Long term curiosity satisfied! I often question the purpose for a lot of requirements, but didn't want to risk ruining the whole batch not following them. I like seeing the results side by side, and know exactly what I would be missing (and not!)
Hello, I know this is an old video, but I just wanted to say I followed your instructions, cut the sugar by 25%, and my caneles turned out fantastic. Everyone says its so hard to make, but with your recipe it was easy as pie. Thanks for your hard work!
Always heartwarming to hear my recipe worked out for someone! Makes all the experimentation time so worth it 🥰 (This is a returning holiday favorite for my family too, everyone's always happy to get them in gift boxes)
It became an obsession! I actually tested out bread flour vs all purpose, as well as whether scalding the milk is necessary. Didn't want to information-overload 😂 Think next I'll try out almond/cashew/coconut milk. I'm sure they'll change the flavor, but maybe a little nuttiness will work nicely.
Excellent demonstration and video. I was able to follow along and I appreciated you having tried the three different batters, the speed you spoke and the "how and why background, " info you shared. Thank you so much!!!
Thank you! 🥰 Kitchen experiments makes my inner high school nerd happy 😋 you might enjoy some stuff in my foodhacks playlist - tried & true (sometimes pointless) hacks just to see how things turn out!
Great video and information! I would wait for 48h, dough (pun intended), but it's really good to know that it can be baked in a shorter amount of time. Thank you so much!
Caneles definitely take practice - hopefully the challenge is part of the fun. Air fryer is perfect for crisping up store bought caneles too! (Costco occasionally has them)
How much extract should I use because it didn’t say. I went to the recipe in the description and it says 1tsp so because everything is doubled there I’ve been putting in 1/2 tsp. Is that the correct amount?
Brilliant! Thanks so much for researching this. I have made this pastry before and it is a lot of work with the beeswax and long wait. I will use your same-day method in fiuture. I have subscribed! ☺
Very helpful comparison. Just one question though, Do you need to bring to room temperature the batter that rested in the fridge before baking? Thanks ☺️
You’re such a beautiful lovely person!! Thank you so much for making this video! Super helpful! So excited to try it 😍 I’m making it tmr 🍁 happy thanksgiving
Thank you sooo much this awesome video!… I have a question though: if you notice the canelès raising out of the pan, do you open the oven door to try to lower them or wait until the end and they’ll naturally go back in?
They will naturally shrink down. I wouldn't open the oven door mid-bake unless something's spilled and burning. Just don't over fill, and trust the process! Place a sheet pan under the baking mold if you're worried about spilling.
Do you have any to stop the hollow in the canele 😢😢😢? I baked thrice but non of it work as perfect as yours. Does my oven temperature play an important factor too? Thanks
Could be any of the following reasons: 1. Large air bubbles - pass through a mesh sieve and tap the batter before baking 2. Warm batter popover - chill the batter thoroughly. 3. Insufficient gluten to create nested structure - try mix in some bread flour if baking the same day.
Very detailed indeed! Well done. I’m wondering if I leave out the rum, will it affect the crumb. What causes the honeycomb-like crumb by the way? I’d like to keep that structure.
Thank you! The honeycomb texture came from the gluten - extended resting time helps develop gluten, kinda like overnight no-knead bread. For same day recipe, bread flour or addition of vital wheat gluten can yield similar result. The rum is just for flavor, you can use rum extract or other flavoring, shouldn't affect the texture noticeably.
By the way, I would like to make enough to fill 12 tins in a muffin pan. Do I need to double or triple this recipe? Can I do so without having any issues? Thank you, Mike - in Nova Scotia, Canada
For the same day recipe, does it matter if its not bread flour? did AP flour be about the same in results? or would it be better to do 24 hours with AP flour?
AP will work; it will have weaker gluten structure, but only noticeable in a side-by-side. If you have the time, the overnight options are actually easier - no need for ice bath!
@@workdaygourmet I see! thank you. Have you tried this in other shaped molds? like a regular muffin/cupcake nonstick pan? would the shorter shape make a difference in baking time as well? Is carbon steel better than stainless steel or aluminum for this?
This an old video but I wonder if sieving would be more helpful after the ice bath stage where whisking is required? Whisking might introduce new air bubbles right after sieving. Thank you very much for sharing!
