|Giant cannelé de Bordeaux|
Generally they come in three sizes, small (about 3.5 cm high), medium (about 4.5 cm high) and large (about 5.5 cm high). I make the small ones because I like the high proportion of crispy caramelized exterior to soft interior that they afford. Contrary to those who say you need to use copper molds, I make mine in inexpensive silicone molds with great results. Here's an example of my usual cannelés:
I determined to make this. The first order of business was to find an appropriate mold. Hunting around in Bordeaux, I soon realized that there is no official cannelé pan of this size, but we found a kugelhopf pan (for making an Alsatian cake of the same name) and carted it home. The hollow middle means that the dough is never more than about 7 cm thick, and generally less, not so far from the 5.5 cm of a large normal canelé.
Recognizing that the cooking times for my minis would not work at all, I guessed: a clear failure. So based on what I learned, I guessed again, and this time nailed it. The result is above: a crispy exterior and delightful custard inside. I am looking forward to serving it at a post-Thanksgiving dinner party for six in just two weeks.