Thanks for watching Everyone! The pastry we couldn't remember was - Canelé. At one point we had a recipe video for them here on KZread... but it has been deleted. (part of a content deal with another distributor) The only remaining vestige is me eating one of them in this video from early 2018: kzread.info/dash/bejne/f56Mp7ayhZiXcrQ.html

@bluesman99999

2 жыл бұрын

Glen, that clearly means it's time to remake the video!

@geniuspharmacist

2 жыл бұрын

Canelé de Bordeaux. Let's make a video about it 😊😉 It's about 150 years older than Yankee puffs. Love all your videos you're the Alton Brown of Canada, Chef, producer, director, .... All in one 😉👌👍

@intentionaloffside8934

2 жыл бұрын

A Canele is more like French Cruller.

@Ottawa411

Жыл бұрын

I think that you might have already spoken about this, but do you digitally scan all of your cookbooks?

@kylehorner8782

Жыл бұрын

Redo the canele please.......compare them to this!

"Why do they come in small, medium and large" ROFL 🤣🤣 the puffs look delicious👍

"and why do they come in small medium and large" .... that one made me laugh out loud.

As someone from yorkshire, this was a real treat. My mama used to make it in a huge dish, and stirred caramelized onions into it. Perfect.

Everybody giggles at me because I make sure I watch all the ones that come out but when Glen says hi friends, you can hear me anywhere I am saying Hi Glen! hehe.

@armadillerff

2 жыл бұрын

I say Hi to Julia too.

@mesummika569

2 жыл бұрын

@@armadillerff same I think I didn't this time cuz I didn't hear her say it. But that gives me the giggles knowing I am not the only one doing it.

@kevinaguilar9454

2 жыл бұрын

Same 😁

@PlayaSinNombre

2 жыл бұрын

@@mesummika569 this video is the second half of a filming day. She said it when she came in for last weeks spaghetti casserole...

@158henrybond

2 жыл бұрын

I thought everyone did that

At the end, they really struggled to remember the name canelé, but anyone who at least has seen a video about making canelé immediately would know what they were talking about.

I'm so fascinated by the history you extract from these cook books!

I look forward to these videos as much as I used to look forward to The Vinyl Cafe.

@BSWVI

7 күн бұрын

Awwwwww 🇨🇦

First thing I thought when you started separating the eggs was “Where’s the copper bowl?!” Glad you remedied that! Definitely something I want to try some time!

I always separate my second+ egg white into a separate bowl before adding it to the already separated egg white(s). I noticed you never do and say "Glen is sure of his ability not to contaminate the whole batch with a broken yolk!" You succeed every time but for me, it adds suspense to your show!

@tankicat

2 жыл бұрын

I would be quite surprised if there aren't a few outtakes where it didn't go as planned, the wonders of editing ;-)

@rodiona8781

2 жыл бұрын

Rosalie, what do you crack your egg on? I've found only cracking it on a bowl or frying pan edge that's has some sharpness to it is the best. I reach for my metal frying pan every time. Glass bowls and measuring cups have too blunt of an edge and do not rebound the energy back into the egg to get a good crack. Metal bowls are too thin, they just cut the egg shell instead of wedging it like an ax. I think the last time I had a piece of egg shell was two years ago.

Are you thinking of Caneles? Trying to see what “slappers” are on that page you showed. 😆 I love Yorkshire pudding so will give these a try!

@ubombogirl

2 жыл бұрын

lol...i always screenshot when he shows pages like that and check them out after watching the vid...some very interesting stuff!

@marilyn1228

2 жыл бұрын

See my post about the pdf, slappers are on page 7

@maddyf8398

2 жыл бұрын

Pancakes or Flapjacks! My guess.

@virginiaf.5764

2 жыл бұрын

I took a screenshot of the page so I could try the slappers recipe, because I love cornmeal anything, but especially hot cakes, which is what this recipe looks like. It's a bit different from ones I've made. I take a lot of screenshots during Glen's videos!

@ubombogirl

2 жыл бұрын

@@virginiaf.5764 yup, cornmeal is great! i have a separate folder within my recipe folder for those screenshots along with instructions from the vid descriptions. love glen and julie! :)

I use a whisk (carefully) to incorporate the egg whites into the mix when making chiffon cake. It’s always worked same as folding them in with a spatula but one less thing to clean up.

