Give it a try. Not hard to make but VERY hard to get right! I went through several recipes before it ever got it great. And the best ones are the ones you make yourself.
As someone who has worked in a French bakery, you need the wax if you're using copper molds. If you're using silicone molds then you don't have to. In addition to making it easier to remove from the molds, the wax makes the canele look really glossy and nice.
Josh... I miss you so much. I almost started to cry when I watched this video. Your kind witticisms, your refined technique, the love you have for the food you make and the people who watch your videos. Please make one more video like you used to, just one... I miss you so much brother. I really loved this content. I know it doesn't make as much money, but it made me and a lot of other people really really happy.
reading your comment i realized i may be one of the few people who actually know what they taste like as i have good friends in the bordeaux region and i really have to say they taste freakin awesome.
@@redyellowpink01 if you ever come to france again, search for Paul, it's a bakery/pastry chain in France and most of them got canelés (even thought they're not the best, they're still ok)
I've made these once (different recipe). They are divine. I bought the carbon steel mold pan off Amazon (expensive); I didn't use beeswax, I just brushed the insides with butter then coated in sugar...they came out of the molds perfectly and dark golden, so don't worry about the beeswax method if u don't have any on-hand. Next time, though, I will let the batter sit for 48 hours instead of 24.
i was looking for this comment yesterday before i commented my comment but i didn’t saw your comment so i commented my comment. i went back to check the canele vids cuz quarantine boredom is killing me and i scrolled through the comments and i finally found your comment. anyways, the feels are real. ugh T_T
I haven't been able to find these for years, after discovering them within a local bakery in my hometown and then moving away in my adult life. Finally, this recipe! I did the research and decided to go with a $30 12 cavity nonstick canele mold from amazon - and skipped the beeswax. It turned out amazing, made them for mothers day brunch for the first time and they were a hit, exactly how i remember them! I just used a non-stick baking spray, and they popped all out no problem and gave me a dark caramelized crust.
Because we're facing a global pandemic, the hipster scene has been doing this for like ten years, now that this pandemic is hitting and people are facing the very slight possibility of societal collapse, normal people are thinking about making and growing things for them selves.
I have loved Canele for a very long time and it is my favorite desert of all time!! Thank you for putting this up and understanding how great this desert is!!!
Different theory based on this: That camera is actually there 24/7 as a security camera in case any one of us breaks out of the cabinet. Its secondary purpose is to film josh cook.
History of Cannelés - In Bordeaux, they would use all the egg whites to fine the wines and there was an excess of egg yolks going to waste. So they started using the yolks to make pastries in the shape of the barrel bungs. And that's why we have them as a Bordeaux region speciality ♥️
Thank you for doing a video on canelès! They're one of our favorite pastries to make and we've been waiting for someone to do a quality video on how to make them!
I love how they always say before it's so easy to make then proceed to make the most complicated thing ever with rare ingredients only found on the black market
Thanks for this recipe, canelé is the speciality of Bordeaux. The name comes from the shape of the mold (it means the canal-shaped thing). Bordeaux used to be the colonial era port for France and hence place of import of vanilla and rhum (among others). It is really delicious, crunchy and then soft inside and the aromas are intense. You eat it with the hands, it is clean when you eat it (no crumbs)... A total winner and class act!
I'm French, I love canelés and I must say when I've seen yours: "bravo!" and if somedays you travel in France I'm sure the french YouCook Cuisine youtbe channel will love and honor to cook with you, they're based on Bordeaux the city of the canelés.
finally found what these are! in one of my cooking classes our chef gave us a break & let us taste this beautiful pastry, at first glance i was like bro what is it its so cute but it looks burnt chef just said eat it & tell me what u think. i love this thing so much outside is abit crunchy but the insides is like fluffy custard its glorious, i compared the taste to a vanilla flan, so glad i found this cuz my chef just told us ill find out what it is in another class so i shall make it & take it to him someday (:
I wish I could attach a pic - I made these (well baked) tonight, and they came out freaking amazing! I used 40g canele molds and cut Joshua's recipe in 1/2 since I wasn't sure how they would come out and how many I could 'fit' in my 12 molds. 1/2 recipe made 11 40g cakes, and they look amazing! Nice crispy browned exterior! Haven't cut one yet as they're cooling now, but they smell and look exactly what I remember from eating these in France just a few months ago!
for anyone who ask , what makes joshua's french pastry so perfect than the rest? it's cause he's the one who made it dummy , anything he makes is perfect
Mate I've tried many canelé recipes and I don't know if it's the 48hr thing or if it's my new tin molds but hey they were the bast I've made and some of the best I've had! And for what it's worth I'm 🇫🇷. Thanks a million 👌
it's written "cannelé" but these look great ! I'm so proud that my favorite UA-camr does a pastry from my hometown in France ! huge cheers from Bordeaux, Merci Joshua !
