Best recipe for Canelés?

Epicurean Exploits - Food and Recipes
1

bought the copper/tin molds and also silicone molds, bought the beeswax, have a variety of recipes. I am ready to start making these. Any tips?
alan

2

Chez Pim won’t street you wrong
http://chezpim.com/bake/canele-recipe-method

I love good canelés

3

I have that one in my file, among others. Thanks.
alan

4

It would be bad if I learned to make these – particularly 20 at a time.
I used to walk into Bouley Bakery in tribeca, in the morning mind you, and they’d ask, “are you going to buy all the canelés again?” I’d just clean them out every day after I first discovered the canelé. One day I walked a whole bag of them into Chambers Street Wines and passed them around, driven to spread the word about this best little baked thing in the world that I’d just found out existed.

5

I saw that show and thought… the same thing!! But I don’t have the molds?

Paul

6

From the recipe it sounds like you better get some, and beeswax, if you plan on trying to make them Paul!

7

And you were the one who first got me to try them there.

-fellow charter member of the “I miss Bouley Bakery” club

8

canales are perhaps my favorite food, period.

9

I am going to attempt this next week. In reading the recipe, he heats the empty copper tins to allow the beeswax to coat but not get too thick. I am going to use silicon molds since I cant afford to go buy a ton of copper. Should I warm up the silicon molds? Wouldl that even work? Or, should I just try brushing the butter/wax emulsion on? Any thoughts would be appreciated.

10

bought 6 of the copper/tin ones for $17 per and bought the silicone molds also. not sure about the beeswax for the silicone molds. will do those w butter only. going to try it next week. got my beeswax already!
alan

11

Did you find the Paula Wolfert recipe??

12

easier to come to your house after you’ve made Canelés!
alan

13

Idiot here. Never heard of them and have not had one. What are these and why the greatness?

14

They’re wonderful little morsels of cakey goodness but it’s best to stay away from them because they’re fattening. [cheers.gif]

15

So, I read the texture is ‘custardy’ - is that to imply the interiors are a moist bread vs. a cake batter w/ bubbles. I guess I’m trying to envision what they’d feel like. I did find that people who like them - absolutely love them.

16

Ideally, the outsides are caramelized and almost crisp, while the middle is indeed ‘custardy’. The overall impression I get is creme brulee in the form of a delicious little cake.

17

only 130-160 calories each. Of. course, I can eat six! They are little fluted tapered Doric columns of goodness.
alan

18

I’ll have another one, please!! So good…

19

And to my mind perhaps the ideal pastry match with coffee. The bitterness of the coffee with the sweet bitterness of the canele…

For New Yorkers Bosie’s Tea Salon in Greenwich Village is doing a nice rendition these days. Enough to satisfy my withdrawal symptoms from Bouley Bakery closing.

20

The insides are not runny at all, kinda like a slightly more developed bread pudding – more protein, less gooey. The outsides are deeply carmelized. And I don’t know why I came back to this thread. I’m 3000 miles from Bosie’s Tea Salon too. I’m gonna go tell Bouchon to get about making caneles.