**The Art of Making Homemade Canelé: A Journey of Trial and Error**

As I embarked on my quest to make homemade canelé, I was excited to learn about this classic French dessert. However, little did I know that it would be a journey of trial and error, with each batch presenting its own unique set of challenges. From the beginning to the end, I made four different batches, and while they were not perfect, I felt that the last batch was as close as I was going to get to success.

**Experimenting with Different Batches**

I started by making my first batch, which I considered a reference point for the rest of my experiments. As I baked each batch, I made adjustments to the recipe and technique, hoping to improve the outcome. Batch number two presented some difficulties, with an exterior that was not as firm or crispy as I had hoped, and an interior that was moist but more chewy and sticky than I liked. Undeterred, I moved on to batch three, which had a slightly better texture but still lacked the perfect balance of crunch and moisture.

**The Turning Point: Batch Four**

However, it was batch four that marked a turning point in my journey. After experimenting with different temperatures and baking times, I finally hit upon a combination that yielded the most promising results. The canelé had a lovely, crunchy exterior, and an interior that was moist but still retained some texture. It was at this point that I realized that patience and persistence were key to mastering the art of making homemade canelé.

**The Art of Caramelization**

As I delved deeper into my research, I discovered the importance of caramelization in creating a truly exceptional canelé. To achieve this, I experimented with different temperatures and baking times, ultimately settling on a temperature of 360 degrees to create a beautifully browned exterior. The results were stunning, with each batch showcasing a unique flavor profile that was both rich and refined.

**The Final Round: Batch Five**

With my newfound confidence, I decided to try one final batch, determined to perfect the art of making homemade canelé once and for all. Using the same recipe and technique as before, I was thrilled to find that batch five was not only delicious but also perfectly balanced in terms of texture and flavor.

**Lessons Learned**

Throughout my journey, I learned a number of valuable lessons about the art of making homemade canelé. Firstly, patience is essential when working with this dessert, as it requires time and attention to achieve the perfect balance of crunch and moisture. Secondly, experimentation and perseverance are key to mastering the technique, as every batch presents its own unique set of challenges.

**A Final Takeaway**

As I reflect on my journey, I am reminded that the true beauty of making homemade canelé lies not just in the final product but also in the process itself. From the thrill of discovery to the agony of defeat, each step of the way has been a valuable learning experience. And so, as I look back on my four batches of canelé, I am grateful for the journey and the lessons learned along the way. Whether you find yourself in France or elsewhere in the world, I hope that this article has inspired you to try making homemade canelé – and to appreciate the skill and craftsmanship that goes into creating these beautiful desserts.