Almost 2M subscribers!!! How is no one talking about that? I just noticed and now I'm so happy for Joshua! He deserves it. He has deserved it long ago.
"Sorry, I didn't finish all the Canelès. Sorry I hit you so much. I was such a brat. Sorry a million times over" - Kaori Miyazono I just saw this recipe and was reminded of Your Lie in April. A lot of people won't get this quote but I just thought I would post it here.
Hey josh, thank you for helping me recreate one of my fondest memories, trying canele for the first time on my and my partners holiday to Budapest - this truly took me back! When I finally nailed the canele I did find I had to wipe away excess wax every time and they ways overflowed BUT that didn't ruin the end result (at least not on my 4th attempt). I also had the oven about 20 degrees Celsius lower when converted and this seemed to help too (after changing the temperature to lower). Thank you again 🙂
I though i was gonna try to cry while watching YLIA and eating homemade caneles, but. I CRIED WHILE LOOKING AT THE PROCESS COS ITS DANG HARD AND TAKES A LOT OF TIME
Canelé are my favorite thing I've learned how to make, but the way we make them at my job is so they're firm on the outside but still very moist on the inside. They're to die for.
Thank you for the recipe! I tried them when I was in Bordeaux before the whole crazyness started and I really loved them. It's really hard to compare them to something else. It's a pretty unique combination of flavors.
I love this video. Bought a couple of Canelè at a local bakery, and wondered how hard they were to make. Now I appreciate them that much more. Thanks for the upbeat wonderful video.
Josh: actually very very easy to make *Spends about a week spamming instagram with what seems to be the workflow to making a suitable canele* Me: *smashing X to doubt*
you are amazing and one of my all time favorite.. Never get tired of watching ur videos man.. U kno what I watch ur videos when I'm tired. Love from Sri lanka.
@@aksel4934 et bien écoute cammarade, je crains que l'orthographe de ce lème ne soit pas si fixé que ça et il est possible aussi de l'ecrire avec 2 n. Cela dit autant pour moi je pensais que c'était la norme bien qu'ayant habité à Bordeaux quelques années
If there was only one dessert I was allowed for the rest of my life it would be this. Yours look really good! I need to get these moulds I’ve just been putting it off...this popping up has made me make the move to order them so I can tackle this recipe. The best one I’ve ever had was in Montreal. Although, going to my favourite french patisserie in town to get them will not stop any time soon....well right now It has stopped but when all this nonsense goes away it’s one of the first places I will make a beeline to. Thanks for the recipe!
You’re really out here keeping us happy
that's what our josh is out here to do :3
Agree
And hungry
No he's not
I read happy to hungry but i agree that he is keeping us hungry
If you made this video in April, then it would've been the perfect Your Lie In April reference
I instantly got your lie in April vibes from seeing the word canele's
@@thomaslychee844 Same!
my ooga booga brain: *sees caneles*
*starts crying*
Do you also enjoy Binging with Babish?
@@amza6826 oh binging with babish is fun to watch
Joshua: don’t worry guys this is super easy
Also Joshua: so once you’ve seasoned your French copper molds, get out a hunk of beeswax...
To be fair he said easy not cheap...
@@tylergattinger2976 And also that you can use the silicone ones, which also skips on the beeswax presumably
Give it a try. Not hard to make but VERY hard to get right! I went through several recipes before it ever got it great. And the best ones are the ones you make yourself.
@@spooky6703 True. Although I feel like you'll have some seriously browning issues from the lack of heat conductivity.
@@tylergattinger2976 try to put the mould inside the oven to warm them up before pour your mix, will help to get a nice browning
Josh: “it’s acutely really easy”
Also Josh: *brings out beeswax*
you can probably just use vegetable oil spray like a normal cake pan
Or can you?!!?!?
As someone who has worked in a French bakery, you need the wax if you're using copper molds. If you're using silicone molds then you don't have to. In addition to making it easier to remove from the molds, the wax makes the canele look really glossy and nice.
@@marchofcubes Thanks a lot for telling us buddy, we really appreciate it
@@eyobwalid2332 Pun tootoo pun tootoo pum pum tri tri.
