Home Cooking

caneles - troubleshooting


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 1

caneles - troubleshooting

kate | Nov 16, 2005 09:24 PM

I know there was a post about this aaages ago, but I couldn't find it.

I made caneles last week,using the Chocolate and Zucchini recipe linked below. I used mini and regular muffin pans, since I don't have molds, and was delighted by how they turned out: the insides were the same gooey, custardy consistency of the ones I relished in Paris. However, the crust was a little too burnt, even for a canele (some were almost charred)so this time, I lowered the temperature a bit, and cooked a bit longer. I also was totally out of rum (don't ask) and ran out of sugar (idiot!) so used 3/4C sugar instead of one cup, and no rum.

After this list of inaccuracies, the caneles came out puffy and almost cake-like in the centre. I was cheated out of my custardy goodness. The larger muffin-cup ones were better than the mini-muffin cups.

So my question is: was it the lack of rum, the absence of 1/4C sugar, the lower temperature, or the longer baking that made my caneles into cake puffs?

I don't want to waste numerous batches testing if there's a chowhound who can point out my error of greatest ineptitude. Thank you!

Link: http://chocolateandzucchini.com/archi...

Want to stay up to date with this post?

Recommended From Chowhound