Just baked it. Unfortunately I think using bread flour ended up with a very bready texture. I think developing gluten didn't work out for the better in my case
my chefmade canele mold cake pan began sticking after 15 to 20 bakes and has irregular popovers as you mentioned in the video. Is there anyway to fix this? I use softened butter and apply it on each canele cavity and I also oiled the pan after using it. How do you take care of your canele pan? Will buying a new canele mold cake pan help, I really wonder if the pan non-stick property deteriorates over time? Should I place my canele mold pan at the lower part of my oven?
A few things I can think of - 1) is the batter thoroughly chilled? It should be very cold to the touch, like it's been in the fridge overnight. 2) maybe the butter layer is too thick. Traditionally it's filled with butter/beeswax mixture and then have the mixture poured out for a very thin, even coating. Hard to get that if you're brushing softened butter. Also, butter in the US is ~80% fat & 20% milk solid, milk solid burns very easily. Clarified butter or non stick spray would probably work better. 3) it is possible you got a defective pan. Maybe test the non stick coating with regular cupcakes & baking spray. If they stick too then the non stick coating on the pan is probably bad. If it's new you can probably get an exchange from Amazon.
@@workdaygourmet Yes, the batter is thoroughly chilled. like I fridge it for 36 to 48 hours. Hmmm, maybe I will try to apply clarified butter. Actually the problem started happening having holes on top, then the sides, last the mushrooming. I will try your all yours suggestions and see if my pan is really defective. Thanks for all the tips, I hope I can fix my recipe.
Good luck! Non stick pan can start sticking if there are stains or tiny food bits or grease that get burned onto it. Sometimes cleaning with vinegar, baking soda, and hot water can help too. If it worked well for the first many batches maybe it just needed a thorough cleaning. I don't oil any pans that already have non stick coating. Just wash and dry thoroughly. Works well for any mold I have.
@@workdaygourmet I have the exact same problem. The nonstick mould works well for only 20 bakes and started sticking badly... I was told the non stick coat will rub off over time and this is inevitable. How long have you been using your pan?
@@neungone I've had my pan for about half a year, I have used them for more than 20 bakes, but not all for caneles (I bake cupcakes/bundt cakes in them too, and always just grease with baking spray) I have not noticed any issue with mine yet, but admittedly do treat these more carefully than other pans (always hand-washed & wiped them dry with a paper towel - I hear dishwasher cycles can rapidly deteriorate non-stick coating) I haven't noticed any issues with mine yet, will update if I start seeing similar problems.
You can skip it altogether, or replace with milk, or any flavoring you like (earl grey, chai, matcha for example - although I recommend trying the 'plain' to start with)
If I’m going to eat them the day after they were made then how do I store them Do I refrigerate or leave out or put in a Tupperware container Also is air frying required and if I don’t will they still taste good
Store them in airtight containers, good for a week in the fridge or 2~3 days room temp. You can reheat in oven. Reheating will crisp up the crust - optional but strongly recommended.
Awesome vid! I might even venture to try making caneles at some point. I've seen many chefs swearing by the copper molds and beeswax so I shied away from it before, but it doesn't seem so important after seeing your vid. I ended up inadvertently performing an experiment with a much simpler Yorkshire pudding before. I looked at a bunch of recipes and most called for resting the eggs for at least an hour, and some suggested baking the egg batter cold and some suggested from room temperature. And I inadvertently made way too much of the egg mix for my muffin tin so I decided to try all sorts: 1) At room temperature just rested for an hour: the result was airy and tasty but came out very puffy and uneven (some rose more than others, some asymmetrically, and all rose a lot). 2) Cold for an hour in the fridge: the result was denser and conformed better to the mold leaving that nice cup shape, but not as airy. 3) At room temperature rested for 6 hours: the result was still pretty airy (not as much as #1) but conformed more to the mold, like something between #1 and #2. Yet the taste was very different and far more of a strong egg taste (which I liked). 4) Cold and rested for 6 hours: the consistency was similar to #2 but with a much, much stronger egg taste (which I loved). #4 Was my favorite although I liked #2 second best.
