Saturday, January 15, 2011

Canelé - Without copper molds

This is the recipe and method I have developed from the results of my trials of making canelé without a copper cooking vessel.
500g milk
40g butter + 15g
1 vanilla bean
40g rum
125g ap flour
4g salt
220g sugar
56g egg
40g egg yolk
15g beeswax
A mold lined with wax.
Warm the milk with 40g of the butter until the butter melts. Blend the whole eggs and yolks into the warmed milk and butter. Once incorporated, add the sugar, flour, rum, salt, and vanilla. Blend everything for a few seconds and then place into a container and refrigerate for at least 6 hours. Stir gently and pass through a fine strainer. Melt the beeswax with the reserved butter. Line the mold with a thin layer of the wax-butter.
Pour the  batter into the mold, three-quarters full, and place the mold on a wire rack so that the base of the mold does not conduct more heat that the rest of the mold during baking. Loosely cover the top of the mold with foil to protect the opening from browning before the sides and bottom. Bake at 350F for 80 minutes, uncover and bake for another 30 minutes, or until dark brown. Un-mold while hot and eat while still warm.
It's already plated... just eat it.



astheroshe said...

those look great!

i have copper molds, but have never made them with the beeswax . I am dying to try them :)

gil said...


In my experience 6 hours is too short a rest. We usually give at least 12 and 24 is better.

The batter should be thoroughly blended. Also you can dispense with the foil if you use 475 for about 15 mins and follow with 375 - 400 for 45 mins. I don't think the fine strainer is a good idea. I've found that the canele don't rise properly is strained through a fine chinois. We use a one just fine enough to catch stray egg shell fragments.

Clothilde at Chocolate and Zucchini has good canele info.

Here's what they are supposed to look like:

Adam Starowicz said...

Wow, thanks for the compliments and criticisms. As for the resting time I didn't notice any different between 6 hours and 48 hours. I'll have to do more trials to confirm, but I did notice a huge difference if baked directly after baking. Also, I'm assuming the picture you linked to were made with copper molds; the silicon ones I have are extremely cheap, but do not conduct heat like copper.

gil said...

You're right the canele in linked pic were made with copper. Most of the 1000's we bake are made in silicone. I do use butter and beeswax on the silicone, same as you.

I believe that silicone molds give excellent results.

Here's a pic showing a silicone baked canele:

Post a Comment