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Sep 7, 2010 10:47 PM

Baking Misadventures III: The Search for ScrumPtuOus Canelé caKes

Sentient beings thrive on challenge, and require it in order to grow, live long, and prosper. 

Some sentient beings on this board bit off more than they could chew when they decided that they wanted to make canelés, the small cakes that originated in the city of Bordeaux, France. Biting into the project was simple; all it required was some form of mold (preferably copper) and a willingness to bake. Chewing involved juggling a complex equation with questionable roots. Added to the equation was the fact that some of these beings (e.g. me) had never before seen or tasted a canelé, so even if they found what they were looking for, they were unable to recognize it!

Much progress has been made, but the search continues. The search thus far has been documented in two prior threads; this is a continuation, with a brief intro to the principal players. The last thread may be found at:

This search would have been in vain were it not for a Starship captain, Pilinut, who can be encountered on her ship, mumbling under her breath, "Five grams of flour more", or, "Out, out, damned wax", among other things. In her quest she has been known to deprive loved ones of an ingredient called moo juice, which is vital to her baking. She has met with much success in her quest.

Assisting the captain is the very able first officer, Trewq. To date she is the only crew member who has achieved perfection in canelé baking. Our fervent hope is that she does not abandon us, so she is being treated with much respect, and handled with kid gloves. 

The next baker is Souschef, Chief Engineer, me. I have had some successes and some spectacular failures.

Hopefully soon to join the ranks will be Consultant Cynsa. Devoid of an oven, she relies on her mother to provide heat to cook her nourishment. Her last excuse to not participate will be removed within 48 hours.  

We are waiting for Buttertart, Visiting Vulcan Dignitary and Collector of Tomes, to roll up her formidable baking sleeves, and join in the search. Her passion for baking (and tomes) knows no bounds.

Caroline1, our counsellor, has not been heard from in a while. It is rumoured that she is on the Holodeck, exposing herself to art by contemplating the statues in the fountains of Rome.

Chef Chicklet has returned, to the relief of one and all. Her role is as yet undetermined, but she receives an honourable mention as personal thanks in the Chief Engineer's personal log.

Putting in an appearance recently is 'miss Louella', who has been caught up in the mystique and hopes to begin baking after acquiring objects even more elusive than the Beast at Tenagra, i.e. previously-enjoyed canelé molds.

Caitlin McGrath, who is taking a pragmatic approach, and is not having any of this until all the nitty gritties have been worked out. Accordingly, she has been assigned quarters on the wings of the starship.

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  1. Caroline1 is contemplating alright. But it's not on the joy and beauty of dancing fountains. It's the distance between her navel and her spine! If there was a god (or goddess) and s/he REALLY loved us, then canele and other similar delights would be things we had to consume by the bucketfuls if we wished to decrease said distance between navel and spine. <sigh> Alas. "kitchen" and "temptation" are synonyms. Caneles are sin on a plate. Which is undoubtedly why they are so good!

    9 Replies
    1. re: Caroline1

      Caroline, the contemplation to which I was referring was not about the water in the fountains. It was about the statues in the fountain, keeping in mind the embarrassing art class situation you related in a previous post, I went about it the other way, saying you were going to be exposing yourself to art, and hoping you would get my drift.

      Sure canelés may increase the distance between your navel and your spine, but only if you eat a dozen at a time, but there is no pleasure there. Pleasure is savouring one perfect canelé slowly. In the grand scheme of things the impact of that one canelé is minimal. Looking at the recipes posted on our threads, one canelé contains about 1/2 egg yolk, 1/4 cup milk, and less than an ounce of sugar. Sounds like a healthy breakfast !

      Thanks for interrupting your contemplation. BTW on other threads I can now read your posts and indentify the poster as you before I see who posted it.

      1. re: souschef

        You took off you Clark Kent glasses, didn't you!

          1. re: trewq

            That I do! The "S" stands for "Souschef". But you're not gonna see me in tights!

          2. re: Caroline1

            No, you have an inimitable style!

            1. re: souschef

              LOL! I didn't realize I was inimmiting style messages! So what do you have against tights? Beat the hell out of Mario Batalli's khaki shorts and orange clogs! You don't have to be gay to wear tights, you know. You just have eat Peter Pan Peanut Butter! Or Three Musketeers candy bars. '-)

              1. re: Caroline1

                Let's just say that I don't have a Body By Bowflex.

                1. re: souschef

                  If you won't wear the tights, how about a cape?
                  Peter Pan and the Three Musketeers also wore capes.
                  But then again Edna from The Incredibles advises against it.