"WEBVTTKind: captionsLanguage: en(upbeat music)- Greetings my beautiful lovelies,it's it's Emmy.How are you?It's great to see you and welcome back.Today, I'm gonna beattempting to make canelé.canelé or a little diminutive pastriesthat come from France,originally from Bordeaux,and they look absolutely lovely.They are made in thesebeautiful fluted moldstraditionally made out of copper,you pour batter and you bake them,and they develop a beautiful goldenmahogany crust on the outsideand inside is supposed to betender and almostpudding-like in consistency,often infused with the vanilla and rum.I mean, with this descriptionlike how could you not everwant to taste one of these?I've never had one before,someday I hope to go to Bordeaux myselfand actually have one of these,but until then,I'm gonna be attemptingto make them at home.I looked at many recipesand I'm gonna be adapting theChefSteps' version of canelé.I'll put the original link down below.So how did I arrive to canelé?Well, I had French friendswho recommended them sayingthey're the most delicious pastry everand it was in the back of my mind.I forgot about it,but then beekeeping cameand I was looking up recipesand things to do with beeswaxbecause I do keep bees.I'll put a link downbelow to my other channel,which documents myadventures in beekeeping.So beeswax was traditionallyused to line the moldsto release the lovely pastries.Aren't these gorgeous?They're copper on the outside,they have these beautiful flutes.So copper of course is avery conductive materialand it will grab onto the heat in the ovenvery, very quickly.So that will give us a crisp crust.That little bit of yellow thereand the yellow at the bottomis beeswax.So I purchased these molds --they were shipped to me from France.These are so expensive,about $35 per mold.Very expensive.They will last a lifetimeand I really hope this works.You can find molds that are less expensivelike silicone moldsand molds that are made outof different types of metal,but I really wanted thetraditional experience,so I purchased these.These need to be seasoned.Just like you wouldseason a cast iron pan,we really need the canelé to release.ChefSteps recommendsseasoning these with oilby simply deep frying themand then allowing them to cool in oil.I, because I have beeswaxand I wanted to use the beeswaxand follow the kind of traditional method,decided to season these with beeswax.The process is pretty simple.You heat up your oven to 350 degreesand place your molds on a trayand put them in the oven for two minutes.Meanwhile, you've gotabout 50 grams of beeswaxmelting in a double boiler.Take your mold out of the oven,fill one of the moldswith your melted beeswaxand then transfer it to another mold.Take the first one and turnit upside down onto a rackto allow the excess wax to drip out.Continue pouring the wax into each moldand then turning it overto allow it to drain.You're gonna turn the mold right side upand then place them in theoven and continue baking themfor another 10 minutes.After 10 minutes, take themout, allow them to cooland then repeat the wholeprocess one more time.So now our molds arelightly lined with beeswax.This will give us a nonstick finish.It will also impart some that lovelyaroma that comes with beeswax.It's a sweet, beautiful smell.It reminds me of inspecting my hives,it's just such a beautiful smell.I love it so, so very much.So I've got chilled molds andI've got some melted batter.Take a pastry brush --and I'm gonna brushthe inside of that moldliberally with butter.There we are.So I read a lot of recipeson how to make caneléand almost all of them recommendedallowing the batter torest for several hours,12 hours, 24 hours even 72 hours.So I made this batter in advancebecause I really wantthis recipe to work out.ChefSteps says you don't have to,although when I was reading the comments,a lot of people said theyhad problems with poofingand then they recommendedallowing the batter to rest.So I've allowed my batter to restand let me show you what I did to make it.It's actually very simple.So in a sauce pan,you're going to add750 grams of whole milkand 70 grams of batter.You're gonna heat this on medium lowuntil the batter is completely melted.Next to your blender,you're going to add 375 grams of sugar,225 grams of bread flour,100 grams of eggswhich worked out to beabout five egg yolks,75 grams of dark rumand four grams of salt.If you're looking for a printable recipeor volumetric conversions,I'll put a link down below to my websitewhere you can find that.Now, you're gonna turn your blender on lowand slowly add yourmilk and batter mixture.Resist the urge to increasethe speed on your blender.Many recipes I read saidNOT to over-aerate the batter.Next, you're gonna takea vanilla bean pod,slice it in halfand gently scrape allthose precious seeds out.Add that to the batterand give it a final whiz.Allow the batter tocool to room temperatureand then place it in the refrigeratorand chill it, and let itrest for 12 hours, 24 hours,you can even wait 72 hours.So I'm gently giving it a stir.I've got a baking pan linedwith some foil and a rack,and we're gonna placethat right on to a scale.Now, we're gonna to filleach one to 20 grams.Boop, boop, boop, boop.So I was under the impressionthat I had the smaller moldsbut I just filled this to 24 gramsand it's only halfway.I'm just gonna go with40 grams for each oneand roll with that.Now, I'm gonna placethese in a preheated ovenat 360 degrees set onconvection on the bottom rack.It even says what level to cook it at,and it says for one hour.(calm music)Alrighty my lovelies,it just beeped, I'mgonna grab the canelés.Now, I put these infor an extra 10 minutesbecause they need to be really dark on topand mine were not.Now, we have to unmold thesewhile these are hot,otherwise they will stick.So, here we go,fingers crossed they come out.Oh look, they shouldn'tbe that color on top,at least they came out.Ughhh!Ooh, I just banged that one.Okay, be careful when you unmold them.