Seriously so stressful to get consistent. Isaac please help. My caneles are rising only from the middle now so when I remove it from the moulds it’s leaving the top middle blonde 😭
Try filling the mould a little less, if they are too heavy you’ll get white bottoms. As for rising in the middle only, it is usually because the canele is sticking to the mould. Try giving it a good clean or a more generous cost of butter. Sometimes if the non stick coating is gone from the mould then you may need to get new moulds
@@BakenLondon I do 40g beeswax 60g butter Then melt and pour in molds Empty excess in the next mold. Copper molds should not be washed. Just cleaned with a cloth.
A better way to mix in the flour is to first hydrate it minimally, so that you can beat out all the lumps. Then add the rest of the liquid. Your batter will be silky smooth without any need to pass it! Also, before fridging the batter you can lay the cling film flat on the batter so that it touches, eliminating any air in between. This will prevent a skin from forming and will again save you another step of passing.
Oh those look amazing, now I'm so tempted to bake myself some gratuitous calories too... Molds-wise, I'm going to guess in order from A to D: aluminium, expensive silicone, copper, and cheap silicone?
Hello baken, love you videos they are very informative! May I ask what size moulds these are ? If I was to use the mini de buyer silicone moulds how long should I bake them for ?
Hey there, glad you've found these useful! The moulds in the videos are all around 5.5cm in diameter. I have the mini de buyer ones too but haven't actually tested them so i can't say for sure about the baking time. Caneles batter are quite moist so are quire forgiving when ti comes to baking time. So I would say, try them for 40 min and adjust accordingly. Hope this helps, let me know how they turn out :D
Watched all of your videos re:caneles and they work! I might just have to play with my oven temp and baking times, but overall super helpful. Thank you!
The finishing is slightly more shiny with wax and butter. Taste-wise, it’s similar and since the beeswax taste is very mild. In my opinion, these are way simpler to make. Beeswax is a bit annoying to clean up!
The copper moulds I use are 50mm. If your ones are smaller I recommend keeping the temperature the same but may be bake for 5mins less. Let me know how it works out!
I can't find the mould answers .... A to D? Which is which? I am dying here lol Turns out my "12-cavity" canele pan is carbon steel (maybe just the coating)? Chefmade brand
I made a whole video just on moulds and the answers is there 😆 (ua-cam.com/video/auzuPssIHUs/v-deo.html). I’ve tried the chef made cavity mounds before and they aren’t too bad. Only problem I’ve had with them is that the pan warps after a while and if the non stick coating gets damaged the candles will stick and not rise properly.
It’s just a little guessing game to see if you can guess which moulds baked which Caneles! The answer and more about canele moulds in my other video ua-cam.com/video/auzuPssIHUs/v-deo.html
You can replace corn flour with normal all purpose or cake flour. The purpose of corn flour is to increase hydration in the batter so you get a more moist canele but using AP flour is good enough as a replacement
@@BakenLondon Thanks Isaac! I’ve pretty good result even with the cheap silicone mould following your recipe! I’ll try to get some aluminium ones when I go to HK next time!
I have a few. A lot of them are bought directly from markets so they are not branded. The only ones i have which are branded are the ones by Grilo. All of them work great so far!
Hi good afternoon - apologies first of all for asking a question so long after the video was posted. I’ve only recently got into baking and came across your video on these - Never tried before so wanted to give them a go. So ordered from de-buyer the expensive silicone moulds (didn’t realise I’d clicked on mini…), they do look quite tiny compared to your examples Could I ask - what heat and duration do you think for the mini versions ? And the box says ‘not to grease’ - is that correct ? And finally if I may - box also says to put the mould straight on the oven bars (not on a tray) again would you think that’s ok? As long as I’m Steady with them going in? Thanks
Hey there, welcome to the world of baking! I’ve always coated my debuyer moulds with butter and haven’t had any issues. Since it is silicone I think not costing them will also work but it may affect the caramelisation and lose some of that buttery aroma. For baking time and temperature, I’ve got to be honest I haven’t baked with the mini moulds before but I would suggest keeping the temp the same (around 190C) and shortening the time to about 40mins as a starting point.You can check on one of them after 40min and see if the rest needs longer in the oven so that the whole batch isn’t ruined. Canele is quite forgiving when it comes to baking time so experiment a little. Lastly, I always bake everything on a baking sheet or tray so that it’s easier to clean because the batter spits as it bakes. Also it makes your life a lot easier when putting it in and pulling out of the oven. Make sure you use a good one that conduct heats well and isn’t too tall, otherwise it may affect the airflow in the oven which is important for heat circulation around the canele and an even bake. Hope this helps! And let me know how the mini moulds work!
