@@cassnick2709 also if you're worried about spoilers don't read the comments before the video. People are gonna want to discuss the content so there will always be "spoilers"
Useful tips to bake canelé, after watching many RUclips videos, that actually worked the last times I made them: coat each mold with the wax and chill them in refrigerator. Do not overfill the molds, 3/4 full have worked for me. Overfilling, according to many videos causes the white bottoms, so true! Bake at 500°F for the first 10 min, (this shock of heat helped them to rise and fill up the mold) then lower to 350°F for the rest 50 min. I used no fancy oven, just a regular oven that came with the apartment. 😁👍
I agree with this poster! Also I found it helpful avoiding over coating the bottom with the beeswax, just a very thin layer to allow the heat of the mould to get as close as possible to the canelé itself, seemed to help
I worked at a mid-sized French bakery where there was only ONE chef allowed to make these lol, she (perhaps accurately) assumed anyone else would fuck them up 😭
I’m married to a Bordelais (someone from Bordeaux) and live in France. I’ve made canelés probably 50 times now. You need to increase the temp of the oven to 250c preheat well then put the canelés in for 10mins first. Then lower the temp to 200c and bake for abt 45-50mins. Some ovens don’t even go up to 250c but it’s essential to go up to that temperature to get the caramelisation
Hi. I'm not sure u will notice this comment or not but i really hope u will because I'm super interested in making this lovely pastry. May I substitute the rum with something else? Or omit it entirely? Because I'm muslim and it's not permissible in Islam to consume anything with alcohol.
Yes. You don't want soap in anything seasoned (like a cast iron) or else you will have to re-season. Can go for acidic foods too. I use a chainmail scrubber and hot water!
Oh yeah. After eating Canelés from Paul the first time in france, i wanted to get molds.... It is really an investment to go for the copper ones (i got silicone ones)
@@rnptenafly exactly, a baking sheet particularly a nice heavy steel pro one acts as a heat reserve and regulator, it would conduct the heat via the bottom of the moulds.
@@emmymade I love how you tried so hard Emmy!! If you'd like my thoughts I think they are too full hun 🤗 20-25 grams should be it!! If you over fill they cant fully bake properly... Please try again !!! Youre amazing & Love your videos !!
Hi Emmy. If you ever do this again. Don’t use butter . What we do is fill the molds with bees wax completely full. Then pour it out and flip them upside down to let access drip off. A coat of bees wax should be cooled on the inside of the molds. Then pour the batter strait in and bake . The reason why the tops didn’t get brown is because there was probably too much access butter sitting at the bottom of the mold. The bees wax is used to cook it and when you take them out the bees wax will not get into the canele itself . It gives it the crispy outside . And the rest drains out.
Have been through this process before - a year in-between each of three attempts to let the wounds to my pride heal. I wanted to cry the third time when I finally got rid of ‘le cul blanc’ (lit. ‘white @$$’) and the perfect mahogany bake from top to bottom. Good news is, even the ‘failures’ are délicieux. 🙌🏻🤙🏻
it's like kouign amann! i've made them a few times now, and have yet to get them perfectly caramelized all the way around, and while that's disappointing, I can't say we've minded eating the evidence of my failures!
French friend here ! We actually write it "cannelés" this name comes from "cannelures" wich are the vertical stips on the side of them 😊 You should eat it without cuting it, a perfect cannelé has only the base being crunchy, the sides of it must be a bit hard kind of waxy and the interior exactly how you decribded it ! You bite into one to get the interior like a kind of surprise explosing into your mouth !
One thing that never fails to amaze me is how PATIENT Emmy is. I wish I had this patience honestly. She does everything calmly, slowly and beautifully.
Yeah! Not a bad price! You should see some of the weird things I have in my baking equipment. Some of the nice professional stuff is expensive! The good news is if you take care of them, they last forever!
Try buying actual candle molds for that beeswax, it's more like $80 (and that IS silicone, and try pricing a gallon of THAT to make your own! 😄 Crafts are spendy).
