Canele tops – consistent browning

Canele tops – consistent browning

This is for the stray canele junkies who appear here on occasion.  We know that getting the tops to cook is a serious challenge. There is a lot of debate about how to mix batter, how to pour etc. I find the tops cook well only in a very thin heat range and require good timing on you temp drop.  For my setup its 440F on convection with the mounds directly on stone.  Then after 20 minutes a drop to 385 for another 35 minutes and Bob’s yer uncle 😉