for me, if nothing else, cannelés have so many great textures and flavors in one little bomb.
i tried a bitter almond batter once, cuz i loves me some bitter almond, and i liked it, but not as much as the traditional flavor profile.
greetings canelé/cannelé makers,
usually starting around this time of year, especially after the first of the year when the only decent fruit i can source is citrus, i look to Paula Wolfert's cannelé recipe and method from The Cooking of Southwest France.
i had problems with blonde spots (among other things) on the finished pieces at first and thought i had to tweak the recipe.
to reiterate a few points spread throughout the four threads, based on my own tests:
i dont wash the molds either. they’re so greasy with butter and beeswax, any crusty bits come off, more or less, with a paper towel and strong fingers. you dont want to damage the tin interior.
after all the excess has drained, and the molds are cool, they go in the freezer for at least 30 min. also, the batter must be super-chilled.
i don’t know if the forced convection air is drier or better regulated or what, but they turned out so much better than before:
it’s funny, i've known very few people who like them. i have no idea why, they’re awesome.
after all that, when i don’t want to bake them myself, or if i need a benchmark to strive for, i’ll go to Mission Beach Café on Guerrero at 14th. they're the best i've found.
happy holiday cannelé baking!