The smell of beeswax reminds me of home made beeswax christmas ornaments that my grandfather gave to us, he was a bee keeper and I'll never forget his honey, RIP.
emmy i hope you know that you are such a sunshine and a delight to watch, i was having such a rough day but just watching you be so happy and try so hard is cheering me up so much
I've got to say Emmy, they look pretty darn good from were I'm sitting, you need to give yourself more credit, thank you for sharing, your freaking awesome 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Personally I've done this lovely pastry using Joshua Weissman's recipe and tbh it's not that hard. Everything is very technical but the thing that's very important is to get ur oven really hot about 250C. Bake the canele at that temp for 15 mins and then continue bake it for whatever time ur recipe ask u to bake it for. I used carbon steel cheap mould and i already succeeded at my first attempt.
When you buy a box of canelés they'll usually ask if you want "une variété de cuissons" meaning they'll give you some light and some dark ones. Everyone has a preference, sort of like some people like brownie corners, some middles! I've always made canelé with a screaming hot oven for the first 5 min but then turned down for the rest of the hour. I think yours came out just fine! Source: am from Bordeaux
That bites, I had a crap ton of those and other shapes when my great grandma past away and I had no idea what to do with them, I just thought they was jello molds and I pitched them.... All.. ugh
Oh no! Reminds me of my dad who threw an antique, mission, solid oak dresser into a bonfire because one drawer was sticking. He had it in the humid garage. 🤦🏻♀️
I just love you Emmy..I've tried so many of your recipes and even got me thinking about buying some bees..don't ever stop making your videos..I've watched you for years..by far, my favorite youtuber..
Try preheating the metal pan to give the “top” a jump start. Even though the oven’s on convection setting, the pan could still be keeping the hot air flow from reaching the canele “tops” at the same rate as the sides, causing the tops to heat up slower.
I looooove canelé! Friend and I made them four times using an aluminum mini popover pan with removable cups I bought at a yard sale. Couple times failed miserably, but two last times, we nailed it! Thank you Emmy for this video! I'll be trying out this recipe 👍👍👍👍👍🤗
I always wondered what caneles were. Thanks for showing me! Seems difficult to time in the oven but you really know how your oven works from figuring them out.
If you're ever in Englewood, NJ stop at the Balthazar Bakery, they have amazing canelés. I've never had one that was better. In fact everything in that place is amazing.
You are so mindful!!!! Like your so capable of explaining things and acting on accuracy. There are no accidents or coincidences everything flows by reason
lovely little video. I love canele and have many over the course of my life. At least, from what I saw the first ones had the best form (and then the 5th) , even if they were a little light. But from the sounds of it, they had a good crunch. Good on you, not an easy little sweet treat to make, I can tell you...
Emmy, I just wanted to let you know that I love your personality and joy in your videos. I really love how you get excited about food. Thank you for sharing, I really appreciate you! ☺️
I'm french, and I'm happy you made Canele (also don't worry about the top, on most ones I've had in the past their top is most of the time quite blond so yours looked delicious :) )
I believe it has something to do with the kind of oven you are using. A larger home convection oven might just do the trick. A counter-top toaster style oven is probably NOT giving you an evenly distributed source of heat.
Thank you immensely for posting the missteps in the first few batches. I think it’s super helpful as a reference if things don’t go as planned when followers try this out.
Emmy is my therapy 💗 Seriously, if im angry or anxious, Emmy lowers my blood pressure and calms my mind before the food is even done. Thank you for being you and sharing your lovely personality with us, Emmy 💗
Emmy: *buys over $200 worth of copper pastry molds* Also Emmy: “these are traditional and will last a lifetime” ALSO Emmy: *bangs it against wire rack*
Oh they’re SO good. My family are from Bordeaux. We use silicone moulds for ours though, although we have some vintage ones too. They do take a bit of getting used to.
I really look up to your determination and the way you handle “failure”. Personally I get discouraged quite easily when things go wrong. Your approach is much much better, thing are allowed to go wrong, thing are supposed to go wrong for you to be able to learn from them. You are an inspiration Emmy!
As soon as I saw the title, I immediately thought of the anime, and made myself sad all over again. I think if I ever ate one, I'd start crying remembering Kaori
I almost cried watching this.. I know how it feels even you followed every single steps and yet the result is so different!??! We just have to keep on trying! Love you Emmy 😍☺️🥰❤️
I have to make cannalle every day at work, and it’s literally torture. This video made me so happy. I’d like you to impart to me your good attitude, and steadfastness. Lovely video! 👏👏👏
I haven't been available to see your channel in a long time and I am so proud of you for having 120k views in 4 days!!! love your channel you deserve the clicks!
we make these in the bakery where i work. when we make them we start them in one of the bread ovens which are like 250-270 for about 10 minutes then finish them in a lower oven which is maybe like 180. they need to start really hot to get caramelised properly.