Nobody:
Josh: I like to raise my own cow as the butter tastes better
So you're saying Joshua is going to grow up to be Frank Proto? :D
Butter, but better
the real josh would start by mating another cow to produce a VERY superior species
Fahim Bawahir that’s very Frank of you 😂
I’ll see myself out 🚶♀️
@@riley.b.o I think he already did that technically with the cultured butter
Josh... I miss you so much. I almost started to cry when I watched this video. Your kind witticisms, your refined technique, the love you have for the food you make and the people who watch your videos.
Please make one more video like you used to, just one... I miss you so much brother. I really loved this content. I know it doesn't make as much money, but it made me and a lot of other people really really happy.
Legend has it when you go to heaven.....you see Josh and all his dishes waiting for you.
Him and binging with babish
This needs to be pinned
R. holy water
@@ongus9123 even the great remy approves
Him and all that CAKE 😉😉
😂 😂
I know a cooking channel is good when someone makes something I know there's zero chance I ever make, and yet I still eagerly watch
“If you’ve never had it before”
Bro I didn’t know what it was 2 minutes before,,,,
I'm a trained chef who's been to France at least a dozen times and I've never heard of them either
It's not wide spread in France! It originated in Bordeaux and you can't find good Canelés anywhere. Maybe a few shops in Paris, but mostly in Bordeaux
reading your comment i realized i may be one of the few people who actually know what they taste like as i have good friends in the bordeaux region and i really have to say they taste freakin awesome.
Right ??!!! 😂😂😂😂😂
@@redyellowpink01 if you ever come to france again, search for Paul, it's a bakery/pastry chain in France and most of them got canelés (even thought they're not the best, they're still ok)
Josh's girlfriend: you want to go on a dinner date?
Josh: sure
Josh's girlfriend: where do you want to go?
Josh: we can just have it at home
They had their meal and dessert just like resturant
*But Better*
we're gonna go to Red Lobster...
*happy noises*
...but better
*> breaks out the flour, salt, and other raw ingredients from the fridge*
DINING OUT, BUT BETTER.
I figured he was gay .
@@justinkennedy2128 no he has a girlfriend.
Me: relaxing while watching a Josh make some canelles.
Josh: splash in a little hot *MEE-ilk*
Me:no longer relaxing
it’s CANELÉ not CANELLE OMG
spown gee
@@FaNaTiiiKz65 bro chill lmaoo
I've made these once (different recipe). They are divine. I bought the carbon steel mold pan off Amazon (expensive); I didn't use beeswax, I just brushed the insides with butter then coated in sugar...they came out of the molds perfectly and dark golden, so don't worry about the beeswax method if u don't have any on-hand. Next time, though, I will let the batter sit for 48 hours instead of 24.
nobody:
josh to a canele that isn't perfect: *Y E E T*
And then "Oh that was actually pretty good" 😂
Oh noooo Joshua, it's "Canelé" not "Canelè" (they look freaking delicious though)
Hi from Bordeaux BTW 😉
I'm glad someone said it
Ooooooooh, mais quel plaisir de vous trouver sieur Jigmé 🥧🍰🥮
J'me disais aussi XD
cannelé *
Cannelé * Jigmé krkr
Looks like something a Friend A would bring to his friend in a hospital.
Is this friend in the hospital a violinist?
I clicked in this video just to find this reference xD
Is the friend a pianist?
=/
no please don't bring the feels back
Me: Clicks on this video
My suppressed Your Lie in April memories: Wanna feel sad?
Ok I'm sorry I just noticed I stole your comment even though I didn't see it
Damn im sad
mohamed hashim same bro
i was looking for this comment yesterday before i commented my comment but i didn’t saw your comment so i commented my comment. i went back to check the canele vids cuz quarantine boredom is killing me and i scrolled through the comments and i finally found your comment.
anyways, the feels are real. ugh T_T
Too soon. Wounds are still fresh.
Me: *Sees Canelé recipe*
*Thinks about Your Lie in April*
*tries to stop myself from crying*
I was watching the ending when he uploaded this. I'm sad and mad.
😢 I just remembered that!! Ahhh nuuu
I haven't been able to find these for years, after discovering them within a local bakery in my hometown and then moving away in my adult life. Finally, this recipe! I did the research and decided to go with a $30 12 cavity nonstick canele mold from amazon - and skipped the beeswax. It turned out amazing, made them for mothers day brunch for the first time and they were a hit, exactly how i remember them! I just used a non-stick baking spray, and they popped all out no problem and gave me a dark caramelized crust.
