Canelé de Bordeaux - Crispy Baked French Custard Cakes - How to Make Canelés
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- เผยแพร่เมื่อ 5 ต.ค. 2017
- Learn how to make Canelé de Bordeaux (Crispy Baked French Custard Cakes). Visit foodwishes.blogspot.com/2017/... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Canelé de Bordeaux recipe!
- แนวปฏิบัติและการใช้ชีวิต
Check out the recipe: www.allrecipes.com/Recipe/260821/Caneles-de-Bordeaux/
If I exclude the rum will it affect the final product?
@@aqilfinashudrscr13 I would say it would only affect the flavor.
How many butter use for the batter?
do you want to get married? :D
Why is it I can’t get the full recipe?
As a trained pastry chef, I have a great appreciation for making outdated recipes more modern and convenient.
That is not an outdated recipe before this.
alot of old dishes have outdated cooking methods since they were either made retardedly complicated as a way of making the dish more exclusive/extravagant or to compensate for the tools they had at the time. People will often stick to these methods out of a sense of tradition (we've been doing it this way for 100 years so it must be the best way!) when there are ways to simplify it.
@Mααrʈεn M nothing more delicious than beef fat in your sweets
@Mααrʈεn M She was being sarcastic. They used to use rendered beef fat in pastries.
"Those who say it cannot be done should not interrupt those doing it."
E Smith Dropping actual truth bombs.
Gonna keep thissun for later. Thanks dude! Totally striking.
Indeed!
My thoughts exactly while I’m trying to down my fourth bottle of ranch
Who says that? No one says that? People like to feel good by being mad at imaginary enemies they created.
You ate four, didn’t you? DIDN’T YOU!
seanpratherful six
seanpratherful hahahaha
seanpratherful 😂😂
Cute response!
seanpratherful I would eat 100 of those easy 😱😱😊😊
"There's some French pastry chefs with their noses in the air...
But it's okay, because they always look like that."
*_There were no survivors._*
As someone with French heritage.. can't roast what we already know
I was looking up caneles recipes up yesterday. I remember scrolling through TH-cam thinking "I wish foodwishes would post a Caneles recipe" YOU READ MY MIND THANK YOU FOR THIS
I quite often look up dishes, browse recipes, then go to foodwishes in the hope that chef John has made it. Foodwishes id my go to site for tried and tested recipes. The commentary is a bonus.
His recipes really work! Many Fakers out there.
Khris Mali I highly recommend this
I've only got a muffin tin that has shapes like dinosaurs...first time for everything.
BUT THEY WILL BE CRISPY DINOSAURS! AND DINOSAURS WANTED TO BE CRISPY FROM THE BEGINNING. I felt like that post should be in all caps.
this is bacon that sounds awesome
Canelesaurus!
I wish you could show pictures!!!!
this is bacon 😄
Me: Alright, seems pretty simple so far, I have all the ingredrients I need at home
John: Ok, so grab your beeswax
Me: Ok, wtf
You still can use butter without the beeswax
I know this is a year late but I found beeswax at a hardware store. However make sure to call the manufacturer and make sure it’s 100% beeswax and that they don’t add chemicals
@@grahamster8 scary, that could be used as furniture polish. A health food store will have it, or try online. Im glad you checked the label but beeswax for cooking is for consumption.
Oh, I'm so going to give it a whirl. I've progressed so much with cooking thanks to this channel, my family eats a significantly larger selection of things than before because I'm less afraid to try and fail and try again. So thank you, Chef John! Hopefully I can pull off the fancy French custard!
I love reading comments like yours. It seems that so few people are actually cooking these recipes, which is really a shame.
We've actually made a bunch, and my 6-year-old daughter loves helping. Our current favorite is the honey brined fried chicken, which we turn into nuggets for easier dipping. Five years ago I never would've believed we'd be doing homemade fried chicken, it seemed intimidating, but Chef John has such a wonderful variation of recipes it's not hard to start with simple onws and work your way up. Hopefully more people just give it a go, the absolute worst that can happen is it doesn't turn out, and you learn for next time.
Suzanne Baruch I use at least a dozen of these recipes, and several more around the holidays. Hint: his lemon bars will make you very popular at neighborhood gatherings. I have yet to meet someone who didn't love those things.
I hardly comment but I'm actually using a lot of his recipes and techniques :) Not all of the ingredients are as readily available where I live as where he does, and sometimes I just don't like certain ingredients, but since he explains the process and techniques so well it's really easy to change up ingredients! Watching Chef John's channel most certainly has stepped up my cooking game!!
fealubryne
CRAP. I love these things, and prevented myself from making them all the time by not having the proper pan. Damn it, Chef John!
