So here’s what happened with the first attempt. They came out looking good, at least the ones baked in the copper molds. The were dark, shiny (yes, I used beeswax, reader June!) and very crunchy on the exterior. It’s the inside that didn’t work for me. Too custard-y and wet. See those holes? They’re flat bubbles where the batter rose then collapsed under its own weight. Not enough structure to hold them up.
Mrs. Pastry loved these as they reminded her of her time in the Peace Corps in the Dominican Republic. There they make sweet baked custards they call “arepas” that taste almost exactly like this: very sweet and crunchy on the outside and soft on the inside. But that’s not really my cup of tea. I don’t like the heaviness of these. I need more structure and a lighter crumb, so, on to the next version. Oh, and the ones I baked in the silicone molds were even less inspiring:
Not horrible but not something I’d go out of my way to eat, either. We’ll see what we can do to improve all this.