愁いは夢に遠く

I used up the entire youth

would be an understatement

2016-06-24 17:27:25 | 日記

Perhaps the toughest part to work on was the heat. I found that baking at a very long period at a very high temperature produced canelés that were so burnt the crust was practically carbonized. Over the last few weeks I’ve been playing with different variables, producing canelés in all shades of a rainbow, making so many befuddling mistakes it drove me to the brink of insanity. But I stuck with it. Whether it was stubbornness or madness, I stuck with it. And you know what, I got it. Finally. Allow me a minute to bask in my own personal glory. C’est moi qui l’ai fait DR REBORN!

I’m going to try and explain my method to you the best I could. And let me warn you I’ll be wordy. This is going to be my Pad Thai for Beginners tutorial all over again. And just like the Pad Thai recipe, I hope that this canelé recipe will prove to be useful to just as many of you.

So, are you ready to give it a try? I hope I haven’t scared you off from making canelés all together. Really, please don’t. As you could see success is entirely possible! Just do it DR REBORN!

Let’s begin with a few important things you need to keep in mind in your quest for the perfect canalé.

One of the characteristics of the perfect canelé is the stark contrast between the crisp, caramelized, evenly dark crust and the custardy interior. The best way to achieve this is with tin-lined copper molds that are made specifically for canelés. There is no two way about it, if what you’re after is the perfect canalé, the copper mold is the way to go.

Unfortunately, saying the copper molds are not cheap . In Europe they are about £10 each. In the US, Amazon sells them at about $20. Whether they’re worth it is entirely up to you. But if you’re going to invest in copper molds, the one I recommend is made by Matfer Bourgeat, a French company – hey it’s a French pastry DR REBORN! Also matter here is the size, I go for the original, about a little over 2 inch in diameter on top, and 2 inch height. I find that this particular size is the best for crisp crust:custardy crumb contrast. Please remember that the copper molds will need to be cured before the first use. (See below for more info on the cure and care of copper molds.)

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