Caneles can be a strange acquired taste, I had them when I was much younger and didn't like the rum taste, then I tried them again years later and was absolutely hooked. If you haven't tried them before they're very unique and definitely worth trying once. The batter is very similar to Yorkshire pudding. Just with more critical requirements on the appearance (guess desserts need to look prettier than savory sides)
@@workdaygourmet I've never personally tried them although my wife loves them along with French cuisine in general. I tend to get a bit nervous trying to make things I never tried before since I feel blind (like I don't know what the final result is supposed to taste like and what its texture is supposed to be like exactly). But here I might be able to rely on her after making test batches to guide me and tell me if I'm reasonably accurate.
Water bath is more for even low temperature around the edge, often to prevent caramelization, because the temperature of water doesn't go above 100C. Since canales are aiming for a deeply caramelized crust, water bath is counter-productive to building a crust.
the scratch test is to confirm the exterior is crusty (like fresh baked artisan bread) - the contrast between the hard exterior and the custardy interior is what makes caneles special!
A few things I could think of - Did you let them cool down before cutting into them? If so, your batter could have too much air bubbles, try to tap out as much air bubble as you can. If you're using all purpose flour, try adding vital wheat gluten or switch to bread flour, that'll help strengthen the gluten network and prevent hollow center too.
@@workdaygourmet thank you for the answer. Yes, i will also try different ingredience. And yes, i let it cool down about 2 hours. It also seems to be under baked because the shell looks dark brown and inside pretty moist. Today i will try to bake at 180c.. cuz 250 for 10min and 180 for an 1 seems to be too much for a shell but not inside.
Definitely adjust oven temperature as needed, every oven is a little different. Although the shell could take some extended heat without burning! I've extended the baking time by 15min+ before (with the initial high heat) and they didn't burn.
@@workdaygourmet thank you. Sometimes when I cut caneles in half even after restting them for a few hours, they seem underbaked.. very moist inside. Should it be like that? I wonder it the shells getting too thick therefor inside does not back properly.. also do you take caneles out of the molds straight after baking them or you let them rest in the molds? I noticed if I take them out of the mold straight away, they are very soft and inside batter falls to the bottom and leaves a gap on top(then you cut then in half after restting). Thank you gor your answers, very helpful!! ❤
2~5min? It kinda depends on your room temperature and how much ice you're using; whisking distributes temperature fast. The finger dipping test is the most reliable. It should feel as cold as fridge milk.
@@Countryside.9887 sugar is not essential to the internal structure, but probably affect the caramelized crust a little. moderately reducing the sugar should be fine.
Thank you for this recipe! Can't wait to try it. You explain all the theory behind everything so well, as well as the historical aspect. Really appreciate it. Do you have nice short cuts for asian dishes too? My wife is Japanese and we eat a lot of different asian dishes. I would not mind learning how to do the Vietnamese dessert my neighbor makes. If he teaches me I may send it to you. Mike
I have a playlist for Asian dishes: ua-cam.com/video/yPo9TVrdZy0/v-deo.html Currently working on an easy sweet rice wine video (similar to amazake) - stay tuned! it always seem to impress people, that the wine comes out so sweet with just rice & no added sugar
I've only been able to find food grade beeswax in the form of honeycombs, and to me they're kinda like brie rind, perfectly edible but not something I'd go out of way to seek out 😋
Dans le lait avec le beurre il faud mettre de la vanille c’est la recette traditionnelle, il faut mettre au moins un blanc d’œuf ça homogénéise les cavités d’air dans le gâteau, ici votre gâteau présente des cavités disproportionnées a certain endroit voire même trop grosse, on ne mets pas le rhum en contact direct avé les jaunes d’œufs ça les brules mais à la fin après avoir mis le mélange beurre lait vanille. Un repos est nécessaire pour avoir un arôme parfait et mettre la pate au frigo permet de faire un choc thermique pendant les premières minutes de la cuisson. C’est bien de faire une vidéo mais faire n’importe quoi sur un produit qui n’est pas de chez soit en donnant des conseils c’est totalement débilite… je pense très fortement que vous devriez vous occuper de ce qui se fait chez vous.
![[UA] NAVI vs MOUZ | BO5 | IEM Rio 2024](http://i.ytimg.com/vi/CMBYk0cbGoA/mqdefault.jpg)
Long term curiosity satisfied! I often question the purpose for a lot of requirements, but didn't want to risk ruining the whole batch not following them. I like seeing the results side by side, and know exactly what I would be missing (and not!)
Seeing is believing!
