Your skills are magnificent can’t put in words what a talented person you are. You improved my baking skills. I will give everything to become a chef like you 🥰
Et dire que mon ancien patron prenait des cannelés surgelés par flemme, s'étonnant qu'ils ne soient pas croustillant.. j'ai envie de lui envoyer votre vidéo pour qu'il prenne enfin conscience que le homemade, y a rien de mieux, ils ont l'air divin 🤤. Merci pour la recette !
Besides of your high skill and work, I can see the true way food makes you feel. You Are a real professional, and a true philosopher. Keep your phenomenal work!
I have been fighting with the mushrooming issue, and you truly solve this ! So grateful for that chef, can you share what is the trick, really curious about that ?
Merci Bruno pour la vidéo, très bien réalisée, et tes canelés sont jolis ! Je viens d'expérimenter la recette avec moules en cuivre + cire d'abeille. Voici mon opinion à chaud: 1. la cire d'abeille est un cauchemar pour nettoyer derrière. Ça colle, ça refroidit vite. Et surtout, gustativement, elle apporte un goût trop prononcé malgré une épaisseur très fine. 2. pour le four, j'ai fais 10 minutes à 250°C, 50min à 180°C. Ce n'était pas assez cuit. Mais ceci c'est propre à chaque four, ils sont tous différents, il faut du temps pour trouver le réglage. Mais en tout cas, pour les cannelés, il ne faut pas hésiter à pousser loin la cuisson car même sur des petits formats (45mm), le coeur du cannelé peut ne pas être assez cuit. Merci encore sinon ! Trou.
Il est vrai que le nettoyage de la cire d'abeille demande un peu de manutention. Pour ma part, 3 bains dans de l'eau bouillante et du produit vaisselle et le tour est joué! Si tu ne veux pas que la cire refroidisse trop vite, il te faut préchauffer tes moules avant de l'appliquer. Ça va te changer la vie vraiment. Quant à la cuisson en deux temps, pour ma part,, j'opte pour 300°C pdt 15min puis 200°C pendant 40 à 45 min pour des canelés de grandes tailles. Ils sont bien saisis dès le début de la cuisson d'où un bon croustillant au moment de la dégustation.
J'ai le sentiment que ces moules en cuivre sont le game changer de cette recette. Est-il simple de se procurer de la cire d'abeille sur Paris ? Je n'ai jamais envisage de ma vie d'avoir a en acheter un jour !
T'es formidable, chef. Je te suis depuis 2013 et chaque recette est plus intéressante les unes que les autres ! Aurais-tu une idée d'où se procurer de la cire d'abeille et qu'elle sorte de cire il nous faut pour faire ces tueries ?
Essayez les producteurs de miel dans votre region. J’en ai trouvé comme ça. En plus c’est très bon marché (alors que la cire soit-disant bio en ligne est souvent vendue a prix d’or…)
I am a former pastry chef. I left business. However your recipes intrigued me. Bring memories of my youth. If I sign up. Will I have access to the vacherin recipe and the canele?
The backstory, as it was told by a tour guide in Bordeaux, is that the recipe was changed from the simple original they made with the leftover eggs to give to poor people and they made it into something more luxurious, with the imported vanilla and the liquor as a symbol of status back in the day, to differentiate it from that one because, of course, rich people cannot eat the same things as the poor. They are an acquired taste, I'd say. I went from loving them to not liking them much in the same bite. Overall, I'd say I do like them. My friend I travelled to Bordeaux with didn't like them at all, my friend who lives in Bordeaux doesn't either; and my mum, who loves boozy desserts and who I thought would love them, didn't either, so I ended up eating the whole box myself hahaha!! Not complaining much :D
after seeing this I'm now looking online to get canele molds.. No copper ones available in my part of the world just regular non stick, had anyone used non stick? Were they good? Would appreciate a heads up ?thanks
Try to heat that mods on 170 degrees for few minutes and after add the hot beezwax and leave with top down and chill.all the extra beezwax is coming aut. On the middle you well see a little dot extra,take out. After pour the liquid in and bake. By the end all the canele will be darker 🙂
Help! I made canelés using a silicone form, and they came out great., I bought the copper molds but forgot to season them before baking, and of course they stuck. If I clean them and season them before the next usage will the molds still be OK?
This is the high echelon on earth of cooking. That's why those attracted to it are smaller in number than say those looking for a McDonald's hamburger.
