I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before baking, but none say why.
One guess is that maybe the batter needs to reach a certain temperature get the right consistency while baking (caramelized exterior and moist interior). But I don't think that it would need anywhere close to 24 hours to reach the fridge temperature.
Does anyone know the reasoning or the origin of the 24 hour time, or if it really makes a difference between leaving them in for, say, 6 hours?