Talk about commitment, buying THREE types of molds! I love that you show different types of French desserts that you wouldn’t normally find in the states! These look SUPER delicious!!!

@EntertainingWithBeth

5 жыл бұрын

Ha! I know I just personally had to know which one is better! And thought if I was going to go through all that I’d take you all along with me ha!! ❤️❤️

Hey Beth I looove your work I'm a French pastry chef Have started running a blog.. just wished to suggest one thing When you wish to infuse vanilla to a maximum.. boil your cream or milk .. put in the vanilla and cling film it .. leave it to infuse for 30mins Gives the best results Because if u add the vanilla n heat your milk it looses it's essence . Also Thanks for the cannelé recipe ❤️ Love.

Your Videos are always amazingly done, and super informational. I feel like I always learn something new watching them and easy to follow and understand.

@EntertainingWithBeth

5 жыл бұрын

Awe So glad to hear that! Thanks so much for tunning in!!

@devroz123

5 жыл бұрын

Agree, her videos are insightful. Plus, she did those bake tests (and failures). You are truly a researcher-baker, Beth!

This was by far one of the BEST explanations for a recipe I've seen! Not only do these look delicious, but your tips about the different pans were so helpful! So glad I found your channel. Can't wait for your next video! Thx and God bless.

@EntertainingWithBeth

5 жыл бұрын

Awe so glad you found me too! WELCOME!!

Beth, I made them and they came out perfect! Thank you so much for sharing your recipes, tips, and secrets! I am very grateful!

Aw yisss! I love when you do interesting/new foods! Your recipes are always such a hit at our house. I love learning new techniques. I’m so happy!

You are amazing! So thoughtful and full of inspiration. Thank you for sharing your love for baking (and cooking) with all of us. XOXO

@EntertainingWithBeth

5 жыл бұрын

Awe YOU guys are my inspiration thank you for all your support and encouragement :) it always means so much!! ❤️🙏🏻

Love all your tips and tricks! It makes everything so much easier...thanks Beth as always!

@EntertainingWithBeth

5 жыл бұрын

My pleasure! So glad you enjoyed! :)

I literally larned about this desert yesterday and really wanted to cook it. Thank you so much Beth! Also, can I just say getting three different types of Canelé molds is exactly the type of commitment I would expect from you :)

@EntertainingWithBeth

5 жыл бұрын

LOL! I know right?! I just couldn't help myself! I had to show you all 3! Love that you know that about me! 😂😂😂😂😂

Yum! I’ve never seen this desert before. I’ll have to follow this recipe in order to taste them. Thank you Beth. Have a great weekend.

@EntertainingWithBeth

5 жыл бұрын

Oh yes they are yummy! Hope you try it someday and enjoy! :) A good one for after dinner coffee or tea time snack!

wow! i really like that you've shown us how you've experimented with this recipe. I've never seen this in other recipe videos. Good work!

Omg..! Literally she is the best ..! I love Her French recipes ..! Please do more 😱

@ReAl-ud4vs

4 жыл бұрын

Nice recipe I tried it it was really delicious,,, can I keep the batter in the fridge for a week?

Caneles are my favorite French pastry, hands down. I was always too intimidated to attempt making them, so thanking for making them seem more accessible.

Thanks for a great video! Canneles have always seemed so intimidating to try, but I think I can have a go after watching this.

Beth! These are one of my favorite French pastries! My Virgo analytical personality loves all of the comparisons between pans. I wasn’t sure if I would invest in learning to make these for myself, but all of your tips on affordable pans and the fact that you can make them without beeswax has changed my mind.