Be still my Heart ♥️ I see the new post and then I click on it The moment I hear His voice … it over for me then I see His gorgeous Handsome face and then I’m almost at the edge of the cliff…and then He savors the wonderful creation and I’m in Heaven…His Passion is so contagious! He’s one Sexy Chef!
I've never had a good one! 😥 Living near Paris and I've been disappointed every time by rubbery, dense, meh cannelé (always from good boulangeries) I need to try them where they're from.
L'enseigne bordelaise La Toque cuivrée qui est bien appréciée a ouvert une boutique à la gare du Montparnasse mais je n'ai pas encore tenté l'expérience.
He charges for all his recipes now, and his website sucks (every time you log in to look at a recipe it takes you back to home), then when you try to search for a recipe it doesn't come up. I used to be a big fan but I'm unsubscribing
You're right, it's SO unfair he actually wants to make money and earn a living. (May I suggest sticking to TikTok - their algorithm will take care of you - for free.)
Your channel is so underrated. Your cooking is A class. I don't understand why this channel is not getting endless views.
Agreed! That said, a million subs aint too shabby though :) Certainly will be more if we keep liking and commenting :p
@@TrustworthyFella Exactly!!! Let's keep supporting him ❤️
Absolutely agree , this channel is the bomb . He has improved my cooking . I keep banging his drum to the people I know .
Anyone knows what’s the dimensions of that copper mold ?
Because his cooking is way beyond your average cook
You’re my culinary hero Bruno!!!! My favorite pastry!!!
Ok
I will preach about Bruno until the day I die, this is one of the greatest cooking videos I've ever seen
AND I LOVE ALL OF THE VIDEOS, IT'S INSANE
The squeaky sound is back! You're awesome Chef!
Your skills are magnificent can’t put in words what a talented person you are. You improved my baking skills. I will give everything to become a chef like you 🥰
Bruno can whisper in my ears anytime.
Finally a detailed recipe! nicely done, will be giving it a try
thank you Bruno for your amazing book!!!!!😊 ❤️️
Toujours aussi charmant avec d'aussi bonnes recettes !
Incroyable, tu m’as donné envie d’en manger ils sont sublimes🤤😢Ça tombe bien je suis de Bordeaux🤪Congrats for your recipe!
Absolutely beautiful and perfect
I've made these in the past at two different bakeries and neither used copper mold. The difference is night and day.
Wow, they turned out amazing!!
Et dire que mon ancien patron prenait des cannelés surgelés par flemme, s'étonnant qu'ils ne soient pas croustillant.. j'ai envie de lui envoyer votre vidéo pour qu'il prenne enfin conscience que le homemade, y a rien de mieux, ils ont l'air divin 🤤.
Merci pour la recette !
Besides of your high skill and work, I can see the true way food makes you feel. You Are a real professional, and a true philosopher. Keep your phenomenal work!
I recommend him to people in light conversation; Bruno needs his own show on Food Network.
Hola gracias por sus recetas son maravillosas me gustaría tuviera subtítulos en español
Finally I got the secret how to take them out!!!! Thank u a lot
The crispy sound is just what i wanted for long time
On t'adore Chef Bruno!
Omg it's look fabulous. I can't take my eyes off those beautiful crust😋😋
I have been fighting with the mushrooming issue, and you truly solve this ! So grateful for that chef, can you share what is the trick, really curious about that ?
Never into canelé until I discovered the real ones in Bordeaux last week 🤣 Quelle coïncidence !
Merci Bruno pour la vidéo, très bien réalisée, et tes canelés sont jolis !
Je viens d'expérimenter la recette avec moules en cuivre + cire d'abeille.
Voici mon opinion à chaud:
1. la cire d'abeille est un cauchemar pour nettoyer derrière. Ça colle, ça refroidit vite. Et surtout, gustativement, elle apporte un goût trop prononcé malgré une épaisseur très fine.
2. pour le four, j'ai fais 10 minutes à 250°C, 50min à 180°C. Ce n'était pas assez cuit. Mais ceci c'est propre à chaque four, ils sont tous différents, il faut du temps pour trouver le réglage.
Mais en tout cas, pour les cannelés, il ne faut pas hésiter à pousser loin la cuisson car même sur des petits formats (45mm), le coeur du cannelé peut ne pas être assez cuit.
Merci encore sinon !
Trou.
