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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.

about 14 hours ago
souschef in Home Cooking

Canelés - simple but not easy - Part V

Thank you, Pilinut!

about 14 hours ago
souschef in Home Cooking

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
souschef in Home Cooking

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
souschef in Home Cooking

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
souschef in Home Cooking
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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What are you baking these days? August 2014 Edition, Part 2

Very nice; I've made them a few times before. The place smelled wonderful!

Aug 21, 2014
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1

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

Rosemary-Parmesan Coins. Very fragrant and flavourful. Great served as an hors d'oeuvre .

http://www.finecooking.com/recipes/ro...

Aug 21, 2014
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What are you baking these days? August 2014 Edition, Part 2

Funny that you posted that right now as I'm going to be making some (my recipe) in the next few days. I'd like to hear your comparison.

Aug 19, 2014
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What are you baking these days? August 2014 Edition, Part 2

Yes, there is no way you can get even close to 729 layers with quick puff.

Aug 18, 2014
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What are you baking these days? August 2014 Edition, Part 2

I finally made the quick puff pastry from Cook's Illustrated; well actually, CI needs you to sign up, which I didn't want to do, but Malgieri has a recipe that sounds the same. Malgieri states that you need to still go the classic route when making "grand desserts" like pithiviers.

I used the pastry for two things.

The first was the base for a Tarte Tatin, where it was perfect. The second was rolled, cut into triangles, and baked (used as a garnish for braised sweetbreads). The pastry did not rise very much, so it was not so successful there.

So, I agree with Malgieri.

What are you baking these days? August 2014 Edition, Part 1 [old]

I had a wet scone disaster one New Year's morning when I was having company for brunch. I doubled the recipe, weighing the flour after measuring out the other ingredients. I didn't have enough flour, and forgot to cut back on the milk. It was not possible to buy more flour as everything was closed, so I just stuck the unrollable batter into a piping bag with a big star tip. Turned out great, and no one had any inkling that I had goofed!

Aug 16, 2014
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What are you baking these days? August 2014 Edition, Part 1 [old]

They were sheet pans, not non-stick. Perhaps flake off was the wrong term; but it definitely looked like some kind of wear. WS thought so, too.

Aug 14, 2014
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What are you baking these days? August 2014 Edition, Part 1 [old]

They will definitely last you for life. I bought a couple from Williams-Sonoma, and after a few years of heavy use the surfaces started flaking off. I took them back to ask if this was normal. I was told no, and given two new pans at no cost.

Aug 13, 2014
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What are you baking these days? August 2014 Edition, Part 1 [old]

Put another cookie sheet under the one you are using.

Aug 13, 2014
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What are you baking these days? August 2014 Edition, Part 1 [old]

Not really baking, but I DID use the oven: zucchini blossoms stuffed with Boursin cheese and warmed in the oven. Served with a simple sauce made of tomato concassé, butter and garlic.

What are you baking these days? August 2014 Edition, Part 1 [old]

Interesting; I hadn't thought of that since the eggs in the crème caramel are just the right amount (I've eaten a few that were too eggy). I was going to just increase the quantity of chocolate. I'll try it per your suggestion. Thanks.

Aug 03, 2014
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What are you baking these days? August 2014 Edition, Part 1 [old]

I took my crème caramel recipe, dispensed with the caramel, melted chocolate in the milk before adding it to the eggs, and baked it in individual "pots de crème" cups. I really liked the silky-smooth texture, but have to work on the amount of chocolate; it needs to be more intense. Key to the texture was straining it through a very fine chinois to get rid of any grains of chocolate and chalaza (thanks for finding that word, Buttertart; sounds like Swahili!).

What are you baking these days? July edition, part 2! [old]

I make a rosemary shortbread cookie too (with Parmesan). I think of it as savoury rather than sweet.

Jul 28, 2014
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What are you baking these days? July edition, part 2! [old]

Sounds like a canelé.

Jul 22, 2014
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What are you baking these days? July edition, part 2! [old]

I love black currants, but can't see myself eating them whole in a cake. Just too tart for me.

They're hard to come by here too, and expensive when you find them. I've managed to buy some off chefs in restaurants that had blackcurrant desserts on their menus. Never hurts to ask.

Jul 17, 2014
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What are you baking these days? July 2014 Edition, Part 1! [old]

Maybe I have an allergy. I have used trace amounts and have been able to detect it.

Jul 16, 2014
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What are you baking these days? July 2014 Edition, Part 1! [old]

I should try one of them the next time, with the exception of cayenne, which I really hate. I don't like the tingling/burning of the lips that you get with cayenne. I'm not into spicy-hot food at all.

Thanks for the tip.

Jul 15, 2014
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What are you baking these days? July 2014 Edition, Part 1! [old]

I had a really nice cheddar and chive scone at a restaurant, and decided that I wanted to make some.

I used my fail proof almond and raisin scone recipe, removing the almonds and raisins, and adding chives and grated sharp cheddar.

A member of my taste panel wanted more chives, whereas another wanted more cheese. They were both right; I wanted more salt as well.

What are you baking these days? July 2014 Edition, Part 1! [old]

Glad they are not a PITA :)

Um....sorry for the groaner!

Jul 14, 2014
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What are you baking these days? July 2014 Edition, Part 1! [old]

Those look good, but is there anyone else here who hates stuff dusted with confectioner's sugar (or cocoa)? It messes up the hand and face, and, more importantly, makes me cough.

What are you baking these days? June 2014 edition, part 2! [OLD]

No, I've not seen the new ones; mine is c. 1990. Parts are available from ebay. I bought a power strainer for mine; it's great for straining fruit purées. By hand, through a chinois, the straining takes over an hour, whereas with the strainer it takes 10min. The strainer is no longer made, so it can't be bought for a new model.

Jun 29, 2014
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What are you baking these days? June 2014 edition, part 2! [OLD]

I made the CI Almond Cake from last month, modified per my last variation, using ground almonds only, and no flour. This time, though, I left out the baking powder and baking soda, thinking I didn't need them as I was not using any flour. Wrong! It was a lot less higher than the last time, when I did use them, but with no flour.

Tasted great all the same, though I think I could reduce the sugar even further, to maybe 3/4 cup.

There was another factor here though..... my food processor broke down, so I had to use the mini one to do the chopping, and the mixer (instead of the fp) to do the mixing. Now to figure out if the problem is with the bowl or the motor.

Jun 29, 2014
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What are you baking these days? June 2014 edition, part 2! [OLD]

I haven't made Julia's recipe, but I have made Alice Medrich's (from "Cocolat") many, many times. It always turn out great

Jun 28, 2014
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