                  1. re: trewq

                    Bakers don't wear capes. They wear flour in their lapels. BTW mods gave been very indulgent with us about banter in the canelé threads, so I shouldn't push my luck.

                    Trewq, I'm looking forward to doing some baking using your method of preparation and the best technique of baking suitable for my oven. Your thin crust has me anxious to try and duplicate it.

      2. This morning, I baked the remainder of my last batter--4 days old, 3 days since the previous baking. Following the canelé master's example, I topped one off with a little bit of cream and baked at 400F. I suspect things would have gone better, except that in my rush to make it to the not-so-secret canelé conspirators lunch meeting, I vigorously shook (instead of stirred) the batter, and stopped baking before achieving the ideal very brown color.

        Results: the naughty little beasts threatened to popover again, so I manhandled them back into the molds after 15 minutes. They again attempted insurrection after another 15 minutes, but it was less serious this time, so I let them be and took them out after 75 minutes. Not as pretty as the last batch. I think the shaking they had endured worked in more air than was ideal, so I can't say that they would have been more obedient had I baked them à la souschef (450F, then 375F), which proves souschef correct (again) that there are so many bleeping variables in getting this right that there are an infinite number of things one can do wrong. . . I did notice, however, that the batch from 3 days ago, though darker and baked longer, had a moister, more flan-like interior. (So maybe I am learning something, however slowly.) Anyway, the 4 below--left over from today's original 8--are a fairly representative sample, and DH happily devoured 2 this afternoon with no complaints about having too many canelés too often.

        8 Replies
        1. re: pilinut

          I readily admit to being a perverse person, but I cannot stop thinking of a croquembouche made of caneles! 52 inch hips, anyone? Those are adorable! Lucky husband!

          1. re: Caroline1

            Those canelés you call "adorable" are what Cynsa calls "twisted sisters". Note, however, that she has no compunction about devouring them. I can vouch for the quality of them - if you can take my word, that is !

            Funny you mention croquembouche as Cynsa was saying today that someone in SFO had canelés instead of a wedding cake.

          2. re: pilinut

            What a beauty. Why is she hiding in the back? Is she shy?
            Did you notice any difference between the one you topped off vs. the others?
            The inside looks moist. How long did you bake them at 450F?

            I did a very bad thing. I boiled my molds. The batch I baked today was not a pretty sight. Why did I wash them? Because every time I looked in to them all I could hear was Souschef screaming. So the lesson here is never wash the insides no matter how loud he screams.

            How was your not so secret rendezvous?

            1. re: trewq

              You get top marks for imagining me scream; now if only I could imagine myself scream !

              A detailed report of the not-so-secret meeting will be posted once the boss, Madame Souschef, is done with the PC. This is being entered on my iPhone.

              1. re: trewq

                Well, trewq, I must tell you that the one I topped off with a little (approx. 1 tsp.) whipping cream was the prettiest of the lot! I'm not sure how much had to do with it being the least full by a few hairs (1/4 in. from the rim), and how much to do with the cream.

                I wish I could tell you how it tasted, but I offered the last (and prettiest) 2 canelés to my mother (she of the "You're making canelés AGAIN?!), and contrary to my expectations, received only an empty plate back. I guess it must have been good.

                And I baked this batch only at your suggested 400F in my more stable oven.

                1. re: pilinut

                  "she of the "You're making canelés AGAIN?!"
                  After my frustration with yesterdays batch. I threw them in the trash. My husband said" NO, don't throw them away. " You would think he would have been tired of them by now.

              2. re: pilinut

                "I did notice, however, that the batch from 3 days ago, though darker and baked longer, had a moister, more flan-like interior. (So maybe I am learning something, however slowly."

                I hope I'm not misinterpreting what you're saying, but it seems to bear out what I have read several times that the batter should rest at least 48 hours.

                I'm waiting to hear your feedback on Cynsa's canelés :)

                1. re: souschef

                  I'm thinking that the higher intial temperature, followed by the lower temperature, might be yielding a wetter interior in a darker crust, whereas the steady 400F may mean a more uniform interior consistency. OTOH, it could be that the longer resting period makes for the less wet interior, too. (Variables, infinite variables. . . )

                  You will certainly hear about Cynsa's canelés, as I am sure they will be splendid within the first 2 tries.

