While on a day tour through Alsace on holidays I stopped into a kitchen supply store and purchased molds, including some for canelé. Canelés are unique pastry from Bordeaux. They are not easy to make. While composed of a simple batter of flour, eggs, sugar and milk, they require an overnight resting. And the fluted copper molds used to bake them need a seasoning that includes melted beeswax. The process includes a high temperature to seal the wax, bringing the outer layer coming to a darkened hue while retaining the custard-like textured center. I have used these molds twice. My first attempt was less than perfect. But the second was very good…here's what I got.
I wonder if you allowed the batter to return to room temperature, after you had let it sit for the suggested r8 hours? I also wonder what the best flour is? What did the nuns use, did they have all purpose, or bread flour, or pastry flour? I’ve attempted…10 times now, with much failure…also, some say fill them to the rim, others say just short of filling them up.
Rangdrol,
Dunno what flour Nuns used, but certainly wasn’t modern wheat? Keep trying, approach the task with humility and some parameters, then go for it.