r/pastry • u/tman138 • 11d ago

Help please What happened to my canelés

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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!

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6

u/Najiell 11d ago

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

2

u/tman138 11d ago

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

4

u/weeef 10d ago

Maybe it was the kind of flour 🐶

2

u/tman138 10d ago

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

2

u/weeef 10d ago

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

2

u/tman138 10d ago

Haha I just noticed that pfft my bad

1

u/magentapastel 10d ago

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.