Comments on: Canelés de Bordeaux (or: my love of copper moulds)

By: Duncan

Duncan — Wed, 31 Mar 2010 06:22:50 +0000

@Gfron1: Afraid I don't recall reading any tips about small moulds in my research, and I haven't tried them. Probably drop the temp a little so the insides don't overcook while the outside browns?

By: Gfron1

Gfron1 — Mon, 29 Mar 2010 15:29:26 +0000

Mold size question. I see your recipe is for a 55mm mold. I have the 38mm (1.5 inch) molds now and am concerned about oven temp and time. Have you seen any guidance on small molds?

By: Gfron1

Gfron1 — Mon, 22 Mar 2010 19:08:30 +0000

I was just thinking this morning…"I need a little something – just a bite really – to give my guests at the end of the meal." I'm off to eBay to find some molds.

By: Lady Macaron

Lady Macaron — Sun, 21 Mar 2010 07:15:05 +0000

Thanks for the detailed write up of caneles! Will def try to make them when i have the time. It is a rare sight in Jakarta, where I live at the moment. Great to see someone in Melbourne is pursuing them…

By: Duncan

Duncan — Wed, 17 Feb 2010 01:15:36 +0000

@LT: beeswax is fine to eat if it is processed appropriately (ie, classified as "foodsafe"). Most sellers don't know, but the closer you can get to the manufacturer, the more confident you can be (after speaking to them). Broadly speaking, most commercial beeswax seems to be regarded as safe (but don't take my work for it).

@Azelia: perhaps like soft clafoutis, I guess. The one you describe (chewy) sounds to me like it might not have been fresh (unsure if you're referring to insides or crust as well).

By: Azelia

Azelia — Sun, 14 Feb 2010 21:50:45 +0000

OK I'm in Megeve, France right now and early this morning we found a patisserie called le Mazot de Boulanger that makes the most amazing delicious pain au levain and other regional pastries and they had the Canelés de Bordeaux which of course after reading this article I had to try. I have even considered one day buying the tins to make them.

From your photo of the inside of the Canelés de Bordeaux I was expecting for them to taste of a firm version of Clafoutis and I was right only they were much chewier than I was expecting, so now I know if you like a chewy clafoutis this is the dessert for you….

By: LT

LT — Thu, 21 Jan 2010 23:40:14 +0000

Duncan,

Thanks for the detailed analysis.

I spent a small fortune on 24 moulds (I think I must have been drunk), and started baking caneles almost every week for 3 months and I had used Paula Wolfert's recipe as a starting point.

I have not used beeswax, because firstly, I wasn't able to get it and secondly, when I got hold of some, I wasn't sure if I wanted to eat that.

But after reading about your explanations, I think I'll rekindle my affair with caneles. The moulds had been lovingly packed into storage, but will hopefully make a reappearance soon in the kitchen.

Thank you so much for sharing.

By: Azelia

Azelia — Sun, 17 Jan 2010 23:35:29 +0000

I haven't visited your site in a while. Interesting read your canele post, like the fact you always go into such detail.

They look terribly pretty from the outside the copper ones but I'm struggling to sense what they would taste like from the look of the inside, I guess not far from clafoutis maybe…

By: Y

Sat, 09 Jan 2010 04:10:09 +0000

Love this post – I guess you knew I would already. I read this awhile ago and can't believe I forgot to comment. When I get those copper moulds, I'm coming right back to begin baking

By: Emily

Emily — Wed, 06 Jan 2010 04:12:51 +0000

Wow – your caneles look absolutely gorgeous. I have been wanting to make these as I am wheat free and I cannot ordinarily eat them. The precise instructions are great – I just need to shell out for some moulds and devote some serious time to them!!! Thanks