In the method (it was missing from original email) you add the egg/yolks after whisking in all the milk. It's now updated in the online version! OOPS. Happy Canelé making, everyone!
For anyone with silicone moulds - I have the deBuyer elastamoule moulds that come as 6 to a sheet. You don't need to wax these but as I had been gifted some beeswax by a lovely beekeeping colleague I decided to try. Nicola suggested 50/50 beeswax/clarified butter as we thought I would need to brush it on. Turns out what I actually found easiest was to fill 1 mould at a time then tip it back out into the saucepan of wax/butter - eg working from top right corner, fill, tip out over the corner, left corner repeat. The edge of the moulds gets messy but you can clean that up after. Aim for thin layers and build them up (to avoid too much pooling in the bottom) and try to avoid handling the sheet in a way that squashes the cavities as this will crack the wax layer.
PS a plastic bench scraper is your best friend when trying to clean up cold, solidified wax from work surfaces/sheet pans/stoves. Hopefully doesn't need to be said but don't let melted wax go down the sink or your drains will be deeply deeply unhappy!
I just did a big search for one that has the wax in it and the only thing I found is PME Cake Release-A-Cake. Just ordered so I don't know how it is yet.
Hi! Thank you for this exciting read.I actually wanted to ask if you could/would do a little deep dive on clafoutis. I live in the US, so not many places serve clafoutis. I've tried making it at home and was...I guess...undwhelmed??? I feel like I must be missing something because people talk about it so lovingly. Thanks!
Absolutely! It's funny you say that. I'm not a huge clafoutis fan. In fact, I once was developing a recipe and messaged a chef friend of mine.. "Is clafoutis nice?" LOL!
Hi Nicola, a brilliant read this morning. Love the detail as always. I can't see any mention of the eggs in the final method. Do you just add them after you've incorporated the hot milk? Thanks
I made canele once, but the recipe was baked in a small square pan. They were delicious but I guess not really true canele. So then I went out and bought silicone molds, never used it. I’m thinking the recipe I had included yeast! It was so long ago...
I was gifted some copper moulds and beeswax by my partner for my birthday but have not yet felt adventurous enough to jump in. Think I might have been waiting for this newsletter. Thanks for this deep dive! Time to have have a go. One question: do you cool the Canelé removed from the mould?
Ooooh how fantastic. You’ll have such a good time. What do you mean re cooking? I always leave them to crust OUT of the mould. I’ll make sure that’s added to the newsletter if I’ve skipped over it!
I can’t tell you how happy I am that you have done this edition. I had my first Canele in borough market only this year in Monmouth coffee Co from Babelle. Never tried anything like it, it was a real ‘moment’. I bought the tins, the wax and started experimenting. I’ve got close but not quite there so am looking forward to trying your fabulous method. Thank you so much xxx
Excited to try these having been gifted one of the "fancy" silicone moulds. Would you wax this kind of mould? A kind beekeeping coworker gifted me some wax specifically for canelé.
You don’t need to wax them! But if you wanted to you could to try your colleagues generous gift. You’d have to brush it in though which is a mare. I’d say use 50/50 clarified butter and beeswax and make sure you have a silicone brush. Work with it at like 90c so it doesn’t set up. And heat your moulds. Tho be prepared for a messy wash up!
These look wonderful, and I'm excited to try them! In my prior experience using silicone molds, I found that the canele browned much more evenly when I baked them separately, so I took my kitchen shears to my lovely silicone mold sheet and now I have a bunch of individual silicone molds. I think this lets the heat circulate around them more fully, and I've had better results this way.
In the method (it was missing from original email) you add the egg/yolks after whisking in all the milk. It's now updated in the online version! OOPS. Happy Canelé making, everyone!
And if it wasn’t clear from the instructions, you remove the canelé from the mould to cool. This has been updated!
For anyone with silicone moulds - I have the deBuyer elastamoule moulds that come as 6 to a sheet. You don't need to wax these but as I had been gifted some beeswax by a lovely beekeeping colleague I decided to try. Nicola suggested 50/50 beeswax/clarified butter as we thought I would need to brush it on. Turns out what I actually found easiest was to fill 1 mould at a time then tip it back out into the saucepan of wax/butter - eg working from top right corner, fill, tip out over the corner, left corner repeat. The edge of the moulds gets messy but you can clean that up after. Aim for thin layers and build them up (to avoid too much pooling in the bottom) and try to avoid handling the sheet in a way that squashes the cavities as this will crack the wax layer.
PS a plastic bench scraper is your best friend when trying to clean up cold, solidified wax from work surfaces/sheet pans/stoves. Hopefully doesn't need to be said but don't let melted wax go down the sink or your drains will be deeply deeply unhappy!