@EntertainingWithBeth

5 жыл бұрын

Oh I know what's up with that crazy beeswax! LOL! There is no need! :) So glad the video was helpful!! Hope you give them a go! :)

Made these every day at Restaurant Daniel in Manhattan in the 90s. Finally took the plunge & bought 24 molds (tin lined copper - the small 1 1/2 inch ones. There is an online seller who sells them as well as the 2 inch molds at half price.) Made the mixture today will strain after 48 hrs as opposed to before. I would add that bringing mixture to rm temp before filling molds yields a better product. Lastly, when I was taught how to do these the following was key to success. Spray molds liberally with butter flavored pam get all inside surface. This is done after preheating molds in oven for maybe 5-10 min. I bought a confectionary funnel to quickly and accurately fill molds to 1/4 inch below top then bake at high temp (500 if oven lets you) for 10 min then about 50 min at 375. They are done when you can lift 1 out with a wooden skewer (or toothpick) & are deep brown. Also key- spread them out at least 2 inches apart to cool or they wont get crunchy crispy. Give 2 hrs to cool like this then eat. A reminder the sugar will absorb moisture in air overnight & they will lose their crispness so eat all of them or share same day - never a problem. Here is the recipe Im using. 500ml whole milk, 2 madagascar vanilla beans, 225 grams cane sugar, 100 grams A.P. flour, 50 grams melted butter, 2 lg eggs, 1 yolk, 4 tbsp dark rum. No salt. Scrape beans into milk simmer & remove from heat a few minutes b4 mixing with following - sugar eggs, melted butter wisked thoroughly, temper in milk wisk in flour gradually & thoroughly. Add rum. Refridgerate 48 hrs, strain pour into preheated molds that are well sprayed after preheating. Proceed as above and key is cooling 2 hrs well spaced. Hope some find this useful - never did the beeswax thing. Make these! Theyre like nothing else youve ever had.

@jimmascaro2456

4 жыл бұрын

Update - did above. A few unnecessary steps - no need to preheat molds, also 450' f for 10 min then finish bake at 375 - look for a med dark brown on tops in oven. I froze the unused batter just to see if it would make any difference - none. So next time I will make a large batch as the whole process is 2 days and freeze enough for a dozen in 1 qt ziplocks so its that much easier - just thaw & bake. Given recipe yield - 3 dozen of the 1 1/2 inch molds. Saw another youtuber use 1/2 rum 1/2 gran marnier - may try next time.

this is the best canele video I have seen. thank you so much for explaining everything. I appreciate your opinion about which pan works the best.

@EntertainingWithBeth

5 жыл бұрын

You bet! So glad it was helpful! 😍👍

I love when cooks give options thanks Beth!!!!

@EntertainingWithBeth

5 жыл бұрын

You bet! So glad you enjoyed!!

A couple of years ago it seemed like YT was inundated with canelé recipes and I tried most of them - mostly from French chefs. Beth's recipe and method are spot on. I agree about the silicone molds. I bought them and some individual non-stick molds from Amazon and immediately pitched the silicone molds. The individual non-stick molds work very well but I really like the convenience of the 12-mold pan so I will be purchasing one. I, too, tried making canelé with different rest times. 48 hours is the definite winner. Don't even think about anything else. Thanks, Beth, for another great video.

@EntertainingWithBeth

5 жыл бұрын

It's SO true! But if you can plan ahead and wait! It's SO worth it!! :) So glad you enjoyed! I keep wondering what to do with those silicone molds? Poor things they must have some use ha!

@floydvaughn836

2 жыл бұрын

@@EntertainingWithBeth How did I miss you for 3 years? Use the silicone molds, if they're still around, to make candles. Legend is that nuns used votive candle molds to make these cakes. The molds were tin. Old school votives were exactly like this. Now we just pour wax in a shot glass.

Excellent video Beth, many thanks. I wish others would offer experience, include the essentials and tips like you do.

@EntertainingWithBeth

4 жыл бұрын

Ha! Aww well it’s just something I really appreciate anytime I’m learning something new so I feel others might appreciate it too! Ha!

Yet another very informative and delicious recipe

Ok, finally made these! Excellent taste, the vanilla beans make them so special. Beth, I rested the batter for 22 hours ... Close enough, I thought. But they puffed up pretty tall! Should I have waited longer? My friends and family still loved them. Crunchy exterior and tasty custard-y interior.

I tried this dessert a year ago and I am DYING to have it again! I've saved your recipe, since I don't have the mold yet, I really appreciate your initial note in this video. And from one impatient cook to another, thanks for testing what happens when you don't let it rest! 🙈

Very wel done Beth! Thank you very much for your advices! I love you channel Lady! Kind regards!

