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!