Il est vrai que le nettoyage de la cire d'abeille demande un peu de manutention. Pour ma part, 3 bains dans de l'eau bouillante et du produit vaisselle et le tour est joué!
Si tu ne veux pas que la cire refroidisse trop vite, il te faut préchauffer tes moules avant de l'appliquer. Ça va te changer la vie vraiment.
Quant à la cuisson en deux temps, pour ma part,, j'opte pour 300°C pdt 15min puis 200°C pendant 40 à 45 min pour des canelés de grandes tailles. Ils sont bien saisis dès le début de la cuisson d'où un bon croustillant au moment de la dégustation.
You’re amazing chef , thanks also for e-book recipes, that’s just great 🙏👍
5 years ago I would make these every week, I need to get back
Excellent recipe! Thank you for your videos
Can u help me to get this recipe plz
Oh love your canele, chef. It's so cruchy!!!
just found out his channel!!! love this ❤
Thank you for providing alternatives to rum in your video!
All that you want!...you can put inside many alcools liké Cognac or oranges zest, cannel powder or again natural essential oil but just a few...
Can’t wait to bake it chef! I used coffee rum with your older recipe, was amazing 👌🏻👌🏻👌🏻
Look damn amazing! I first got to know of Canele when travelling to Bordeaux. Will try to make in future and ask questions if I have problems.
Where did you get your mold or would you recommend buying your molds?
My mouth is watering. Thanks for the tips.
My god looks AMAZING Thanks Bruno...Tu ne fais pas un beurre noisette ? Bruno Merci
I just watched two monarch butterflies dancing together this morning - better make caneles.
Merci ! Chef dans votre première recette de canelé il n'y a avait pas de blanc d'œuf, vous préférez avec ou sans ? 🙂
Wow Chef! You are the best! Thanks for the e-book!!! 🔥 i🔥🔥🔥🔥🔥
Baker Boys the series brought me here ✨ Thank You 😍
That is such a smart funnel.
Where did you get your silicone mold from?
amazing ! i love a decent canele
Where are you getting those amazing vanilla beans?
Simply incredible! 😱😍😍
Looks so good 😋😋
Merci chef pour cette spécialité , je l ai bien reussi
Merci beaucoup Chef Bruno!!!
Love true love. I’m sure you hear this about every one of your Cáñele. Oh yes and about you too!!! Lol keep giving us amazing food eye candy.
It looks amazing. Another great recipe. Thank you
J'ai le sentiment que ces moules en cuivre sont le game changer de cette recette.
Est-il simple de se procurer de la cire d'abeille sur Paris ? Je n'ai jamais envisage de ma vie d'avoir a en acheter un jour !
T'es formidable, chef. Je te suis depuis 2013 et chaque recette est plus intéressante les unes que les autres ! Aurais-tu une idée d'où se procurer de la cire d'abeille et qu'elle sorte de cire il nous faut pour faire ces tueries ?
Essayez les producteurs de miel dans votre region. J’en ai trouvé comme ça. En plus c’est très bon marché (alors que la cire soit-disant bio en ligne est souvent vendue a prix d’or…)
Dans les oreilles 😂
🤣
I am a former pastry chef. I left business. However your recipes intrigued me. Bring memories of my youth. If I sign up. Will I have access to the vacherin recipe and the canele?
The best chef 👏👏i love your recipes 😍are originals
The backstory, as it was told by a tour guide in Bordeaux, is that the recipe was changed from the simple original they made with the leftover eggs to give to poor people and they made it into something more luxurious, with the imported vanilla and the liquor as a symbol of status back in the day, to differentiate it from that one because, of course, rich people cannot eat the same things as the poor. They are an acquired taste, I'd say. I went from loving them to not liking them much in the same bite. Overall, I'd say I do like them. My friend I travelled to Bordeaux with didn't like them at all, my friend who lives in Bordeaux doesn't either; and my mum, who loves boozy desserts and who I thought would love them, didn't either, so I ended up eating the whole box myself hahaha!! Not complaining much :D
That's an interesting story.
after seeing this I'm now looking online to get canele molds.. No copper ones available in my part of the world just regular non stick, had anyone used non stick? Were they good? Would appreciate a heads up ?thanks
i use silicone molds, works very well
@@renurrenur4720 thank you
I confirm! those browns crusty mini far breton nuggets are indeed delicious.