@EntertainingWithBeth

5 жыл бұрын

Awe thanks Carina :) . Hope you give them a try! They are yummy! :)

This is why I LOOOOOVE this channel so educational on geography 😍😍😍 huge geography nerd here

Your recipes are the best, Beth! Thanks!

@EntertainingWithBeth

5 жыл бұрын

So glad you enjoy them! Thanks so much for the support!!

Great recipe! We started to show how to make these about 18 months ago (started filming a series... then got side tracked) - One tip that is often lost in the translation from French to English is that you need to use 'Rhum' and not 'Rum'. Different spirit, different distillation process, different taste altogether. Maybe I should finish our little project.

@EntertainingWithBeth

5 жыл бұрын

Oh really?! Oh interesting! I’ve never heard of Rhum I’ll have to try that! thanks for sharing!!

I made these and they turned out amazing! Thanks Beth 🎉

bethhhh i make this recipe two times and it came out just as shown in the video. The detailed explanation was so helpful, thank you so much

@EntertainingWithBeth

9 ай бұрын

Aww I'm so happy to hear that!! Yummy right?! :)

Just gorgeous 😍❣️! Can't wait to try these thanks for the helpful tips!

@EntertainingWithBeth

5 жыл бұрын

You bet! Keep me posted! Let me know how it goes! :)

Thank you 😘 Very informative with clear instructions 👍

I just went to Bordeaux and had a canele for the first time. Very good!

I make this more than 3 times and it always turn out great. Thank you Beth. I use the whole canelé tray not the invididual one

I am so happy you've posted this video! I so much wanted to ask you to show how make the best canelés and what mold is the best, but really didn't want to bother you. Thank you so much :)

@EntertainingWithBeth

5 жыл бұрын

Awe you guys are never bothering me! Ha! That’s how I get the best ideas for what to post! In fact I did this recipe since someone did ask for it! So always ask away! Ha!

Your caneles are so fluffy! I am impressed. Usually they are more like a dense crepe batter (which they essentially are after all).

You put in so much hard work Beth! I just Love your content :)

@EntertainingWithBeth

5 жыл бұрын

Awe thank you! I'm so glad you enjoy the videos! It's such a joy to bring all these recipes to you that it's easier to work hard on something that brings me so much happiness :)

@savedbyspices8184

5 жыл бұрын

@@EntertainingWithBeth Feel the same when I work on my videos! Have a great weekend! 🤗

you're the best ! you always make difficult recipes easier

@EntertainingWithBeth

5 жыл бұрын

Awe so glad to hear that! Thanks for your kind words!

Thank you for this wonderful video. Worth the 48h wait❤

@EntertainingWithBeth

Жыл бұрын

Glad you enjoyed it! :)

I'll bet some French chefs will be envious of you after watching the video. I've tried baking caneles ijba shell-shaped pan, which did give them the crispiness but they turned out rather burned, unlike the ones out of a silicon mold which gave them a cakey texture, to say the least. I'm awaiting my metal canele ti arrive before venturing on another batch. I'm so glad I ran into your channel. I'm a crazy foodie. Can't wait to give it another try.

Looks so good!!

Thank you for such a detailed video 👏🏼👏🏼👏🏼👏🏼💖

@EntertainingWithBeth

2 жыл бұрын

So glad it was helpful! :)

Your canelé are look beautiful. You are a true baker ♥️Thank you very much.

@EntertainingWithBeth

5 жыл бұрын

So glad you enjoyed them! They are some yummy morsels ha!! 👌

Lovely recipe!!!

Amazed by all the effort and hard work! ❤

@EntertainingWithBeth

5 жыл бұрын

So glad you enjoyed it!! 🙏🏻

What great tips! It makes making canele not so intimating to make! I will def give this a try now with your handy tips! 🙌

@EntertainingWithBeth

5 жыл бұрын

Oh yes they are much easier when you know all the tips! :) Hope you enjoy!!

Wow these look so delish! Love your videos Beth- your quality and content is superb!