I only watch this when I’m high and I noticed his voice follows the same inflection with every statement. It’s mesmerising
I was in Paris during spring with my wife. We stayed with her cousin, and her cousin's fiance. I tried macarones and felt they were over rated. Given that we were in France and that the French are known for their bluntness I decided to give my thoughts out loud about Marcarone6s. My wife's cousin fiance agreed with me and introduced me to Canele and it was AWESOME!
Chef John is the best at greasing the muffin holes
well he does live in San Fran so he gets a lot of practice
Just make sure it's the right hole and no brown stuff is cumming out!
After all, you are the Ron Jeremy of greasing the muffin holes with accuracy.
Mike Arredond
Feta, that is an absolutely awful thing to say... it didn't rhyme.
Mike Arredondo I
I had these once made by a French lady I knew, and then she moved away. I wanted to make them myself, but never found the time. I actually bought the copper molds on Etsy, from a seller in France, and now, with this recipe and guide, I'm going to make them! So excited! Thank you, chef!
Chef John, you're my hero
Click like if you feel Chef John just became Saint John for making canele making look doable. And or if you Love you Chef John ❤️🙌🏼🙌🏼❤️
He is the Hank Schrader of that pastry crater
Aaron Frederick RIP
Jesus, Marie, they're divots!
They're Minerals, Marie! Jesus!
Chef John making my favorite pastry??? I’m crying of happiness
You are the Ray Romano of your Canelé Americano!
Wow. You've cracked the Canelé code. I know making that pastry usually leaves a lot of people in a tizzy. Well done John, well done. That beeswax really seems to be key, eh?
Never had these gems until I went to Bordeaux last year and I absolutely fell in love with them. Loved the backstory too - nuns had extra egg yolks leftover from winemakers during the clarification process and this was their solution to reduce yolk waste. Yum!
Thank you for posting this recipe. I'm looking forward to them!!!
I've been looking for a canele recipe since watching Your Lie in April, really looking forward to giving these a shot.
Every time I make canneles they are a hit!! I gave some to my aunt to share on a 4 hour drive home. She saved one for my uncle. He called me as soon as he took his first bite and asked what was that? Then said send that recipe immediately to me. My kids that only like chocolate bakes see these go into the oven and ask how many do each of us get? They are great because the ingredients are things usually in your kitchen. Guess you can tell I love these things.
Hicca Doodle Doo Do you use beeswax in your recipe?
M. Happy no I don't couldn't find any. I just use butter. I coat in butter then put in fridge to let butter hardened up before I add batter then bake. Also I have the silicone molds. Never had prob with sticking. Going to try with muffin tins because want to see if get better crust with metal. I do make sure they look almost burnt before I take from oven. Have been in search for vintage copper molds. Good luck let me know how they come out. And lastly I checked another video from cooking with Alia caneles for more tips. Don't worry Food Wishes IS my main source for food.
Hicca Doodle Doo Thank you for getting back to me!! Please let me know how they come out with just butter in a metal pan. I'd truly like to know😊.
M. Happy just made some in a non stick metal pan. My pan is sorta like a mini muffin pan. It's actually a petit fore pan that makes a well for toppings. Anyway, I buttered the pan and they came out of the pan but I sorta burned the hell out of them. Failed to consider would cook faster in metal vs silicone. I once tried in non stick pan and could not get them out. Wishing you better luck.
Hicca Doodle Doo lol, Thank you Hicca! I am definitely trying these now... but will forgo the burning😊.
I love the way you present your videos. The fact that you experiment and are not afraid to admit your little mistakes that happen nowI and then. It makes it more encouraging for inexperienced cooks like me. You film and edit the videos so well too. Anyway, as soon as I get more eggs, I’m trying this! Thanks so much for all your fascinating videos.
Thank you John, absolute pleasure watching your videos!
This is literally my favorite dessert, and I appreciate you demystifying it, you've just changed my life...
Another wonderful recipe! I tried it and it is such a cool and delicious pastry. Would like to note that the muffin tins are ideally thoroughly (but not heavily) coated. My first batch had a pretty heavy beeswax-butter coating and it ends up adherently coating the inside of your mouth when you eat them. I went lighter on the next batch and they turned out great!
Love, love, love your recipes, chef John! And ALWAYS sing with you at the... And as always... Enjoy! ❤️
I'm in the UK and we're currently watching the Great British Bake Off on TV (shout out to any other Brits watching it!) and I've been saying for years they need to set this as a challenge since its so difficult and unique! Now this is online I HAVE to make this!! I'm so excited!!
I was so ready to make this unit he pulled out the beeswax
Me too LMBO. .i wonder how much difference it makes without the beeswax...?
There's no beewax in the original recipe
you eat paraffin wax in chocolates all the time. and you eat honey. so what’s the big deal?
Michael Prozonic I think they mean ingredient availability lol
@@michaelprozonic it's hard to find
*HOLY BAKED CUSTARD, BATMAN!*
Those look DELICIOUS!