😎😎@@workdaygourmet😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎
I just make them and eat them up
Hello, I know this is an old video, but I just wanted to say I followed your instructions, cut the sugar by 25%, and my caneles turned out fantastic. Everyone says its so hard to make, but with your recipe it was easy as pie. Thanks for your hard work!
Always heartwarming to hear my recipe worked out for someone! Makes all the experimentation time so worth it 🥰 (This is a returning holiday favorite for my family too, everyone's always happy to get them in gift boxes)
Very detailed! Thank you for sharing the time comparisons and being so thorough with this recipe, impressive!
It became an obsession! I actually tested out bread flour vs all purpose, as well as whether scalding the milk is necessary. Didn't want to information-overload 😂
Think next I'll try out almond/cashew/coconut milk. I'm sure they'll change the flavor, but maybe a little nuttiness will work nicely.
I made the same day batter and they're AMAZING!!
Excellent demonstration and video. I was able to follow along and I appreciated you having tried the three different batters, the speed you spoke and the "how and why background, " info you shared. Thank you so much!!!
You're too kind 🥰
First time coming across your channel and subscribed immediately. Thanks for taking a scientific approach to baking canales!
Thank you! 🥰 Kitchen experiments makes my inner high school nerd happy 😋 you might enjoy some stuff in my foodhacks playlist - tried & true (sometimes pointless) hacks just to see how things turn out!
You are a scientist. Awesome! Give all the reason behind the recipe.
what an amazingly detailed and excellent demonstration..trying these tomorrow
Great video and information! I would wait for 48h, dough (pun intended), but it's really good to know that it can be baked in a shorter amount of time. Thank you so much!
Hope you enjoy the dough! 😁
@@workdaygourmet 🩷😄
I’ve made these twice so far. Though not perfect they’re delicious. I can’t wait to try your hacks. The air fryer hack the best idea!
Caneles definitely take practice - hopefully the challenge is part of the fun. Air fryer is perfect for crisping up store bought caneles too! (Costco occasionally has them)
How much extract should I use because it didn’t say. I went to the recipe in the description and it says 1tsp so because everything is doubled there I’ve been putting in 1/2 tsp. Is that the correct amount?
Vanilla is more or less an optional add-on, half to a full tsp would both work. If you're making a double batch I would use a full tsp
Just made this, it's a tad too sweet for me but I love the taste and the texture inside. Thank you so much!
Feel free to reduce the sugar to taste! 😁
@@workdaygourmet hi if i reduce the sugar, will it affect the texture or sth?
Brilliant! Thanks so much for researching this. I have made this pastry before and it is a lot of work with the beeswax and long wait. I will use your same-day method in fiuture. I have subscribed! ☺
Hope you enjoy the quick version!
Very helpful comparison. Just one question though, Do you need to bring to room temperature the batter that rested in the fridge before baking? Thanks ☺️
Nope, you want the batter to be very cold when put into the oven.
I thought she wanted it put in the tins at fridge temperature so that the middle does not cook too fast an rise.
I just found your channel and omg I'm hooked love your explanations
Thank you 🥰 Stick around, hope you find more stuff that are helpful!
You’re such a beautiful lovely person!! Thank you so much for making this video! Super helpful! So excited to try it 😍 I’m making it tmr 🍁 happy thanksgiving
Thank you ❤️ Hope it turns out well! Happy Black Friday :P
This is super helpful, thank you!
Thank you sooo much this awesome video!…
I have a question though: if you notice the canelès raising out of the pan, do you open the oven door to try to lower them or wait until the end and they’ll naturally go back in?
They will naturally shrink down. I wouldn't open the oven door mid-bake unless something's spilled and burning. Just don't over fill, and trust the process! Place a sheet pan under the baking mold if you're worried about spilling.
Do you have any to stop the hollow in the canele 😢😢😢? I baked thrice but non of it work as perfect as yours. Does my oven temperature play an important factor too? Thanks
Could be any of the following reasons:
1. Large air bubbles - pass through a mesh sieve and tap the batter before baking
2. Warm batter popover - chill the batter thoroughly.
3. Insufficient gluten to create nested structure - try mix in some bread flour if baking the same day.
First video I saw, immediate subscription!
Very detailed indeed! Well done. I’m wondering if I leave out the rum, will it affect the crumb. What causes the honeycomb-like crumb by the way? I’d like to keep that structure.
