@@norzilaibrahim9268Another spirit such as cognac, or Grand Marnier - if you don’t want to use alcohol, I’d use milk, but another flavor that you love might work also…fruit juice, orange flower water, coffee…
When we went to Bordeaux in April my wife found these little beauties. So, I made a batch last week for the first time. They came so, so perfect! Yes, the coating and baking is the key. My second batch wasn't as perfect, but, like you say in this vid, "they'll still taste good."
I am so blessed to live in this time, when after who knows what kind of a day, I can spend some quality time with a bright, warm, smart, funny chap who has a French dessert playlist. Thanks , John!! you are AWESOME. thank you for all you do
I moved to the SW of France in February 2020. I live about an hour from Bordeaux. My sister is a fabulous cook and baker so for her birthday that year, I sent her a set of antique molds and she loves them! I love walking by the shops that have so many different sizes! Teeny tiny ones and HUGE ones!
Omgggggg I’m SO excited!!!! I requested a few weeks back…I choose to believe you did this for me! Ha! Thank you soooo much excited! And I made my dough, it’s in the fridge since yesterday! Love from Bama! 🙌🏾👏🏾💕🥰💯
You are such a talented chef. Your videos are so entertaining we learn but in a fun way. Love the way you also involve your husband and children so nice to see. Your Brownie recipe is the best.
These look great! Would love to see your take on some Portuguese bakes, such as pasteis de nata, travesseiros de sintra, queijadas de sintra, brigadeiros (Brazilian), salame de chocolate, Pão de Ló Cremoso de Chocolate, Bolo de Bolacha, broas castelares, broas de mel e canela, Bolo Rei, Torta de Amêndoa ... There are many more!
Actually, the history of the cannelé cannot be confirmed, but it was most likely invented around the 18th century. Also, the spelling canelé should be reserved for the delicacies made in the region Bordeaux, others should spell it cannelé (not that too many people would care).
Thank John. I just prepared the Caneles and they are delicious, perfect consistency! I truly appreciate the recipe and all the tips and tricks you gave us!
I admire your perseverance in perfecting this recipe. It really feels labor intensive with all the steps, detail and how conscientious you have to be to get this right. So I probably won’t be making this…good luck to everyone else who gives it a shot tho…
These look wonderful! I bought copper molds awhile ago, but haven’t worked up the adventurousness to try them. Thank you for being an American pioneer for these!
I started attempting Canales about 15 years ago. Some a bit successful, some not. I even bought the authentic molds eventually. Really loved your video. Never have seen anything as informative before. I used to buy them at Ken's Artisan Bakery in Portland, Oregon, so when mine didn't turn out so well, I had a fallback. You are giving me incentive to dig out the bee's wax and give it another shot. Thanks.
cooking times are hotter than expected, 260C for 15, then 205C for 45 minutes to an hour, I have copper, debuyer elastomoules (metal powder silicone), and steel carbon moulds. It can be a headache knowing which advice to listen to making caneles when everybody has slightly different recipes and materials. Will definitely try this one!
Oh, it makes me happy to see a recipe for cannelés! They're the signature cakes of my hometown ( Bordeaux ). They look delicious, congratulations on creating this recipe!😃
Kudos for spelling the name correctly but, at some point, 88 chefs in your area gathered to standardize the recipe and chose to omit an "n" to reflect the uniqueness of their final effort. You are likely aware of all this and perhaps a lot more of the long history of this pastry, but others reading comments might not be. It's not by accident that they arose in Bordeaux.
@@wholeNwon Yes, that's exactly it. It's rare for people to notice! I think they almost wanted to put some kind of "brand" on these cakes by doing this.
I've tried a few different bakes and got the dreaded undercooked canales. I'm going to follow this version! Thank you! Baking really is a science, huh? 😅
Inlove these and make them all the time. I’ll be trying this recipe (slightly different than the one I use). I don’t have canele cups and can never find beeswax, so I use a muffin pan and combine butter and honey to grease. Not as pretty, but delicious.
Delightful recipe and so much research! Regarding @4:04, I wonder if easy means the same thing to everyone. Here’s a phase I use training people at work and it might be more on the button for more people than saying it’s easy: “it’s not hard, but it is hard work.” 🙂
This is a terrific video. I love caneles, and I need a special dessert for next weekend. I now know what to make (or at least attempt, they are good friends and will understand if they are not perfect)!
Hands down my favorite dessert to make!! Canales have inspired my next vacation. I want to start off in San Sebastian in the Basque country for burnt basque cheesecake, which I love making as well. Then drive to Bordeaux, France from San Sebastian to have canales, and compare to mine.
