Caneles Experiment: No Beeswax, No Copper Mold, No 48hr Resting!

Рет қаралды 61,802

Күн бұрын

Do you really need beeswax for caneles? Is copper mold worth the price tag? Is overnight resting really necessary?
I tested out different variations to simplify the traditional Caneles de Bordeaux. If you've ever wondered whether some of the traditional requirements are absolutely necessary, or just wanted an easy nibble without the planning-ahead, I got the easy fix for you!
Recipe details: www.workdaygourmet.net/2021/05...
Non-Stick Carbon Steel Mold: amzn.to/33iG9TJ
Metal Mixing Bowls: amzn.to/3vGgkfq
Glass Mixing Bowls: amzn.to/3KF68rF
Glass Measuring Cups: amzn.to/3kVlOwR
Mini Cooling Racks: amzn.to/3saZV0q
Vanilla Paste: amzn.to/3kzfAT7
00:00 Introduction
00:39 Standard Caneles Batter
02:15 Tips for Same-Day Hack
03:12 Comparisons with 24hr & 48hr Rested Batter
03:45 Bakeware & Beeswax Discussion
04:49 Batter Comparisons In Oven
05:12 Unmolding & Crust Check
05:42 Cutting & Internal Structure Comparison
06:09 Taste Test Comparison
06:30 Visual Comparison, Side-by-Side & Up-Close
06:50 Visual Difference, Real Life
Ingredients: (for 6 caneles)
1 cup milk
1 tbsp butter
2 yolks
2 tbsp rum
1/2 tsp vanilla paste or extract
1/2 cup sugar
1/2 cup flour
Convection bake at 450F for 10 min, then reduce the heat to 350F and continue to bake for 50~60 min, until the top is very brown, the same color as what you expect the crust to look. I let mine bake for the full 60min, but everyone's oven is a little different, so go by the look, pull it out if yours look done.

Пікірлер: 124

@diamondhandbeta 3 жыл бұрын

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!)

@workdaygourmet 3 жыл бұрын

Seeing is believing!

@jyotsnalartius9442 3 жыл бұрын

😎😎@@workdaygourmet😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎

@bmolitor615 Жыл бұрын

I just make them and eat them up

@aq66666 3 жыл бұрын

I made the same day batter and they're AMAZING!!

@ChristineCachia-gi9dq Жыл бұрын

what an amazingly detailed and excellent demonstration..trying these tomorrow

@alexafd8 3 жыл бұрын

Very detailed! Thank you for sharing the time comparisons and being so thorough with this recipe, impressive!

@workdaygourmet 3 жыл бұрын

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.

@colinng1253 3 жыл бұрын

First time coming across your channel and subscribed immediately. Thanks for taking a scientific approach to baking canales!

@workdaygourmet 3 жыл бұрын

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!

@celita8183 Жыл бұрын

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!!!

@workdaygourmet Жыл бұрын

You're too kind 🥰

@calvinchong79 Жыл бұрын

You are a scientist. Awesome! Give all the reason behind the recipe.

@babetteaustin5586 2 жыл бұрын

Well done!

@salome9742 Жыл бұрын

Great video!

@granitwinchester3037 2 жыл бұрын

First video I saw, immediate subscription!

@isabellatse07 2 жыл бұрын

Thanks for doing the comparison!! So helpful!!

@workdaygourmet 2 жыл бұрын

Have fun trying different varieties! They're all good in subtly different ways 😄

@tobhay 5 ай бұрын

This is super helpful, thank you!

@chelseasangyinam 2 жыл бұрын

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

@workdaygourmet 2 жыл бұрын

Thank you ❤️ Hope it turns out well! Happy Black Friday :P

@chefpizza4677 2 жыл бұрын

I just found your channel and omg I'm hooked love your explanations

@workdaygourmet 2 жыл бұрын

Thank you 🥰 Stick around, hope you find more stuff that are helpful!

@rigilchrist Жыл бұрын

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! ☺

@workdaygourmet Жыл бұрын

Hope you enjoy the quick version!