Thanks Glen, Love all the old cookbook recipes and watching you figure out what you're going to get.

Reminds me that it is popover season, kind of. Used to go the Jordan Pond House in Acadia NP and have theirs with jam/jelly. Delicious. Love the old cookbook show, if I watch anything every week on KZread it’s this.

Canele are the French delicacies you are referring to, I think.

@MrSeniorJR

2 жыл бұрын

Or ‘Madeleines’?

@susankahn7219

2 жыл бұрын

Yes.. Caneles!

The old cookbooks are really awesome.

The French recipe you were trying to think of were Canelé I believe

Perfect description...it is a crossover....and it looks feather light and very tasty. Thanks so much. A happy and healthy Sunday.

Do you mean they are like French Caneles??? Now I’ll be digging around for that recipe. I had them once, delicious.

Another winner. Thanks.

Thank you for this great start to my morning.

During the video, I hit pause to go show my husband something that I want, after a year of antique shopping and me not getting anything ( we both love to be together and he loves antique browsing, he doesn't get many things but I 99% of the time don't because I have all that I need) I now found 2 things I NEED. 1) copper bowl 2) those pop over pans I Love this recipe, going to make it both sweet with sweet cream filling and dip the top in a chocolate sauce. At same time, make savory version to serve with a prime rib, smoked in a smoker for an hour, then pan fry in a cast iron skillet with rosemary oil and butter, finishing in oven. Oven roasted cauliflowers. All in the same meal. Mmmmmm I would love to purchase pdf of that cookbook Looks like a good one. Not sure if one can do that. Thank you I enjoy your channel Inspires me to cook My husband thanks you for that

The French things in the copper molds coated in beeswax are Caneles de Bordeaux.

I love the smell of those old cook books!👀

Great one, Glen! Love your effort to rediscover long lose delights. I too enjoy whisking egg whites in a copper bowl. Jacque Pepin’s explanation inspired me to acquire my first copper bowl about 40 years. I look forward to your Sunday old cookbook shows. Thanks.

Looks good 👍🇺🇸

2:22 I really needed to see this bit here. Good closeup of how to separate the yolk from the whites when the egg is being particularly unruly. I wish Glen would do a whole video just on little annoying stuff like this. How to accomplish X without making an absolute mess. Cuz sometimes a little tiny thing like this can completely ruin my rhythm in the kitchen and before I know it kablooey! Total insanity all the sudden. I burn so much garlic and onion that way. Cuz it's never ready while you're looking at it but you look away and now the garlic is burnt. Really annoying.

@stellaz2595

2 жыл бұрын

I separate eggs in my hand, letting the white run between my fingers. Works well.

@PlayaSinNombre

2 жыл бұрын

You could also crack the eggs into one bowl, and pull the yolks out by hand to put into another bowl

@uberguppy

2 жыл бұрын

Garlic is one thing, but if you're burning onion just when you "look away", your heat is too high (or you are looking away rather longer than you're making it sound, or both). There aren't any tricks or lessons to cooking onion, I'm afraid. Reduce your heat to medium at most, probably medium low, and pay closer attention. Have patience. If you are just wanting to get a nice little bit of cooked-ness on the onion, say chopped onion to put on a burger or sliced to top on a pizza, 10 to 15 minutes will do at medium. This will cook it and leave some bite, some crunch in the texture. This is a ballpark estimate still. Don't go by times in recipes when cooking a single vegetable like onion. You must pay attention and know what you want the end result to be. When we're talking about a difference of seconds ("look away"), a lot can depend on how the veg was chopped, the specific amount of "medium" or "medium low" you chose, and probably other small factors. All of that is equalized by slowing things down (using lower heat), and paying greater attention. Also in case it helps: maybe you are working with one of those many recipes online which say you can cook onions to golden brown in 15 or even 20 minutes. Those are literally lies. To make onions golden brown requires 45 minutes at least at medium or medium low heat. You want to use high heat even less for caramelizing onion, because it means you have to pay even more attention and constantly be stirring them in order to prevent burning, and then it's still basically impossible. Unfortunately I don't saute garlic hardly ever so I can't give you any tips on that, but the same principle above applies: know what you want the end result to be, and pay attention. Stop "looking away". No real tricks here to be learned in a video. Just watch and be patient. Maybe have a timer going so you can see how long it takes for you to become impatient with watching the cooking process. That way you can compare it with how long it takes for your onion and garlic to cook.