(tray clatters)(upbeat music)So I have plenty of batter,I'm gonna redo this,make some adjustments.I'm going to increasethe temperature to 375,continuing with convection cooking.Alrighty, so I'll see you in another hour.Alrighty my lovelies,T minus 1 minute 40 seconds.Let's hope this batch of canelé works out.Don't fail me,don't fail me now.Look at these beauties.Oh, they're still too light.I'm gonna use 35 gramsinstead of 40 grams,I'm gonna cook at 375.The color looks pretty good,but I think for the last 10 minutes,I'm going to take the canelé off this rackand put them directly onthe oven rack in the ovenso that they can have alittle bit more direct heat.Okay, see you in another hour.Okay, my lovelies round number 3,T minus 27 seconds.Hopefully this one will work.So at eight minutes left,I took the canelé off the rack,put them directly on to the baking rackso they could get some direct heat,so hopefully we'll get a nice golden top.We shall see.Sticking?Oh, that one's not as good.Oh, this one was so perfect.I thought all of themwere gonna look like that.And I got one perfect canelé, andyeah, the others,pretty similar results as before.So I still have more batter,I'm gonna continue doing thisand I'm gonna go with the 35 grams,I think that was the rightamount for the containers.I think placing them directlyon the rack is the way to go,but I'm gonna put them rightabove the heating unit,and I'm gonna bake themfor a full 10 minutesinstead of the eight.Alrighty, we're gonna do this again,see you in another hour,curses.Okay, my lovelies,round 4 has just beeped,so grab them out of the oven.Alrighty, let's take these outand hopefully we did it.Okay, these are the best ones so far.(calm music)(tray clattering)These are pretty inconsistentbut they are the best ones so far.Not perfect by any means.Here are the other three batches I made:first batch, second batch, third batch.Second batch was definitely undercooked,first batch, now that I havethese others to compare withactually didn't turn out too badly.Third batch, a little uneven.This one is what I want.They were not kidding whenthey said this recipe is trickyeven if you follow it to a T.This pan that I'm using is a broiling pan,it does not an aluminum pan,so I suspect that's perhapswhere I could have gone wrong.My canelé are not perfect at any rate.Sometimes perfection isoverrated, am I right?Here are the results ofmy four different batchesfrom beginning to end,and I think the last batch wasas close as I'm gonna get to success.It's still not perfect,but at this point I amready to taste these.And let's go ahead and cut these in half.Pretty stinking beautifulif you ask me, look at that.Ooh, I like the sounds of that crunch.(calm music)Finally, I'm gonna havemy first taste of canelé.So let's taste them in theorder in which I made them,this is batch number one, bon appétit.(canelé crunching)That's lovely.I've never had anything like that before.Did you hear that crunch?It has a lovely, crunchy exterior.I can taste a little bitof that beeswax flavor,definitely the batter,definitely the rum and the vanilla --it's lovely.The texture inside is moist,slightly sticky,a little bit bread-like,drier than a custard,but it has that samekind of custardy richnessof those eggy milky flavors,sweet, but not overly so.It's almost got like a pancakey texturebut more sticky and moist.It's lovely.Okay, let's try number two.(canelé crunching)The exterior on this oneis not as firm or as crispyand the interior is moist andmore kind of chewy and sticky.The combination of the rum and the vanillagoes so nicely togetheralong with a slight kind of bitternessfrom the kind of carbonizationthat is happeningon the bottom or theexterior of the canelé.Let's try number three:this one had a little less batter in itand it was cooked at aslightly higher temperature.This one's lovely.I like the crunchy exteriorthat's not too thickand the interior is moist butisn't really chewy or dense.Okay, let's try number four.The last batch which wecooked a little bit longerwithout the pan and at thatsame higher temperature,here we go.(canelé crunching)And that one was a little bit warm.So you geta little bit more of thatkind of custardy flavor.So number four was cookeda little bit longer than number three,so it has a little bit crisper exterior.It also has morepronounced kind of toasted,caramelized flavors, a slight bitterness,which I like.I feel like that reallycompliments the rum,particularly that kind of rummy,toasted flavor along with the vanillaand the interior still remains moistbut has a little bit more fluff to itthan, say, number two,which was a little bit more dense.Lovelies, just a quick one here,I couldn't help myselfand I had to do yetanother round of canelé,I had to sleep on it first.This time I baked it at 360 degrees,I went back to that old temperature,I also went back to thefull amount of 40 gramsand these are the results.So better Browning around the edgesbut the tops still remain very blond.I put them in for the full 60 minutesand then I gave them 10extra minutes directlyover the heat, right on the rack.I even rotated them onthe rack 180 degreesto try to ensure uniformbrowning on the top.So I think of all the batches,batches number 5 came out the best,yet they are still not perfect.Itadakimasu!(canelé crunching)They are delicious,custardy inside.So my big takeaways from makinghomemade canelé for the first time:Number one, be prepared todo some problem solving.If your experience is anything like mine,you might run into a few bumpsand you might have tomake some adjustmentsand make sure you carve out anentire day for this because,you know, it takes some time.But in the end, Idefinitely learned a lot.I finally got to tryusing these beautiful copper molds.So I think the biggest takeaway for methat if I find myselfin France in the future,particularly in Bordeaux,and if I happen to see a pâtisserieI am going to stop in thereand I'm going to pick upa canelé and I will eat itand I will be so gratefuland appreciative of its perfection,because I can appreciate theskill involved in making them.So there we have it my lovelies,my attempt at making homemade canelé.I hope you enjoyed that one,I hope you learned something,please share this video with your friends.Follow me on social media,like this video,subscribe, and I shallsee you in the next one.Toodaloo, take care, byeee!(dramatic music)(upbeat music)(Emmy belches)Where that came from -- no idea.\n"