Cannelé which means “fluted” in French is a pastry from Bordeaux, France that has been around for 300 years. How we make our cannelés at our shop here at Castle & Coal.
Hi Apichaya! You just need to season once and you’re good for a few bakes. We usually season them again when we notice our cannelés sticking in the mold after they bake.
Hi Py! It was unfortunately cut from the video but yes we do redcoat it. We put all our moulds in 300F oven for a minute before pouring in our coating mixture in.
Great video, especially appreciate the details on how you season the molds.
Thank you!
Great vedio..
❤ Canele
I like the inside just a tad drier. In any case, yours look good.
Thank you for the video and all details! I wonder that do we need to season the mold everytime before we bake?
Hi Apichaya! You just need to season once and you’re good for a few bakes. We usually season them again when we notice our cannelés sticking in the mold after they bake.
Where’s the recipe?
Can you share the Receipe please
subscribed 🙂
Hey guys, should the batter be room temp before pouring?
yes
You don't recoat them again?
Hi Py! It was unfortunately cut from the video but yes we do redcoat it. We put all our moulds in 300F oven for a minute before pouring in our coating mixture in.