@@chefkoo Thank you for your reply that is my honor. Yes, follow your recipe , I set my oven in 150 degree celsius. I got large mushroooming canele that seems like want to escape mold. No offence , for save batter that made from your recipe, so, I reference other chef who tell me set oven in celsius 250 degree in first 15mins then turn to celsius 190 degree for 45 mins. I got general canele, even not delicous and a littel dark but no mushrooming. Is it cause i am not use copper mold ? I use something like steel mold.
@@chefkoo forgive me, my mistake. so you mean may be the egg white too much that cause canele mushrooming? the other hand, we usually heat all milk, but in this recipe , it just heat milk 225 cc not the other 450 cc., it will cause canele mushromming ?
good day , in my Tin Free steel mold, i filled 70ml , top is 100ml. i think it have enough space. the other hand , well , in TAIWAN, our egg is little smaller than europe. by the way, I have purchased the copper mold from French. May be it another result.
@@wuhsienhao I tried this recipe with copper molds and all of the cenele mushroomed... might be good to try higher temperatures? Have you solved this problem?