@EntertainingWithBeth

5 жыл бұрын

Awe thank you! I'm so glad you enjoy the videos! :)

Looks super yummy!!!

I really appreciate you going through all this trouble of not only telling us about different ways of going about making these pastries but even showing us why and how this method works and that one doesn't. I`ve been really afraid of making these, because of the molds and the need for beeswax but after watching your video I think I`ll give them a try.

@EntertainingWithBeth

4 жыл бұрын

YAY! So glad you found it helpful :) Let me know how it goes!

I reduced the sugar and added rum. They are perfect!!!! Thank you so much for sharing the recipe along with the tips and tricks! 🥰🥰😘

@catherine4261

9 ай бұрын

same her. it was perfect. I love beth recipe

@catherine4261

9 ай бұрын

i do find her taste sweeter than mine but i just need to cut down sugar

Hi Beth’s I like your recipe. I'll try it

Amazing !

You are seriously amazing ♥️

I worked in a French bakery when I was younger (owned by a Lebanese guy and his French-Canadian wife) but have never heard of caneles! Thanks for sharing something new to me. Would love to see you make a baba rum (even though I didn't like it when I was young - didn't have quite the taste buds for alcohol then) or maybe a strawberry Napoleon. At the restaurant there was this layered savory dish that was layered with crepes and something similar to cream cheese and meat, I think they called it a crepe primavera that I'd always love to see you replicate. Or maybe a series of recipes using crepes both savory and sweet in a slightly different way than we've seen before? Just some ideas to keep you busy. LOL

Love all of your desserts Beth but this one is on a whole other level! Thank you!

@EntertainingWithBeth

5 жыл бұрын

Lol! So glad you enjoyed it! But wait for the flourless chocolate cake next week for Valentines Day! Oh my! 💕💕💕😂😂😂

I have always wanted to make this but have always been intimidated so thank you!!!!

@EntertainingWithBeth

5 жыл бұрын

Ha! No need to be if you follow my tips! They are super easy! ;)

I've used silicon moulds so far but you've just made me buy these carbon ones! I am interested to see the difference as the results with silicon are inconsistent ;)) Tip: transfer the batter in an empty bottle of water, it makes it easier to pour into the moulds. Also, without beeswax, I use a mix of 50/50 melted lightly salted butter and honey brushed into the moulds. It makes a crispy crust. Thank you for your video, I really enjoyed it!! Marie-Hélène

@EntertainingWithBeth

5 жыл бұрын

Yes you'll find that carbon mold is just the best! I bet you wouldn't even need to use the honey. The sides are so caramelized and crispy just great!! Love the idea of the water bottle! I'll have to try that too! :)

@JeannetteShoreland

5 жыл бұрын

I, too, have thought about ways to increase the crispness of the crust. I thought that I might add a small amount of fine sugar to the baking spray before brushing the wells of the mold, but I really like your suggestion better. Thank you

We've made these twice already and we love it!! We actually added a little more rum because we like the flavor a little stronger. 😋 we are having a hard time getting the outside a little crisper and the tops with more color...any suggestions?

Thanks for the great contents! I will remember this :)

@EntertainingWithBeth

4 жыл бұрын

My pleasure! Glad you liked it! :)

Hello, i baked mine in silicone mould. It works just fine and was lovely.

@EntertainingWithBeth

Жыл бұрын

I'm so glad to hear that! Did you get the crispy exterior?

I just noticed today that Trader Joe’s has these in their freezer section. I didn’t buy them, I’m going to try your recipe. Thanks!

I can't wait to try this recipe soon! A recipe I used before required me to constantly remove them out the oven if it inflated too much, and honestly no one has time for that 😓

@EntertainingWithBeth

5 жыл бұрын

lol! No time for that! Ha! There’s no need for that with this one! Hope you enjoy! :)

Fantastic tips. Thank you very much 🙏

Food Wishes made them in a standard cupcake pan and it seems to work well. He said that beeswax is a must in creating the crispy crust, and it's available on Amazon, but I'm glad it can work without.