              3. Report Of A Not-So-Secret Canelé Away Team Meeting.

                Madame Souschef and I are in Carmel, CA, and drove up to San Francisco to meet Chowhounds Pilinut and Cynsa for lunch. On meeting them I could not help but think that the term "Hound" was so inappropriate as they are both gracious, charming ladies. I also could not help but think that Cynsa looks so gentle that as punishment for my throwing her off the boat I will probably return in my next life as a bug that will haplessly get squashed under her sandals.

                Pilinut gave me a vanilla bean from Manilla. VERY fragrant. Thank you Captain !

                After a very nice lunch, with great conversation, we reconvened at the Ferry Building, where Boulette's Larder (as featured in the infamous CH video on the Perfect Canelé) is located. Cynsa had called ahead to make sure that we could get some canelés. In addition she brought some from "La Boulangerie". Pilinut brought some from "Patisserie Philippe", as well as some from "Chateau Pilinut", which she baked this morning before our meeting. So we had 4 different versions to sample.

                We cut the canelés into two so that we could see their insides, and did a taste test, and no, it was not blind. This was done right outside Boulette's, and got quite a few smiles from passersby. Here are my notes:

                Pilinut's Canelés: Very nice crunch. Delicious. Custardy. But would not win any prizes for looks. Needs to get a serious tan.

                Boulette's: Lighter than Pilinut's, but not as tasty. Not dark enough. One thing I disliked about it was that the crunch was not of caramel, but of granulated sugar, as if they had coated the molds with sugar. I did not like the gritty texture of sugar between the teeth.

                Patisserie Philippe: Right shade and gloss. Air pocket on top. Very dense, flan-like. Cynsa and Pilinut were disappointed as they had had some great ones from there before. There was some question as to whether they were fresh.

                La Boulangerie: Chewy. Not liked by anyone.

                We came to a consensus as to which was best, and asked a passerby to take the taste test. The one she liked best was the one we all liked the best - Pilinut's. Pilinut was too bashful to concur, but TAKE A BOW PILINUT ! Second was Patisserie Philippe's, and third was Boulette's. Boulette's may have been rated a bit higher were it not for my pointing out the gritty texture.

                Cynsa asked me how mine compared next to what we had. I could not for the like of me draw a comparison.

                I am attaching pictures of all of them, taken prior to being cut. Cynsa has the cut version. Note the white bellybutton on the Boulette ones. I think it's because of the way they wax the molds; the wax builds into a dome on the bottom.

                So there you have it, the unscientific results from a bunch of Chowhounds who do know what they like. Of course it would have been great to also have a Trewq creation.

                It was a real pleasure and great fun to meet Pilinut and Cynsa. Rumour has it that Cynsa will soon be baking canelés.

                As an aside, the Ferry Building is a wonderful foodie place to visit. Sur La Table has the aluminium molds for $8, and there are wonderful shops that sell chocolate and cheese and a whole bunch of other stuff.

                1: Pilinut
                2: Philippe
                3: Boulette
                4: La Boulangerie

                BTW Pilinut and Cynsa brought one of each type for each of us, so I got to take back some leftovers for brekkie tomorrow. Thank you !

                33 Replies
                1. re: souschef

                  One thing I forgot to mention is that Boulette's canelés were smaller than the others. If you look at the video you notice that there is a gap (1/4 inch at least, I estimate) at the top when they go into the oven, and they are at the same level when removed.

                  Sanity check: why/how did I get into this obsessive quest? Makes nosense at all.

                  1. re: souschef

                    It sounds like you guys had a blast. Isn't it funny how we think someone may look like, but when you see them they totally different.
                    Do you think that out of the four canneles, only Pilinut and Philippe are baked in copper molds? The reason why I'm asking is because the shape of the canneles are straight where Philippe flares slightly .

                    1. re: trewq

                      "Isn't it funny how we think someone may look like, but when you see them they totally different."

                      Agreed. I haven't yet decided what you may look like, but I like your quirky sense of humour. BTW Pilinut said yesterday that she thought at the start that I was a woman as it is unusual for a guy to be interested in baking.

                      According to the Boulette video they also use copper molds. They even show a shot of the interior, which looks like a dark, non-stick interior.

                      1. re: souschef

                        "your quirky sense of humour"
                        Who's calling the cannele black? :) I have noticed your spelling of certain words, you use the english spelling vs the american spelling, which makes me think....

                        " it is unusual for a guy to be interested in baking."
                        Not true, a majority of the world greatest bakers are men and Souschef is amongst them.