Yah! 5th to comment! Just happened to be holding my phone when the notification popped up lol Thank you for being you! Look forward to every one of your videos! Your excitement and joy ate contagious 🤗
I used to make these every day when I worked at PAUL french bakery (the first US location that was in Miami at the time) if I remember correctly, we used silicone molds. We would grease the molds with softened butter, preheat a convection oven to 425 F then cook for 50 min at 375 F, cool for 5 minutes then turn out. One thing I remember is that we always used Canele batter that was made the day before. I don't remember ever having an issue with color. Maybe it wasn't a big deal if it wasn't perfectly golden, I'm not sure.
we have one bakery that makes these, they're 4 bucks a piece and they never make it home. When i chatted about these, they said it took them months to get the recipe just right so keep at it and you'll get there! they're so worth it, that nice caramel-y crunch and soft pudding inside, sooo worth it
Pro-tip from a French : be cautious where you get your cannelés in France, the average is not so great, and often not freshly made, rather defrosted (a lot of patisseries sell frozen ready-made pastries, it is supposed to be signaled by a snowflake sign _somewhere_ but it’s often hard to find) so they’re not crispy. And not as good. Be sure to select a well-known patisserie, or one that says « fait maison » (home-made) to get the full experience !
Hey Emmy, Thank you for another great video! I'd like to offer some knowledge/ideas about what I believe may have been the issue you were experiencing with these. With the initial rise, the batter is grabbing the top (bottom) edge of the mould, which is creating a void at the bottom (top)so that there is no contact with the mould itself. This can be avoided by using a slightly more liquid batter. Another consideration is that the melted butter/beeswax will be pooling below the batter and creating insulation/moisture that will prevent the desired browning. Also, traditionally, these would have been baked in an oven where the primary heat source was beneath the oven floor, so there is a more direct heat on the foot of the mould during cooking, which would create a darker finish. If using a convection oven, this can be prevented by standing the moulds on a pre-heated pizza stone, or even a baking pan, but a heavy-based one. I appreciate that baking these on a wire rack allows for heat circulation, but the shape of the foot of the mould also allows this, due to the little feet that the shape creates. I hope this makes sense? I think I maybe waffled and lost my way a little, sorry. Anyway, thank you again for all of your hard work and wonderful content. 長い間ご指導いただきましてありがとうございました
one of my favorite pastries... mmm..I can't believe you got the actual molds! I have the silicone one by de buyer... Works pretty good for a fraction of the price.
ah!! i love this video in particular weirdly because of all the trial and error involved, it was so interesting to watch emmy try and navigate something as difficult as this and by the 3rd batch i would have probably given up, but i love that she kept going to try and perfect this and shared the entire journey with us! really good and interesting video :)
My hometown is twinned with a town in Bordeaux so I did a French exchange there as a teenager and made these with my host family (in a silicon mold). I remember not liking them very much, but maybe that's the rum flavour and I'd enjoy them more as an adult!
I wonder if a small amount of gluten formation is necessary for the interior structure to set up? Wheat flour + liquid + time = gluten, as in the principle behind no-knead yeasted breads, so perhaps the batter needs to rest longer to form just the right amount of gluten to get the right texture and lift.
Olga - from formerly Olga's Cup and Saucer on Point St made excellent canelés. Ellie's currently on Weybossett currently makes excellent canelés. There are newer places in NYC to by canelés but Balthazar is my favorite. Coffee and a canelé - perfect! If creme brulé met a muffin and had a baby, they'd have a little wee canelé.
I love how you don’t stop even if things don’t go the way they’re planned.
Spoilers!
Thank you.😍
@@cassnick2709 it’s a cooking video not a movie
@@cassnick2709 also if you're worried about spoilers don't read the comments before the video. People are gonna want to discuss the content so there will always be "spoilers"
@@flan6449 why so rude?