Me: reads title*
Josh: EAZY
Also me: WTF is a canelè
same
@@valthovoid7449 ikr
Yep
You burn them and they smell nice
How tf are we supposed to pronounce that?
"Your Lie in April" taught what a canelé was. I still never had one. 🎻🎹
Josh is the reason why everyone is obsessed with cottage-core during quarantine
Cottage-core!?!? 😅
@@nmills87 I aslo have the same question
Hannah Gold lesbians have always been obsessed with cottagecore
Nathan M it’s an aesthetic based around agriculture and being ~one with nature~
Because we're facing a global pandemic, the hipster scene has been doing this for like ten years, now that this pandemic is hitting and people are facing the very slight possibility of societal collapse, normal people are thinking about making and growing things for them selves.
I have loved Canele for a very long time and it is my favorite desert of all time!! Thank you for putting this up and understanding how great this desert is!!!
Josh: It’s actually really easy to make at home
Also Josh: *BEESWAX*
you can get beeswax in every supermaket right ?
you can use just butter, i did them in one of my menus
@@Neotoribaru you can also do just with butter and the silicon mould.... i did them in one of my menus
random french guy: "canelÉ with a thicc É"
( take this Like from france you thicc boi)
Thank you, I was searching for that comment, keur keur
touchÉ!
Thank you! That was bothering me...
It was bothering me so much !!
Lol, moi aussi, j'ai tiqué... Thank you for the correction, ^^.
A Theory:
Josh actually has a seperate camera in his kitchen cabinet that he leaves on 24/7, just in case he randomly decides to cook something.
oh my god.
Facts
In a video he told he have to put out everything from that cabinet when he want to make a video
Different theory based on this:
That camera is actually there 24/7 as a security camera in case any one of us breaks out of the cabinet. Its secondary purpose is to film josh cook.
A theory: I've seen this comment before
Josh: **makes Caneles**
Me: **has Your Lie in April flashbacks**
lol me too
I’m not crying... you’re crying :(
Sameee :")
"Sorry I didn't eat all the canelés"
canelé god dammit !
**How to make Cannelé**
Viewers: *"He's really helping our quarantine"*
Me: *Your Lie In April PTSD Flashbacks Intensifies*
Dude~~ straight awae
My heart: TOO SOON
My brain: It’s been like 5 years
I cant still feel the pain
Your Lie only adds to the pain i feel after watching Clannad
Literally the first thing I thought of
I love eating them but seeing the technique now has made me appreciate them even more.
This reminds me of “Your Lie In April” I love that anime... highly recommend it! 👌
The ending left my eyes watari ;-;
Jado Mado
LOL
Unless you want to be depressed for a month watch at your own risk
a cook with a great sense of humor and good editing? how is this possible
Last time I was this early Josh was embarrassed when ppl talked about his butt
That cake tho 😍
haha
I’m in quarantine right now and I’ve done so many of these recipes. They’re always just as good as what he makes and most are incredibly simple
History of Cannelés - In Bordeaux, they would use all the egg whites to fine the wines and there was an excess of egg yolks going to waste.
So they started using the yolks to make pastries in the shape of the barrel bungs. And that's why we have them as a Bordeaux region speciality ♥️
Tellement un bon choix, c’est devenue une de mes patisseries préféres
Thank you for doing a video on canelès! They're one of our favorite pastries to make and we've been waiting for someone to do a quality video on how to make them!
I love how they always say before it's so easy to make then proceed to make the most complicated thing ever with rare ingredients only found on the black market
Thanks for this recipe, canelé is the speciality of Bordeaux. The name comes from the shape of the mold (it means the canal-shaped thing). Bordeaux used to be the colonial era port for France and hence place of import of vanilla and rhum (among others). It is really delicious, crunchy and then soft inside and the aromas are intense. You eat it with the hands, it is clean when you eat it (no crumbs)... A total winner and class act!
I'm French, I love canelés and I must say when I've seen yours: "bravo!" and if somedays you travel in France I'm sure the french YouCook Cuisine youtbe channel will love and honor to cook with you, they're based on Bordeaux the city of the canelés.
