June 28, 2020 - 2:46pm
Canele help needed SOS!!!
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.