I had a delicious pastry in a French bakery that was small and fluted. I'm in love with them....and these are it!!!! I can't wait to make them ! Thanks a million!
I have made these now about 3 times and they have came out perfect every time. Thank you.
I’m so wine drunk. Binging these videos and it’s the best decision ever
Waverly Alexa Right?!!😂
You rock, Chef!
I really enjoy not only your recipes but your humor- Thank you!!
Thank you so much for this tip! Canelés were my monthly treat when I lived in Paris and I miss their ooey gooey deliciousness. Definitely going to try making these in a muffin tin.
this man's cadence made this video 10000% better. Thank you for this very helpful video!!
Well done chef John !!!
I had these for the first time at Robuchon Las Vegas and fell in love. Thank you!
I followed the instructions and they came out perfect. Another Chef John success!
So if you're standing around a fancy grocery store reading "cutting board conditioner" labels, are you...minding your beeswax?
stormbob • THESE JOKES JUST ARE TOO GOOD lol
ha ha!
I have pure beeswax from an apiaries and it is diamond hard. I was suspect as to why this was so soft. I wonder, did the tin list the ingredients because simply stating beeswax whatever, does not mean it is pure.
NICE!!
Is it so wrong I have a crush on chef John? I mean come on he's so frigging adorable. I basically live for the "and as always~ en~~joy~~~~!" His wife is a lucky woman. Also, it took me waaaay too long to discover her BBQ sauce.
My wife just made a batch in our new canelé pans. What a taste sensation! Thank you for this amazing recipe!
I love your voice and your style of delivery. Superb! Seriously, your voice is so soothing. That your recipes are so good and your instructions so, so, so incredibly clear is almost more than I can bear. Thank you for a brilliant TH-cam cooking channel.
At 5:24 you can see that slight shake of shock in Chef John''s hand as he accidentally pokes through the bottom left one.
Chef I love you so much.
I had these from a French bakery but I never knew what they were called. When I first tasted them, I was blown away!! Caramelized, and creamy...and chewy!!! I can't wait to make these!
Thank you so much Chef John, I've been recently in Bordeaux and I've fallen in love with this dessert! But I didn't know that one of the ingredients were the beeswax o.o thanks so much for this video!
How Tasty
Your grammar is terrible
D D you’re rude
I love the voice over. Just fine to listen your voice.
*Great recipe also. :)
I love listening to you and you have taught me so many great dishes! Thank you!
Brilliant! Thank you for this recipe. I love how you fork-test for crispiness.
Fork don't lie.
Not like they
Yep, I'm making these
Thanks for this chef! I wanted to make something different for my Capstone project this quarter in culinary school and now I get to try this out. My baking teacher is a very traditional master chef from Europe who is not a fan of anything new or different. However I know this classic is one of his favorites. Here comes and A+ for me lol.
Excellent! Just tried these at a local bakery first time on my life. Loved them ..one day will attempt.
Kaori Miyazono's favourite snack
I never believe anything they say too! Job well-done as always, Chef John.
Paolo Rigotti the same
I tried different recepies and even went to France (actually Nice) and yours are by far the best!
I had one of these in New Orleans this past spring and dream of them often. Now they can be mine once again. Thanks!
"They" always say it can't be done
never listen to them
They are liars.
"They" were right about Sonny and Cher in I've Got You Babe.
*THEY* don't want you to win. Don't listen. #Keys
"They" hate America. Which is why they're probably French LOL
It's my birthday, I just got back from the local Greek festival where I ate like a king, and now Chef John shows me what I'm having instead of birthday cake. LIFE IS GOOD
I was so anxious to see what they looked like on the inside.. and it was such a pleasant surprise. I will be making these soon. Thank you.
I made these today and the came out PERFECT! Thanks!!
Chef John,
Words, likes, views and subscriptions aren't enough for all that you do for us...
Agreed.
Roland Neal • The gifts would pour in if he started/shared a P.O. box, I bet...egad
ーSigneー #Shine_Forever he’d get whole wheels of parmiggiano!
Beeswax ?!? I'm doing those fairly often (2/3 times a month) and never used beeswax. Butter is indeed needed to avoid them to stick to the pan, but the crust is due to the sugar that has caramelised during the baking.
Also, what helps is to let the dough rest in the fridge for about an hour before baking. Some say overnight, but one hour seems to be alright.
I've red in books and sites about the beewax and i've made a test (with and without) with my fancy cooper forms kkkk. it really makes a diference with beewax. not that without it is not good, but with beewax is even crispier.
I was told beeswax is traditional and crucial to the crust on top of the sugar caramelising, also that the dough should rest at least 2 days in the fridge to allow for proper gluten from the flour and proper infusion of the rum and vanilla flavours but im pretty sure the old bakers i was learning from at the time are the ones with their noses in the air, as longs as it tastes good who cares tho 😋
Chef John is a national hero.