Thank you for the inspiring video and all the very helpful tipps. We tried baking canele doe first time a couple days ago and learnt first hand how many mistakes one can make😂 I am so grateful to you for taking time to explain everything🙏
Love all your recipes, I recently got a silicone canales mold and will try them out, I have a completely different recipe to yours, only uses eggs and no butter, it also says to chill the batter for 12 hrs. Will see how they turn out! otherwise I will totally use yours!
I just received the same Chefmade canele molds!!! so happy! i tried my 3rd batch but now i realize the temperature needs to be higher, i was at 450°F and it was mushrooming 😂 i was even thinking to put a cookie sheet on top to stop them from popping out 🤣 Thank you i will try your recipe and tips!
I love canelés. I tried making them once a couple of years ago and could not get them caramelized at all. Thanks for the video, maybe I should try it again.
They look amazing and I appreciate all you went through to get to the final product. While I love to back even complicated things I will see if I can find these at a bakery. Lol
Thanks a million for a wonderful video. Ive got several questions: Any experience with silicon mould? Any suggestion how to greese/season it? As concerns the non-stick mould, do you put it into a freezer after easoning it? And then, do you grease the moulds every time you use it again? How do you wasch it? Using liquid or plain water, regardless of the oil rudiments?
Finally, I got a notification on your channel! New sub here, I've had to keep checking back on your channel to see your new videos even though I'm prescribed. These look amazing! Thank you for all your hard work in developing this recipe. 💜
Manufacturer for the canele mold (copper/tin) says not to use at temperature higher than 445 F because of tin melting point. Have you found it safe for the tin at 500 F with the batter in? Thank you for your time.
Once again. Through a dozen videos/ recipes, no one ever mentions that originally the molds were for votive candles. The ridges yield a candle that will not collapse as it burns. Those ridges also give the crispy exterior. The high ribs bake first. You're welcome.
no one has to give you that information unless you’re looking for the history. this is just a demonstration how to make it. go make a video yourself if you’re so hot and bothered
You’re welcome for what ? No one asked you to start with and I am not even sure your story is really true. Maybe the reason why it hasn’t been mentioned in any recipes you checked is probably because that’s not what they were used for. But I guess it makes you feel better to let people think you’re smarter than them.
Got the bit about pouring out the oil after seasoning the moulds in the oven. My question is, do we wipe down the moulds from within or leave a film of residual oil in it when pouring the batter? May seem like a very silly question to seasoned bakers but im a complete amateur at baking, hence the question. Thank you!
I love the channel and I love the recipe. I'm thinking of substituting Cointreau for the rum just to see what it's like. Do you have any advice on cleaning up the wax? That's always the hardest part of cannelles for me.
Hi John! Thanks for sharing all the great tips ☺️ I tried the recipe but unfortunately the Caneles seem to shrink to about 2/3 or less of the mould (I use the muffin tin from chef made as well and poured 60g into each mold) and the Caneles at the centre of the pan seem to brown faster than those at the sides (so the ones in the centre has a burnt taste but are crispy, while the ones at the side are not as crispy but tastes alright). Did you happen to experience this and how did you rectify it?
This is definitely for advanced students. It seems there should be a cast iron mold for that. Maybe one with copper inlays. Wonder if Le Creuset or Staub might make one. Then you could preheat the cast iron.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
These look gorgeous, and I appreciate that you showed the challenges of making a perfect recipe!
You are so welcome! Happy Baking!
Love when my fave creators watch each other, you’re both amazing 💕💕💕
@@shadesinrose8828 2 of the best 4 sho
Thank you for the recipe and like to know any replacement beside the rum?
@@norzilaibrahim9268Another spirit such as cognac, or Grand Marnier - if you don’t want to use alcohol, I’d use milk, but another flavor that you love might work also…fruit juice, orange flower water, coffee…
When we went to Bordeaux in April my wife found these little beauties. So, I made a batch last week for the first time. They came so, so perfect!
Yes, the coating and baking is the key. My second batch wasn't as perfect, but, like you say in this vid, "they'll still taste good."
I am so blessed to live in this time, when after who knows what kind of a day, I can spend some quality time with a bright, warm, smart, funny chap who has a French dessert playlist. Thanks , John!! you are AWESOME. thank you for all you do
I moved to the SW of France in February 2020. I live about an hour from Bordeaux. My sister is a fabulous cook and baker so for her birthday that year, I sent her a set of antique molds and she loves them! I love walking by the shops that have so many different sizes! Teeny tiny ones and HUGE ones!