@zsofiacsajbok 2 жыл бұрын

amazing video, very helpful!!!❤

@MrGamerCaptain 6 ай бұрын

thank you, experimentation is awesome

@HC-wt1cg 2 жыл бұрын

I am going to try your recipe today, thank you!!!!

@workdaygourmet 2 жыл бұрын

Have fun! Would love to know how it turns out! 😄

@Captains2012 Жыл бұрын

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!

@workdaygourmet Жыл бұрын

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)

@tommyhartono7481 2 жыл бұрын

Thanks for the hack! Awesome, God bless

@loganmoses2149 3 жыл бұрын

This is great, thank you!

@workdaygourmet 3 жыл бұрын

Hope you give them a try some time! 😃

@iranbernardes 2 жыл бұрын

Amazing, thanks

@linaberry90 Жыл бұрын

Just made this, it's a tad too sweet for me but I love the taste and the texture inside. Thank you so much!

@workdaygourmet Жыл бұрын

Feel free to reduce the sugar to taste! 😁

@dotung6079 Жыл бұрын

@@workdaygourmet hi if i reduce the sugar, will it affect the texture or sth?

@MsSpecialkei 3 жыл бұрын

Great Video, Thank You!!!

@workdaygourmet 3 жыл бұрын

Hope you give these a try! 🥰

@darkengine5931 3 жыл бұрын

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.

@workdaygourmet 3 жыл бұрын

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)

@darkengine5931 3 жыл бұрын

@@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.

@donde6961 2 жыл бұрын

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.

@workdaygourmet 2 жыл бұрын

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.

@michaelcomeau8976 2 жыл бұрын

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

@workdaygourmet 2 жыл бұрын

I have a playlist for Asian dishes: kzfaq.info/get/bejne/r7afbLeH18q-qWQ.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

@Tor1smo 8 ай бұрын

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!

@Tor1smo 8 ай бұрын

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

@Aprilbakes_sg 2 жыл бұрын

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 ☺️

@workdaygourmet 2 жыл бұрын

Nope, you want the batter to be very cold when put into the oven.

@mikecomeau8625 2 жыл бұрын

I thought she wanted it put in the tins at fridge temperature so that the middle does not cook too fast an rise.

@moonshow9003 2 жыл бұрын

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

@workdaygourmet 2 жыл бұрын

Just airfry them for 3~5min and let them cool. You'll get the perfect crusty exterior back, almost as good as new!

@daniellesoldati6523 6 ай бұрын

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?

@workdaygourmet 6 ай бұрын

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.

@jidapasaimuang1324 2 жыл бұрын

I like all the details you shared!! Thank you. BTW can i use non-stick normal cupcake mold and no beewax? :)

@workdaygourmet 2 жыл бұрын

I haven't tried cup cake mold, but any well greased heavy duty non stick should be fine :)

@jidapasaimuang1324 2 жыл бұрын

@@workdaygourmet thank you. Will try it out. 😊

@mischievousamoeba 2 жыл бұрын

They stopped selling them at trader joes and I wanted to take a trip down to TJs headquarters and scream at them lmao.

@workdaygourmet 2 жыл бұрын

I've only ever seen them in Costco before and it was seasonal... Guess Christmas is rum season 🤣

@emmaemmafield717 7 ай бұрын

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

@workdaygourmet 7 ай бұрын

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.

@michaelcomeau8976 2 жыл бұрын

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?

@workdaygourmet 2 жыл бұрын

I would stir it with a spatula, it's good for scraping the batter later

@michaelcomeau8976 2 жыл бұрын

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

@workdaygourmet 2 жыл бұрын

double should be enough. any good quality non stick pan will do

@emmaemmafield717 8 ай бұрын

How much sugar

@shyap20 2 жыл бұрын

Hi Thank you for such detail explanation. May I know what is the fork test? What is the expected result of the test?

@workdaygourmet 2 жыл бұрын

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!

@shyap20 2 жыл бұрын

@@workdaygourmet Thanks

@angelinepoh5389 29 күн бұрын

do the batter goes into the oven as cold or bring it back to room temp for baking ?