Hi there! With the nice silicon mould it should be similar to the metal ones. Start off with 50min - 1 hour, if you like the caramelisation to be darker then bake it for a little longer
Hi, I am you big fan from Thailand. I have some question for you, What is the perfect size of canele? Should I buy 2" or 1 3/4 copper mould? thank you for your answer. xoxo
Hi there! Usually sticking is usually because either 1) the mould hasn’t been greased enough or is dirty or 2) the moulds have been overfilled so the canele is too heavy. Hope this helps!
Hi, i tried the recipe and it came out perfect! If I want to change the flavors from vanilla to chocolate or tea or other flavors, how can I achieve it? Thank you in advance
Eating them on the same day they are baked is the best. They will go soft if left for more than a day. If that happens just put them back in the oven for 5 mins to get the crunch back
Hi! Love your videos. Back to moulds - you are probably sick of handling this question! But it looks like you cut up the silicone moulds into individual moulds. Is this necessary? Did you try using it in its original form and it failed? Thanks!
Thanks for dropping by! I only cut the moulds for convenience since they’re stackable and easier to store! They work fine in it’s original form. Some people think cutting them and spacing them further apart helps with circulation in the oven for a more even caramelisation. Personally I haven’t noticed any differences! Hope this helps!
Hello - I tried this recipe. It's delicious. Although I am not sure if I got the texture right - the skin are not crysp but a rather rubbery. And the skin is golden brown and not as dark as what I see you have here. Does this mean I should leave them in the oven until they are dark brown?
Hey there, glad they turned out delish ! The finish / crust really depends on what kind of mould you are using. I’ve done another video on that topic you can check out. In short, try use metal or silicone moulds with metal powder mixed in. If you only have normal silicone ones I’m afraid there is limited things you can do. Try baking them for another 15mins to see if that helps
@@BakenLondon thanks for the fast response. This is helpful. I am using copper mold but I am guessing that the problem could be from my oven. But will try to bake an extra 15 munites. One quick question - can there be other indication that tells if the canele is done. For example I need leave it in the oven till it has that dark sheen at the top.
@@anawachkimhasawad7009 If you are using copper moulds then it is strange that it isn't coming out caramelised. You may be right that it could be your oven, if you can somehow check the temperature then that's a good way to confirm if that's the source of the issue. With regards to whether it has been fully cooked or not, the only way to tell is by look at the top. It should be a deep dark brown like in the video.
Thanks for all the comments and DMs! New video all about canele moulds now out. You can check it out on my channel!
question: do you need cooking spray for the moulds?
@@swallowsbreath all you have to do is coat it with some melted butter just like in the video :)
Seriously so stressful to get consistent. Isaac please help. My caneles are rising only from the middle now so when I remove it from the moulds it’s leaving the top middle blonde 😭
Try filling the mould a little less, if they are too heavy you’ll get white bottoms. As for rising in the middle only, it is usually because the canele is sticking to the mould. Try giving it a good clean or a more generous cost of butter. Sometimes if the non stick coating is gone from the mould then you may need to get new moulds
@@BakenLondon I do 40g beeswax 60g butter
Then melt and pour in molds
Empty excess in the next mold.
Copper molds should not be washed.
Just cleaned with a cloth.
I'm from Bordeaux, and your recipe is SPOT ON!
