Canele crumb

Baked 13 canele today (pastis flavored ... Yyyyyyummm) and noticed for whatever reason really nice crumb structure. A quick point for anyone delving into this pastry - crumb can sometimes come out more like a custard often times near the bottom - if you take a close look at the sliced sacrificial one here it's evident that the entire inside is slightly bubbly resembling bread and this is sort of the objective however some bakes I do don't always look like this and resemble sense custard near the bottom. I have no idea why this happens but the interesting thing today is this bake is a 6 hour refridgeration of the batter as opposed to the recommended 12 (and for some zealots 24 to 36 hours). So point being is that it's a bit of a mystery as to why some recommend such long periods of refridgeration - in his dudes kitchen it looks like 6 might do a better job or that this is just a fluke. Whatever the case I feel a duty to the tfl community to post these observations and hope that others can have a fun binge on a little pyramid of these delicious morsels of goodness. With that is BOOMSHANKA and off to finish these off ...