Cannelés/canelés - tips and tricks about making them
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.
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 :).
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.