Thank you! The honeycomb texture came from the gluten - extended resting time helps develop gluten, kinda like overnight no-knead bread. For same day recipe, bread flour or addition of vital wheat gluten can yield similar result. The rum is just for flavor, you can use rum extract or other flavoring, shouldn't affect the texture noticeably.
By the way, I would like to make enough to fill 12 tins in a muffin pan. Do I need to double or triple this recipe? Can I do so without having any issues?
Thank you,
Mike - in Nova Scotia, Canada
double should be enough. any good quality non stick pan will do
do the batter goes into the oven as cold or bring it back to room temp for baking ?
Cold! 😁
They stopped selling them at trader joes and I wanted to take a trip down to TJs headquarters and scream at them lmao.
I've only ever seen them in Costco before and it was seasonal... Guess Christmas is rum season 🤣
For the same day recipe, does it matter if its not bread flour? did AP flour be about the same in results? or would it be better to do 24 hours with AP flour?
AP will work; it will have weaker gluten structure, but only noticeable in a side-by-side. If you have the time, the overnight options are actually easier - no need for ice bath!
@@workdaygourmet I see! thank you. Have you tried this in other shaped molds? like a regular muffin/cupcake nonstick pan? would the shorter shape make a difference in baking time as well? Is carbon steel better than stainless steel or aluminum for this?
thank you, experimentation is awesome
Also, when I take the batter out of the fridge after, like, 48 hours, do I mix it or shake the bottles a bit before pouring them?
I would stir it with a spatula, it's good for scraping the batter later
This an old video but I wonder if sieving would be more helpful after the ice bath stage where whisking is required? Whisking might introduce new air bubbles right after sieving. Thank you very much for sharing!
Just baked it. Unfortunately I think using bread flour ended up with a very bready texture. I think developing gluten didn't work out for the better in my case
This is great, thank you!
Hope you give them a try some time! 😃
my chefmade canele mold cake pan began sticking after 15 to 20 bakes and has irregular popovers as you mentioned in the video. Is there anyway to fix this? I use softened butter and apply it on each canele cavity and I also oiled the pan after using it. How do you take care of your canele pan? Will buying a new canele mold cake pan help, I really wonder if the pan non-stick property deteriorates over time? Should I place my canele mold pan at the lower part of my oven?
A few things I can think of - 1) is the batter thoroughly chilled? It should be very cold to the touch, like it's been in the fridge overnight. 2) maybe the butter layer is too thick. Traditionally it's filled with butter/beeswax mixture and then have the mixture poured out for a very thin, even coating. Hard to get that if you're brushing softened butter. Also, butter in the US is ~80% fat & 20% milk solid, milk solid burns very easily. Clarified butter or non stick spray would probably work better. 3) it is possible you got a defective pan. Maybe test the non stick coating with regular cupcakes & baking spray. If they stick too then the non stick coating on the pan is probably bad. If it's new you can probably get an exchange from Amazon.
@@workdaygourmet Yes, the batter is thoroughly chilled. like I fridge it for 36 to 48 hours. Hmmm, maybe I will try to apply clarified butter. Actually the problem started happening having holes on top, then the sides, last the mushrooming. I will try your all yours suggestions and see if my pan is really defective. Thanks for all the tips, I hope I can fix my recipe.
Good luck! Non stick pan can start sticking if there are stains or tiny food bits or grease that get burned onto it. Sometimes cleaning with vinegar, baking soda, and hot water can help too. If it worked well for the first many batches maybe it just needed a thorough cleaning. I don't oil any pans that already have non stick coating. Just wash and dry thoroughly. Works well for any mold I have.
@@workdaygourmet I have the exact same problem. The nonstick mould works well for only 20 bakes and started sticking badly... I was told the non stick coat will rub off over time and this is inevitable. How long have you been using your pan?
@@neungone I've had my pan for about half a year, I have used them for more than 20 bakes, but not all for caneles (I bake cupcakes/bundt cakes in them too, and always just grease with baking spray) I have not noticed any issue with mine yet, but admittedly do treat these more carefully than other pans (always hand-washed & wiped them dry with a paper towel - I hear dishwasher cycles can rapidly deteriorate non-stick coating) I haven't noticed any issues with mine yet, will update if I start seeing similar problems.
