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Cannelés/canelés - tips and tricks about making them

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PicklingJessica Nov 8, 2006 07:28 AM

Hi everyone,
These french pastries originate from Bordeaux and I am addicted to them. Since I live in Scandinavia you are confined to making them yourself, which I am. I'm looking for tips and tricks.
Copper tin molds or silicone flexipan? With holes or without?
Does the quality rum matter (I use a good quality dark rum but not the priciest).
Should they be with or without bitter almonds?
Any other tips would be appreciated.

TIA

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    laur76 RE: PicklingJessica Nov 8, 2006 12:24 PM

    copper tin molds are a MUST, no silicone, no holes, no need for the best rhum, a little vanilla and certainly no bitter almonds. There you go for the rest there is a little trial and error involved.

    1. rabaja RE: PicklingJessica Nov 8, 2006 03:51 PM

      Definitely agree on the copper molds, stay far away from silicone! Are you using beeswax to line the molds? Lends much to the quality of the canneles.
      Also, a convection oven helps tremendously.
      I would use a good rum, though I've never heard of the addition of bitter almond...

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        sugarbuzz RE: PicklingJessica Nov 8, 2006 03:51 PM

        Here's a great link to how to make a great cannele. Paula Wolfert contributed to it so it's really informative.

        http://forums.egullet.org/index.php?s...

        1. k
          Kelli2006 RE: PicklingJessica Nov 8, 2006 04:41 PM

          I have a steel canelle mold, but copper is nice if you don't mind the extra cost. I have found the silicone pans are better used for molding chilled and assembled pastries, then as a baking pan,IMVHO.

          There is no need to use top shelf rum. I have used common and top shelf rum and there is no difference in taste.

          I don't like the taste of bitter almonds and neither do my customers, but feel free to use it if you prefer the taste.
          Convection ovens are almost always a good idea when baking.

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            Claudette RE: PicklingJessica Nov 8, 2006 06:31 PM

            I agree: NO silicone molds! Things don't brown well in them, canneles in particular (trust me and save yourself $, time, and heartache).

            1. f
              Fleur RE: PicklingJessica Nov 8, 2006 11:26 PM

              Canneles de Bordeaux are wonderful, but they must be made in special little copper molds which you coat with melted beeswax.I don't know of any other method that gives you that crackly exterior.

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                PicklingJessica RE: PicklingJessica Nov 9, 2006 06:20 AM

                Thanks everyone :).
                Fleur, I've read about the beeswax -- the recipes I have call for nothing but butter. Where can you find beeswax and what makes it different to butter?
                I thought it was the sugar and rum caramelizing that gave it the crackly/browny exterior...
                I'm putting copper molds on my wish list for christmas, having been a bit too financially aware so far to get them. I've baked them in muffin tins so far, they come out all right but with the rate I make them I figure it's time to take the step and get some of the real molds to make them in :).

                1 Reply
                1. re: PicklingJessica
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                  Beignets RE: PicklingJessica Mar 20, 2007 07:50 PM

                  Not Fleur, but you can obtain beeswax at amazon for about $4 -- not sure if they ship internationally. Beeswax is also available in a good art and craft store.

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