The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Canele tops - consistent browning

kendalm's picture
kendalm

Canele tops - consistent browning

This is for the stray canele junkies who appear here on occasion.  We know that getting the tops to cook is a serious challenge. There is a lot of debate about how to mix batter, how to pour etc. I find the tops cook well only in a very thin heat range and require good timing on you temp drop.  For my setup its 440F on convection with the mounds directly on stone.  Then after 20 minutes a drop to 385 for another 35 minutes and Bob's yer uncle ;) 

Comments

Mini Oven's picture
Mini Oven

you are right

now good

for another hour  

maybe not  

it's coffee time!

Benito's picture
Benito

They look great, I’ve never eaten a canele I’m guessing they’re good, what I am missing out on?

kendalm's picture
kendalm

whenever I give baked goods to my neighbors.  I think you ought to just find a good bakery or try making them.  They probably the easiest things I do.  Look up 'Bruno canele' on YouTube for a good intro and recipe ;) 

Mini Oven's picture
Mini Oven
dtdayan's picture
dtdayan

Did you use copper mold to get uniform color?

 

kendalm's picture
kendalm

I use aluminum moulds and although I have 4 Mauviel coppers I have 24 aluminums.  Since I bake more with the aluminum ones I get better results actually.  They tend to produce a little thicker and more caramelized crust which prefer whereas the copper ones turn out a rather thin crust.  The Mauviels are also very fluted and its just a personal preference that I like a straighter tower-like canele so perhaps if I invest in more coppers I think I might try the Mafter moulds.  Do you bake canele and if so which do you prefer ?