Canneles from Bordeaux: Canneles de Bordeaux

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this recipie was AMAZING! and it was MUCH easyer to make than i expected it to be : i strongly reccomend that people should try this DELICIOUS desert!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was absolutely perfect. Easy to follow and turned out delicious! We used mini canneles molds and baked for 35 minutes. Wow!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe exactly but I used a silicone mold and the final resut was good but I think that If I were used copper molds the result would be awsome!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Easy recipe that tastes delicious. I used 7 copper cannele molds and a Nordic Ware Bundt pan for the leftover batter. The canneles came out beautifully with the beeswax and butter coating the copper molds, after baking as per the instructions.
The Cake from the buttered only Bundt pan that I baked at 375 for 1 hour turned out just as well. Can't wait to make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe seems to be concocted by someone with little experience. The quantity of beeswax and butter is sufficient to make canele for weeks.

Canele molds can easily be purchased online or on ebay. A few scrapings from a bees wax candle with an equal amount of butter is sufficient to lightly coat the mold. Use a silicone brush so that it can be easily cleaned and reused for any purpose. silicone molds work nearly as well as copper.

Checking online you can find information from Paula Wolfert and others that detial the simple preparation of this dish. Take a look at my blog for pics, recipes and pointers.
when searching note that the spelling varies.
http://phillymarketcafe.blogspot.com/2008/12/canele-cannele-canelle.html

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are great, and really do remind me of when I (briefly lived in France. However, I had to do a lot of improvising with equipment, since no stores around here carry cannele molds or bees wax for cooking. Overall, once the final product is achieved with the caramelized crust & custardy shell, it is simply irresistable.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband heard about these little treats on TV and talked about wanting to try them for days. Since his birthday was approaching, I searched for a French bakery in our area that made them. To my surprise, not only did none of the bakeries make them but none had even heard of them! As a last resort, I searched FN and found this authentic recipe. I had to make two substitutions due to time. I could not find cannele molds or beeswax, so I substituted a popover pan and melted butter. Since the popover molds are somewhat larger than cannele molds, the recipe made 12 instead of 18. Imagine my husband's surprise when warm canneles were on the table for his birthday breakfast! They were dark & crunchy outside and sweet & creamy inside, just like they should be. Although the canneles took time to prepare, the recipe was easy to follow and well worth it. Thanks Food Network!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe is very easy and result is very delicious. Five Stars for that.
My concern is with the baking temperature. Baking (gas stove at 385FDegree in Non-stick mini bundt pan as a substitue and coating them with BEESWAX&Butter mixture produced shiny, crunchy shell and tasty cream inside.
I am concerned with the melting point of tin I read about at 425Fdegree as well as Non-Stick Teflon & High Temp baking.
My second batch was baked at 410Fdegree for 50 minutes. It came out burnt at the bottom. It still taste very good.
I hope you can comment about the baking at high temp in Copper+tin Canneles Mold at 425F because I am waiting for my shipment of Canneles molds made of Copper+tin from FRANCE in a week. Thank you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've been wanting to make these for over a year. I finally made the leap this past weekend and boy was it worth it. The recipe isn't difficult but does take 2 days. I started Fri night and baked them Sunday morning. I used a silicone baking mold that has 18 small cups and they turned out perfectly! My family loved them. Custardy in the middle and crispy/chewy on the outside. Great Vanilla flavor. I can't wait to make this for a party.