|using copper molds...|
Here I go again, almost set my smoke alarm off when I baked caneles yesterday. As you know, beeswax is highly flammable. When it heats above 250F, it begins to decompose and giving off smoke. Dealing with beeswax was some kind of pain. It left behind an unwanted grease all over my kitchen. It also ruined my pot, pastry brush, baking sheet and my new oven. Is it worth making them again? Oh yes.
If you want them perfect, go with the copper mold and coated with beeswax and butter. You'll get them crispy on the outside and custard-like center. However, silicone mold works just fine, they're just less crispy compared to the ones baked in copper mold.
These treats take some effort to make, they're so precious you want to keep them for yourself. I remember my Korean friend kept telling me how precious her homemade kimchi was. She didn't want to give it to anyone, excepted me. Caneles work the same way for me. :P
|using copper mold...|
I kinda like this recipe because I didn't have to bake them over an hour like this one. I could bake them longer than 30 minutes to get darker color, but I have to say I like them better this way--not too dark. Before you start, learn how to cure your copper molds from Paula Wolfert.
Ingredients: (adapted from de Buyer)
makes 13 (2" x 2" copper mold)
- 500 g milk
- 2 orange zest
- 25 g butter
- pinch of salt
- 75 g eggs
- 60 g yolks
- 125 g sugar (increase to 150 g if you like them sweeter)
- 100 g Muscovado sugar
- 75 g all-purpose flour
- 35 g corn flour
- 10 g vanilla paste
- 35 g dark rum
1. Bring milk, orange zest, butter and salt to a simmer.
2. Whisk eggs, yolks with both sugar. Slowly temper egg mixture with hot milk.
3. Stir in rum and vanilla paste, finish with the flour sifted with the corn flour. Strain through a sieve.
4. Let the batter cool completely, then cover and rest 24 hours in the fridge.
5. Coat the molds with an equal part of beeswax and butter.
6. Freeze the mold for 30 minutes before filling them with cold batter. Fill them almost to the rim.
7. Bake at 475F for 10 minutes, then at 375F for 20 minutes. (if using silicone mold, bake them at 475F for 10 minutes, then at 375F for 30 minutes.)
Note: If you need more information about how to make caneles, check out Pim. She has all the information you need to get start. Don't be intimidate by all the details she gives you though. ^^
|using silicone molds...|