After this lady came up on my feed, I checked out a recipe and am really glad I did. Her presenting skills are superb: highlighting not only what to do but why you do it and in a concise, no-nonsense manner. Love it! Dish came up trumps, too.
I love you videos just started watching about three months and bought your book so I can try some of your beautiful recipes thank for sharing I live in California.
@ohyum - Hello and thank you for this recipe! It doesn’t slapped that clarified butter was used. Is that right? Skipping that step would be nice. Beautiful baking (as usual). 😊
You should still freeze the pan, so you can butter it without the butter pooling. Even though the cannelés won’t stick, you want the butter for browning and flavour.
The traditional copper molds need a mix of melted beeswax and butter in order to get the shine. The molds are beautiful and also expensive, and I wanted to present a doable option for home bakers.
After this lady came up on my feed, I checked out a recipe and am really glad I did. Her presenting skills are superb: highlighting not only what to do but why you do it and in a concise, no-nonsense manner. Love it! Dish came up trumps, too.
Спасибо, Анна !
Обязательно приготовлю эти вкусняшки😋🤗
Wow!
Ingenious !
They looks delicious!
❤
A must-try recipe. So easy to make. 😊
I love you videos just started watching about three months and bought your book so I can try some of your beautiful recipes thank for sharing I live in California.
Hello Anna, all the way from India.
I went through the detailed notes and glad to know i could use it for pound cake as well. Thank you for sharing.
Look good cant wait to try!
Devine Anna many thanks bless to your family
So yummy will try soon! Thanks.
Thank you very much @Oh Yum for this wonderful recipe and even more for the detailed tutorial! I will be trying out the cannelés soon! All the best!
@ohyum - Hello and thank you for this recipe! It doesn’t slapped that clarified butter was used. Is that right? Skipping that step would be nice. Beautiful baking (as usual). 😊
Anna you are excellent, teacher! I’ve been following you since you had your show on the Food Network Sugar.
Awesome! Thank you!
Amazing!!!
Thank you for sharing the secrets😉👍🏻👍🏻👍🏻
From Alaska ❤️❄️⛷️🇺🇸🇺🇸🇺🇸
That's so yummy 🧡☺️
Sounds heavenly. Would you need to adjust the freezing if using a silicone mold?
You should still freeze the pan, so you can butter it without the butter pooling. Even though the cannelés won’t stick, you want the butter for browning and flavour.
The crust 🤩
Thank you very MUCH! qq, do they freeze well?
Yes they do
Cannelés reminds me of Kaori Miyazono of the anime, "Your Lie in April". (Pardon me dearies for that... 🤭)
The cutest saucepan. Anyone perchance know what brand it is?
I was thinking the same thing. Maybe Le Creuset?
Do you have to fill the empty cannele pan containers with water or is it ok to leave empty when you don't have enough batter to use the entire pan?
Can I use whole milk ? I'd prefer whole
Hi Anna, I'm all the way from South Africa. Is it possible to bake these lovely cannales in a silicone pan?
I would just store it in the pitcher. Putting it in a jar ! Well, you can't get all of the custard out of it
I thought the same thing. 😊
😋😋😋
My recipe calls for the forms to be brushed with melted bees wax....please advise.
This is how true Cannelés are made
The traditional copper molds need a mix of melted beeswax and butter in order to get the shine. The molds are beautiful and also expensive, and I wanted to present a doable option for home bakers.
how much of the beeswax?
❤️🔥🥮🙏☦️ GOD BE WITH US ☦️🙏🍫😋
Я не очень хорошо знаю английский. Анна объяснила,почему они такие темные получились ? В смысле, это норма ?
Too much work 😃
😂😂😂😂...ikr
My selicone mold, that i use, doesnt work really good. So dont buy...