Cannele is my favorite dessert of all time. Thank you for the tutorial.
Omgggggg I’m SO excited!!!! I requested a few weeks back…I choose to believe you did this for me! Ha! Thank you soooo much excited! And I made my dough, it’s in the fridge since yesterday! Love from Bama! 🙌🏾👏🏾💕🥰💯
I made a batch of caneles from this video and it was my first baking project, it came out perfect!! I'm so excited to bake more. Thank you :D
Thank you John for your talent, passion, and long suffering with recipes! ❤
That's very kind! Thank you sooooo much!
@@PreppyKitchen of course!
I ve made some of your recipes and we have enjoyed them! ❤️
You are such a talented chef. Your videos are so entertaining we learn but in a fun way. Love the way you also involve your husband and children so nice to see. Your Brownie recipe is the best.
These look great! Would love to see your take on some Portuguese bakes, such as pasteis de nata, travesseiros de sintra, queijadas de sintra, brigadeiros (Brazilian), salame de chocolate, Pão de Ló Cremoso de Chocolate, Bolo de Bolacha, broas castelares, broas de mel e canela, Bolo Rei, Torta de Amêndoa ... There are many more!
You should go to Portugal or Brazil to learn their recipes. An eat and learn va ca
crema do ceu
i like it when you talk history during the baking
Actually, the history of the cannelé cannot be confirmed, but it was most likely invented around the 18th century. Also, the spelling canelé should be reserved for the delicacies made in the region Bordeaux, others should spell it cannelé (not that too many people would care).
Same
Best recipe ! I have made it many times and it always perfect. Thank u.
Thank John. I just prepared the Caneles and they are delicious, perfect consistency! I truly appreciate the recipe and all the tips and tricks you gave us!
I admire your perseverance in perfecting this recipe. It really feels labor intensive with all the steps, detail and how conscientious you have to be to get this right. So I probably won’t be making this…good luck to everyone else who gives it a shot tho…
This recipe is just amazing. I followed your steps and i just love the custard.
These look wonderful! I bought copper molds awhile ago, but haven’t worked up the adventurousness to try them. Thank you for being an American pioneer for these!
Really appreciated the tips and details, such as the temperatures for each stage, including the coating. Thank you!
I started attempting Canales about 15 years ago. Some a bit successful, some not. I even bought the authentic molds eventually. Really loved your video. Never have seen anything as informative before. I used to buy them at Ken's Artisan Bakery in Portland, Oregon, so when mine didn't turn out so well, I had a fallback. You are giving me incentive to dig out the bee's wax and give it another shot. Thanks.
cooking times are hotter than expected, 260C for 15, then 205C for 45 minutes to an hour, I have copper, debuyer elastomoules (metal powder silicone), and steel carbon moulds. It can be a headache knowing which advice to listen to making caneles when everybody has slightly different recipes and materials. Will definitely try this one!
Oh, it makes me happy to see a recipe for cannelés! They're the signature cakes of my hometown ( Bordeaux ).
They look delicious, congratulations on creating this recipe!😃
Kudos for spelling the name correctly but, at some point, 88 chefs in your area gathered to standardize the recipe and chose to omit an "n" to reflect the uniqueness of their final effort. You are likely aware of all this and perhaps a lot more of the long history of this pastry, but others reading comments might not be. It's not by accident that they arose in Bordeaux.
Oh thank you! You must have SUCH good cannelés there!
@@wholeNwon Yes, that's exactly it. It's rare for people to notice! I think they almost wanted to put some kind of "brand" on these cakes by doing this.
@@PreppyKitchen Yes but i look forward to try your recipe !
@@mgtly6404 I'm sure you're right. Do you think that the authentic French product would appeal to American (USA) tastes?
Simply delicious! This recipe is very easy to follow and the ingredients were ion my pantry. Great Job Sir!
I've tried a few different bakes and got the dreaded undercooked canales. I'm going to follow this version! Thank you! Baking really is a science, huh? 😅
I love when the top is just a bit undercooked cuz when the whole things hot it's not the best
Woohoo. I am French and already red a lot of c neles recepee but yours is without any doubt the most complete.
Thx for that.
Thanks John - they look amazing - really enjoy you making them - so entertaining
Inlove these and make them all the time. I’ll be trying this recipe (slightly different than the one I use). I don’t have canele cups and can never find beeswax, so I use a muffin pan and combine butter and honey to grease. Not as pretty, but delicious.
