baking gods!
In all seriousness, caneles were my pandemic project. I’ve made multiple batches. Sometimes they work, sometimes…wtf? I, too, have accidentally made briquettes. One thing that has helped was doing the trick where you bake a sheet pan of sugar, which helps you find the hotspots in your oven. I tend to have a pretty good understanding of my oven now so burning isn’t an issue. They’re still fickle little buggers but even the less than perfect ones taste delicious.
Do you know if the temperature of your oven is accurate? I bought an oven thermometer and turns out my oven is 50 degrees lower than I set it to. It’s possible that yours runs hotter than you set it to.
Do you know if the temperature of your oven is accurate? I bought an oven thermometer and turns out my oven is 50 degrees lower than I set it to. It’s possible that yours runs hotter than you set it to.
I don’t follow. These are exactly how they’ were prepared at the bakery that popularized them in the US and numerous French bakeries that followed.
The char should give a hint of burnt caramel and have a slight bitterness to it.
The reason I’ve never attempted these is the original recipes involve coating the pans with beeswax I’d guess to avoid the char.
What kind of canelé pans are you using? I know copper are expensive, but I hear they give the best results. This is why I haven’t made these yet. Pretty pricy for something I won’t make very often.
The shape is perfect!
Me using a littler spoon to scoop out the delicious insides of every single one in a single sitting because I’m so frustrated about the outcome:
Cannelés are tricky to cook but my favourite! I usually cook them at 2 temperature. Not sure how you do. But i do 5 to 10 min at 210°C and then 30 to 45 min at 150°C depending on which size i am baking. First temp is to get the outside crisp and caramelized. Second is to cook throughout without burning.
Your shape look really good !
A haiku:
Me, a Georgian boy
In the peak of peach season
On the bottom right