I prefer to bake mine 10 mins @ 250 C then 40 minutes @ 190 C
But yeah, your recipe is great!
I've never experimented with the timing and temperature before. Thanks for the suggestion! I'll give that a go next time!
This helps a lot! I might just try your oven temp and timing recommendation. 😁
I also use bee wax / butter to coat them
A better way to mix in the flour is to first hydrate it minimally, so that you can beat out all the lumps. Then add the rest of the liquid. Your batter will be silky smooth without any need to pass it! Also, before fridging the batter you can lay the cling film flat on the batter so that it touches, eliminating any air in between. This will prevent a skin from forming and will again save you another step of passing.
Thanks for these great tips! Will definitely give it a go next time
Oh those look amazing, now I'm so tempted to bake myself some gratuitous calories too... Molds-wise, I'm going to guess in order from A to D: aluminium, expensive silicone, copper, and cheap silicone?
Good try but not entirely correct! Answer to come soon!
You choices are Aluminium, Copper, Expensive Silicone and Cheap Silicone! Picture at the end of the video, which do you think made caneles A to D?
My favorite.
Did it reach her?
Damn kaori :""""((
*Orange by 7 Oops playing*
Welp, I suppose now I know which baking molds I'm getting next
The copper ones are the best for sure but expensive. I'll go into more detail in my next canele video!
Great instructions !! Can I use whiskey instead of rum? Thank you
Yep! Whiskey tend to be expensive so not alot of recipes use it. But if you like the flavour, go for it!
Baken thank you for your advise. That’s the only thing I have lots of so its great to be able to use it
Hello baken, love you videos they are very informative! May I ask what size moulds these are ? If I was to use the mini de buyer silicone moulds how long should I bake them for ?
Hey there, glad you've found these useful! The moulds in the videos are all around 5.5cm in diameter. I have the mini de buyer ones too but haven't actually tested them so i can't say for sure about the baking time. Caneles batter are quite moist so are quire forgiving when ti comes to baking time. So I would say, try them for 40 min and adjust accordingly. Hope this helps, let me know how they turn out :D
I thoroughly enjoyed watching this. Thanks for the tips!!! 🎉😊❤
Watched all of your videos re:caneles and they work! I might just have to play with my oven temp and baking times, but overall super helpful. Thank you!
Glad you found them useful!
I do the other way round i wet my flour from 1/3 of the milk first, instead pour to the flour. There will be less lump
That’s a good tip! I’ll definitely give it a go next time!
How do these compare to caneles made with the beeswax/butter coating? Is there a stark difference? Or does it not matter?
The finishing is slightly more shiny with wax and butter. Taste-wise, it’s similar and since the beeswax taste is very mild. In my opinion, these are way simpler to make. Beeswax is a bit annoying to clean up!
Wish you made it in April
hello
may i know what is the size of yours? i want to ask whats the baking time for 45mmheight copper mold> thanks
The copper moulds I use are 50mm. If your ones are smaller I recommend keeping the temperature the same but may be bake for 5mins less. Let me know how it works out!
What is the reason to make a open crumb for caneles??? Thankss
Hi- these look amazing, can’t wait to try and bake them! Do you recommend any brands for expensive silicon moulds?
For silicone, the De Buyer Elastomoule are the best ones. It has some iron powder mixed so conduct heat a lot more
I can't find the mould answers .... A to D? Which is which? I am dying here lol Turns out my "12-cavity" canele pan is carbon steel (maybe just the coating)? Chefmade brand
I made a whole video just on moulds and the answers is there 😆 (ua-cam.com/video/auzuPssIHUs/v-deo.html). I’ve tried the chef made cavity mounds before and they aren’t too bad. Only problem I’ve had with them is that the pan warps after a while and if the non stick coating gets damaged the candles will stick and not rise properly.
Hi, may I asked you about the final part of the video, what is abcd meaning? Thank you ❤️
It’s just a little guessing game to see if you can guess which moulds baked which Caneles! The answer and more about canele moulds in my other video ua-cam.com/video/auzuPssIHUs/v-deo.html
Thank you for your reply!
