Why does canelé batter have to be made 24 hours in advance?
I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before baking, but none say why.
One guess is that maybe the batter needs to reach a certain temperature get the right consistency while baking (caramelized exterior and moist interior). But I don't think that it would need anywhere close to 24 hours to reach the fridge temperature.
Does anyone know the reasoning or the origin of the 24 hour time, or if it really makes a difference between leaving them in for, say, 6 hours?
Best Answer
I am pretty sure it is for cross-linking to form gluten and possibly rearrangements of other proteins also. As far as I can work out, there is no impact to either caramelisation or maillard. Resting time and temperature do need fine tuning for different sizes though which is quite logical and may explain different recipe timing. So, do look out for that. Temperature plays a part in the reaction kinetics. Again, not looked into it, but chilling suggests better to slow things down and possibly to prevent unintended fermentation. 5C from experience is perhaps the upper limit.
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Why does canelé batter have to rest?
(Cr\xeapes contain less milk, more flour, and whole eggs.) Like cr\xeape batter, cannel\xe9 batter must rest overnight in the refrigerator to allow the flour to absorb the liquid completely. Fully hydrated flour particles cook more evenly, making a fine, smooth texture.Should caneles be refrigerated?
How should I store my canel\xe9s? Leave them at room temperature, in the box provided, on the day of delivery. If not consumed on this day, move them to an airtight container and store them in the fridge. Let the canel\xe9s come to room temperature before eating again.How long can you keep canelé?
For the full canel\xe9 experience \u2013 crispy and chewy outside, against a soft, creamy interior \u2013 they are best the day they are baked. Although, some prefer them best a day old, when the exterior has softened just a bit. To be safe, you can keep them in the fridge for up to 5 days or in the freezer for up to 2 weeks.How do I make my canelé crisp?
Cannel\xe9 are believed to be best 1 to 5 hours after baking. To refresh, heat cannel\xe9 in 450 degree oven for five minutes. Baked cannel\xe9 can be frozen (individually wrapped in plastic wrap) for up to one month. Remove from freezer and while still frozen, bake unwrapped at 500 degrees Fahrenheit for 5 minutes.What is Apache Camel?
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