The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Canele help needed SOS!!!

wvdthree's picture
wvdthree

Canele help needed SOS!!!

Hello all,
                I have posted a canele question before and only got one reponse. I am experiencing further issues so thought I would try to post again.

     Briefly, my problem is that after a year of making canele (and having had some pretty good success) I have been back sliding recently. I intially started with flexible silicone molds but have switched to metal non stick pans and have had success in the recent past with these metal non stick pans. Thin walls, sides that are seriously dented or tilted, bottoms that are very puffed up/domed and interiors that are more cakey than open crumb and custardy. I am baking in a metal pan which is non stick and holds twelve large canele.

     This is my recipe and I can’t remember the source.

2 cups whole milk
4 Tbsp butter
2 egg yolks and two whole eggs
1 1/4 cups sugar
One cup flour  (AP Trader Joes’s around 13%)
2 tsp vanilla extract
1/2 tp salt
1/4 cup dark rum

Heat 1 1/4 cups milk and butter to 180 degrees on the stove top.

Whisk together eggs,sugar,rum,vanilla,salt in a mixing bowl. Add remaining 3/4 cups milk and flour and mix.

Pour milk mixture into egg/sugar mixture and wisk to mix. Cover and let rest in the frig for 3 days.

On day of bake fill molds 80% full. Bake at 475 for 15 minutes and then 50-60 minutes at 350 degrees. Only coating is a bit of cooking oil spray. I tried the whole white oil thing many batches ago and honestly didn’t notice a big difference.

Again, I have had some nearly perfect results which you will see in the photos. Evenly carmelized, thick crispy walls,custardy interior and flat bottoms. I have recently been trying slight differences in baking temps/times and lowering the quantity of sugar to 1 cup or even 3/4 cup. All of this to no avail.

I am totally frustrated and have no idea why I am getting these wild fluctuations.  Any help will be greatly appreciated.

Best,
         wvdthree
kendalm's picture
kendalm

Hey there, 

I really think you need to hit up sur la table or whoever's sells individual molds and bake right on stone.  One key thing with canele quick heating of the metal and I think the single 12 cavity mold is a problem. I've never used these but there are plenty of comparison videos out there that show uneven browning like this.  The aluminum are cheap and very good.  

 

From here is follow bruno albouze, he combines milk butter and vanilla in the initial stage.  Although I don't think it's a big deal the more important thing I think is to make sure you whisk gently you want to avoid airation.  Also bread flour is not recommended - pastry or AP with some cornstarch is called for.  

Other things is that I'm thinking you're cooking to hot and short at the beginning.  I would try 425-450 for longer (25 or so minutes) then about 400 for about 35.  Alot of these look really good.  It's the consistency yeah that you want.  Go with bruno's recipe and individual mold.  Also look up 'Niko Triantafillou' he is amazing ! 

 

wvdthree's picture
wvdthree

Thanks for your reply Kendalm! I have watched Bruno's canele video but for some reason never tried  his recipe. I have also noticed that some recipes don't call for any high temp ( 425-450) begining time but cook for 75 minutes or longer, the whole time at 375. Seems to be some pretty wide variation in temp/time and ingredient incorporation techniques. I'll post my next results so you can see. Thanks again.

 

Cheers,

               wvdthree

wvdthree's picture
wvdthree

An update: I had some of my original batter left over so baked them today using a different time/temp combination. 375 for 75 minutes on bottom rack of my oven on my pizza stone. Pretty happy with the results. Pretty flat bottoms, even crispy,straight sided caramelized exterior and nice crumb. T

hey are dark however I always like them just this side of burnt and that's the way I've always found them when in France. I'm going to try a recipe with some cornstarch but as far as a baking technique for this batter, this one seems to be working.
semolina_man's picture
semolina_man

Agree that Bruno Albouze is a good reference. 

 

As you proved to yourself, the oven temperature was too high in the examples you pointed to as not meeting your expectations.   If your results change, then something changed in the ingredients, recipe or procedure.  

kendalm's picture
kendalm

I keep saying that knowing your equipment is half the challenge.  I gotta day I rslly love the consistency in your crumb.  I find that it's very easy to have a dense area around the base - you have none of that its consistent all the way.  Just out of interest, do you use vanilla essence or beans ? 

wvdthree's picture
wvdthree

Thanks Kendalm,

                              I wanted to stick with my 12 cavity metal non stick molds as I have gotten good results with them in the past and felt I could get back there. I just seemed to have temporarily lost my way. Just the lower baking temp and adjusted time made all the difference. I'm still going to try Bruno's recipe and actually bought some cake flour to try in a batch. For now I have a combination that works but I'm always interested in experimenting. BTW I do use vanilla essence and not beans.

 

Best,

          wvdthree

kendalm's picture
kendalm

Hi, I did a batch today and was pleasantly surprised by the consistency.  I did 450 for 25 mins then 385 for 30 and this is what I got - copper 3 on the left -