Useful tips to bake canelé, after watching many RUclips videos, that actually worked the last times I made them: coat each mold with the wax and chill them in refrigerator. Do not overfill the molds, 3/4 full have worked for me. Overfilling, according to many videos causes the white bottoms, so true! Bake at 500°F for the first 10 min, (this shock of heat helped them to rise and fill up the mold) then lower to 350°F for the rest 50 min. I used no fancy oven, just a regular oven that came with the apartment. 😁👍
Writing this down, also baking straight on a thick pre-heated stone or double thick sheet for the full time might help.
you are genius
I agree with this poster! Also I found it helpful avoiding over coating the bottom with the beeswax, just a very thin layer to allow the heat of the mould to get as close as possible to the canelé itself, seemed to help
Thank you very much for this tip!
Can Emmy make again according to this instructions?😚😚😚
I worked at a mid-sized French bakery where there was only ONE chef allowed to make these lol, she (perhaps accurately) assumed anyone else would fuck them up 😭
Emmy really bought $35 molds and remade the caneles 5 times. and each of them took an hour each. we don't deserve her
Believe me...she makes a TON of money from doing these videos. They are her career..and a very lucrative one.
@@marymarysmarket3508 still, she took 5 hours of her time to remake them. She could of done it the first time and called it good
@@Stitchbubbles248 that's called going to work
It's her job lol
@@marymarysmarket3508 there's no shame in appreciating the work people do for their jobs
I’m married to a Bordelais (someone from Bordeaux) and live in France. I’ve made canelés probably 50 times now. You need to increase the temp of the oven to 250c preheat well then put the canelés in for 10mins first. Then lower the temp to 200c and bake for abt 45-50mins. Some ovens don’t even go up to 250c but it’s essential to go up to that temperature to get the caramelisation
You are absolutely correct
200 with a fan oven? ☺️
Hi. I'm not sure u will notice this comment or not but i really hope u will because I'm super interested in making this lovely pastry. May I substitute the rum with something else? Or omit it entirely? Because I'm muslim and it's not permissible in Islam to consume anything with alcohol.
@@akarirei you could try maple syrup. Any alcohol substitute that caramelizes should work
I am going to do this. Thank yyou so much @dlxe90
My canele mold arrived just about 30 minutes ago!
Good luck!
mine too
Let us know how it goes!
ohh r u gunna make a video on this also??
good luck 😎
I know that smell. My late father was a Bee Keeper later in his life. Bees are amazing creatures.
Indeed they are.
Your Dad gave you happy memories. I pray he lived well.
one of the things i appreciate the most about emmy is that she doesn’t give up when a recipe doesn’t turn out how she expected
love you emmy 💞
You took the words right out of my mouth. Good things come in small packages
Why, thank you. 😍
Yes, she has an adventurous spirit for trying new things! It is inspiring. :D
Do not use soap to wash the molds. The beeswax holds the flavor of the soap. Wipe only...no wash!
What about water? Can you rinse them?
Yes. You don't want soap in anything seasoned (like a cast iron) or else you will have to re-season. Can go for acidic foods too. I use a chainmail scrubber and hot water!
As a frenchie, when I saw the copper molds I was like : “oh god, she’s going for the real expensive experience ahah”
Oh yeah. After eating Canelés from Paul the first time in france, i wanted to get molds.... It is really an investment to go for the copper ones (i got silicone ones)
@@LaGwenyvere tbh I never cooked them with copper molds but from my experience the ones made from the silicone molds are still delicious ! ✨
@@petithomme5249 I still need to fine tune my recipe, as I am good at getting them kind of burned from the outside :-D
Chef john uses muffin tins
I wonder if baking them on a pizza stone that is pre-heated in the oven would brown the bottom like you are shooting for.
I was wondering the same.
Or why not just directly on the sheet pan the whole time, instead of a rack on a sheet pan?
@@rnptenafly exactly, a baking sheet particularly a nice heavy steel pro one acts as a heat reserve and regulator, it would conduct the heat via the bottom of the moulds.
Just adjust to the bottom heat only at the last 10 mins. It's work
That is what I was thinking as well. A well pre-heated pizza stone is the only way I have been able to make fruit pies without a soggy bottom crust.
"How hard could it be?" You knew you were tempting the Kitchen Gods when you said that....
Right?! 😆
@@emmymade I love how you tried so hard Emmy!! If you'd like my thoughts I think they are too full hun 🤗 20-25 grams should be it!! If you over fill they cant fully bake properly... Please try again !!!
Youre amazing & Love your videos !!