I work at a french bakery and have made these hundreds of times, and yours are truly a thing of beauty
Nobody:
not even Gordan Ramsay:
josh: first start by extracting metal from the earth to make your moulds
I'm French and I go to Bordeaux rly often so I KNOW the beauty of Canelés. I highly recommend ppl to try this :)
Josh: Won't pull out a weird accent half way through a sentence
Also Josh: 5:00
finally found what these are! in one of my cooking classes our chef gave us a break & let us taste this beautiful pastry, at first glance i was like bro what is it its so cute but it looks burnt chef just said eat it & tell me what u think. i love this thing so much outside is abit crunchy but the insides is like fluffy custard its glorious, i compared the taste to a vanilla flan, so glad i found this cuz my chef just told us ill find out what it is in another class so i shall make it & take it to him someday (:
the pastry from Your Lie In April OMGG
Omg i thought i recognized this from somewhere
That's the first thing I thoat
YLiA is how I learned about them, and once I saw them at a bakery and tried them, they're so good! Hahaha
stop cutting the damn onions
This was too good
I wish I could attach a pic - I made these (well baked) tonight, and they came out freaking amazing! I used 40g canele molds and cut Joshua's recipe in 1/2 since I wasn't sure how they would come out and how many I could 'fit' in my 12 molds. 1/2 recipe made 11 40g cakes, and they look amazing! Nice crispy browned exterior! Haven't cut one yet as they're cooling now, but they smell and look exactly what I remember from eating these in France just a few months ago!
Me: *Recently finished Your Lie in April*
Josh: Let's make canelé
Me: *why would you do this to me*
I’ve had them. In Paris. From a friend who’s a pastry chef. And they are every single bit of amazing that people say they are.
No one:
Me clicking the video because it reminds me of *Kaori from Your Lie In April*
YOOOO SAME
Oh god saaaamme.
on Allah
Same!
Yoo samd
What a pleasant surprise of a video! As an American in Paris past 6 years I can confirm it’s an amazing treat. Love your content & channel.
for anyone who ask , what makes joshua's french pastry so perfect than the rest?
it's cause he's the one who made it dummy , anything he makes is perfect
Mate I've tried many canelé recipes and I don't know if it's the 48hr thing or if it's my new tin molds but hey they were the bast I've made and some of the best I've had! And for what it's worth I'm 🇫🇷. Thanks a million 👌
it's written "cannelé" but these look great ! I'm so proud that my favorite UA-camr does a pastry from my hometown in France ! huge cheers from Bordeaux, Merci Joshua !
Bordelais expatrié à San Francisco, j'ai acheté des moules en aluminium hier ! Ahah les grands esprits se rencontrent !
Les 2 sont valables. "canelé"
Almost 2M subscribers!!!
How is no one talking about that? I just noticed and now I'm so happy for Joshua! He deserves it. He has deserved it long ago.
"It's not necessary, you don't need to go that hard" says the number 1 most extra person on UA-cam
YESSSS There is a french pastry down from my work and they make these. They are AMAZING!!!
Josh: Well this recipe is reaallly - really easyy to make
Josh *1 min later*: So you need to coat it using beeswax
I just love how you said it was super easy to make man .
Me:“Oh look a Canelé reci-“
Me:*remembers your lie in april*
Me:
Me:
Me: *_dies inside again_*
josh i've remade like 5 of your videos since quarantine and none have failed me,you're like, my cook god
"Sorry, I didn't finish all the Canelès. Sorry I hit you so much. I was such a brat. Sorry a million times over" - Kaori Miyazono
I just saw this recipe and was reminded of Your Lie in April. A lot of people won't get this quote but I just thought I would post it here.
😢😢😢
ah yes anime
Ah yes, Depression
why did you remind me bro i have to cry now
“Canelè eaten at night has a slightly bitter, gentle taste.” ~Arima Kousei
THANK YOU for putting canele on the map!!! They're an extremely underrated pastry.
Kaori: Gimme those
I was thinking about her toooooo
My favourite desert ever - making these over Christmas for sure!
Im french and i just made those before Josh uploaded his video.
For the rum, please use old dark rum, not WHITE rum
Your videos are tastier than the food you help us make.
Love your way. Thanks for sharing this amazing recipe.
In french we kind of skip the first "e". We say "canlé" 🙃 it looks so good btw 🤤
I looked at a bunch of recipes, but pretty much followed yours, They can out fantastic! First caneles I ever tasted.
1:05 I deadass thought those were the actual pastry lmao.
