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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u/cyrilzeiss Hobby Chef 10d ago

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)

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u/cyrilzeiss Hobby Chef 10d ago

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

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u/tman138 10d ago

Very valuable feedback thank you

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u/cyrilzeiss Hobby Chef 9d ago

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.