Canel de Bordeaux - Crispy Baked French Custard Cakes - How to Make Canels
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Date: 2019-07-25
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Comments and reviews: 9
GrimJahk
I don't usually comment on these videos, and I have made more than a dozen of your recipes, I have to say that this is one SCARY good recipe that did in fact inspire me to buy the actual molds. I wanted to share with your viewers that I have learned one thing. Do the first bake even hotter. I do mine at 525 for 8 minutes. this flash cooks the outside and there will be less Popping out of the mold. That was the big challenge for me early. They would pop out and distort or burn on the edges.
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I don't usually comment on these videos, and I have made more than a dozen of your recipes, I have to say that this is one SCARY good recipe that did in fact inspire me to buy the actual molds. I wanted to share with your viewers that I have learned one thing. Do the first bake even hotter. I do mine at 525 for 8 minutes. this flash cooks the outside and there will be less Popping out of the mold. That was the big challenge for me early. They would pop out and distort or burn on the edges.
reply
MysticJhn
I did Google these to see what they officially are supposed to look like, and decided rather quickly that buying the classic tins for these would be pointless. They just look like mini bundt cake shapes, which doesn't thrill me enough to buy such a specific baking item for something I am not going to make that often. Although it does make me wonder. can I just make a giant one in a normal bundt cake pan? How would that effect the cooking time, if at all?
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I did Google these to see what they officially are supposed to look like, and decided rather quickly that buying the classic tins for these would be pointless. They just look like mini bundt cake shapes, which doesn't thrill me enough to buy such a specific baking item for something I am not going to make that often. Although it does make me wonder. can I just make a giant one in a normal bundt cake pan? How would that effect the cooking time, if at all?
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Christopher Kalble
Make these every Sunday for a B&B. Have used muffin tins and beeswax (a must. Had a couple from France stay for week and after the Sunday Brunch they requested the Canele' every morning. Also add water to the empty muffin tins that are not filles. This keeps the heat transfer on the tins even w/o worry of burning. The Canele' must be well baked. Americans feel that they are burned, but in France dark well baked pastries are the norm.
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Make these every Sunday for a B&B. Have used muffin tins and beeswax (a must. Had a couple from France stay for week and after the Sunday Brunch they requested the Canele' every morning. Also add water to the empty muffin tins that are not filles. This keeps the heat transfer on the tins even w/o worry of burning. The Canele' must be well baked. Americans feel that they are burned, but in France dark well baked pastries are the norm.
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Chris
Beeswax? I'm doing those fairly often (2/3 times a month) and never used beeswax. Butter is indeed needed to avoid them to stick to the pan, but the crust is due to the sugar that has caramelised during the baking. Also, what helps is to let the dough rest in the fridge for about an hour before baking. Some say overnight, but one hour seems to be alright.
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Beeswax? I'm doing those fairly often (2/3 times a month) and never used beeswax. Butter is indeed needed to avoid them to stick to the pan, but the crust is due to the sugar that has caramelised during the baking. Also, what helps is to let the dough rest in the fridge for about an hour before baking. Some say overnight, but one hour seems to be alright.
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jyjo29
For about twenty cakes: 50 cl of whole milk 50 g of butter + butter for mussels 2 whole eggs 2 egg yolks 250 g of caster sugar 100 g of flour 5 cl of rum 1 vanilla pod A quarter of a teaspoon of fine salt The most importantPour the hot buttered milk into the cold preparation, stirring constantly. Let cool and keep cool for at least 24 hours.
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For about twenty cakes: 50 cl of whole milk 50 g of butter + butter for mussels 2 whole eggs 2 egg yolks 250 g of caster sugar 100 g of flour 5 cl of rum 1 vanilla pod A quarter of a teaspoon of fine salt The most importantPour the hot buttered milk into the cold preparation, stirring constantly. Let cool and keep cool for at least 24 hours.
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Joshua Michael
This turned out really, really weird for me. I made one batch and they burnt STRAIGHT to hell, I mean friggin black. I tried again and lowered the oven temp from 375 to 350 and then the outside was almost done enough, but the center was just a paste. I dont understand what went wrong either time, I followed measurements exactly.
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This turned out really, really weird for me. I made one batch and they burnt STRAIGHT to hell, I mean friggin black. I tried again and lowered the oven temp from 375 to 350 and then the outside was almost done enough, but the center was just a paste. I dont understand what went wrong either time, I followed measurements exactly.
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tulasi-priya dasi
Unless you warmed up that can of beeswax, it could NOT possibly have been pure beeswax, which is very hard at room temperature, even in sunny Florida. If it wasn't warmed up, I'm betting that was cut with a bit of mineral oil or some other oil to make it spreadable on a cutting board.
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Unless you warmed up that can of beeswax, it could NOT possibly have been pure beeswax, which is very hard at room temperature, even in sunny Florida. If it wasn't warmed up, I'm betting that was cut with a bit of mineral oil or some other oil to make it spreadable on a cutting board.
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India Starr
WE LOVE YOU IN OUR FAMILY I wish we could have dinner with you and your wife hahahaha YOU ARE THE MAN I hope to one day be as amazing as you in the kitchen. My goal is to create a wonderfully illustrated cookbook and my skills will only be on point to develop that because of you Sir
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WE LOVE YOU IN OUR FAMILY I wish we could have dinner with you and your wife hahahaha YOU ARE THE MAN I hope to one day be as amazing as you in the kitchen. My goal is to create a wonderfully illustrated cookbook and my skills will only be on point to develop that because of you Sir
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Steph Kutzmark
Is it possible for me to make this without the rum? I'm a teenager and under my countries drinking age, so I'm worried about residue alcohol in many of your recipes. They all look so good but I just don't want to injest any alcohol
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Is it possible for me to make this without the rum? I'm a teenager and under my countries drinking age, so I'm worried about residue alcohol in many of your recipes. They all look so good but I just don't want to injest any alcohol
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