@@emmymade just a question, where do you buy Cacao bean pods
@@jamifitz That was my thought too, should have tried a batch with the 20 mg of batter the recipe said
Hi Emmy. If you ever do this again. Don’t use butter . What we do is fill the molds with bees wax completely full. Then pour it out and flip them upside down to let access drip off. A coat of bees wax should be cooled on the inside of the molds. Then pour the batter strait in and bake . The reason why the tops didn’t get brown is because there was probably too much access butter sitting at the bottom of the mold. The bees wax is used to cook it and when you take them out the bees wax will not get into the canele itself . It gives it the crispy outside . And the rest drains out.
That sounds oddly to me like the rosin potatoes from Joy that are still on my bucket list
Yes! So true! Letting the excess drain out is a crucial step that often goes overlooked 👍
Except that bees' wax is highly flammable with a flashpoint of 400 degrees F. 😬
Have been through this process before - a year in-between each of three attempts to let the wounds to my pride heal. I wanted to cry the third time when I finally got rid of ‘le cul blanc’ (lit. ‘white @$$’) and the perfect mahogany bake from top to bottom.
Good news is, even the ‘failures’ are délicieux. 🙌🏻🤙🏻
How did you manage to avoid le cul blanc the third time around?
Can anything delicious really be considered a failure?
it's like kouign amann! i've made them a few times now, and have yet to get them perfectly caramelized all the way around, and while that's disappointing, I can't say we've minded eating the evidence of my failures!
@@mackenziedesire7515 Getting kouign aman caramilsed all the way around is easy. Muffin trays are a godsend 😜
Lit White ass is what my friends call me when I talk about liking cheese
From a French chef let me tell you, these canelés look absolutely perfect! Well done! Thank you for sharing! 😍😍😍🇫🇷🇫🇷🇫🇷
emmy is like the bob ross of cooking
French friend here ! We actually write it "cannelés" this name comes from "cannelures" wich are the vertical stips on the side of them 😊
You should eat it without cuting it, a perfect cannelé has only the base being crunchy, the sides of it must be a bit hard kind of waxy and the interior exactly how you decribded it ! You bite into one to get the interior like a kind of surprise explosing into your mouth !
No, in Bordeaux people write canelés. The second n is used in the rest of France.
One thing that never fails to amaze me is how PATIENT Emmy is. I wish I had this patience honestly. She does everything calmly, slowly and beautifully.
35 dollars per mold? Holy beeswax! 😱
Copper is expensiveeee.
210 USD for a whole set, 😱😱
Silicone molds are fine . Most people here use them.
Yeah! Not a bad price! You should see some of the weird things I have in my baking equipment. Some of the nice professional stuff is expensive! The good news is if you take care of them, they last forever!
Try buying actual candle molds for that beeswax, it's more like $80 (and that IS silicone, and try pricing a gallon of THAT to make your own! 😄 Crafts are spendy).
The smell of beeswax reminds me of home made beeswax christmas ornaments that my grandfather gave to us, he was a bee keeper and I'll never forget his honey, RIP.
emmy i hope you know that you are such a sunshine and a delight to watch, i was having such a rough day but just watching you be so happy and try so hard is cheering me up so much
What cute little copper molds! I love watching you make things because you 'try' things that I cannot ❤️
Aw! 💗 If it helps, I'm totally the same way! (And oh those little moulds are so darling!)
Your dedication to creating the perfect canele is admirable. I probably would’ve called it a day after the second batch. Great video Emmy!
I've got to say Emmy, they look pretty darn good from were I'm sitting, you need to give yourself more credit, thank you for sharing, your freaking awesome 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Oh, thank you. :)
I totally read this with an Aussie accent mate....I live in Alabama. 👀😩🤍 Love from the states 🇺🇸!
You know a recipe is hard when even Emmy can't pull it off to perfection! For what it's worth, I thought every batch you made looked incredible
Thank you.😊
Me too
Personally I've done this lovely pastry using Joshua Weissman's recipe and tbh it's not that hard. Everything is very technical but the thing that's very important is to get ur oven really hot about 250C. Bake the canele at that temp for 15 mins and then continue bake it for whatever time ur recipe ask u to bake it for. I used carbon steel cheap mould and i already succeeded at my first attempt.
Another thing is u definitely need an oven thermometer for the precision.
