Comments on: Canelés

By: Tim

Tim — Mon, 27 Sep 2010 11:36:46 +0000

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!

By: Samantha

Samantha — Mon, 27 Sep 2010 04:12:28 +0000

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?

By: natalie legg

natalie legg — Fri, 18 Jun 2010 05:07:29 +0000

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!

By: dave

dave — Sat, 21 Feb 2009 23:49:28 +0000

hi great site!!!!!!!!!!!!

By: jfolkmann

jfolkmann — Sat, 07 Feb 2009 04:24:31 +0000

I guess I’ll just have to settle for them as is ;)

Thanks for the recipe!

By: Tim

Tim — Sat, 07 Feb 2009 04:11:21 +0000

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.

By: jfolkmann

jfolkmann — Sat, 07 Feb 2009 03:56:03 +0000

These look delicious. I’ll have to give them a try…do you think one could make it with some sort of jam inside…apricot or peach?

By: Tim

Tim — Fri, 06 Feb 2009 23:21:34 +0000

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…

By: Amanda :}

Amanda :} — Fri, 06 Feb 2009 23:18:06 +0000

since i despise silicone baking pans of an kind, do you think a popover pan would work? i know it wouldn’t be exactly the same but it’s got the right shape, right?…

By: Tim

Tim — Tue, 03 Feb 2009 22:25:12 +0000

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!

By: dani

dani — Tue, 03 Feb 2009 21:31:17 +0000

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. . .

By: cakebrain

cakebrain — Tue, 03 Feb 2009 06:12:32 +0000

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!

By: heather

heather — Sat, 31 Jan 2009 02:02:11 +0000

le sigh. some day i will have a cannelle. preferably in hand is i walk down the champs-elysees, but i’d settle for homemade, too!

*heather*
http://squirrelbread.wordpress.com

By: Raymond

Raymond — Fri, 30 Jan 2009 14:23:49 +0000

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

By: rena

rena — Fri, 30 Jan 2009 13:36:50 +0000

They look divine! Trader Joe’s also makes these and they are delicious! They are in the frozen dessert section. Beautiful photos!

By: Y

Fri, 30 Jan 2009 09:14:22 +0000

Ooh they look yummy. I’ve never made this, but quite like eating them :D

By: The Duo Dishes

The Duo Dishes — Fri, 30 Jan 2009 05:08:06 +0000

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!

By: Hayley

Hayley — Fri, 30 Jan 2009 03:24:55 +0000

These sound wonderful, and I love that crispy exterior!

By: Georgia

Georgia — Fri, 30 Jan 2009 02:42:47 +0000

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!