So interesting! I always look forward to my Sunday lie-in and waiting for your latest project!
Can you recommend a brand of release spray? Aerosol looks better than ones I’ve used before.
Thanks again!
I use the 'Sonneveld' one that is available on amazon!
Sonneveld doesn't seem to be available in the US. Has anyone found it in the US? Any other suggestions for a wax/oil baking spray? Thanks
Pam for baking.
I just did a big search for one that has the wax in it and the only thing I found is PME Cake Release-A-Cake. Just ordered so I don't know how it is yet.
Me too 😊
Hi! Thank you for this exciting read.I actually wanted to ask if you could/would do a little deep dive on clafoutis. I live in the US, so not many places serve clafoutis. I've tried making it at home and was...I guess...undwhelmed??? I feel like I must be missing something because people talk about it so lovingly. Thanks!
Absolutely! It's funny you say that. I'm not a huge clafoutis fan. In fact, I once was developing a recipe and messaged a chef friend of mine.. "Is clafoutis nice?" LOL!
Hi Nicola, a brilliant read this morning. Love the detail as always. I can't see any mention of the eggs in the final method. Do you just add them after you've incorporated the hot milk? Thanks
Well that is a HILARIOUSLY huge oversight from me. Yes! You just whisk em in after you add the milk. Will add to the method. Thanks Bradley!
What a superb newsletter. Thank you.
Hi, I had a delicious canele last night in a new restaurant in Bury St Edmunds called Lark. Do try if you are ever that way. ( just a punter!)
Do you put the moulds and the tray to preheat or just the tray?
OOh, i will check it out if I go that way! And Yes, I put it ALLLL in when im using metal moulds.
Thankyou. I have to try these, they are soooo delicious
I made canele once, but the recipe was baked in a small square pan. They were delicious but I guess not really true canele. So then I went out and bought silicone molds, never used it. I’m thinking the recipe I had included yeast! It was so long ago...
Well this is so exciting. I think a cube mould would work well, has the right dimensions. Maybe I’ll try it! And can’t wait to see your adventure!
It was an 8 inch by 8 inch pan, so kind of made a cake but it did have crunchy edges!
Sounds ace!
I was gifted some copper moulds and beeswax by my partner for my birthday but have not yet felt adventurous enough to jump in. Think I might have been waiting for this newsletter. Thanks for this deep dive! Time to have have a go. One question: do you cool the Canelé removed from the mould?
Ooooh how fantastic. You’ll have such a good time. What do you mean re cooking? I always leave them to crust OUT of the mould. I’ll make sure that’s added to the newsletter if I’ve skipped over it!
I LOVE this! What an epic deep dive. The Instagram stories left me feeling like I visited Bordeaux this week. Thank you Nicola!!
Thank you Faisal 🥰🥰🥰 your support = everything!
I can’t tell you how happy I am that you have done this edition. I had my first Canele in borough market only this year in Monmouth coffee Co from Babelle. Never tried anything like it, it was a real ‘moment’. I bought the tins, the wax and started experimenting. I’ve got close but not quite there so am looking forward to trying your fabulous method. Thank you so much xxx
Good luck sue, let me know how you get on! And I love that. I think we all can remember our first canelé!!! 🥲
Bravo and thank you for this very interesting article, I will no longer see the cannelés in the same way now!
Sophie, merci merci merci!!!!! Sans toi, cet article n’existerai pas!!!!
Excited to try these having been gifted one of the "fancy" silicone moulds. Would you wax this kind of mould? A kind beekeeping coworker gifted me some wax specifically for canelé.
You don’t need to wax them! But if you wanted to you could to try your colleagues generous gift. You’d have to brush it in though which is a mare. I’d say use 50/50 clarified butter and beeswax and make sure you have a silicone brush. Work with it at like 90c so it doesn’t set up. And heat your moulds. Tho be prepared for a messy wash up!
We'll see how I get on. I have everything in the house already so it may be a nice Sunday baking project!
Perfect. Send pics please!
Hi Nicola! What substitute can I use instead of the alcohol? Thank you!!
You can omit it! :)
Have been thinking a lot about making canelé but don’t quite have the bandwidth to try and develop a recipe so this is a gift to me😇
These look wonderful, and I'm excited to try them! In my prior experience using silicone molds, I found that the canele browned much more evenly when I baked them separately, so I took my kitchen shears to my lovely silicone mold sheet and now I have a bunch of individual silicone molds. I think this lets the heat circulate around them more fully, and I've had better results this way.