But I still have another question haha
May I change the cornflour to the c.f?
What is cornflour’s effect ?
You can replace corn flour with normal all purpose or cake flour. The purpose of corn flour is to increase hydration in the batter so you get a more moist canele but using AP flour is good enough as a replacement
Why my canele hv a whole
Just wondering whether the egg yolk should be 80g as here or 60g as seen on your blog? Cheers
Go with 80g. I’ve experimented more since my blog post and found that 80g makes a richer and denser canele
@@BakenLondon Thanks Isaac! I’ve pretty good result even with the cheap silicone mould following your recipe! I’ll try to get some aluminium ones when I go to HK next time!
whats the brand of ur copper molds?
I have a few. A lot of them are bought directly from markets so they are not branded. The only ones i have which are branded are the ones by Grilo. All of them work great so far!
Can I use vanilla beans instead of extract?
Is spiced rum really a must add
You can leave it out if you want. It will affect the depth of flavour slightly and the texture may be little more fluffy but it’ll still taste good!
Your canelés recipe and process are both perfect ! 👍 Well done English man ! 😀
Spiced rum can be substitute with what ingredient?
Any spirit with about 40% alcohol. Or if you can skip it all together if you don’t drink!
If I want to leave the rum out, would I just substitute with more milk?
No need to replace it with more milk. Just skip the rum altogether, it’s only about 40ml.
Baken okay thanks!
Hi. Beautiful recipe! Should I use convection or conventional oven on 190 degrees?
Convection! Try 195 or 200 with conventional ovens!
Hi good afternoon - apologies first of all for asking a question so long after the video was posted. I’ve only recently got into baking and came across your video on these -
Never tried before so wanted to give them a go.
So ordered from de-buyer the expensive silicone moulds (didn’t realise I’d clicked on mini…), they do look quite tiny compared to your examples
Could I ask - what heat and duration do you think for the mini versions ?
And the box says ‘not to grease’ - is that correct ?
And finally if I may - box also says to put the mould straight on the oven bars (not on a tray) again would you think that’s ok? As long as I’m
Steady with them going in?
Thanks
Hey there, welcome to the world of baking!
I’ve always coated my debuyer moulds with butter and haven’t had any issues. Since it is silicone I think not costing them will also work but it may affect the caramelisation and lose some of that buttery aroma.
For baking time and temperature, I’ve got to be honest I haven’t baked with the mini moulds before but I would suggest keeping the temp the same (around 190C) and shortening the time to about 40mins as a starting point.You can check on one of them after 40min and see if the rest needs longer in the oven so that the whole batch isn’t ruined. Canele is quite forgiving when it comes to baking time so experiment a little.
Lastly, I always bake everything on a baking sheet or tray so that it’s easier to clean because the batter spits as it bakes. Also it makes your life a lot easier when putting it in and pulling out of the oven. Make sure you use a good one that conduct heats well and isn’t too tall, otherwise it may affect the airflow in the oven which is important for heat circulation around the canele and an even bake.
Hope this helps! And let me know how the mini moulds work!
@@BakenLondon star mate - thank you for taking the time to respond 👍👍👍
Goooodddddd so good 😋😋😋
😋😋😋
Hi, i am just wondering for the nice metal power silicon mould, odes it still takes 1 hr and 30 mins to bake the canales?
Hi there! With the nice silicon mould it should be similar to the metal ones. Start off with 50min - 1 hour, if you like the caramelisation to be darker then bake it for a little longer
Hi, may i know where you buy the copper molds?
Amazon, they may not be the cheapest but definitely convenient!
ok sure. thanks a lot!
Hi, I am you big fan from Thailand. I have some question for you, What is the perfect size of canele? Should I buy 2" or 1 3/4 copper mould? thank you for your answer. xoxo
Hey there! All my moulds are 3.5 cm (about 1 3/4 inches). Unless you have a professional oven I would recommend using the same size as a home baker!