                        Maybe Boulette just uses the copper mold for show in the video. Silicon would probably be easier to fill and to unmold. And they use sugar to coat the mold you said. I would think the sugar would tend to burn in the copper mold because of the heat retention where as the silicon would not be as hot.

                        1. re: trewq

                          Calling me one of the world's greatest bakers is more than a slight exaggeration.

                          I live in Canada, so use the English spelling of words. Some of your verb conjugation makes me think you are Québecoise.

                          I can't say for sure that Boulette's coats the molds with sugar, but it sure does seem like it.

                          1. re: souschef

                            You know what would be great at this point? A compilation of the best points from each recipe/technique/temp so that those of us who have been reading along without venturing into these heavily charted but seemingly impassable waters might throw caution to the winds and give these a whirl.

                            1. re: buttertart

                              That's a great idea, but if you are raring to go I suggest that you use Trewq's recipe/technique/temp as she has had the most success of us all.

                              1. re: souschef

                                Come on, man, you're an engineer! Spreadsheet! Flow chart! Your fans await.

                                1. re: buttertart

                                  "Come on, man, you're an engineer!"

                                  Buttertart, You have a great idea, but we're more like the blind leading the blind.

                                  1. re: buttertart

                                    An engineer is an applied scientist, whereas canelé making is a black art, and is known only to Black Magic Woman, aka Trewq.

                                    1. re: souschef

                                      Are we showing our age? Black magic women, star trek, get smart.......

                                      I assume you are back across the border. Have you started a new batter yet?
                                      I did weigh the eggs. 5 jumbo yolks equal 100g. I have been tweaking the recipe a little.

                                      1. re: trewq

                                        Okay, I'm an old fart!

                                        I don't make sorties across the border. I'm still in Carmel, so have not yet started a new batch of batter. I have not yet managed to get to the bakery in Monterey; maybe tomorrow. My gold standard so far for taste is Pilinut's.

                                        I hope you are keeping close track of the tweaks.

                                        1. re: souschef

                                          Yes, Sir
                                          Yes I am. And weighing also. I think this is worse then a full time job.

                                          GO!! Pilinut!!!!

                                2. re: buttertart

                                  That sounds like a good idea!

                                  Let's start with the only things of which I am fairly certain:

                                  1. Metal is better than silicone.

                                  2. Lining the molds is a breeze, if you have gloves. Following the most estimable trewq, I use a dedicated pair of cotton work gloves for this. I melt enough beeswax and oil to fill an entire mold and pour and swirl the hot liquid from one warm mold to the next. The leftover oil is poured back into a small jam jar which serves as crucible and storage.

                                  3. It is best to line a very flat baking sheet with foil on which to rest the molds. If you don't mind throwing away the foil after use, you don't have to worry about clogging your drains with congealed white oil.

                                  1. re: pilinut

                                    Okay, here's what I am certain of, in addition to Pilinut's list:

                                    1. The canelés have to be baked at very high heat (450) for the first 15 minutes, then the temperature reduced (375). But Trewq will disagree as she uses a convection oven.

                                    2. The batter has to be strained before being left to rest.

                                    I do realize that buttertart will ask me to compile this all into a spreadsheet, and I will. Separate spreadsheet column for convection oven.

                                    1. re: souschef

                                      " uses a convection oven"
                                      No, just at 400f at regular bake.

                                      1. re: trewq

                                        Thank goodness, I just have a regular one (and no space for a countertop one unless I banish my MW and then what will I do for a timer...).

                                        1. re: buttertart

                                          Does that mean you're ready to jump in? :)) I hope so!

                                          "banish my MW and then what will I do for a timer"
                                          Get a new watch? My MW is a little too big for my wrist! ;)

                                          Right now we all use different recipes and different temperatures. So it would be hard to put together a compilation. But it would be a good idea. I think Souschef would be good candidate for this since he has tasted 2 of the 3 cannele baked on this thread and he could do a comparison if he only could remember what his taste like.

                                          1. re: trewq

                                            Sill have to get a popover pan. I doubt my muffin tin would work for this!
                                            (My husband refers to my MW as the world's biggest electronic timer. I do use it but not enough to justify its real estate).

                                            1. re: trewq

                                              Souschef has changed his liquor of choice from the traditional rum to cognac, as I believe he mentioned in an earlier thread. I love good rum, and have used Myer's for the most recent batch, but will be switching back to Pyrat XO, when I use up the Myers. One of these days, I may try cognac, too, but not until my canelé baking problems are more or less resolved.

