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!