Notes: I Baked Canelés. (With a Few Tips for Canelés)

I baked canelés.

I heard that my sister's husband worked hard to make homemade canelés for her White Day return gift, and

“Canelés~! I want to eat them~!!”

I felt genuinely envious. Lol

(My husband gives me the annual classic GODIVA outlet Valentine's Day items. Lol
I really love this rational choice because I like his sense in choosing chocolates, the Valentine's items are cute, and it doesn't put a strain on our household budget. Lol)

Canelés are a coveted treat that I have an image of being difficult to make.

I only baked them once, and after that, I bought a 6-piece mold on sale that I haven't used since.

Today is White Day, and my mom is coming over, so it's the perfect time.

Last night, after I finished bath time (including getting the kids in), I was busily preparing them when my husband said,

“You're starting something at this hour again...”

and he seemed exasperated. I made a rambling excuse that canelé batter needs to rest and that I wanted to have them for White Day since Grandma is coming, so I had to make them now, and he walked away without saying anything else. Lol

The recipe I used was from Delish Kitchen.

I think the batter is surprisingly easy since you just mix it.
(Though there are slight tips, like when mixing the flour or the milk.)

I covered the bowl of successfully prepared batter with plastic wrap and said goodnight. 🌃


And this morning.
I took it out of the fridge to bring it to room temperature.

And the butter for greasing the mold, too.

I think what determines the success or failure of a canelé ishow you apply the butter to the mold, and the “temperature”.

First, how to apply the butter.
Don't use melted butter or hard butter; use softened butter and apply a thin layer with your fingers. (Maybe wearing gloves would be good.)

And the temperature.
It's better if the batter is about body temperature.
I left it at room temperature for a while, but it was still cold, so today I warmed it slightly in a hot water bath.

The recipe says to bake at 200 degrees, but the temperature drops the moment you open the oven, so this time I preheated it to 250 degrees, then lowered it to 200 degrees to bake. 45 minutes as per the recipe.

They baked perfectly.

Crispy on the outside, chewy on the inside.
The appearance is also beautiful with an even golden-brown color.


And I realized one more thing.

Even with these delicious and beautiful canelés in front of me,

there is a part of me that thinks,

“Well, I graduated from confectionery school, so this is only natural.”

(I don't remember baking canelés in class, though... Lol. Did I bake them once...?)
As I bit into these well-baked canelés and drank my tea, I thought that perhaps my low self-esteem comes from having standards for what is “natural” that are set too high.