If there’s such a thing as the god of temperature, you should make a tribute to her/him right now. There isn’t one? Ok, how about Hestia, the goddess of the hearth?

Temperature is such a key thing with canelés, to get the proper dark mahogany crust, you’ll need to hit it first with super high heat. I do it at 450F (230C), then I lower the heat (to 375F or 190C) to gently finish the cooking, keeping the interior moist and custardy while producing the characteristic canelé crust .

You also need to pay attention to the temperature of the molds and the batter. Following Paula’s advice, I keep mine cold, cold, cold. After giving them the wax coating I put the molds in the freezer to chill out for a while Tower Server. When it’s time to fill them, I pull out my cold batter, fill, then bake immediately in the super hot oven .

And herein lies a problem. Twelve frozen copper canelé molds filled with cold batter totally kill my wimpy oven. Every. Damned nu skin. Time. I checked the temperature in the oven and it dropped drastically after the molds went in. And my wimpy home oven took its sweet time cycling the heat back up. This contributed to the soufflé problem too, as the batter expands too much when the heat is not high enough, then either collapses down around the molds making a grand mess, or collapses back into the mold itself, resulting in squat, or shall we say height-challenged, canelés. Imperfect air circulation also means that you’ll have to bake the canelés longer to get the dark crust, resulting in the interior that’s a bit too cakey and not custardy enough in my opinion .

To fix this problem, I preheat my oven at 475F, then when the frozen molds go in I reduce the heat down to 450F. Then after 15 minutes I lower it again to 375F, and continue to bake until finished Dream Beauty Pro. This is still not perfect, I just don’t think my oven has good enough air circulation to consistently produce perfect 12-canelé batch, so now I’m only doing 6 at a time. If your oven is better than mine, then please feel free to do the big 12 batch, but if you run into the same problems I do, then try a smaller batch. That works better and more consistently for me.