When you buy a box of canelés they'll usually ask if you want "une variété de cuissons" meaning they'll give you some light and some dark ones. Everyone has a preference, sort of like some people like brownie corners, some middles! I've always made canelé with a screaming hot oven for the first 5 min but then turned down for the rest of the hour. I think yours came out just fine! Source: am from Bordeaux
Apparently the ‘white butt’ is caused by a slight over filling of the moulds.
CANELES ARE SO SO GOOD! I didn’t realize how expensive molds could be
I have had them once,delicious.The best pastery ever.Thanks Emmy
@@exleeevans5859 I want to visit france one day and try it from there. Ive only had them in NYC
15:01 Hearing Emmy pronounce "patisserie" was so delightful! you can hear the English accent but the pronunciation was so good! love it!
If you're ever in Portland, OR you can get authentic caneles at St. Honore Boulangerie. My favorite indulgence!
Thank you!!
Or in Charlottesville, VA at MarieBette :)
Good to know for next time I have to go inland. :)
you think anyone wants to set foot in your dump of a city? LOL!
Ooh ive only had their choquettes dang shouldve tried those before i moved
I'm French and live in Bordeaux! Thank you for sharing our amazing cannelés! I actually never tried to make some 😊
j'aime le français!
Thoroughly enjoy all your videos! Nothing seems to rattle you. I struggle with “from scratch” baking.
That bites, I had a crap ton of those and other shapes when my great grandma past away and I had no idea what to do with them, I just thought they was jello molds and I pitched them.... All.. ugh
oh wow this hurt to read 😖😖
Sameeeeee
Oh no! Reminds me of my dad who threw an antique, mission, solid oak dresser into a bonfire because one drawer was sticking. He had it in the humid garage. 🤦🏻♀️
I just love you Emmy..I've tried so many of your recipes and even got me thinking about buying some bees..don't ever stop making your videos..I've watched you for years..by far, my favorite youtuber..
And the burp, priceless...just as you....lol...love ya chica
I love canele. They are one of the best treats in all of France. That and Kouign aman...you should make that next :)
Agreed! Emmy, try Kouign-amann.
Another vote for Emmy doing Kugin Aman... although maybe she has already? I have a feeling she may have at least tasted one.
I made myself Kouign Amann for my 26th birthday, delicious!!
Love that you show the good and the bad. This is why I love watching you!
Next time you may want to try this: start at a higher temp 420°F for 25 min then lower the temp to 380° for an additional 30 min.
Baking at 420' is an excellent start to most elaborate dessert recipes 😄
Emmy , how about putting the moulds on a preheated cast iron pan ? That would ensure the bottom would come out brown too , I think .
Try preheating the metal pan to give the “top” a jump start. Even though the oven’s on convection setting, the pan could still be keeping the hot air flow from reaching the canele “tops” at the same rate as the sides, causing the tops to heat up slower.
I absolutely love Canelés....never thought to make them. That's why I love Emmy!
I special ordered some from a local bakery due to this video! They were delicious! Thank you 🧡
I looooove canelé! Friend and I made them four times using an aluminum mini popover pan with removable cups I bought at a yard sale. Couple times failed miserably, but two last times, we nailed it! Thank you Emmy for this video! I'll be trying out this recipe 👍👍👍👍👍🤗
Real cannelés are the BEST they are crunchy on the outside and soft in the inside but soooooo hard to make 😭🥰
Agree. I decided it was cheaper to pay the $$ to buy one than burning down my home. Black smoke, beeswax and oven...
i love how you keep trying Emmy. thanks for all that you do!
Bless Emmy for being so tenacious and perseverant - I would've given up on the second try lol
Oh my gosh Emmy, the crunch when you bit into it 😭❤️ Sounded BEAUTIFUL!
I live in Bordeaux, and I grab one as a treat every time I go shopping! I would definitely send you some if it could resist the trip ahah
I had these in Bordeaux two years ago and they are so so good! I love how you didn't give up and kept on trying. 😊
I loved this so much, all of the attempts make it so cool to watch!
I'm glad. That makes it worth it.
I always wondered what caneles were. Thanks for showing me! Seems difficult to time in the oven but you really know how your oven works from figuring them out.
If you're ever in Englewood, NJ stop at the Balthazar Bakery, they have amazing canelés. I've never had one that was better. In fact everything in that place is amazing.
As someone who is in NJ I am so happy I now have a source. My hips are cursing you but I am happy.
Add another NJ’er here! I’ll have to take a trek down there next week. Thanks, Stacey!!