@workdaygourmet 29 күн бұрын

Cold! 😁

@nadhilah529 Жыл бұрын

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

@workdaygourmet Жыл бұрын

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.

@vazemdoses6368 6 ай бұрын

Thanks! * - *

@yulikaalvarenga9106 Ай бұрын

my bottoms didn’t sink did i somehow do something wrong?

@brat46 2 жыл бұрын

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?

@workdaygourmet 2 жыл бұрын

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.

@emmaemmafield717 7 ай бұрын

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?

@workdaygourmet 7 ай бұрын

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

@inatus_s 2 жыл бұрын

Is it possible for the cold water bath to make the batter too cold? If so what will happen?

@workdaygourmet 2 жыл бұрын

The colder the better. You can't freeze the batter in plain ice water. It'll just be really chill, which is ideal.

@jcarloshugo 3 жыл бұрын

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?

@workdaygourmet 3 жыл бұрын

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.

@jcarloshugo 3 жыл бұрын

@@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.

@workdaygourmet 3 жыл бұрын

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.

@neungone 3 жыл бұрын

@@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?

@workdaygourmet 3 жыл бұрын

@@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.

@emmaemmafield717 6 ай бұрын

Can I use spiced rum

@workdaygourmet 6 ай бұрын

Yes!

@selamahardika4750 Жыл бұрын

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?🙏

@workdaygourmet Жыл бұрын

Try turn off steam & use an oven thermometer for preheat. What kind of problems are you seeing?

@RohanSinghal-ob7zu 3 жыл бұрын

Wish you made them in April

@workdaygourmet 3 жыл бұрын

Why April? Is there a food related holiday in April? 😋

@RohanSinghal-ob7zu 3 жыл бұрын

@@workdaygourmet it would have been a perfect 'Your Lie in April' reference.

@RohanSinghal-ob7zu 3 жыл бұрын

@@workdaygourmet Thank you for sharing the recipe of such a delicious food, I made them myself by following your recipe

@oenicart281 3 жыл бұрын

Can I replace the rum with something else? Preferably non alcoholic

@workdaygourmet 3 жыл бұрын

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)

@oenicart281 3 жыл бұрын

@@workdaygourmet thank you

@jameshopkins9619 Жыл бұрын

2nd time making this recipe, it's good but mine are too custardy. Any advice?

@workdaygourmet Жыл бұрын

As in too eggy? Try half yolk half whole eggs instead of all yolks.

@jameshopkins9619 Жыл бұрын

@Workday Gourmet there are no holes when I cut it open. Like it's not rising or something. I can try with less egg

@julijamileryte3629 2 жыл бұрын

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

@workdaygourmet 2 жыл бұрын

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.

@julijamileryte3629 2 жыл бұрын

@@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.

@workdaygourmet 2 жыл бұрын

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.

@julijamileryte3629 2 жыл бұрын

@@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!! ❤

@kaciekkk1828 Жыл бұрын

They are rising too much , how can I solve it xx

@workdaygourmet Жыл бұрын

Cool the batter thoroughly, especially if making the same day batter. Refrigerate for a few hours if ice bath isn't cold enough.

@Countryside.9887 2 жыл бұрын

How long do i need if i put the batter in ice water??? I want to use 0 hour for my caneles

@workdaygourmet 2 жыл бұрын

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 2 жыл бұрын

@@workdaygourmet can i reduce a sugar??? It’s too much to me

@workdaygourmet 2 жыл бұрын

@@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.

@Countryside.9887 2 жыл бұрын

@@workdaygourmet why is my caneles didn’t have open crumbs like yours???

@Richardglimgosgolan2829 Жыл бұрын

Excellent work! Love it, Is it possible to make without rum? Can someone did this recipe without rum? Thanks 😊

@workdaygourmet Жыл бұрын

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!

@Richardglimgosgolan2829 Жыл бұрын

Thank you much for your response 😊

@sandranorwood4312 Жыл бұрын

but the beeswax adds flavor

@workdaygourmet Жыл бұрын

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 😋

@dominiquebynum7306 3 жыл бұрын

@Frankytchenko Жыл бұрын

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.