Cannels Molds Metal ( copper ) vs. Silicone
Posted: 10 February 2013 12:12 PM   [ Ignore ]
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I am researching the perfect recipe and the perfect mold to make French Cannels. I cannot find a recipe in any of the Rose Levy Beranbaum’s cookbooks.  Does Rose have a recipe that I am missing?  If so, please advise the cookbook name, recipe name and page number. 

Also, I need to determine the best material for the mold, ” Metal / Copper vs. Silicone.”  As the inside should remain a delicate pudding-like texture and the outside should be a semi-hard caramelized texture, is there any solid evidence that the metal / copper molds achieve a superior external caramelized texture than what may be realized using silicone?  I also find that the metal / copper molds are sold separately at around an average cost of $20.00 to $25.00 depending on the vendor.  Is there any discount for quantity on any brick and mortar store or online resource?  I find the silicone molds have a much lower price point and are much more affordable.  ( under $15.00 for one mold making 30 mini cannels ). I have found that the average recipe will make around 18 Cannels. 

There are also three different sizes that I have found for the metal /copper molds 1.25”, 1.75” and a 2 inch mold.  Besides average cooking times and batter quantity, will the size of the mold effect the texture and quality of the end product? 

I thank everyone in advance for sharing any information you may have collectively or individually. 

Happy Baking Everyone!

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Posted: 10 February 2013 08:23 PM   [ Ignore ]   [ # 1 ]
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I have no idea what “Cannels” are and Google shows me nothing.

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Posted: 11 February 2013 11:00 AM   [ Ignore ]   [ # 2 ]
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They’re spelled “canelle,” “cannele” or “canele”, and Paula Wolfort’s is supposed to be a great one:  http://www.paula-wolfert.com/recipes/canele.html

I can’t speak from experience, though.  I’m thoroughly interested, but stopped short of shelling out big buck for the little copper molds.  I would hesitate to try silicone, as I think it transfers heat very differently from copper and wouldn’t produce the crust properly.

I don’t recall ever seeing a recipe by Rose.

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Posted: 11 February 2013 02:48 PM   [ Ignore ]   [ # 3 ]
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Interesting read at Paula Wolfort Julie. I have only read about these unfortunately but for what it is worth my first thought follows Julie’s silicone reservations. Please keep us updated on your progress.

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Posted: 11 February 2013 03:06 PM   [ Ignore ]   [ # 4 ]
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That site says you can use mini-bundt molds.

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Posted: 12 February 2013 06:31 AM   [ Ignore ]   [ # 5 ]
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A pastry chef friend in California made hundreds of these in her last job (I’ve never attempted them); she had the best results with copper molds and using beeswax.  I remember her saying she used silicone molds once or twice, but the outside of the cannele never formed that crisp/hard crust.  She also went through a bunch of different methods for coating the molds and found that beeswax was the best.  After listening to her efforts, I can honestly say I never wanted to make them! smile but the place where she worked sold dozens every day.

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Posted: 12 February 2013 10:42 AM   [ Ignore ]   [ # 6 ]
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Chef Tony B and All,
I didn’t post this at the time that I made them because it wasn’t Rose’s recipe. There are a lot of pictures on the post, if you are interested.
The copper molds are 2 inches. I also used a Nordic Ware Bundt pan . This was a delicious recipe and hope that you can try it.
A note on the molds, Sur La Table does sell metal molds (cheaper than the copper) but, I haven’t try them.
Darlene
http://cakesbydar.blogspot.com/2011/08/canneles-de-bordeaux-specialty-of.html

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Posted: 12 February 2013 11:03 AM   [ Ignore ]   [ # 7 ]
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@Jeanne, thanks for reporting those tips- so valuable!

@Darlene- very nice caneles!  Did the large one in the bundt turn out as good as the little ones?

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Posted: 12 February 2013 02:14 PM   [ Ignore ]   [ # 8 ]
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Hi Julie,
Actually it did. Because of the pattern from the pan I was able to cut them up into larger pieces, delicious! smile

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