                                              1. re: pilinut

                                                Cognac!!! Remy Martin?
                                                I was using Bacardi special dark rum but recently switched over to The Kraken Black Spiced Rum. The mr, says it's very smooth. I'm beginning to think I spend too much money on booze for someone who doesn't drink.

                                                1. re: trewq

                                                  "I'm beginning to think I spend too much money on booze for someone who doesn't drink."

                                                  And l'm beginning to think you know a lot about booze for someone who doesn't drink!

                                                  Right now I'm using brandy, not Cognac, the way I am using vanilla extract instead of vanilla beans. Once I get the canelés where I like them, I will switch to the good stuff. Rémy Martin or Courvoisier. It's too expensive to use primo ingredients while experimenting. Ideally I would like to use something even more concentrated as I find that the flavour of the booze just does not come through.

                                              2. re: trewq

                                                Thinking back to our taste test it struck me that "The Perfect Canelé" may not exist. While I do agree that an internal aerated structure seems to be what we are striving for, I did really enjoy the Patisserie Philippe version too, which had a non-aerated flan-like lump at the bottom. I thought the texture was great, but then I DO like flan.

                                                I think that the best we will be able to come up with is a list of ingredients and specific method of preparation that will give us a specific end result.

                                                1. re: souschef

                                                  I agree, the aerated structure and a thin crunchy crust.

                                                  'I DO like flan."
                                                  I love flan.

                                            2. re: trewq

                                              Good. That reduces the number of variables.

                              2. re: souschef

                                Souschef and Mme. souschef honored us by sharing a most enjoyable afternoon with us! We look forward to their return, as well as to having more of the other people on this board over for a Canelé Conclave of sorts.

                                I am truly pleased and flattered that the flavor of my canelé, if not the form (always my waterloo), met with our venerable souschef's approval. I agree that they needed at least another 15 minutes in the oven.

                                I must run for now as dinner awaits. . . excuse me.

                                1. re: pilinut

                                  As for the various canelés, it is likely that mine tasted good in large part because La Boulange and Patisserie Philippe were not at their best yesterday.

                                  I think we were all pretty sure that La Boulange's had lost their crunch because they were at least a day old. I don't think they should be selling old canelés any more than they should be selling stale bread.

                                  Patisserie Philippe's canelés were still warm from the oven when I collected them, unfortunately in a closed box, which probably caused the crust to soften a bit. With its interior less aerated than usual, it was rather disappointing.

                                  The exterior of the much-lauded Boulette would have passed muster with just about anyone, but the oddly crystalline crunch didn't get past the keen senses of our resident Vulcan, souschef!

                                  Looking and tasting all these different canelés side-by-side, I realized that even the pros have their off days: imperfectly formed crowns, variegated caramelization, too-dense interiors. . . They have much the same problems as we do, though maybe not so dramatically. I think we can--and should!--continue our quest, in the knowledge that our own imperfect attempts are not so bad. And honestly, anyone reading this thread can now jump right in and produce really delicious results--I think some of us (myself in particular) have made (and chronicled) nearly every possible mistake already :-)!

                                  1. re: pilinut

                                    "venerable souschef" ? You make me sound old! I guess it's okay so long as no one genuflects when they meet me!

                                    It's time to grab some lunch and then head for Monterey to the canelé bakery and to TJ's to pick up some supplies. I'm cooking dinner this evening - herb and mustard encrusted rack of lamb, followed by chocolate soufflé. All done in an oven that gets way too hot.

                                    1. re: souschef

                                      Did you buy any of their (TJ's) 72% "Pound Plus" chocolate bars (in TJ's here, found above the freezer cases)? It's our house brand. Allegedly unmarked Callebaut. Try to get some before you go back and let us know what you think.

                                      1. re: buttertart

                                        I ended up picking my supplies at Whole Foods. I had picked up Scharffenberger chocolate in SFO. If I get a chance I'll try the TJ's chocolate.

                                    2. re: pilinut

                                      A "Canelé Conclave" ? Steady on, Pilinut. You are Captain, but that is not enough, and you now want to be Pope?

                                      1. re: souschef

                                        Pope!? ME? No way! I think you'd make a way more venerable pope. I make a pretty good heretic--though I'm very catholic in my taste in canelé.

                                        1. re: pilinut

                                          Now you really make me sound like a relic ! I have never before been venerated.

                                          If your tastes in canelés are catholic, I suggest that you avoid the cognac.

