Comments on: Canelés de Bordeaux (or: my love of copper moulds) http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/ Tue, 17 Jan 2012 05:41:17 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Guy http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/comment-page-1/#comment-9158 Guy Tue, 17 Jan 2012 05:41:17 +0000 http://www.syrupandtang.com/?p=919#comment-9158 Hi Duncan, So happy to find this post. I ate my first Canele in Paris last month. So strange that I've never heard of them before. Anyways, I was hooked and the minute I came back to the US, I bought 6 molds and Bee's wax. I've made them today and they rose up out of the mold. That's how I found your blog. Second batch: I put them on the stone and used the bee's wax as you suggested but they still were coming out of the mold and never came back. Reading your post, I now understand that it should be related to heat @the bottom of the mold. Since putting the molds on the stone didn't help, I'm curious to hear what you think about turning the stove up to 220 for the first 10-15 minutes. It usually what you do with breads. Thanks again for this post, Guy Hi Duncan,

So happy to find this post. I ate my first Canele in Paris last month. So strange that I've never heard of them before.
Anyways, I was hooked and the minute I came back to the US, I bought 6 molds and Bee's wax.

I've made them today and they rose up out of the mold. That's how I found your blog.
Second batch: I put them on the stone and used the bee's wax as you suggested but they still were coming out of the mold and never came back.

Reading your post, I now understand that it should be related to heat @the bottom of the mold. Since putting the molds on the stone didn't help, I'm curious to hear what you think about turning the stove up to 220 for the first 10-15 minutes. It usually what you do with breads.

Thanks again for this post,

Guy

]]> By: Kariza http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/comment-page-1/#comment-9111 Kariza Sun, 06 Nov 2011 04:54:26 +0000 http://www.syrupandtang.com/?p=919#comment-9111 Thanks Duncan. After, further consideration, I don't think I'll be making my own - I think the cost of copper moulds might be a bit prohibitive, and it seems to me to be a little expensive to just cook 2 Caneles at at time, seeing that they need a long time in the oven. So I'll just continue to be self indulgent and frequent my local cafe "as needed", ie often ;) Thanks Duncan. After, further consideration, I don't think I'll be making my own – I think the cost of copper moulds might be a bit prohibitive, and it seems to me to be a little expensive to just cook 2 Caneles at at time, seeing that they need a long time in the oven. So I'll just continue to be self indulgent and frequent my local cafe "as needed", ie often ;)

]]> By: Duncan http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/comment-page-1/#comment-9109 Duncan Sun, 06 Nov 2011 02:33:51 +0000 http://www.syrupandtang.com/?p=919#comment-9109 @Kariza: It's a good point, but I found that without dampening the cloth a little, the moulds just slip out of your grasp too easily. I'll reword the instructions a little though. @Kariza: It's a good point, but I found that without dampening the cloth a little, the moulds just slip out of your grasp too easily. I'll reword the instructions a little though.

]]> By: Kariza http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/comment-page-1/#comment-9107 Kariza Sat, 05 Nov 2011 04:31:17 +0000 http://www.syrupandtang.com/?p=919#comment-9107 I have recently discovered the wonderful taste of Caneles, at James St Bakery, Geelong. Since then I have been reading and learning as much as I can about the Caneles and am enthused to make some. Your website is very informative and mouthwatering! However, I was a bit alarmed when I read your instructions re: handling the hot copper moulds (just above the last photo).. You suggest using a "damp" tea towel to hold them. I learnt the hard way, some years ago, that only a dry cloth should be used to handle hot items from the oven - a damp cloth conducts the heat very quickly resulting in (steam) burns to the fingers. Very Painful!! I have recently discovered the wonderful taste of Caneles, at James St Bakery, Geelong. Since then I have been reading and learning as much as I can about the Caneles and am enthused to make some. Your website is very informative and mouthwatering! However, I was a bit alarmed when I read your instructions re: handling the hot copper moulds (just above the last photo).. You suggest using a "damp" tea towel to hold them. I learnt the hard way, some years ago, that only a dry cloth should be used to handle hot items from the oven – a damp cloth conducts the heat very quickly resulting in (steam) burns to the fingers. Very Painful!!

