I’ll try a slightly softer dough next time (either more milk or more eggs) – Also need to crack the oven door open after maybe 20 minutes to remove the steam and see how it goes…
I had plenty of peppers so I thought I’d cook something colorful 🙂 Poblano peppers, Shishito peppers and Bell Peppers with roasted red Onions and Chicken. Lots of Oregano & Cumin just because.
Baking a lot of Cannelés these days. Trying to perfect this specialty from Bordeaux, France.
Bought both copper and aluminum molds and used melted beeswax instead of butter to coat the molds.
So far my recipe looks like this but I’m modifying it at every try.
Next step? Buy more molds 🙂
1L Milk
300g Flour
400g Confectioner Sugar
100g Sugar (mixed with the milk)
100g Butter (browned and filtered gives 80g really)
80g Rum
8g Vanilla Extract
(for about 20 Cannelés)
Thought I would try to make Fruit paste. Strawberry first then Lime. Also made a Lemon Cake filled with Lemon Cream and covered with Meringue. Some Sugar Work for the decoration…
(Isomalt baked between two sheets of Teflon and transferred to a thin layer of meringue for the top decoration)