@@edenfeuchtwang You will find them in the French style bakeries, which there are a lot ! I think I heard it became trendy at one point and then it stays. Like "Madeline" and "financier", every Japanese knows these specific pastries!
That was my first thought too. Looked like 260 Celsius or around 500 F to begin and 155 C or around 310 F when they rotated them (but oven temp must’ve dropped some with the doors open that long, so maybe 350-375F?). Probably a convection oven but don’t know about steam/venting etc.
It depends a lot on the type of oven you have (fan or no fan) and sometimes you may have to alternate top and bottom heating if no fan. If you have a non-ventilated oven, I would try 220-230 C bottom only to start (10 minutes), then 200 C top and bottom for 20 more, then lower to 180 C. Baking time is at least an hour for non-ventilated and just under an hour if ventilated (obviously varies according to the temperatures you use). The usual problem with a non-ventilated oven is to have the bottom of the mold hot enough to avoid having a white undercooked head. Then again, you will have to do trials until you find the best settings for your oven. Professional/ventilated ovens give better results, but you can do it in a regular oven if you are persistent. Good luck!
@@wanderfood idk, its been on the local news, but their product are quite expensive compare to the competitors, and you can see their store all have bad ratings
Les meilleurs de Bordeaux
Oui les plus réputés
Baker forearms are top tierrr
Haha not sure all baskets are made equal
My favorite pastry! So hard to find outside of France
I guess it depends on the country. It is pretty common here in Japan, but the thing is, it's hard to find anything as good as in France!
Interesting! Never would've thought. I'm going to Japan this winter so I'll try to find some when I'm there!
@@edenfeuchtwang You will find them in the French style bakeries, which there are a lot ! I think I heard it became trendy at one point and then it stays. Like "Madeline" and "financier", every Japanese knows these specific pastries!
Good to know! I'm looking forward to my trip even more now 😁
what do they spray at the end?
It's for making the canelés shiny and even more delicious looking
Yes, but what is it?
Rum
maybe nappage
Bees wax@@YayaOrchid
Faire des cannelés toute la journée😮 Tu dois finir par t’ennuyer
C'est répétitif c'est sûr
💪
mbti sexy
💪💪💪
Do you know baking time and temperature??
That was my first thought too. Looked like 260 Celsius or around 500 F to begin and 155 C or around 310 F when they rotated them (but oven temp must’ve dropped some with the doors open that long, so maybe 350-375F?). Probably a convection oven but don’t know about steam/venting etc.
I think this is correct.
500F for 10 minutes then lower the temperature to 375F for 45 minutes
It depends a lot on the type of oven you have (fan or no fan) and sometimes you may have to alternate top and bottom heating if no fan. If you have a non-ventilated oven, I would try 220-230 C bottom only to start (10 minutes), then 200 C top and bottom for 20 more, then lower to 180 C. Baking time is at least an hour for non-ventilated and just under an hour if ventilated (obviously varies according to the temperatures you use). The usual problem with a non-ventilated oven is to have the bottom of the mold hot enough to avoid having a white undercooked head. Then again, you will have to do trials until you find the best settings for your oven. Professional/ventilated ovens give better results, but you can do it in a regular oven if you are persistent. Good luck!
C’est pas fait avec amour ❤!!!😂😂😂😂
0:31 - bro knows how to use gear
Skilled worker
these shops ran to serious hygiene problems, frozen cannelés and toxic management
Why is that? They make the dough everyday the night before so the mixture can rest and develop flavors.
@@wanderfood idk, its been on the local news, but their product are quite expensive compare to the competitors, and you can see their store all have bad ratings