@jrkorman

2 жыл бұрын

Our eggs are often "unruly" as we have out own chickens. The amount they are unruly depends on the breed. But they taste so much better than those from the store.

It reminds me of popovers and I haven’t had one in decades!

Glen, I'd love to see that French recipe you were talking about!

This reminds me of this past Christmas time when we had prime rib, and because my sister in law has a dairy allergy and we forgot to get plain dairy substitute so we had to use vanilla flavored almond milk for the Yorkshire pudding. They were so slightly sweet, but still pretty good.

Okay, I really have to go through my old sponsored cookbooks (a lot of beet sugar and shortening/lard companies) and finally make something. I just found an apple pie recipe with a cheese pastry crust that sounds interesting...

The wonderful thing about the internet is that if you ever need an answer to something, simply proffer up a few sentences with incorrect information and you will instantly be rewarded with the answer you were looking for and a wealth of interesting explicative adjectives that can be put to good use in your next outing to repair an uncooperative mechanical device.

Clearly worth trying! N.b. I tried looking up the book in the Sifter database and there is a 1906 edition as well as several others. I am not used to using the database so I am not sure where to go from that, though.

Always love your show.

Upright pancakes 😄

Yum im going to make this today and fill it with jam. thanks Glen!

Thank you!

its amazing how old school cooking utensils make such a big difference to how a recipe turns out ! lets all go cast iron and copper !!

When he's separating the eggs, I'm screaming at my screen, "Just use your hands already!"

This sounds really good! I will try this!!!

Eat them every day........ That's a good enough recommendation for me to try. Be well and fly safe.

Looks great, I had to look at your Yorkshire pudding recipe too.

im going to try this recipe, they look tasty

The fluted French pastry thing you were thinking of -- canneles?

I want to eat this!

I'm going to try this recipe soon, and I think my family will really enjoy it. This is a technique that I've found really helpful for separating eggs -- use your hands to keep the yolk from the whites. You're much less likely to break the yolk (which then mixes the egg together.) Keep the yolk in your fingers and let the whites drop through into your bowl.

I think the pastry you were trying to think of is called a "canele", and has been described as one of the hardest pastries in the world to make right.

I am so glad to see you enjoy using that copper bowl a fan sent to you. I bet the fan really enjoys it also.

I’m curious, Glen, as to whether you adjust amounts or cooking times to compensate for changes in ingredients since the time the recipe was written? For example, Royal Baking Powder was a cream of tartar baking powder then, but today is alum, which uses less.

I think the French baked good you are thinking of is Caneles de Bordeaux...

Profiteroles? Makes me pine for the days my daughter was in her baking and patisserie program. Those were one of my favs she brought home.

I would love to see you take on some Native American cooking...i can't recall if you've actually done anything from them before

Thanks I’ll definitely try this one as a jam topped breakfast treat. Love the muffin tins. On my way to find them, now. 🇨🇦, in lieu of another “Thanks”

Canelés de Bordeaux That's the French pastry thingy.

I need to try this recipe. It always intrigues me when you guys get stumped on the flavor profile. Oh, and if no one has answered you yet, I think the French pastries you're thinking of are Caneles. (pardon any lack of accents in my spelling of that)

These look really good. S, M, & L🤣🤣🤣Now I definitely gotta give them a try. 💖💖💖

Canelé! Canelé!

Hi, thanks for the recipe. They sound a little bit like something we have here in Texas called a sofa pia. They’re originally from Mexico I think and you can make them sweet or savory they are square usually and puffed and hollow in the center so when you break in the shell you can fill them with sweet things like butter cinnamon honey ice cream ET see or you can fill them with savory items ground meat taco fixings etc.

@pamelaspooner8335

2 жыл бұрын

Little help with that: it's sopapilla

This recipe reminds me very much of a waffle batter that my wife and I used to make. Albeit a little less sugar, but similar ingredients.

