Hello Adri,
The dough circles really need to fit snugly in the rings and be supported by the sides of molds. So either you need 7 cm rings or make bigger rondo’s.

Hope you will work it out and be able to make them, because they are delicious.

Enjoy your baking weekend!

French type 45 flour is the French equivalent of pastry flour. French flour type numbers indicate the ash content (in milligrams) per 10 g flour. ‘Ash’ is what is left of flour after a fixed amount of the flour is burned. The amount that is left is expressed as a percentage of the original fixed amount. It is just the way the French indicate their flour types. The Germans have a similar system but they indicate the amount of ash obtained from 100 g of the dry mass of flour, so for their pastry flour they use type 405. If you would want to know more about different flour types you can check out our posting:
www.weekendbakery.com/posts...our-types/

In short: French type 45 flour has low ash content, is made from softer wheat and usually has a protein content of around 9%. We like to use this flower for this and other pastry recipes, but any pastry flour will do.

Enjoy your baking

Percentage gluten & type of wheat will help us all make the best outcome.

Many Thanks!

Hello John,
I think you can almost only find them in Holland, but you will be able to make them with other oval shaped baking ‘rings’ that come close to the measurement of a kano shape of 9 x 3.5 x 3 cm. I hope you will find something you can use, but if not then the round shaped ones are also equally delicious 😉

Thank you for sharing this tip with us Cheryl.

I line them with parchment paper I have cut to fit the rings. They pop of super easy after baking

As tart rings or baking rings. Don’t order from Holland. Way too expensive.
Matthew

Kano rings are available in Australia from Big Bite Dutch Treats in Tasmania.

Thanks,
Ela

Try and bake them (or convince someone from your family to do so) yourself and we are almost certain they will be even better!

Thank you Taylor,
Yes, I must say I also would pick the apricot as my personal favorite. It somehow works the best with the taste of the pastry, where both seem to compliment each other. With raspberry for instance, the taste of the jam can overpower.

Love that you love them so much too. Enjoy your baking and sharing and all the best from Holland,

Marieke
WKB