Been waiting for canele recipe for sooo long and finally it is here❤ thank you!! Always trust your recipes cause it never fails🙃😊
I love this man every recipe without fail is perfect. I can't say that for any other person that would be on the food network or any cooking show
I saw your book in costco! I need to buy it!!! 🙏☺️
Delightful recipe and so much research!
Regarding @4:04, I wonder if easy means the same thing to everyone. Here’s a phase I use training people at work and it might be more on the button for more people than saying it’s easy: “it’s not hard, but it is hard work.” 🙂
ive bever heard of these till 30 mins ago when i saw a tik tok about it, now you come out w a video its a sign!
You might need to try them :)))
ive already made your lemon bars and biscuits so ill give it a whirl once i gather everything needed!
Just back from Bordeaux. Ate too many. Vraiment Incroyable! 🥰
Thank you so much!
You did the hardest part for us🙏
Now we can just watch your video and do as you say 👍
❤ bonjour merci pour ce petit clin d'œil pour notre ville Bordeaux France❤
I love watching your videos, they are so comforting! It would be fascinating to see your testing process for recipes.
This is a terrific video. I love caneles, and I need a special dessert for next weekend. I now know what to make (or at least attempt, they are good friends and will understand if they are not perfect)!
Hands down my favorite dessert to make!! Canales have inspired my next vacation. I want to start off in San Sebastian in the Basque country for burnt basque cheesecake, which I love making as well. Then drive to Bordeaux, France from San Sebastian to have canales, and compare to mine.
Thank you for the inspiring video and all the very helpful tipps.
We tried baking canele doe first time a couple days ago and learnt first hand how many mistakes one can make😂
I am so grateful to you for taking time to explain everything🙏
Love all your recipes, I recently got a silicone canales mold and will try them out, I have a completely different recipe to yours, only uses eggs and no butter, it also says to chill the batter for 12 hrs. Will see how they turn out! otherwise I will totally use yours!
I love cannelés. Soft in the inside and crispy in the outside.
Very nice recipie John! They looks amazing! Have a nice day! 👍👏🍴
I just received the same Chefmade canele molds!!! so happy! i tried my 3rd batch but now i realize the temperature needs to be higher, i was at 450°F and it was mushrooming 😂 i was even thinking to put a cookie sheet on top to stop them from popping out 🤣 Thank you i will try your recipe and tips!
LOVE CANELES! Thanks John! Hard to find good recipes for these!
Thank you! Hope you enjoy
Congratulations John, you are determined and a true professional.😘
Love watching your tutorials! Looks fabulous!
This is my favourite french dessert, but I can only eat travelling! Amazing video
Oh they look so good! Thank you for doing yeoman's work to get the recipe right!
It ws my pleasure! So satisfying to finally get it just right!!
It's frustrating the first couple batches fr but super rewarding when you get it right, this looks fantastic!
I love canelés. I tried making them once a couple of years ago and could not get them caramelized at all. Thanks for the video, maybe I should try it again.
Oh boy! So complicated! Great job! 🎉
Oh I would love to try these! Thank you so much John😎
They look amazing and I appreciate all you went through to get to the final product. While I love to back even complicated things I will see if I can find these at a bakery. Lol
Boy, the French do love their finnicky deserts, don't they?
Love that you share all your tips and tricks! It saves us so much time. With all your effort in a year I can make it by watching a 16 minute video😂
I’m not a dessert dude but this is my type
Looks like a baby panettone 😊
They do look like that! Thanks!
Looks really good. 😋 I wouldn't mind if it was sunken in cause I could add something on top
Thanks a million for a wonderful video. Ive got several questions: Any experience with silicon mould? Any suggestion how to greese/season it? As concerns the non-stick mould, do you put it into a freezer after easoning it? And then, do you grease the moulds every time you use it again? How do you wasch it? Using liquid or plain water, regardless of the oil rudiments?
I love your resipes already subscribed i love to make what you post.🥰😍
Thanks so much 😊
I can't wait to try these! Thanks for all of the tips!
Finally, I got a notification on your channel! New sub here, I've had to keep checking back on your channel to see your new videos even though I'm prescribed. These look amazing! Thank you for all your hard work in developing this recipe. 💜
That looks awesome! Always love a good challenge! Thanks for developing this recipe! Can you do Portuguese eggs tarts or Kuign Amaan please!!!!!
❤❤I love your recipes so much!❤
Great video John😊😊
Thank you so much Maryam!!!
Your Lie in April brought me to this video.
SAME, I literally just finished the show a few days ago hahaha
My absolute favorite!!!🙌🏼🩷
Looks good. I’ve never heard of these before.