@labecquerelle9873

Жыл бұрын

Thank you for the suggestion. I did it, with two modifications. First, I have to do gluten free, and I wasn't sure the rice flour could handle a 1:1 ratio with milk, so I increased to 1 1/2 cups of baking mix. Secondly, rice has no flavor, so I always add one ripe banana to a batter in addition to the vanilla. Made about 4 or 5 waffles, sorry, I so hungry & they were so good that I can't give an accurate count. P.S. I stash my bananas in the freezer. Peel before freezing and cut them up in 2 or 3 pieces. Defrost by putting the pieces in a bowl and covering them with the amount of milk listed in the ingredients. Sixty seconds, check on it, another 30, and the banana was soft, milk was still a little cool. Thank you again, dmeader73.

For these types of recipes I always try to use room temp milk and eggs (it can impact the puffiness if they're cold).

Whoever gifted Glen that copper bowl must be high on his list of good people... he just loves whipping egg whites in it.

The recipe calls for a "scant teaspoon" of baking powder. I'm wondering then if it's even necessary (as Glen noted, Yorkshire puddings don't have baking powder in them), or if Royal was simply shoe-horning it into the recipe?

I haven't had anything like Yorkshire puddings since the Christmas my sister made them and caused an oven fire. It smoked up the entire house and I can smell it anytime someone mentions Yorkshire pudding. 😝

Is all milk sold in bags in Canada?

Where's the link for the canele, did I miss it? you mention adding the link. I can't see it and could not find it in the search function either. Neither in the description box 😅 just that tantalizing hint ....

Canele are what you use for the beeswax coated moulds

Are the things you were trying to think of the same canelles?

Canelé de Bordeaux is what you refer to.

If a muffin and a Yorkshire pudding had a baby, it might be a Yankee Puff.

my guess is they were referring to Canelé de Bordeaux,

This reminds me the ebelskiver. Same ingredients, only not cooked in the ebelskiver pan.

now I am intrigued with the german puffs!!!!! will you do that next?

with a name like Yankee Puff i was expecting something thats like marshmallow and coconut

Nice new look! Did you get a new camera?

Glen mentions that people in the US put sugar in our "sweet American popovers." In my long life, I've never had a popover made with sugar, though I'm sure some people put honey or jam on a hot buttered popover after the fact.

Caneles? I like those pans

This is very close to a waffle batter, I need to try this

I wish you had shown the picture of the old muffin pan. Edit: I wish to see a picture of the old muffin pan in the recipe book.

they look a bit like a Rum Baba. I see them in pastry shops here in Italy a lot, although I believe they are originally a French pastry.

Put the egg right in your hand and the white runs right thru your fingers!!💪🏻✌🏻👍🏻

Technically, the molds you speak of are called timbal molds. Nicely done, sir.

So,what kind of ice cream goes with Yankee puffs 😉

Hi Glen, did i miss your video about drye aging? or am i impatient and have to wait.

A version of that book has a recipe for Slappers which looks interesting. I am curious how slappers would differ if the beaten whites were added separately.

I Enjoy all your videos. How do I make rolls/popovers that are hollow? I can't use dairy and don't have a fancy popover tray.

Re: the pastry with the beeswax and the copper pan, were you thinking of canelés?

I wonder; if a tablespoon of plummy plum preserves (dropped into the centre of each puff before baking) would yield a treat similar to the fabled plum puffs of Anne of Green Gables lore?

@AM-xo7lr

2 жыл бұрын

Yessssss!

@heatherstauner1827

2 жыл бұрын

That's exactly what I imagined myself. The family of LM Montgomery have other ideas. In 1996 the cousins who lived at the original Green Gables released a cookbook with recipes from Maud's recipe book. On page 113 the Green Gables Plum Puff recipe is listed in a very different fashion from this one. There is however a delightful plum jam recipe on page 12 which I use in cream puffs to serve to my daughters when we are reading Anne. ... Maybe I'll tell them the truth when they grow up 😋

Canele molds right now run between $100 to $179. This was the only thing I could find that mentioned copper molds and beeswax. Off to do a search on your videos as it sounds interesting.

Canelés de Bordeaux? Is that what you were thinking of?

Can you do a video of all the cook books you have??

Cannele Bordelais!

Caneles!

the other recipe hes talking about is a Canelé

Hi Glen, what was the Temp & Time of the bake?

Madelines? I only have a vague notion of what they are but the name popped in my head. :D

This reminds me of aebelskiver.

Southeastern American here. Never heard of a popover. Is it like a muffin?

I wonder if a garlic compound butter spread on it would taste good?

I believe you and Julie were thinking of Canelles.

How was your morning? Over here in cali its 6:22