As everyone agrees your explanations was so comprehensive and vivid as we always get it from all your videos!!! Having said that I personally missed the part that you always display your finished product in a very frenchy Beth stylish kind of way though !!🙁🙏🙏🙏👏👏👏👏👏

@EntertainingWithBeth

5 жыл бұрын

LOL! I know I did wrap it up pretty quickly! Even my dad was like, wait where are the pretty shots at the end?! But the video was getting so long due to all the tips I kept thinking is anyone even going to be left at the end of this video?! Ha! But I couldn't shortchange the tips! Because I wanted you all to have success! So I guess I short changed the pretty Frenchy shots at the end! LOL! Sorry about that! They'll be back in for this week's video, which is also pretty delicious! A flourless chocolate cake for Valentine's day! YUMMY!! Stay tuned!

just tried this recipe for first time! vanilla extract at the grocery store was $20!!! so I substituted 1 tbsp natural vanilla extract. will post how it turns out tomorrow! :D

Just the video I was looking for!

@EntertainingWithBeth

5 жыл бұрын

Perfect timing! Such a yummy baking project :) hope you enjoy!

So dedicated 🙂 Wow!

To answer the question regarding Beeswax, I found it at Rite-Aid in California. However, your video and a Food Wishes video are the only two I've heard reference it. I've watched about a dozen and the vast majority use soft butter or cooking spray. Personally, I would rather have the taste of a real food product, but that's just me. Thanks for the explanation on waiting before cooking. Great job over all.

Oh gosh I’ve never heard of these before Beth but they look so cute and I’m sure delicious 😍😍😍

@EntertainingWithBeth

5 жыл бұрын

Yes! They really are such a fun little treat. Maybe for your tea time? :)

Hello Beth thanks for the recipe. I bought the mould and made this. It turned out really well and delicious but the bottom has an indentation/hole in the middle. What did I do wrong?

Yum looks delicious tell george i love him sooooooo much and i say hi to him love dogs love your videos making me hungry Thanks Ramya

@EntertainingWithBeth

5 жыл бұрын

Ha! Oh I will he's curled up at my feet :) He'll love the attention!

Hi Beth, thank you for your simple explanation. I’d love to give tis recipe a try, however, would leaving out e rum and replacing it with vanilla still make a nice canale?

@EntertainingWithBeth

5 жыл бұрын

Oh sure that would still make a really yummy Canele! Hope you enjoy!

looking delicious 😍 love from Pakistan ma'am...

I've always wanted to make Canelé, but the bee wax always discouraged me hahaha it's good to know that it is not that necessary. And the recipe is much easier than I thought it would be!

@EntertainingWithBeth

5 жыл бұрын

Oh yeah, no need for the beeswax! What a funny/weird ingredient anyway? Talk about a barrier to making something! Ha! This way much easier and so delicious too! Hope you enjoy Laura!!

Thank you very much

@EntertainingWithBeth

3 жыл бұрын

My pleasure! :)

Hi Beth! Would brushing the interior of the cups with canola oil work as well as baking spray? 😅

Great tips especially on which mould to use- copper, silicon or the hybrid :-). Thank You. what kind of milk would you recommend- fresh full cream ?

@EntertainingWithBeth

4 жыл бұрын

So here in the States we would call it "Whole Milk" so maybe that's considered full cream? But not "heavy cream" that's something else. Basically milk that doesn't have the fat reduced. Hope that helps! :)

Thanks for this!!! I notice that the recipe contains much less sugar compare to other recipes. was this intentional? I tried baking this and the flavour was great! my parents don't like too-sweet things and they were having 2nd portions! plus they only said "this is nice!", usually they'd comment a lot on my baking. anyways, i still need to practice baking these though because the appearance of my first batch wasn't as nice as I wanted it to be. the top was pale (not brown) and are they meant to be so oily on the outside?? my oven only has the convection setting. Is the temperature different with convection ovens? the heat distribution is also not equal, is it alright if midway I take them out to turn the tray? thanks inadvance!

Hi Beth, thank you for sharing the recipe and tips and tricks. At first try following your recipe, it turns out great, shiny crispy exterior and custardy, honeycomb interior. But recently, I make the canele, the exterior is great looking, but the inside interior which puzzle me, the custard does not have the honey comb effect. I do not know what happen, is it because of the oven? Try to find some comment and tips but nothing discuss about the honeycomb interior. Hope you can help. Thanks.

