Hey Guys I'm new and all but I wanted to share a few observations
From post #7 "Bake in a convection oven at 180-190 C (350 F) for approximately 50 minutes". (190 C= 174F)
Is that a typo? I haven't got his book but his recipe is discussed in the egullet forum. The information there differs from what you show.
I've not seen directions to cook canele at so low a temp. Doesn't Herme suggest 200c (392F) at 50 minutes for the very small 3.5 cm molds? Paula Wolfert suggests 375F convection for 75 minutes for the conventional size mold. Clotilde suggests 480F for the first 20 minutes then 375 F for 40 to 60 more at 375 to finish. Clotilde's technique, using 2 temps is similar to what you see in the video at Le canelé Ballardran website. It is the technique we employ at Market Day Canele in Philly. We sell about 1000 canele each weekend.
Two other points:
post #10. "But there's a certain crunch you can get on the surface of a canele that's made with the real copper mold and beeswax that you just can't duplicate!"
Not so..... We bake in both silicone and copper. While it is easier to achieve a proper crust with copper, silicone moulds do produce perfectly crispy results. Our customers cannot tell them apart.
post #7. "The canele does not keep and must be eaten the same day." Does Herme say that?
In Bordeaux canele are reheated and sold again the day after they are made and sometimes the day after that. While they are at their best in the first hours after baking they are perfectly delicious for 36-48 hours.
Also if your canele puff too much and threaten to topple you can simply remove them from the oven until they deflate. Keep your eye on them and get them back inside ASAP. Excessive puffing is usually the result of too low a starting temp or too old of a batter.
@ Chef Peon........Using the beeswax butter mix adds both flavor and texture even when using the silicone molds.