tag:blogger.com,1999:blog-80847359311627572.post3697098694131378534..comments2024-01-18T05:54:54.703-05:00Comments on LE CHEF BLEU'S BLOG: First experience in baking cannelés from BordeauxLe Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-80847359311627572.post-67497295887573508272009-07-11T16:28:20.159-04:002009-07-11T16:28:20.159-04:00Thank you very much for sharing your experience on...Thank you very much for sharing your experience on that recipe! I will try your specifications next run.<br />Le Chef BleuLe Chef Bleuhttps://www.blogger.com/profile/09163919508270082146noreply@blogger.comtag:blogger.com,1999:blog-80847359311627572.post-40868626398278191162009-07-04T17:46:41.945-04:002009-07-04T17:46:41.945-04:00Silicone moulds are better for remove the cannelés...Silicone moulds are better for remove the cannelés once they are cooked!<br />For your proportions, I use 25g sugar more and they are always caramelized (I love the contrast between the textures). <br />It's important to put the preparation in the fridge at least 24 hours. One hour before cooking, remove the preparation from the fridge. <br />Put the cannelés in a 300° (the more you can with your oven) preheat oven for 6/7 minutes (if you can't do more than 250°, cook them for 10/11 minutes) and then 60 to 70 minutes at 170°C/180°. Enjoy !Shahttps://www.blogger.com/profile/16355169985124337262noreply@blogger.com