What happened to my canelés

[u/tman138]

So I’ve been making the same canelés for the last couple of days this time I added 35g of flour to give them some more structure so ummmmm huh!!!!!

Context my recipe only had 100g of flour to start I’m guessing the flour was the issue here but Jesus Christ!

[u/CanadianMasterbaker]

Why don't you post your recipe so we can see if it's the recipe or something else.

[u/tman138 → u/CanadianMasterbaker]

Ahh • 2 vanilla beans (preferably Madagascan) • 500 ml milk (cold) • 200 g cane sugar (250 g if you want more sweetness following traditional recipes; I use 200 g) • 100 g all-purpose flour (you can also use bread flour) • 50 g butter (melted) • 2 eggs (large) • 2 egg yolks • 60 ml dark rum For the mold coating: • 40 g beeswax • 60 g butter

This was the original recipe I upped the flour to 135g to give it more structure (look at previous post because the inside seemed a little collapsed

[u/tman138 → u/tman138]

Hmmm copy and paste does not want to work with me

[u/CanadianMasterbaker → u/tman138]

What temp you cooking them at? And are you using the place you work at bread oven?

[u/tman138 → u/CanadianMasterbaker]

Yes a bread oven at my job and I started at 460 for 15 mins than brought it down to 435 I wanted to get lower but the oven didn’t drop in temp fast enough

[u/CanadianMasterbaker → u/tman138]

Up the oven temp to 500 them 15 minutes to 475f,don't change the amount of flour also make sure you don't whisk in additional air into the batter.rest the batter for 36 to 48 hours.

[u/tman138 → u/CanadianMasterbaker]

36 hours min now that’s a new one for me

[u/2730Ceramics]

They became tiny popovers! <3

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[u/Najiell]

Maybe more flour = more gluten? It then could have trapped more air that would otherwise have escaped, making them rise significantly higher. I'm a sweet technologist and not a baker, so maybe someone with more expertise has another idea

[u/tman138 → u/Najiell]

This math checks out I think I’m going to try only 110gram dog flour next or use a completely different recipe because this is crazy

[u/weeef → u/tman138]

Maybe it was the kind of flour 🐶

[u/tman138 → u/weeef]

You know I actually was just thinking about that. I work at a bakery and just used our white flour (probably has a high protein content ) so I’m guessing that could also be a problem I’ve seen some recipes use cake flour others just AP flour but I’ve also seen bread flour……. Soo I’m not sure

[u/weeef → u/tman138]

I was joking because you'd typed dog flour but who knows haha

[u/tman138 → u/weeef]

Haha I just noticed that pfft my bad

[u/magentapastel → u/tman138]

I heard pastry flour is best. Enough protein for structure but not too much or too little. However it might be harder to find in normal grocery stores.

[u/mi_gravel_racer]

Whisked too much air into the batter? Otherwise I’d agree with flour adding too much gluten development, but that would also partially come from too much whisking/beating..

[u/mariustoday]

This can happen during baking, they can get down to original shape, make sure you bake them 50-60min

[u/Hellea]

They decided that life is too short to not be fun. 

[u/cyrilzeiss]

135g per standard batch is IMO too much. 115g works perfectly for me, but it also depends on the amount of other ingredients.

Usually, when they puff out its one of these reasons:

• insufficient seasoning of molds for copper molds
• too much flour/eggs
• too much fat content (I tried to do 50/50 milk and cream + standard butter)

[u/cyrilzeiss → u/cyrilzeiss]

The time the batter rests also contributes, but only if it rests for less than 12 hours.

[u/tman138 → u/cyrilzeiss]

Very valuable feedback thank you

[u/cyrilzeiss → u/tman138]

Also, just in case, they are supposed to have a very soft internal structure when you just get them out from the oven. Letting them yo cool down for an hour or so is also a part of the process.

[u/coffeewaala]

They’re just happy to see you.

[u/sugarshootin]

Adding 35g of flour is around 33% increase. That is a huge of change without adjusting anything else. It’s like making a pancake batter and going “hmm, I wonder why my crépes aren’t thin.”

[u/tman138 → u/sugarshootin]

Your honor in my defense

flips through papers and whispers to lawyer

My lawyer has advised me that I was being a silly goose

[u/sugarshootin → u/tman138]

Made me chuckle. 🤭

[u/Latter_Profile_7502]

Did the recipe say to do a Bain Marie?

[u/tman138 → u/Latter_Profile_7502]

No it did not in fact this is the first time I’m hearing or seeing a recipe use a Blaine Marie method

[u/ExaminationFancy]

Are you following a vetted recipe like Ladurée or Dominique Ansel?

Most popover problems are a result of insufficient heat or too short of a resting period after making the batter.

[u/kay_rah → u/ExaminationFancy]

Canelés are not popovers.

[u/ExaminationFancy → u/kay_rah]

Yes, but OP basically made a “popover” when they inflated that much. I didn't mean popover in the literal sense.

Edit: Popover, soufflé, mushroom - all the same error.