The 'Croissele' part deux
Heres attempt 2 at the croissant/ canele that, should it eventually work out - well you saw it here first ;)
Since last week where I spontaneously decided to stuff some canele molds with left-over croissant lam, I realized there might be something interesting here. So this week I decided to do a true blend of canele batter and the dough. What I had hoped would happen is the batter would encase the dough and sort of creep up the sides of the mold in a capillary fashion. Instead it (the batter) just kind of settled ultimately creating a canele cap. You can see this in the pics.
Another goal this time was to do more of a koign Amman style dough (hence the upside down photo showing the coin effect) whereby I heavily sugared the roll of dough. This is due to the fact that last week as I bit into the first creations I just felt this needs to be sweeter. That part worked. The flavor is much better than attempt number 1.
Not sure if I want to continue pursuing this but will give it some thought and see what might evolve.
Any thoughts fellow tfl'ers ?