Looks scrumptious! Looking forward to making it.
Thank , you preppy, I love your resipes….
John Kanell is Making a Canele! Clearly, this is the perfect dessert for you to make 😆
I'd like to eat one of those. They look absolutely amazing. It's good to watch cooking recipes that don't have a bag of Cheetos as the main ingredient
Never even heard of this dish, looks delicious though!
It's so good!
Manufacturer for the canele mold (copper/tin) says not to use at temperature higher than 445 F because of tin melting point. Have you found it safe for the tin at 500 F with the batter in? Thank you for your time.
So awesome, yummy n delicious!! 😋😋.
Once again. Through a dozen videos/ recipes, no one ever mentions that originally the molds were for votive candles. The ridges yield a candle that will not collapse as it burns. Those ridges also give the crispy exterior. The high ribs bake first. You're welcome.
Thanks for the information!
@@wallihaley5194 you're welcome. BTW the candles were made of...bees wax, from blessed hives.
no one has to give you that information unless you’re looking for the history. this is just a demonstration how to make it. go make a video yourself if you’re so hot and bothered
You’re welcome for what ? No one asked you to start with and I am not even sure your story is really true. Maybe the reason why it hasn’t been mentioned in any recipes you checked is probably because that’s not what they were used for. But I guess it makes you feel better to let people think you’re smarter than them.
@@gwendalinef1232 Well, it's true. Read it someplace, I think Bon Appetit.
Don't have this mold in my country but I appreciate you trying hard recipes for us❤❤
My pleasure 😊 You can buy them online too BTW
Got the bit about pouring out the oil after seasoning the moulds in the oven. My question is, do we wipe down the moulds from within or leave a film of residual oil in it when pouring the batter? May seem like a very silly question to seasoned bakers but im a complete amateur at baking, hence the question. Thank you!
Other than being shorter, is there a difference in outcome between the "muffin" multi mold and the individual more traditional molds?
Always my favourite
This is one dessert I had never heard of.
Ghhhaaaaddd you made it look so easy🥹🥹🥹 my first try was completely a disaster!all the batter oozed out of the pan!
I love the channel and I love the recipe. I'm thinking of substituting Cointreau for the rum just to see what it's like. Do you have any advice on cleaning up the wax? That's always the hardest part of cannelles for me.
I Love to making Amazing and Perfect Canales and i love it 💕
Me too! Thanks Barbie!
any suggestion when using silicon molds? didn't find any metal molds
Hey John, just wondering what temperatures would be used for the baking as I'm not sure if u meant 300 Celsius or Fahrenheit
There is no way I'm going to.try that but thanks for sharing it was all very interesting 💞
I would love to see you make key lime pie!😃
ruclips.net/video/G0f1ZU22qK4/видео.html
Hi,if i just use butter for coating(no beeswax), still keep freezer before fill the batter?
Hi John! Thanks for sharing all the great tips ☺️ I tried the recipe but unfortunately the Caneles seem to shrink to about 2/3 or less of the mould (I use the muffin tin from chef made as well and poured 60g into each mold) and the Caneles at the centre of the pan seem to brown faster than those at the sides (so the ones in the centre has a burnt taste but are crispy, while the ones at the side are not as crispy but tastes alright). Did you happen to experience this and how did you rectify it?
This is definitely for advanced students. It seems there should be a cast iron mold for that. Maybe one with copper inlays. Wonder if Le Creuset or Staub might make one. Then you could preheat the cast iron.
Hi,I've received the caneles silicone moulds as a gift,do I follow the same coating method.
Thank you for the video!
it spells canneles, recipe from Bretagne, France. it is delicious.
recipe is from Bordeaux, france, not britanny... sorry. still delicious
I'm in Bordeaux. Just ate a Canelé. Totally delicious and totally Bordelais.
Beatyful.Thank you💚💚💚
Do you place the mold pans into the freezer after you coat them?
sweet roll base??? Gotta try it!
I want it😊💙💙💙
Thank you for the recipe, John! Do you have any replacement suggestion for the rum?
I’ve seen come bakeries that use different things to flavor them. Tea, coffee, rose water, orange blossom, matcha, lots of different options!
If you don’t add the beeswax and just do clarified butter do you still put a small amount to line the mold?
Thank you for recipe! Could i double the recipe ?
If the crust is a bit TOO done and charred you can still save using a cheese grater. Just grate away the burnt areas and they are perfect.
OMG so I have ALL Of your cookbooks! Is this in your last one? If so, I missed it!