I have cooked eggs like that. What you need to do is bring a pot of water to boil. When it is boiling you take a cold egg out of the fridge and gentle lower it into the boiling water and let it cook for 7- 8 minutes. At first i thought that goes against everything I've been taught but it works.

Miss you too! :)
I baked some canneles a few weeks ago, and thought of you.

"My wife stopped baking when she lost the recipe for toast!"

That is so funny!!!

Here is something that is interesting. Homemade sous vide. http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
He did a demo with Heston Blumenthal, it maybe the same one you mentioned http://www.seriouseats.com/2009/10/un...

"I think I'll also throw in a bit of chestnut flour into the mix"

:0 I thought I was the only one who experimented with flavors. Why not add chestnut paste? or even better chestnut liqueur!

Pilinut,
Souschef just doesn't realize that every minute he's not posting with us we miss him more and more. After all, it is he who induced the madness in all of us. ;) (well not really but we let him think it, if it makes him happy)

Q

No, she cooks them for two minutes to remove the membrane and then she simmers them in the syrup to candy them for 15 minutes. I assume that covering them in hot syrup in an enclosed jar also candies them.

In the book she says she cuts off the outer shell of the chestnuts with a paring knife and boils them in a pot of simmering water for 2 minutes and then peels off the membrane.
Chestnuts in Heavy Syrup, Edna Lewis
2cups sugar
1 1/2 cups water
1/2 vanilla bean
1/4tsp salt
1lb large peeled chestnuts
3Tbs. rum
Boil sugar, water,vanilla bean and salt until sugar is dissolved.
Brisk simmer for 10 minutes
Add chestnuts
Gently simmer for 15 minutes.
Remove from heat
Cover and cool completely
Strain chestnuts and put them into a 1 quart jar
Boil syrup for 10 minutes or until thick
Skim off scum
Stir in the rum
Pour hot syrup over chestnuts, screw on jar lid tightly and invert jar until cooled

As I was thinking of you. Yesterday I was going through some old cookbooks and I came across a recipe for chestnuts in heavy syrup. I know it's not the same as marron glace because of the syrup but it is similar . It was in the gift of southern cooking byEdna Lewis. If you are interested let me know.

I do need to go to Montreal soon.
Q

I agree with what Souschef said JB prince is a good place to get your molds. As for the ideal number of molds, there isn't one. It also depends on the recipe, (some recipes make 10 2" cannels) and whether or not you want to bake in batches.

"This sentence makes me think you are Québecoise."
I blame the internet. It's the texting and messaging.

"Try my method"
It will have to wait for next year. No chestnuts.

"Haven't you heard of "the man in the moon" ? i.e. a face !"
The moon isn't a planet. That's why they call it a MOON! ;)

"Did you follow my recipe exactly?"
Just the finger hurting part.
After a lot of search on the internet, most of the post directed me to the link that Soupbowl posted so I used that one.

Madeleines. Not really a challenge.

Souschef,
"disappeared off the face of the planet"

It's been a while. Which planet? Does a planet really have a face? :)

I made egg nog canneles for the holidays, it came out weird. I used egg nog instead of milk. Tossed the whole batch out.

I tried to make marron glace, didn't like it. Sore finger nails. Also they came out hard and chewy. I assumed they aren't suppose to be like that.
We must find a new challenge that doesn't hurt.

Q

Wow, I think we have new expert!!!

Welcome to the world of cannele. And yes please post pictures.

I have roasted them in the fireplace for many years. It's one of those things I look forward to. Do you have a fireplace?

There are a lot in chestnut vendors in NYC. I think they're pre-cooked and just heated in the carts. Just the smell of them reminds me of Christmas.

Have you tried wrapping them in foil after you boil them to let them cool before peeling? Or do you think they would get over cooked and mushy?

Souschef,
"Some lessons we never learn!"
I missed our conversations. So i thought i would jump in here.

Do you think they can be roasted in the fireplace? or do I have to boil them?

Maybe you should wear gloves ;)

I have two pounds of chestnut in the kitchen, Are they the same as marrons?

"Have you considered placing a tray with water on the bottom of the oven? It would raise the ambient humidity."
When I bake bread, I toss in a few ice cube after fifteen minutes or so and close the door quickly to add moisture. Yes, I throw them in. :)

Have you considered start baking them at 400F for 20 mins and the reducing it to 350F? I think your oven bakes like a convection oven where it cooks faster. If so then you need to reduce your temp. by 25F like you would for a convection oven.

Wildtowner and Souschef,
Thank you for the suggestions. Yes, we go there quite often. The kids enjoy it, well, they're not really kids anymore.
We usually stay in the downtown area. But last year we explored the mile end area. It was fun, sort of like soho. I hope to go to both markets, are they near each other?

Welcome, Wildtowner!
I think from what you are saying that you like batch 3 the best except you want it darker and crispier. Maybe if you bake it a little longer that would help. I have baked them for an hour and half to an hour and 45 minutes.
As for the popover effect, it's a mystery, maybe Souschef knows. I think it has to do with the flour egg ratio more then aging.
MONTREAL!!!!!!! What can I say. :)) I will be visiting there soon. Can't wait. Any suggestion?
And it's great to have someone new.

"I'll try the wooden spoon method next."
I use a whisk.

Souschef,
I've been reading the Montreal board, too many mixed reviews. I was just wondering what you liked. Where is Jean Talon Market? I guess I could google it when I get there.

Cynsa,
That is what the interior of my canneles looked like. Do your's look different?
I have wondered about the freezing of the molds also. I've tried both and have not noticed any difference.

Souschef,
I will be in Montreal in a few weeks. :) Any recommendations for sushi and other restaurants?

"It's no effort to me to strain the batter, so I do"

So what you're saying is it isn't a strain for you to strain your batter. ;)
I thought pancake batter was suppose to be lumpy.

What is the purpose of straining? Yes, I know, to get the bites. But does it make a difference.

Have you baked an unstrained batch? To see if it really makes a difference? I tend to think of it more like a pancake type batter.
Or maybe the white particles are bites of butter that has solidified.

Actually, I airbrush them in order not to scratch the finish. So I wear a smock, a painting smock, and protective eye wear. Oh, and I mustn't forget my gloves. ;p

A light coat will do. If it isn't clean enough I just do another coat.

Apparently yes and you can clean diamonds with vodka!!! Don't you just love google. :)

That's why I used ketchup. No rubbing. I just coat it, let it sit for 20 mins and then rinse.

She may borrow my gloves anytime. ;)

Betty has found a new friend. Ketchup!!! I cleaned the outside of the molds with ketchup and now they look brand new. So shiny. :)

How did you find out about the Q continuum? ;))

I tried the magic eraser. It didn't work for me.
I baked a batch today and everything was stuck. I have no idea what happened. So now i have them sitting on the counter coated with baking soda paste. I hope that works. The paste is starting to turn brown.

Nope, what you said there was perfect since you are really the only person that I know of that has tried both.
Hopefully we will be saying "Welcome, Tim!!!!" soon. :))