I absolutely love canele, there is a place in Philly called Market Day Canele. I have a serious addiction. 💸⚰️

Hi Beth! Thank you for the detailed explanation. It helps a lot. Do we have to leave the batter out for a while to bring it to room temperature after the 48 hour refrigeration?

@EntertainingWithBeth

5 жыл бұрын

Personally I don’t I just pour and pop them in! Hope you enjoy!!

@skuchh

5 жыл бұрын

Thanks Beth! 😊

waaaaaaaw beautiful

I don’t have one of these molds, but if I use a cupcake mold temporarily, will it totally ruin it? Great video by the way!!!

@EntertainingWithBeth

4 жыл бұрын

well...it would probably taste good, but I'm not actually sure what type of shape it would create with this recipe :) BUT I noticed Chef John has a recipe where he makes them in a muffin tin :). So you may try that one since it's developed for a muffin tin! Best of luck! kzread.info/dash/bejne/iHxltNmkoqu2pqQ.html

You are my favourite cook ❤👏🏻👍🏻 please do tell the degree celcius of the oven

@OpinionatedLumber

5 жыл бұрын

All the conversions are in the video description

I have food grade bees wax from a local apiary. I’d love the lowdown on the beeswax method.

Could I ask to maybe post a video or two dedicated to New England cuisine? Boston Cream Pie and/or Clam Chowder? Thanks :)

@EntertainingWithBeth

5 жыл бұрын

Awe love that idea! Maybe because I grew up in CT? Ha! :) Both sound great!!

Beth, I don’t want to invest in a mold before I try the caneles- what can I make them in to try and if we love them - will be the mold ... muffin tins seem too big - don’t they, what do you suggest ???

Hi. Thanks a lot for showing your amazing videos I learn lots of things from your videos ❤️❤️❤️❤️. 1 question pls What can I put instead of alcohol cause I’m Muslim. Thanks alot

@EntertainingWithBeth

5 жыл бұрын

Oh sure you could really leave the rum extract out they will still be good! :) So glad you enjoy the videos!

Hm my own attempts have come out quite crisp on the outside, almost toffee-ish in consistency with a sweet carbon taste. The filling though seems to come out more as a semi-custard, wonder if it's heating the exterior.

Hi Beth, Followed your recipe to the T. Bought the pan from amazon and left the batter in the refrigerator for 48 hours. When I popped them out most of the tops were really light. Could it have been that I put too much Pam in them, should they have been left in longer or start a higher temp? Help!! I want an all over crunchy outside. Other than that they were very tasty! I’m making another batch for Christmas and want them to be perfect. Thank you!

Can you use regular rum? I don't have rum extract.

After rest 48 hour batter directly pour to mould or wait room temperature thank wait your reply

Would ramekins work to give that crunchy exterior?

This looks delicious! Do you have a recipe for chewy caramel candy?

@EntertainingWithBeth

5 жыл бұрын

No I wish I did! That's one we must get on the to-do list! :)

Do u have any substitute for rum?

Hi Beth! If we want to use real rum, what amount would you recommend?

@EntertainingWithBeth

5 жыл бұрын

Oh sure I would do 1/4 cup (60ml) hope you enjoy!

I am very , very grateful for your advise about the molds type to choose, I would not know and I spend wasted money. what is the point making a french recipe if it turns out poor quality.

@EntertainingWithBeth

5 жыл бұрын

I agree! I was so curious too! So I had to test them all to save you guys the hassle :) Hope you enjoy!!

Hey Beth, what is that substitute for plastic wrap that you have been using?

@EntertainingWithBeth

5 жыл бұрын

Oh yes it's so Great! It's called Beeswrap. Here's a link to it online :) amzn.to/2G7owwC

I have some canalé batter waiting in my fridge, only 47 hours to go until I start cooking it!

Hi, i got a question: what you do, if during the baking, they start raise as a "mushroom" I have my solution, but I want to hear yours😊Thank you.