Another canele batch and this time right on
One thing I discovered about these pastries is that going from acceptable to over done is easy to do. A couple,of things if anyone is interested - they usually rise up and by thirty minutes if they have popped up above the mold rim they should look partially caramelized - of they are dark brown by this point you're probably dealing with toddlers. Also they need to be shoved back down and in say 'shoved' because its ok to get aggressive with them - they should be rather spongy and as such need some inward pressure to ensure they make it past the rim and back down into the mold. If they don't get pushed down all the way the tops do not cook (as can be seen in some,of these). Another recommendation - at the last 25 minute portion of the bake it doesn't hurt to extract one and study it - check to see if its almost done and re-insert to gauge if 5, 0 or more time is needed. From there get ready to binge coz they are delicious !