Hey josh, thank you for helping me recreate one of my fondest memories, trying canele for the first time on my and my partners holiday to Budapest - this truly took me back! When I finally nailed the canele I did find I had to wipe away excess wax every time and they ways overflowed BUT that didn't ruin the end result (at least not on my 4th attempt). I also had the oven about 20 degrees Celsius lower when converted and this seemed to help too (after changing the temperature to lower). Thank you again 🙂
Help I’m held captive in this man’s cabinet, I beg him to let me go every time but instead he teaches me how to cook and nothing else :(
I though i was gonna try to cry while watching YLIA and eating homemade caneles, but. I CRIED WHILE LOOKING AT THE PROCESS COS ITS DANG HARD AND TAKES A LOT OF TIME
Ngl canele always reminds me of your lie in April anime
Cries*
Canelé are my favorite thing I've learned how to make, but the way we make them at my job is so they're firm on the outside but still very moist on the inside. They're to die for.
I would really love to see Joshua do a gourmet version of cupcakes, vanilla and chocolate specifically :)
Thank you for the recipe! I tried them when I was in Bordeaux before the whole crazyness started and I really loved them. It's really hard to compare them to something else. It's a pretty unique combination of flavors.
The accent on the final “e” is “é”, not “è” (it’s spelled “cannelé “). Nice video though, always love what you post 😊
Exactement ce que j'allais dire
I love this video. Bought a couple of Canelè at a local bakery, and wondered how hard they were to make. Now I appreciate them that much more. Thanks for the upbeat wonderful video.
Josh: actually very very easy to make
*Spends about a week spamming instagram with what seems to be the workflow to making a suitable canele*
Me: *smashing X to doubt*
Dude, I love how contagious your love for B-roll is.
Josh: We're making Canelés today
Me: *sweating in French*
So close to 2 million great job I absolutely love this channel and it’s commentary by you
“I’m sorry I didn’t eat all the caneles”
P A I N
First time hearing about this pastry. Looks amazing. Definitely will try to find it!
"Dear Kousei Arima....
I'm sorry I never finished those canelés"
Interesting and informative recipe... I had never heard of this dessert before... I'll keep an eye out for it in the future
I am finally getting used to living in the cupboard. It's a bit crowded but the food is great.
This is by far my favorite french item. Great recipe
the only reason I know what tf a canelé is bcs of 'Your Lie In April' and it's making me have majoe traumatic flashbacks rn
Watching the B role of the knife gliding through was one of the most satisfying things ive seen
It’s “canelé” or “cannelé” 😉 The accent in the title is wrong
Did he fix it?
@@chinnychris4901 nope lmao
Vous savez comment parler en français? Merci pour luis corriger :)
Fatima Yusuf Je suis française ;)
To be really really picky, the brotherhood of the Canelé de Bordeaux changed the word from "cannelé" to "canelé".
you are amazing and one of my all time favorite.. Never get tired of watching ur videos man.. U kno what I watch ur videos when I'm tired. Love from Sri lanka.
*_”A spring without you......is coming.”_*
Good recipe, good food, still painful
Good description and technique. You covered all the essential points.
Me: *oh look a new video*
Title: *Canelès*
Me: *your lie in april ptsd intensifies ;-;*
RIP kaori
R.I.P. our precious violinist 😭
I had these in Bordeaux and they are fr one of the best foods ever
“Sorry I didn't finish all the canelés”
-Kaori Miyazono
I'm french, I know those quite well, and I have to say: respect. Keep up the good work, sir!
Josh: Just wants to post a recipe for a delicious pastry
Me: GODDAMMIT JOSH, YOU SPELT IT WITH THE WRONG ACCENT!!! it's canelé, not canelè btw
Cannelé :)
@@canalmarmote nope 1 seul n
@@aksel4934 et bien écoute cammarade, je crains que l'orthographe de ce lème ne soit pas si fixé que ça et il est possible aussi de l'ecrire avec 2 n. Cela dit autant pour moi je pensais que c'était la norme bien qu'ayant habité à Bordeaux quelques années
Being from Bordeaux I 100% approve of this. Great homemade recipe Josh.
This gives me really sad flashbacks of "Your Lie in April".
If there was only one dessert I was allowed for the rest of my life it would be this. Yours look really good! I need to get these moulds I’ve just been putting it off...this popping up has made me make the move to order them so I can tackle this recipe. The best one I’ve ever had was in Montreal. Although, going to my favourite french patisserie in town to get them will not stop any time soon....well right now It has stopped but when all this nonsense goes away it’s one of the first places I will make a beeline to. Thanks for the recipe!