I love this recipe! I'm definitely making these soon. Thanks Chef John!
"That's OK, they always look like that." Indeed! :D
O my gosh this looks super delicious! Making me hungry
zdub23 why are you so pathetic
Such a genius. Save me from buying an expensive mold. Thanks!
I don't usually comment on these videos, and I have made more than a dozen of your recipes, I have to say that this is one SCARY good recipe that did in fact inspire me to buy the actual molds. I wanted to share with your viewers that I have learned one thing. Do the first bake even hotter. I do mine at 525 for 8 minutes. this flash cooks the outside and there will be less "Popping" out of the mold. That was the big challenge for me early. They would pop out and distort or burn on the edges.
You are the Colonel Mustard of your crispy baked custard.
Yea, not my best.
@@barkpeeler2000
😂 Nice, it's a classic!
Anyone else replay chef John putting the butter into the pan?
No -- I'm not that desperate yet.
i absolutely looooove caneles and always wanted to make them but it was always "you need these fancy and expensive molds" so i never tried but i am soooo trying this. thank you!!!
I want an hour long video of Chef John scraping crispy pastries. The sound is pleasing beyond words.
#forkdontlie
This fanbase is something else. In all the best ways. Gives me the warm and fuzzies. Y'all are the best.
SO EASY! I will be making this. I've made several of the recipes you've posted. Thanks Chef!
These look divine.
You should do a tour of the kitchen
He's already done one! Here it is (the tour starts a few minutes into the video): th-cam.com/video/lbXw1uRlkeY/w-d-xo.html
The portugese: We've made the perfect tart with custard in it.
The French: Hold my beret, we will make a pastry from custard.
We love you chef john! -my whole family
Yes! A poor man's version! I can't wait to try this out! Thank you
Do a creme brulee
I spent all morning trying to figure out why the name Canele sounded so familiar to me and then it hit me: These were the treats Kaori kept demanding in Your Lie in April. Now my heart hurts.
rdknight89 my heart hurts too
right in the feels
Brilliant idea -- cool that it worked so well!
Chef John, I'd just like to tell you that you are educating us well with your videos. Before I saw this video, I didn't know what a canalé was. A few days after watching the video, I was dining out at a very fancy restaurant. And when they placed a plate in front of me, the last dessert, it was a canalé... and I was so happy that I knew what it was, because of you. They'd filled it with a very lovely tasting dark rhum by the way. But thanks for educating me :D
Shigatsu wa kimi no uso 😢
I'd like to make these, can I substitute with turtle wax™?
Love your recipes, Thank you!
God Bless,Have A Wonderful Holiday.
We have one authentic French bakery in town that makes these and I'm a huge fan. I love the texture.
Did it reach her?
Wouki2 YESSS XDD
Goddamn it not like this
DONT
Not like this, my dude.
Very disappointed that no cayenne pepper was used 😉
Just a pinch! 😆
A grain.
Where was the rum?
Well, I suppose you still could... I mean, you are after all the Adele of how to garnish your Canelé
I’m going to the store now for beeswax! I wasn’t willing to buy the fluted copper mounds so I thought I couldn’t make this. You made my week!! Thanks🤗🤗
I'll be making these for Thanksgiving. Another incredible recipe.
I did Google these to see what they officially are supposed to look like, and decided rather quickly that buying the classic tins for these would be pointless.
They just look like mini bundt cake shapes, which doesn't thrill me enough to buy such a specific baking item for something I am not going to make that often.
Although it does make me wonder... can I just make a giant one in a normal bundt cake pan?
How would that effect the cooking time, if at all?
The real baking tins make a difference. It's cool/funny to see that he got something here, but a big part of canelés in getting the balances right. Crust texture but also thickness, tenderness, caramelisation etc.. interior structure, gas distribution, depth of flavour... Also, something that he avoids here with the muffin tin is the soufflé effect, which needs to be avoided... but not entirely. Controlling the rise of not just a few but a whole batch of canelés, the colour, crust and crumb and the final set texture is the exhausting challenge that frustrates so many. Getting everything to come together in balance and consistently -not just the one or two- it's extremely satisfying and why canelés are regarded as the most difficult item in patisserie.
If you're patient, I recommend trying it out. He's right, there's nothing like them.
Chef John, what do you think about adding a little lemon or orange zest to the batter?
Love this version! Will definitely try this.
Chef John you are the Best at making recipes look doo-able.. And I have tried a few from you which gave high praises from what I have learned from you and I HAVE gave your channel credit.. And I am sure many more suscribers.. Cause anyone I know knows I am a basic cooker.. But being a newlywed I wanted to impress my husband.. Which, in the last few weeks have helped GREATLY.. SO Thank you!!
So basically a baked crepe?