Can I replace the rum with something else? Preferably non alcoholic
You can skip it altogether, or replace with milk, or any flavoring you like (earl grey, chai, matcha for example - although I recommend trying the 'plain' to start with)
@@workdaygourmet thank you
If I’m going to eat them the day after they were made then how do I store them
Do I refrigerate or leave out or put in a Tupperware container
Also is air frying required and if I don’t will they still taste good
Store them in airtight containers, good for a week in the fridge or 2~3 days room temp. You can reheat in oven. Reheating will crisp up the crust - optional but strongly recommended.
Great video!
Hi, I tried this recipe with combi oven but it seems not working. Do you have any clue for making this recipe in combi oven?🙏
Try turn off steam & use an oven thermometer for preheat. What kind of problems are you seeing?
Awesome vid! I might even venture to try making caneles at some point. I've seen many chefs swearing by the copper molds and beeswax so I shied away from it before, but it doesn't seem so important after seeing your vid.
I ended up inadvertently performing an experiment with a much simpler Yorkshire pudding before. I looked at a bunch of recipes and most called for resting the eggs for at least an hour, and some suggested baking the egg batter cold and some suggested from room temperature. And I inadvertently made way too much of the egg mix for my muffin tin so I decided to try all sorts:
1) At room temperature just rested for an hour: the result was airy and tasty but came out very puffy and uneven (some rose more than others, some asymmetrically, and all rose a lot).
2) Cold for an hour in the fridge: the result was denser and conformed better to the mold leaving that nice cup shape, but not as airy.
3) At room temperature rested for 6 hours: the result was still pretty airy (not as much as #1) but conformed more to the mold, like something between #1 and #2. Yet the taste was very different and far more of a strong egg taste (which I liked).
4) Cold and rested for 6 hours: the consistency was similar to #2 but with a much, much stronger egg taste (which I loved).
#4 Was my favorite although I liked #2 second best.
Caneles can be a strange acquired taste, I had them when I was much younger and didn't like the rum taste, then I tried them again years later and was absolutely hooked. If you haven't tried them before they're very unique and definitely worth trying once. The batter is very similar to Yorkshire pudding. Just with more critical requirements on the appearance (guess desserts need to look prettier than savory sides)
@@workdaygourmet I've never personally tried them although my wife loves them along with French cuisine in general. I tend to get a bit nervous trying to make things I never tried before since I feel blind (like I don't know what the final result is supposed to taste like and what its texture is supposed to be like exactly). But here I might be able to rely on her after making test batches to guide me and tell me if I'm reasonably accurate.
Thanks for doing the comparison!! So helpful!!
Have fun trying different varieties! They're all good in subtly different ways 😄
I am going to try your recipe today, thank you!!!!
Have fun! Would love to know how it turns out! 😄
I know this is from last year but did you try to water bath them for a more constant heat like you do for a cheesecake?
Water bath is more for even low temperature around the edge, often to prevent caramelization, because the temperature of water doesn't go above 100C. Since canales are aiming for a deeply caramelized crust, water bath is counter-productive to building a crust.
I like all the details you shared!! Thank you. BTW can i use non-stick normal cupcake mold and no beewax? :)
I haven't tried cup cake mold, but any well greased heavy duty non stick should be fine :)
@@workdaygourmet thank you. Will try it out. 😊
Made this recipe it came out good!any tips on how to storefor a few days? The crunchy outer layer became soft after a day
Just airfry them for 3~5min and let them cool. You'll get the perfect crusty exterior back, almost as good as new!
Well done!
Hi Thank you for such detail explanation. May I know what is the fork test? What is the expected result of the test?
the scratch test is to confirm the exterior is crusty (like fresh baked artisan bread) - the contrast between the hard exterior and the custardy interior is what makes caneles special!
@@workdaygourmet Thanks
amazing video, very helpful!!!❤
2nd time making this recipe, it's good but mine are too custardy. Any advice?
As in too eggy? Try half yolk half whole eggs instead of all yolks.
@Workday Gourmet there are no holes when I cut it open. Like it's not rising or something. I can try with less egg
Is it possible for the cold water bath to make the batter too cold? If so what will happen?
The colder the better. You can't freeze the batter in plain ice water. It'll just be really chill, which is ideal.
Please help, when i try to bake them, caneles came out half empty.. shape is good and nice looking but when you bite it, half of canele ar empty
A few things I could think of - Did you let them cool down before cutting into them? If so, your batter could have too much air bubbles, try to tap out as much air bubble as you can. If you're using all purpose flour, try adding vital wheat gluten or switch to bread flour, that'll help strengthen the gluten network and prevent hollow center too.
