The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Canele de Bourdeaux with beeswax

kendalm's picture
kendalm

Canele de Bourdeaux with beeswax

A quick batch of canele this time with beeswax for mold coating. This was an experiment to see how the tradition method holds up to contemporary. Since I already had some feedbaxk that coating with a 50/50 mix of wax and butter was a tad too waxy I opted to try this for the first time with a 25% beeswax and butter mix. 3 of these were made with straight butter the remainder with the wax mix. The results - the wax versions have a sight honey odor that doesn't come through in the taste but what is really interesting and enjoyable is the crust - the ones made with the wax mix have a shinier coating that has more of of toffee consistency that tends to stick to your teeth slightly and overall very pleasant - I would say that I prefer the traditional mix. As a side note, the molds were slightly heated before coating and then brushed with a very thin layer of the wax mix, then let chill in the freezer for a few minutes followed by filling with cold batter. Again they popped up in the oven and required a mid bake shove down and hence the challenges crushing the tops but otherwise delicious :)

Lazy Loafer's picture
Lazy Loafer

You are getting good at this; they look fantastic! Well done (except for the fact that you are personally torturing me again!). So, do you get to eat the results of all your experiments all by yourself, or do you have help? :)

kendalm's picture
kendalm

Its torture listening to such an experienced baker torture herself ! Just make some already aight ! They're easy - the tips I added are simple little pointers and honestly the two things to look out for seem to be taking care not to over cook and also to get those dang tops to contact the mold. Other than that the batter is 10 minutes of your time the previous night. As for eating them its a good thing I have help as I would make myself sick - two growing boys and wife with sweet tooth (thankfully)

Lazy Loafer's picture
Lazy Loafer

... after buying the Ankarsrum I'm trying not to buy any bread toys for a while, especially ones as specialized as these. However, I might just have to if you keep posting these pictures!

Mini Oven's picture
Mini Oven

but there is method to my madness... 

How exactly do you pour the batter into the molds?   in the middle? off to the side? using a spoon plop or?   What I'm getting at is that bubbles can form during pouring depending on how batter is poured.  Those bubbles may be the source of the "pop ups."  

You may want to try to fill them slower and off to one side of the mold until the bottom holes are covered.  Let the batter slowly flow from opposite sides until they meet and then rise over the dome, then rush the fill.  Something from my plastic silicone lab days and bundt pans.  :)

Mini

kendalm's picture
kendalm

Only a DA or so they say. I use a measuring cup with be pour spout and a spoon on the cup to gently store just prior to pouring. I usually tap out bubbles (usually there's none to one or two), then pour slowly into the middle. From here a few taps of the mold but usually don't see any bubbles at this point. They say that an over night chill in fridge can help with the rise but so far 12 hours does not seem to help. The funny thing is that a couple of minutes ago while grazing for snack I looked into the measuring cup which currently has about 100 mos of batter which I figured I would save for tomorrow by which time it would be 36 hours of rest and I though and wondered if an extended rest might help.

I have no idea why they say resting this batter can help with rise but we have a subject currently waiting to be tested.

As for pouring down the side I didn't try this mostly because it seems quite bubble free. We should have more results again tomorrow - plan is to do bread but then pop in the remaining batter right after - stay tuned ...

IceDemeter's picture
IceDemeter

posts, since they provide waaaayyy too much temptation, and I'm almost sure that these things are not only obscenely delicious but also contain more of the dreaded calories than I can actually afford...

Seriously, you are turning out better than professional quality results, and hopefully are satisfying your "must be BETTER than perfect" drive!  I am a long-time fan of beeswax, and can absolutely appreciate the subtle texture, aroma, and flavour that it will add.

Stunning job  (and no, I'm NOT going shopping, I'm NOT going shopping...)

Thanks for leaving me in puddles of drool yet again!