Vous êtes un bon chef
Try to heat that mods on 170 degrees for few minutes and after add the hot beezwax and leave with top down and chill.all the extra beezwax is coming aut. On the middle you well see a little dot extra,take out. After pour the liquid in and bake. By the end all the canele will be darker 🙂
That's correct 😎.. All is here: brunoalbouze.com
Help! I made canelés using a silicone form, and they came out great., I bought the copper molds but forgot to season them before baking, and of course they stuck. If I clean them and season them before the next usage will the molds still be OK?
Caneles are such a rare treat, impossible to find good ones anywhere, and even if you do they won't be fresh and crispy... these look incredible
This looks amazing.
This is the high echelon on earth of cooking. That's why those attracted to it are smaller in number than say those looking for a McDonald's hamburger.
You put beeswax in the mould. But that will melt into the canele crust...is that healthy?
Same thought...no answer though😫
@@irisonline i forgot I had posted the question 😅. Guess nobody has the answer.😅
@@jennyrayman2505 Hahaaaa!! Will we ever know??🤷🏻♀️
Am I in love 🤭
Your Lie in April brought me here
Same bro 😂 I was looking for a comment like this 😢
the best channel ever!!
Vraiment magnifique
They look good
Eres el mejor brother, me encanta tu estilo, tu canal, la música... muchas gracias por compartir tu sabiduría. Bendiciones 🙏🏼
I remember you uploaded this in your early years, seeing it again brings joy to me 😄
That’s the fattest vanilla bean I’ve ever seen!!
thanks, Compadre 😜
fantastic recipes
Super 🤩
👍 Delicious 😍 🤗 💕
Be still my Heart ♥️
I see the new post and then I click on it
The moment I hear His voice … it over for me then I see His gorgeous Handsome face and then I’m almost at the edge of the cliff…and then He savors the wonderful creation and
I’m in Heaven…His Passion is so contagious! He’s one Sexy Chef!
Chef where I can buy this mold
Les moules font 4,5 cm ou 5,5 cm? Merci!
5,5
Yes please
0:25 & 0:30 fake crunch sounds 👨🏻🍳
I've been waiting for this video 😁
Bravo. Amazing.
❤❤❤
Your videos are nostalgic
hi!! where is your batter dispenser from? :-)
best recipe ever. kisses from Brazil.
Yea… let me go get my orange blossom water and beeswax out of my pantry for this recipe. No problem 😐
can I use Cointreau instead of Grand Marnier?
yes 🌝
@@BrunoAlbouze Thanks a lot😊
Bonjour, comment nettoyer les moules après les avoir utilisés. Ils sont tout collant extérieur et intérieur
Merci et bonne journée
Amazing!!!
I've never had a good one! 😥 Living near Paris and I've been disappointed every time by rubbery, dense, meh cannelé (always from good boulangeries) I need to try them where they're from.
L'enseigne bordelaise La Toque cuivrée qui est bien appréciée a ouvert une boutique à la gare du Montparnasse mais je n'ai pas encore tenté l'expérience.
@@zenniste merci pour le recommandation, je vais essayer le prochain fois je passerai par le gare du Montparnasse.
Looks great Bruno!
having a rough day at work be like 3:45
So cute and charming, these seem so darling
Bonjour cher Bruno, je veux tous les manger 😃 Bon appétit 😃🥂
Chef, is the beeswax necessary for this recipe?
Yes - the beeswax and the copper mold are the key for the perfect canele
No
100%😩❤️
I guess a silicone “Canele’” stamp wouldnt work for this? And any workaround for using it anyway?
You wouldn't achieve that same crust texture but it will still be good.
Just get a carbon steel cannele pan. $30 for 12 cavities, and the crusts are practically indistinguishable from the copper.
@@fluffymunchkin where? this may be the first real alternative to the expensive copper mold
C est vraiment magnifique j adore votre video et ton style. Ta façon de filmer. 😍😍😍😍
PERIOD
J’ai acheté un kilo de cire chez un producteur de miel local en Pennsylvanie rien que pour ça!
Place aux canelés!
He charges for all his recipes now, and his website sucks (every time you log in to look at a recipe it takes you back to home), then when you try to search for a recipe it doesn't come up. I used to be a big fan but I'm unsubscribing
You're right, it's SO unfair he actually wants to make money and earn a living. (May I suggest sticking to TikTok - their algorithm will take care of you - for free.)