]]> By: karen brown http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/comment-page-1/#comment-9102 karen brown Mon, 31 Oct 2011 06:28:42 +0000 http://www.syrupandtang.com/?p=919#comment-9102 Oh, I love canele. I make them quite a lot and never considered them to be difficult. I just whizz up the batter in my blender, makes it easy to pour into the molds. I always think they're a wee bit like creme brulee in flavour, but with that lovely caramelly crust. I bought my molds at D.Herrillion on my first trip to Paris,15 years ago, just because they looked so pretty, and the salesman,(who suddenly became kind and helpful after I explained that I was a Kiwi, not English) and I've been using the recipe that came with the molds since then. I had a neighbour who kept bees for a while so I used to be able to use fresh comb wax, now I get it from a honey shop, but I miss the comb wax, it had a certain fragrance that made my kitchen smell divine. Cheer, Karen Oh, I love canele. I make them quite a lot and never considered them to be difficult. I just whizz up the batter in my blender, makes it easy to pour into the molds. I always think they're a wee bit like creme brulee in flavour, but with that lovely caramelly crust. I bought my molds at D.Herrillion on my first trip to Paris,15 years ago, just because they looked so pretty, and the salesman,(who suddenly became kind and helpful after I explained that I was a Kiwi, not English) and I've been using the recipe that came with the molds since then. I had a neighbour who kept bees for a while so I used to be able to use fresh comb wax, now I get it from a honey shop, but I miss the comb wax, it had a certain fragrance that made my kitchen smell divine. Cheer, Karen

]]> By: han http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/comment-page-1/#comment-8918 han Tue, 26 Jul 2011 13:43:03 +0000 http://www.syrupandtang.com/?p=919#comment-8918 Hi Duncan. I tried the recipe today and they turn out beautifully!! Nice little blossom! So yummy, a bit crunchy on the outside and soft custardy body. I omitted the rum because I can't find a small quantity rum/rum flavour. Thank you for the recipe :D Hi Duncan.

I tried the recipe today and they turn out beautifully!! Nice little blossom! So yummy, a bit crunchy on the outside and soft custardy body. I omitted the rum because I can't find a small quantity rum/rum flavour. Thank you for the recipe :D

]]> By: Anna http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/comment-page-1/#comment-8313 Anna Wed, 02 Mar 2011 20:53:35 +0000 http://www.syrupandtang.com/?p=919#comment-8313 I had my first ever taste of these babies at the harvest picnic on the weekend. I now have a LOT more respect for the people who'd made them, especially in the quantities that they had there. They were delicious, but at the moment I don't think my sanity would stand up to trying to make them myself :) I had my first ever taste of these babies at the harvest picnic on the weekend. I now have a LOT more respect for the people who'd made them, especially in the quantities that they had there.

They were delicious, but at the moment I don't think my sanity would stand up to trying to make them myself :)

]]> By: lennyk http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/comment-page-1/#comment-4561 lennyk Sat, 23 Oct 2010 01:26:46 +0000 http://www.syrupandtang.com/?p=919#comment-4561 I use the silicone molds, the trick with them is not to use a sheet pan instead rest them on a grill the heat penetrates better you will notice a big difference between using a grill vs sheet I use the silicone molds,
the trick with them is not to use a sheet pan
instead rest them on a grill
the heat penetrates better
you will notice a big difference between using a grill vs sheet

]]> By: Lingy http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/comment-page-1/#comment-3999 Lingy Wed, 15 Sep 2010 00:20:05 +0000 http://www.syrupandtang.com/?p=919#comment-3999 I've recently had some of these caneles from a stall at Richmond market. They are pretty good hehe. I like some of my things old, copper moulds definitely look way better! ha ha I've recently had some of these caneles from a stall at Richmond market. They are pretty good hehe. I like some of my things old, copper moulds definitely look way better! ha ha

]]> By: Duncan http://www.syrupandtang.com/200912/caneles-de-bordeaux-or-my-love-of-copper-moulds/comment-page-1/#comment-2990 Duncan Wed, 31 Mar 2010 06:22:50 +0000 http://www.syrupandtang.com/?p=919#comment-2990 @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? @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?

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