And what do I intend to do about it? Lots of curious emails here. The problem I have, as I said, is they explode. I open the oven about three quarters of the way through the bake to find that the top crusts of the cannelés, which are really the bottoms, have popped off, exposing the interiors. Heat and evaporation results in the cakes being mostly hollow with a dense blob of filling at the bottom. Sometimes the outer shells still look good, but they mask a mostly empty interior that contains a single knob of egg putty. My heart sinks just thinking about them.
The problem is, quite simply, air bubbles. Too many of them get into the molds, and when the heat hits them they fill with steam (there’s water aplenty in that loose batter) and…FOOM! I’ve lately realized that the problem is that I generally pour batter from the top of my container like any normal person would. But of course that’s where the air bubbles are, even after a long sitting. They rise out of the batter and settle on the top where some of them pop but many remain. So the problem becomes: how to get the batter into the molds without simply pouring or ladling it in? I’m thinking I can use a funnel that I plug up with my finger, or possibly a turkey baster to suck up batter from further down and squirt it into the mold. That’s the plan at least. Thoughts?