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What are you baking these days? October 2014 Edition, Part One

I made a Tarte Tatin again last weekend, and this time decided to try something different. I normally use a recipe from the Roux Brothers, and was never comfortable with covering the apples with the puff pastry at the start, as you can't see what's going on under the pastry (you don't make the caramel then add the apples, but instead put in the apples at the start, so that their juice is part of the caramel).

This time I googled to look for variations, and tried one that I found. You do not cover the apples at the start, but instead you caramelize the apples, set the pan aside (off the heat) for 20 minutes, then cover the apples with the pastry and bake it (Michael Smith on TFN would say, "You bake it off" (he also says cook it off, roast it off, grill it off etc.); strange!).

In any case, I found that the top of the pastry got nice and brown, but when flipped it was not dark enough. Any suggestions on how I should proceed instead?

BTW, I recently got a skillet with two handles. It makes the flipping much safer. I used to be concerned that I would burn myself with hot caramel during the flip.

about 1 hour ago
souschef in Home Cooking

What are you baking these days? September 2014, part 2! [old]

Interesting. I was under the impression that the only orange that was used for marmalade was the (bitter) Seville orange.

Sep 27, 2014
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What are you baking these days? September 2014, part 2! [old]

3 cups of sugar sounds like a hell of a lot.

Sep 26, 2014
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What are you baking these days? September 2014, part 2! [old]

I've never tasted marmalade that was sweet.

Sep 25, 2014
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What are you baking these days? September 2014, part 2! [old]

Can you taste marmalade (i.e...bitter) in the cake? I like orange cake but dislike the taste of marmalade.

Sep 23, 2014
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What are you baking these days? September 2014, part 2! [old]

I thought the Wilton product was supposed to be foolproof.

Sep 21, 2014
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What are you baking these days? September 2014, part 2! [old]

Thanks for the replies. I didn't think to compare shipping weights; thanks Miz McG.

If I buy one it will be the heavy one.

Sep 21, 2014
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What are you baking these days? September 2014, part 2! [old]

Amazon.ca has that pan for $33 in the standard dark metal, and $22 for the same pan in red. Does anyone know what the difference is?

Sep 21, 2014
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What are you baking these days? September 2014, part 2! [old]

That's one cake I love. I've made it many times; even shipped one to a friend in Germany, and she loved it.

Sep 20, 2014
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What are you baking these days? September edition, part 1! (2014) [old]

My chocolate madeleines have a larger hump than the orange ones (I add melted chocolate to the orange recipe; none of that fake cocoa stuff).

What are you baking these days? September edition, part 1! (2014) [old]

I've always thought of the hump as being essential to madeleines.

Sep 16, 2014
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What are you baking these days? September edition, part 1! (2014) [old]

Do you weigh your ingredients?

Sep 08, 2014
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What are you baking these days? September edition, part 1! (2014) [old]

You could use it to make bread pudding and flambée that, using rum.

Sep 05, 2014
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What are you baking these days? September edition, part 1! (2014) [old]

Do you flambée the bananas or the bread?

.........sorry for the groaner...couldn't help myself! ;)

Sep 05, 2014
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What are you baking these days? September edition, part 1! (2014) [old]

Hmmm.....ice cream for breakfast......now that's my kind of brekkie!

Sep 04, 2014
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What are you baking these days? September edition, part 1! (2014) [old]

I made the chocolate "petits pots de crème" (that I mentioned last month) again, this time doubling the chocolate as I wanted them more chocolatey. Something interesting happened: this time there was a 1/4"-thick ganache-like layer on the top of the cream; did not happen before. I really enjoyed it. I used a chocolate bar with 85% cocoa, but it was not bitter at all.

This is something I'm definitely going to repeat.

Canelés - simple but not easy - Part V

Why do you start at 250°C? That's extremely high, above the melting point of tin (which is used to line the molds), though I imagine that the temperature of the molds does not get that high in 15 minutes.

Your canelés look a little lighter than mine.

Sep 01, 2014
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Canelés - simple but not easy - Part V

Do yours turn out as dark as mine?

I've seen canelés in stores were light brown, so I don't know what they should really be like.

Aug 31, 2014
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Canelés - simple but not easy - Part V

200°C for 2 hrs. I was told, though, that the last batch, baked for my SIL, tasted a bit burnt, so the next time I will bake them for 1hr 45 minutes. It will be interesting to see if they unmold easily.

Aug 31, 2014
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Canelés - simple but not easy - Part V

If I recall correctly, my "seasoning" just consisted of my applying a thin layer of white oil to a warm mold, and repeating it every time I used the molds.

Of the last two batches I baked (from the same batch of batter), the first stuck while the second slipped out easily. The first batch was baked for 90 minutes, and the second for 2 hours. Try increasing the baking time,

Aug 30, 2014
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Canelés - simple but not easy - Part V

Here's a picture. I think it's time for me to wash them. I use beeswax; the last batch popped out with no trouble at all.

Aug 29, 2014
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What are you baking these days? August 2014 Edition, Part 2

I have yet to come across a tourtière that I like, despite having French-Canadian in-laws. Every one that I've had has been bland, and I'm not one who likes spicy-hot food (don't like the heat in the mouth, and can't digest it).

Aug 29, 2014
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What are you baking these days? August 2014 Edition, Part 2

You should try it with duck fat instead of bacon grease.

Canelés - simple but not easy - Part V

Just think, Pilinut, you get to live your canelé adventure all over again! I almost envy you :)

I fill the molds to 1/8 inch below the top, and they don't climb anymore, so I don't think over-filling is the problem.

I suggest that you use a wooden spoon instead of a whisk, to avoid beating in air.

Aug 26, 2014
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1

Canelés - simple but not easy - Part V

Thank you, Pilinut!

Aug 26, 2014
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Canelés - simple but not easy - Part V

Try it without freezing the molds, and use a heated baking pan. I know - change only one variable at a time, BUT.......live a little :)

I was really pleased with the last batch - no souffléing, and the outsides were very firm. Too bad I didn't get to taste them; I made them for my SIL to take back home to California.

Aug 23, 2014
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Canelés - simple but not easy - Part V

Yes, they are Matfer molds....expensive, but worth it.

Isn't using skim milk a bit unusual for a rich custardy interior? Why do you use it, considering that the extra butter adds fat?

Have you tried using a heated baking sheet? It was identified by TrewQ (who has not posted anything in a while).

Aug 22, 2014
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Canelés - simple but not easy - Part V

The latest batch....

All but one were perfect. They slid out of the molds with ease.

Aug 22, 2014
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1

Canelés - simple but not easy - Part V

My last batch (made yesterday) did not climb out of the molds, and I have a batch right now in the oven, with no climbers.

I used to have them climb every time. I've not figured our what makes them climb. Do you use a whisk or a spoon to mix the batter? I suspect that air beaten into them makes them climb.

Why don't you go back to the ingredients you used in France, and change one thing at a time.

This time I weighed my egg yolks (7 yolks = 124gm), so will do the same the next time.

Aug 22, 2014
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Canelés - simple but not easy - Part V

I made canelés again today, after a long hiatus; they turned out well.

Somehow the molds got stored stacked, one inside another. When I separated them I noticed traces of blue inside some of them. I realize what it was - the outer copper in contact with the inner in in which it was sitting had oxidized, leaving a blue trace, which is poisonous.

So, don't stack your molds in this fashion.

Aug 21, 2014
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