"Always use molds that conduct great heat. Copper works best, aluminum is a runner up. High-quality copper tinned molds are essential for success, though they can be pricey."
"Make sure the oven temperature is hot enough by using an oven thermometer. And don't take them out too early! Canels should be dark brown but not black when ready."
"I recommend using a mixture of beeswax and butter to coat the molds before adding the batter. This encourages a shiny, darkly caramelized exterior on the canelés."
"Crispy and dark brown on the outside, sweet and soft in the middle; remember, practice makes perfect and patience is key to perfecting canelés at home."
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