                                  2. I just tried the Parker-Lusseau canelé. Nice colour, but with a Boulette bellybutton. I got it at 3pm, so it was sitting around for a while; last one of the day. Still had a bit of crunch, but a bit sugary. Aerated interior, but dense. A bit too chewy and a smidgeon too sweet for my taste. The taste tests make me conclude that the best canelé is the one you bake yourself and devour immediately, somewhat like éclairs, but there is no challenge to making éclairs.

                                    I think that my days of chasing store-bought canelés are over.

                                    5 Replies
                                    1. re: souschef

                                      I've been lurking for a while, and can I just tell you guys that even with school starting and on a teacher's salary, I now have an undeniable urge to buy canele molds and start baking? My husband won't be pleased...

                                      I'll have to throw myself in there one of these days, but since I've never actually had a canele maybe I should start at Boulette in the Ferry Building so I have some point of taste reference (as you guys have taken care of most of the rest points of reference in these encyclopedic threads!).

                                      You guys really are awesome. I am (literally) in awe.

                                      1. re: guster4lovers

                                        Definitely start by buying a canelé, though I would recommend that you also buy one from Patisserie Philippe. I found Philippe's more attractive and enjoyed the darker, almost burnt part.

                                        As for buying molds, you could always start by getting just two.

                                        1. re: guster4lovers

                                          It's understandable about the molds, they are expensive for what they are. I told my husband I'm starting a new hobby and ordered the molds. It's a hobby for two, he eats most of what I don't give away.
                                          It's nice to hear from new people.
                                          Only if you taught french history.........

                                        2. re: souschef

                                          I think I'm going to have to agree with your last statement. I'm not going to go out of my way to buy a canelé unless I'm lucky enough to get close to a fresh batch in Paris or Bordeaux.

                                          So, there, after all the trials, tribulations, and taste tests, I for one can honestly tell the hesitant bakers out there, go for it! You've seen what we've been through--the frustration, the fun, the disappointment and the deliciousness. If you want the really good stuff on this continent, your best odds are to bake some yourself. We'll be here, on the sidelines, baking away and cheering you on!

                                          Guster4lovers, while saving up for the molds and practicing, why not sacrifice an old muffin pan? If you want to go half-way, I think souschef mentioned that Sur la Table at the Ferry Plaza has steel (or aluminum?) molds for around $9 apiece. And you can buy beeswax from some of the honey vendors at the farmers markets in the Bay Area. We look forward to hearing from you and maybe seeing you at the next Canelé Conclave, when I shall put forward souschef's name and see if we can get the beeswax to burn white. . .

                                          1. re: pilinut

                                            Pilinut, you're a riot ! Thanks for the laugh. :))

                                            Those molds are aluminium, and are $8 apiece. The copper ones are $16.20 apiece, from NYC. Definitely jump in with both feet. If you need convincing, bake yourself an éclair and compare it with a store-bought one. The difference is the same as with canelés.

                                        3. After 30 mins at 400F. I know it's not a great shot but the oven was hot and I didn't want to get burned. Cuts and burns makes an ugly hand.

                                          9 Replies
                                          1. re: trewq

                                            Thanks for the picture. I think mine puff up a bit higher after 30 minutes. Yours are straight up whereas mine curve slightly inwards.

                                            Cuts and burns may make an ugly hand, but I didn't want pictures of your hand :)

                                            1. re: souschef

                                              This batch didn't settle back down like they were are suppose to. I think my mold are not fully seasoned. But they did have a crown. I think it takes two or three bakes to get them seasoned right.
                                              Today while I was wiping the molds I noticed I have a favorite mold. Do you have a favorite mold? or is it just me?
                                              How do you eat your canneles? Foot first? crown first? Do you bite the whole thing or do you eat it by layer?

                                              1. re: trewq

                                                LOL! It is just YOU! I don't have a favourite mold. Have you given your favourite mold a name? :)

                                                I bite into a section of crown first, then work my way down to the foot. I the rotate it and start at the crown again.

                                                1. re: souschef

                                                  I knew the answer to that question when I asked it but I was hoping I wasn't alone. And if I said yes to your question would you still talk to me?

                                                  1. re: trewq

                                                    I would still talk to you, but only if you told me the name of your favourite mold.

                                                    1. re: souschef

                                                      ok. I guess I'm better off not telling you then. ;)))

                                                    1. re: trewq

                                                      Ah! Betty! Short for Elizabeth III, the Queen of canelés!

                                              2. re: trewq

                                                Trewq, one thing for you to try is to bake only 6 at a time and see how they turn out. I was told by a pastry chef that you should not try to bake too many at one time as there should be lots of space between them.