Yummmm! These look dilectable! Can’t wait to try them…in a silicone mold of course, as I don’t have the copper molds you referenced, and if they’re as expensive as you elude them to be I’ll try the silicone as you did! They look wonderful!
Nice job! These are difficult to pull off. Having worked at a bakery in L.A. run by a Parisian woman, these were always available, and everytime someone tried it for the first time, they came back for more. They’re just amazing warm with coffee or ice cream!
I love your blog and I love Caneles. Just thought that I would let you know that Nancy Silverton, my favorite pastry chef of all time, has a wonderful recipe for them in her book “Pastries from the La Brea Bakery” Keep up the great blogging
Hey! I’ve made these too! I tried Helen’s recipe from Tartelette…but have yet to try the MS one. I’m glad you did. Yes, it does take a crazy long time to bake. I was quite surprised my baking time exceeded the published times too. But very yummy and have to make them again! Yours look perfect!
They look absolutely delicious. Can you recommend the mold you purchased? (specific type/brand) And did you use a cookie sheet to support the silicone molds, since they are flimsy? I was reading the reviews of the molds they sell and someone mentioned that using the cookie sheet affects the baking process because it insulates from direct heat. . .
I purchased a silicone mold at Sur la Table, I just looked and the one I have is no longer on their site (it is red). It was an 8 portion mold. I did place it on a baking sheet to cook. This was important because a surprising amount of butter splatters and spills out of the pan as it cooks. It would have been a real mess without the baking sheet. Also, it would be almost impossible to get the molds into the oven without spilling since the batter is so liquid. Maybe the pan does effect the way the molds heat up, as I mentioned I had to bake these for MUCH longer than called for in the recipe. Good luck, and let me know how it goes!
Amanda: Try it! They’ll be a little big, so I am guessing they might require even more cooking time. Word of warning: butter the hell out of that pan. These can be tough to remove from non-silicone molds. Let me know how it goes…
They’re so perfect as is that I can’t recommend alterations. But more practically speaking, there wouldn’t be any way to get the filling inside. The batter is liquid. The baked caneles have such a solid crust that it would be impossible to pipe filling in after baking. But nothing will stop you from spreading some jam on top before eating.
tim, im sure you’ve been to the bongo room in wicker park, but have you had their pancakes? The lemon, blueberry, ricotta pancakes are the best pancakes I’ve ever tasted in my entire life. Like they say – pancakes get old after the first few bites – NOT these! If you ever go there, get them, and then try and get the recipe!
I am trying my hand at these tomorrow! I saw a video how to on another site that used melted butter & beeswax to coat the inside of the molds. She let the wax set back up, then poured in the batter. Have you heard of this?
Yes, Samantha- that is the way to do it. But only if you have metal (copper) molds. I don’t, unfortunately, and use a silicon mold. So, mine never get as crispy and wonderful as they would with the method you are describing. But still good! Good luck!