You are so mindful!!!! Like your so capable of explaining things and acting on accuracy. There are no accidents or coincidences everything flows by reason
I saw "beeswax" in the title and thought they were called "Candelé." I need to go to bed LOL
lovely little video. I love canele and have many over the course of my life. At least, from what I saw the first ones had the best form (and then the 5th) , even if they were a little light. But from the sounds of it, they had a good crunch. Good on you, not an easy little sweet treat to make, I can tell you...
your channel is so cool! you are always so positive, it's like the bob ross of recipes
I've seen saying for a while that she could have a show on PBS, for either kids or adults.
Emmy, I just wanted to let you know that I love your personality and joy in your videos. I really love how you get excited about food. Thank you for sharing, I really appreciate you! ☺️
I'm french, and I'm happy you made Canele (also don't worry about the top, on most ones I've had in the past their top is most of the time quite blond so yours looked delicious :) )
I love all your recipies!!
Thank you!
I believe it has something to do with the kind of oven you are using. A larger home convection oven might just do the trick. A counter-top toaster style oven is probably NOT giving you an evenly distributed source of heat.
Thank you immensely for posting the missteps in the first few batches. I think it’s super helpful as a reference if things don’t go as planned when followers try this out.
Emmy’s level of enthusiasm and determination is all we need! 🤩❤️
Emmy is my therapy 💗
Seriously, if im angry or anxious, Emmy lowers my blood pressure and calms my mind before the food is even done. Thank you for being you and sharing your lovely personality with us, Emmy 💗
I HAD to try these after watching Your Lie in April and I loooove them lol wish I came by them more often tho
Thanks for sharing and caring! Even if you can't determine the best method you have been given an "A" for effort!
$35 per mold??? Damn I’d just rather eat the bee
😭😭😭😭
Ouch!
Who needs logic when you can just eat bees instead?
Handmade stuff costs a lot. Price some hammered copper pots and you'll realize 35 bucks is cheap.
Silicon is cheap and works well
I've been watching you since 2013, from being on my mom's account to my own account. You're an inspiration to me and I love your professionalism.
Emmy: *buys over $200 worth of copper pastry molds*
Also Emmy: “these are traditional and will last a lifetime”
ALSO Emmy: *bangs it against wire rack*
Sending love from Czech Republic ❤️ Emmy your videos really help during these hard times tx
It reminds me 👁👃👁
Of 👁👃👁
Inspecting my hives 🐝
3:27
I came across this comment as she was saying that 🤣
Oh they’re SO good. My family are from Bordeaux. We use silicone moulds for ours though, although we have some vintage ones too. They do take a bit of getting used to.
$35 per mold...
I hope RUclips is paying you well, damn. We're all thankful for the effort you put in Emmy.
I really look up to your determination and the way you handle “failure”. Personally I get discouraged quite easily when things go wrong. Your approach is much much better, thing are allowed to go wrong, thing are supposed to go wrong for you to be able to learn from them. You are an inspiration Emmy!
For the anime fans: Yes this is the desert you saw in Your Lie in April.
The only reason I know what a canale is!
As soon as I saw the title, I immediately thought of the anime, and made myself sad all over again.
I think if I ever ate one, I'd start crying remembering Kaori
@@falconuruguay4588 it’s nearing april too 😔
I've been searching through the comments for this lol
@@hutaozgf5785 It is!
I almost cried watching this.. I know how it feels even you followed every single steps and yet the result is so different!??! We just have to keep on trying! Love you Emmy 😍☺️🥰❤️
Maybe the 20 g suggestion on the recipe was accurate.
Emmy’s channel is the genuine, safespace the world needs ❤️
I have to make cannalle every day at work, and it’s literally torture. This video made me so happy. I’d like you to impart to me your good attitude, and steadfastness. Lovely video! 👏👏👏
I haven't been available to see your channel in a long time and I am so proud of you for having 120k views in 4 days!!! love your channel you deserve the clicks!
They sell these at a bakery near me that I love, pistacia vera, and they’re my favorite treat to get
Yes!! I love their Canele (and other pastries) at Pistacia Vera! My favorite Cbus bakery.
we make these in the bakery where i work. when we make them we start them in one of the bread ovens which are like 250-270 for about 10 minutes then finish them in a lower oven which is maybe like 180. they need to start really hot to get caramelised properly.
