Canelé Recipe - Bruno Albouze
Вставка
- Опубліковано 7 вер 2021
- Learn how to make the true canelé de Bordeaux from a pro!
To get the full recipe and instructions go to brunoalbouze.com
Recipes / Shop / Gallery / Events / Blog @ brunoalbouze.com
Instagram@ / brunoalbouze
Facebook@ / brunoskitchen
Pinterest@ / brunoalbouze - Розваги
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
Wow, they turned out amazing!!
Toujours aussi charmant avec d'aussi bonnes recettes !
You’re my culinary hero Bruno!!!! My favorite pastry!!!
Ok
Incroyable, tu m’as donné envie d’en manger ils sont sublimes🤤😢Ça tombe bien je suis de Bordeaux🤪Congrats for your recipe!
You’re amazing chef , thanks also for e-book recipes, that’s just great 🙏👍
The squeaky sound is back! You're awesome Chef!
It looks amazing. Another great recipe. Thank you
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 🥰
thank you Bruno for your amazing book!!!!!😊 ❤️️
Can’t wait to bake it chef! I used coffee rum with your older recipe, was amazing 👌🏻👌🏻👌🏻
Finally a detailed recipe! nicely done, will be giving it a try
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.
My mouth is watering. Thanks for the tips.
Simply incredible! 😱😍😍
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
Bruno can whisper in my ears anytime.
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!
On t'adore Chef Bruno!
This looks amazing.
Hola gracias por sus recetas son maravillosas me gustaría tuviera subtítulos en español
Looks so good 😋😋
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 !
amazing ! i love a decent canele
The best chef 👏👏i love your recipes 😍are originals
Omg it's look fabulous. I can't take my eyes off those beautiful crust😋😋
Merci chef pour cette spécialité , je l ai bien reussi
I recommend him to people in light conversation; Bruno needs his own show on Food Network.
Excellent recipe! Thank you for your videos
Can u help me to get this recipe plz
The crispy sound is just what i wanted for long time
just found out his channel!!! love this ❤
Never into canelé until I discovered the real ones in Bordeaux last week 🤣 Quelle coïncidence !
Oh love your canele, chef. It's so cruchy!!!
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.
Merci beaucoup Chef Bruno!!!
5 years ago I would make these every week, I need to get back
Finally I got the secret how to take them out!!!! Thank u a lot
Wow Chef! You are the best! Thanks for the e-book!!! 🔥 i🔥🔥🔥🔥🔥
Vraiment magnifique
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 ?
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...
Vous êtes un bon chef
That is such a smart funnel.
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.
My god looks AMAZING Thanks Bruno...Tu ne fais pas un beurre noisette ? Bruno Merci
Where are you getting those amazing vanilla beans?
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.
I just watched two monarch butterflies dancing together this morning - better make caneles.
They look good
fantastic recipes
Bravo. Amazing.
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 !
Eres el mejor brother, me encanta tu estilo, tu canal, la música... muchas gracias por compartir tu sabiduría. Bendiciones 🙏🏼
Baker Boys the series brought me here ✨ Thank You 😍
I confirm! those browns crusty mini far breton nuggets are indeed delicious.
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.
Amazing!!!
Merci ! Chef dans votre première recette de canelé il n'y a avait pas de blanc d'œuf, vous préférez avec ou sans ? 🙂
Genio !!!
I've been waiting for this video 😁
100%😩❤️
Super 🤩
Yes please
the best channel ever!!
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?
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
Looks great Bruno!
C est vraiment magnifique j adore votre video et ton style. Ta façon de filmer. 😍😍😍😍
🤩
Am I in love 🤭
Your Lie in April brought me here
Same bro 😂 I was looking for a comment like this 😢
❤❤❤
having a rough day at work be like 3:45
👍 Delicious 😍 🤗 💕
best recipe ever. kisses from Brazil.
Where did you get your silicone mold from?
Where did you get your mold or would you recommend buying your molds?
thanks, Compadre 😜
I remember you uploaded this in your early years, seeing it again brings joy to me 😄
So cute and charming, these seem so darling
Bonjour cher Bruno, je veux tous les manger 😃 Bon appétit 😃🥂
Beautiful
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.
Your videos are nostalgic
surely insane !
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
What a GREAT VIDEO!!!!
Bruno BRAVO!!!!
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!
Wow
J’ai acheté un kilo de cire chez un producteur de miel local en Pennsylvanie rien que pour ça!
Place aux canelés!
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?
0:25 & 0:30 fake crunch sounds 👨🏻🍳
hi!! where is your batter dispenser from? :-)
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.
😍😍👍👍 wow
superrrrrr🤩
Bonjour, comment nettoyer les moules après les avoir utilisés. Ils sont tout collant extérieur et intérieur
Merci et bonne journée
Yea… let me go get my orange blossom water and beeswax out of my pantry for this recipe. No problem 😐
Tu es trop fort Bruno comme d'hab
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??🤷🏻♀️