Would I fail my Canele if I boiled the liquid(milk+butter) by accident?
Depends how much you boiled it! If it’s only for a moment then let it cool and you should be fine. If it’s burnt then You’ll need to start again!
@@BakenLondon Thank you so much.
Hi your recipe is perfect! May i ask why it is so hard to remove the canele from mold? I followed every step and some canele just stuck🥺
Hi there! Usually sticking is usually because either 1) the mould hasn’t been greased enough or is dirty or 2) the moulds have been overfilled so the canele is too heavy. Hope this helps!
I m addicted to the texture chewy n that crust 😍😍
Yesss they are so good
Hi, i tried the recipe and it came out perfect! If I want to change the flavors from vanilla to chocolate or tea or other flavors, how can I achieve it?
Thank you in advance
The easiest way is to infuse the flavour into the milk. I like to do earl grey and matcha!
hi anyone can let me know what can i substitute for rum? i cant eat any alcohol 🥺
No need to substitute, you can just skip it altogether or replace it with more milk!
Vanilla has alcohol
aluminum
What does the cornflour do? Can you use just plain flour? :)
The cornflour helps with the gooey texture! You can replace it with plain flour as well. Won’t be exactly the same texture but still good!
@@BakenLondon Thank you :)
Hello is cornflour the same as semolina?
Cornstarch?
Different country different names.
@@ezetella5691 cornflour is same as cornstarch...semolina is different..
how long can i keep them / do they stay crunchy?
Eating them on the same day they are baked is the best. They will go soft if left for more than a day. If that happens just put them back in the oven for 5 mins to get the crunch back
@@BakenLondon thanks for the quick reply!!
@@muutamuuta5217 you are welcome :D
Если некуда девать время и деньги, если Вы - мазохист, - тогда этот рецепт для Вас. Дерьмо, короче!
Is there any non alcoholic subtitute for rum?
You can skip it all together if you want to make it non alcoholic!
I really want to know how you’re going to clean the copper mould, thanks
Did you mean corn flour or corn starch ?
Are you french ?!?
I'm afraid not but i'll take that as a compliement!
Can the Canele batter be flavored with honey without ruining the outcome?
Hi! Love your videos. Back to moulds - you are probably sick of handling this question! But it looks like you cut up the silicone moulds into individual moulds. Is this necessary? Did you try using it in its original form and it failed? Thanks!
Thanks for dropping by! I only cut the moulds for convenience since they’re stackable and easier to store! They work fine in it’s original form. Some people think cutting them and spacing them further apart helps with circulation in the oven for a more even caramelisation. Personally I haven’t noticed any differences! Hope this helps!
butter not bees wax?
This is not 1-2cm left from top… and definitely overcooked!
Were the beeswax?
Hello - I tried this recipe. It's delicious. Although I am not sure if I got the texture right - the skin are not crysp but a rather rubbery. And the skin is golden brown and not as dark as what I see you have here. Does this mean I should leave them in the oven until they are dark brown?
Hey there, glad they turned out delish ! The finish / crust really depends on what kind of mould you are using. I’ve done another video on that topic you can check out. In short, try use metal or silicone moulds with metal
powder mixed in. If you only have normal silicone ones I’m afraid there is limited things you can do. Try baking them for another 15mins to see if that helps
@@BakenLondon thanks for the fast response. This is helpful. I am using copper mold but I am guessing that the problem could be from my oven. But will try to bake an extra 15 munites. One quick question - can there be other indication that tells if the canele is done. For example I need leave it in the oven till it has that dark sheen at the top.
@@anawachkimhasawad7009 If you are using copper moulds then it is strange that it isn't coming out caramelised. You may be right that it could be your oven, if you can somehow check the temperature then that's a good way to confirm if that's the source of the issue. With regards to whether it has been fully cooked or not, the only way to tell is by look at the top. It should be a deep dark brown like in the video.
Which one we should use: corn flour or corn starch?
Corn starch and Corn flour are exactly the same.
Le D 🎉