The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Leaning tower of canele

kendalm's picture
kendalm

Leaning tower of canele

Been a little while since I made these - getting better at keeping them down in the mold - half this batch stayed down thr other half popped up. No idea why !

 

Comments

DanAyo's picture
DanAyo

They look great Geremy. What are they?

DesigningWoman's picture
DesigningWoman
DanAyo's picture
DanAyo

Thanks Carole. I’d love to taste them. According to Wikipedia, they have quite a history.

DesigningWoman's picture
DesigningWoman

how, in days of yore, beaten egg whites were used to filter wine. Which meant that winemakers had this glut of egg yolks on their hands. And that this was one of the ways to put them to good use. Could be another old wives' tale, but I like it!

kendalm's picture
kendalm

no really, the smell of canele after baking is intoxicating

DesigningWoman's picture
DesigningWoman

But it's so hard to find good ones. These look tip top!

Nice job, I hope you enjoyed them with some great coffee.

Carole

dabrownman's picture
dabrownman

French pastry I can't eat - at least not right now:-)  They do look perfectly caramelized on the outside and beautifully open on the inside!  Well done indeed and happy baking