Yah! 5th to comment! Just happened to be holding my phone when the notification popped up lol Thank you for being you! Look forward to every one of your videos! Your excitement and joy ate contagious 🤗
I used to make these every day when I worked at PAUL french bakery (the first US location that was in Miami at the time) if I remember correctly, we used silicone molds. We would grease the molds with softened butter, preheat a convection oven to 425 F then cook for 50 min at 375 F, cool for 5 minutes then turn out. One thing I remember is that we always used Canele batter that was made the day before. I don't remember ever having an issue with color. Maybe it wasn't a big deal if it wasn't perfectly golden, I'm not sure.
(Spongebob announcer voice) 3 hours later... Emmy is such an inspiration to keep going!
we have one bakery that makes these, they're 4 bucks a piece and they never make it home. When i chatted about these, they said it took them months to get the recipe just right so keep at it and you'll get there! they're so worth it, that nice caramel-y crunch and soft pudding inside, sooo worth it
Pro-tip from a French : be cautious where you get your cannelés in France, the average is not so great, and often not freshly made, rather defrosted (a lot of patisseries sell frozen ready-made pastries, it is supposed to be signaled by a snowflake sign _somewhere_ but it’s often hard to find) so they’re not crispy. And not as good. Be sure to select a well-known patisserie, or one that says « fait maison » (home-made) to get the full experience !
I've had this experience with financiers as well
Hey Emmy,
Thank you for another great video!
I'd like to offer some knowledge/ideas about what I believe may have been the issue you were experiencing with these.
With the initial rise, the batter is grabbing the top (bottom) edge of the mould, which is creating a void at the bottom (top)so that there is no contact with the mould itself. This can be avoided by using a slightly more liquid batter. Another consideration is that the melted butter/beeswax will be pooling below the batter and creating insulation/moisture that will prevent the desired browning.
Also, traditionally, these would have been baked in an oven where the primary heat source was beneath the oven floor, so there is a more direct heat on the foot of the mould during cooking, which would create a darker finish. If using a convection oven, this can be prevented by standing the moulds on a pre-heated pizza stone, or even a baking pan, but a heavy-based one.
I appreciate that baking these on a wire rack allows for heat circulation, but the shape of the foot of the mould also allows this, due to the little feet that the shape creates.
I hope this makes sense? I think I maybe waffled and lost my way a little, sorry.
Anyway, thank you again for all of your hard work and wonderful content.
長い間ご指導いただきましてありがとうございました
Please check out Chef John's version. He seemed to have a less complicated recipe
I love his recipes. I've never tried one that didn't turn out well.
one of my favorite pastries... mmm..I can't believe you got the actual molds! I have the silicone one by de buyer... Works pretty good for a fraction of the price.
I love how Emmy shows her mistake and never stop until she gets what she wants
ah!! i love this video in particular weirdly because of all the trial and error involved, it was so interesting to watch emmy try and navigate something as difficult as this and by the 3rd batch i would have probably given up, but i love that she kept going to try and perfect this and shared the entire journey with us! really good and interesting video :)
One of my favorite desserts.
That crunch is divine
Never been this early, love it here🥰
Her voice always calms me after a long stressful day
The baking issues on this one may be from the convection oven? you may get better results from a regular oven.
My hometown is twinned with a town in Bordeaux so I did a French exchange there as a teenager and made these with my host family (in a silicon mold). I remember not liking them very much, but maybe that's the rum flavour and I'd enjoy them more as an adult!
I feel like the direct contact with heat is important there is a block on the bottom from the sheet pan
Metal is better in conducting heat than air, but it should be preheated (not sure if she did that).
Saveur magazine said they did a zillion batches and recommend to let the batter sit for 48 hours minimum.
I wonder if a small amount of gluten formation is necessary for the interior structure to set up? Wheat flour + liquid + time = gluten, as in the principle behind no-knead yeasted breads, so perhaps the batter needs to rest longer to form just the right amount of gluten to get the right texture and lift.
Olga - from formerly Olga's Cup and Saucer on Point St made excellent canelés. Ellie's currently on Weybossett currently makes excellent canelés. There are newer places in NYC to by canelés but Balthazar is my favorite. Coffee and a canelé - perfect! If creme brulé met a muffin and had a baby, they'd have a little wee canelé.
I've literally never been this early. Accidentally here, 21 seconds after uploading