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Canelés - simple but not easy - Part V

Segue to warp-speed canelés here. Part V.
The Borg Collective honors its Queen within the Hive Mind. She is the One who is Many. We breach the Unknown with canelé misadventures - without sanction by the "Canelés de Bordeaux" brotherhood. We toy with organic components and appellations beyond geographical restrictions. We search for Drones.

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  1. dear trewq-Q, my canelés were wax-laden most unpleasantly... I will next attempt to pour wax into the mold, swirl it, and pour out the excess, let it rest... then reheat the mold with a second-heat pour for a thinner coat of wax? or, reheat and brush out the excess with a silicone brush? or, perhaps my wax:oil ratio must be adjusted?

    6 Replies
    1. re: Cynsa

      Why go through that convoluted process? Why not just apply a layer of wax (using a silicone brush) to a slightly warmed mold (one you can hold in your hand)?

      1. re: souschef

        holding the mold upside down (crown on top) to prevent wax pooling in the dimple?

        1. re: Cynsa

          You don't have to hold the mold upside-down. Just use a small amount of wax and it will not collect on the dimple.

      2. re: Cynsa

        I agree with Souschef. I have a pastry brush that I only use for waxing (the molds not my legs) a quick brush and I'm done. I don't even heat my molds. Very easy to clean I rub soap into it and rinse with hot water or you can use a silicone brush like Souschef.
        What is your wax oil ratio? Mine is 1:1.5

        1. re: trewq

          "I have a pastry brush that I only use for waxing (the molds not my legs)"

          I'm glad that brush is not multi-purpose :)

        2. re: Cynsa

          Hi, Cynsa, I pour clear, molten wax into very warm molds (I use cotton work gloves), swirl, pour into the next mold, and so on, inverting each mold after coating. I know the molds are no longer warm enough when I can clearly see a waxy coating on the mold. When this happens, I pop the mold in a warm oven until the wax melts, then swirl and pour out again. The coating should be invisible (or nearly so) except for the droplet hanging from the dimple (I'd agree, a more elegant term than navel).

          I do have a couple of silicone brushes, but I'm a really slow brusher, so prefer the pour and swirl method. My wax mixture, to which I just keep adding beeswax as it gets used up, is now mostly beeswax, and I'm not sure why one would need to add oil to the wax, unless it is because beeswax is considerably more expensive than oil. I think the higher beeswax content might keep the canelés crunchy a bit longer.

        3. Hmmmm......are you planning to make cubical canelés?

          1 Reply
          1. Q, how did your cocoa canelés turn out ?

            10 Replies
            1. re: souschef

              AAAAAHHHHHHH
              Burnt molds. Maybe they were baked to long. Now how do you get stuff out from the bottom?

              1. re: trewq

                How do you get stuff out from the bottom?

                You soak them, then scrub them clean - use Mr. Clean Magic Eraser. Then, of course, you have to season them again. Isn't this fun ?

                1. re: souschef

                  Fun doesn't begin to describe it. It's a party!

                  Article in the NYT
                  http://tmagazine.blogs.nytimes.com/20...

                  1. re: trewq

                    I looked at the article. Not surprisingly, again there is the implication that frozen is just as good.

                  2. re: souschef

                    I tried burning off the debris in a hot oven but only succeeded in setting off the smoke alarm. After another overnight soaking, I followed the souschef tip and bought a box of the Mr. Clean Magic Eraser - works just like magic with a final swab of a Q-tip cotton swab.
                    Now I have clean molds to be seasoned again. The cycle begins anew.

                    1. re: Cynsa

                      I tried the magic eraser. It didn't work for me.
                      I baked a batch today and everything was stuck. I have no idea what happened. So now i have them sitting on the counter coated with baking soda paste. I hope that works. The paste is starting to turn brown.

                      1. re: trewq

                        Hey, Q is back from the continuum. Welcome back, Trewq!

                        I'm surprised the Magic Eraser did not work for you as I've used it to clean lots of stuff, including my stovetop. You did wet it, right?

                        1. re: souschef

                          How did you find out about the Q continuum? ;))

                        2. re: trewq

                          I did an overnight soaking to soften the baked on debris (water + dryer softening sheet) before using the Magic Eraser + old-fashioned elbow grease.

                2. These threads are fascinating. But I think I am going to stick with getting the really good caneles at La Tulipe in Mount Kisco, N.Y. I love to bake, but I don't have this kind of patience. Y'all are saints.

                  2 Replies
                  1. re: TrishUntrapped

                    Thanks, TrishUntrapped, whether we're saints is open to debate, but after eating our canelé experiments, some family members feel like martyrs.

                    1. re: pilinut

                      I don't know about martyrs - even after that last "Again?" comment my wife enjoyed the batch I baked, and thought they were the best so far.

                      "Saints" may be stretching it, but you have to agree that we are tenacious. Canelés almost seem like the final frontier.

                  2. Trewq, I picked up the pound of beeswax yesterday. It's a cylinder 4 inches in diameter and 3 inches high; it should last me a LONG time. Since you mentioned it in the thread, is that what you use to wax your legs, or is that none of my beeswax?

                    5 Replies
                    1. re: souschef

                      That's like a wickless candle. I have noticed that the wax varies in colors, from white to brownish yellow.
                      Wax? legs? the two shall never meet. ;)

                      Happy Thanksgiving
                      Are we making sweet potato canneles?

                      1. re: trewq

                        "Happy Thanksgiving
                        Are we making sweet potato canneles?"

                        Happy Thanksgiving to you too.
                        I am not making sweet potato canelés. Are you ?

                        1. re: souschef

                          But it's not thanksgiving here.

                          I think I've experimented enough but it does sound good, no? How about pumpkin canneles?

                          I was reading the Magic eraser box it says not to use on copper.

                          1. re: trewq

                            "But it's not thanksgiving here."

                            I was just giving thanks because you are on this site.

                            I think I have experimented enough too; no sweet potato or pumpkin canelés for me. I might do orange/Grand Marnier or something like that.

                            The inside of the mold is tin, not copper.

                            1. re: souschef

                              Thank you. Same here!!!!

                              "The inside of the mold is tin, not copper."
                              :0