@@workdaygourmet thank you for the answer. Yes, i will also try different ingredience. And yes, i let it cool down about 2 hours. It also seems to be under baked because the shell looks dark brown and inside pretty moist. Today i will try to bake at 180c.. cuz 250 for 10min and 180 for an 1 seems to be too much for a shell but not inside.
Definitely adjust oven temperature as needed, every oven is a little different. Although the shell could take some extended heat without burning! I've extended the baking time by 15min+ before (with the initial high heat) and they didn't burn.
@@workdaygourmet thank you. Sometimes when I cut caneles in half even after restting them for a few hours, they seem underbaked.. very moist inside. Should it be like that? I wonder it the shells getting too thick therefor inside does not back properly.. also do you take caneles out of the molds straight after baking them or you let them rest in the molds? I noticed if I take them out of the mold straight away, they are very soft and inside batter falls to the bottom and leaves a gap on top(then you cut then in half after restting). Thank you gor your answers, very helpful!! ❤
Wish you made them in April
Why April? Is there a food related holiday in April? 😋
@@workdaygourmet it would have been a perfect 'Your Lie in April' reference.
@@workdaygourmet Thank you for sharing the recipe of such a delicious food, I made them myself by following your recipe
Thanks for the hack! Awesome, God bless
How long do i need if i put the batter in ice water??? I want to use 0 hour for my caneles
2~5min? It kinda depends on your room temperature and how much ice you're using; whisking distributes temperature fast. The finger dipping test is the most reliable. It should feel as cold as fridge milk.
@@workdaygourmet can i reduce a sugar??? It’s too much to me
@@Countryside.9887 sugar is not essential to the internal structure, but probably affect the caramelized crust a little. moderately reducing the sugar should be fine.
@@workdaygourmet why is my caneles didn’t have open crumbs like yours???
Amazing, thanks
my bottoms didn’t sink did i somehow do something wrong?
Supposedly the oven has to pre heat at 500 for an hour to get that crust to form within 10 minutes.
Thank you for this recipe! Can't wait to try it. You explain all the theory behind everything so well, as well as the historical aspect. Really appreciate it.
Do you have nice short cuts for asian dishes too? My wife is Japanese and we eat a lot of different asian dishes. I would not mind learning how to do the Vietnamese dessert my neighbor makes. If he teaches me I may send it to you. Mike
I have a playlist for Asian dishes: ua-cam.com/video/yPo9TVrdZy0/v-deo.html
Currently working on an easy sweet rice wine video (similar to amazake) - stay tuned! it always seem to impress people, that the wine comes out so sweet with just rice & no added sugar
They are rising too much , how can I solve it xx
Cool the batter thoroughly, especially if making the same day batter. Refrigerate for a few hours if ice bath isn't cold enough.
Great Video, Thank You!!!
Hope you give these a try! 🥰
How much sugar
Can I use spiced rum
Yes!
Excellent work! Love it, Is it possible to make without rum? Can someone did this recipe without rum? Thanks 😊
Of course! You can swap it for any flavor extract, or skip it all together. If you're feeling adventurous, try cold brew or chai concentrates!
Thank you much for your response 😊
Thanks! * - *
but the beeswax adds flavor
I've only been able to find food grade beeswax in the form of honeycombs, and to me they're kinda like brie rind, perfectly edible but not something I'd go out of way to seek out 😋
Dans le lait avec le beurre il faud mettre de la vanille c’est la recette traditionnelle, il faut mettre au moins un blanc d’œuf ça homogénéise les cavités d’air dans le gâteau, ici votre gâteau présente des cavités disproportionnées a certain endroit voire même trop grosse, on ne mets pas le rhum en contact direct avé les jaunes d’œufs ça les brules mais à la fin après avoir mis le mélange beurre lait vanille. Un repos est nécessaire pour avoir un arôme parfait et mettre la pate au frigo permet de faire un choc thermique pendant les premières minutes de la cuisson. C’est bien de faire une vidéo mais faire n’importe quoi sur un produit qui n’est pas de chez soit en donnant des conseils c’est totalement débilite… je pense très fortement que vous devriez vous occuper de ce qui se fait chez vous.
Z