Claire Saffitz Teaches How to Make Canelés | Dessert Person

Claire Saffitz Teaches How to Make Canelés | Dessert Person
#clairesaffitz #cake #caneles

MOLDS
4 tablespoons unsalted butter
2 ounces food-grade beeswax

BATTER
2 cups whole milk
4 tablespoons butter
Seeds scraped from 1 vanilla bean, pod reserved
3 large egg yolks
¾ cup sugar
1 cup all-purpose flour
¾ teaspoon kosher salt
3 tablespoons dark rum

Thanks for watching!

What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:

Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

[brynkoehn]

Ina Garten Moment- "if you don't have copper Caneles molds from the original bakery in Bordeaux, silicone is fine" 🤣 love you Claire

[caitly]

Every week I still forget that Thursdays are for Claire and desserts! I always feel so uplifted every time I see the thumbnail and go “oh YES”

[TristanVialenc]

I am French, I studied in Bordeaux back when no one outside of Bordeaux knew of canelés.
This is a perfect recipe, they look really perfect.
One small note, as Claire said, rest time is essential, 12h is a minimum. it does make a world of difference

[juliahusar]

I seriously love how all of Claire's pastries are her favorite. It's so refreshing to see someone passionate about what they

[hannahippo]

My husband and I have made this recipe at least 5 times now with different flavor variations like adding orange zest, cardamom, or subbing rum for bourbon. We use nice french silicone molds and they always come out INCREDIBLE.

My suggestion for adding citrus zest: rub the zest into the sugar with your fingers before adding the other ingredients to release the oils. For silicone molds, you need to bake at a higher temp, maybe 25-50F hotter, compared to copper molds.

I skip the step that Claire does where she skims off the top portion of the batter after it's been rested overnight. All the vanilla bean bits tend to rise to the top so I just mix that layer back into the rest of the batter so I don't waste any of the vanilla bean. It totally bakes fine and results in a higher yield.

[Theauu]

As someone from Bordeaux, yep, canelés are the best pastry ever made

[martongabi]

Ah, Canelés, this takes me back when I used to work in a French macaron café in Budapest. We baked them every morning, sometimes two batches, as people went crazy for it. Not sure if the ratio of butter and beeswax matters, but we did have a hard time to get them out sometimes. Or it could've been the thickness of the coating as everyone did it a bit differently.... We rarely had any leftovers, but when we did I took them home for my mom who fell in love with them. I might have to invest in some molds. :) <3

[lesliemascarel]

Hi ! French from Bordeaux here 🖐!! Canelés are one of my fav', perfect with coffee. Usually when buying some people ask for their preferred texture. I usually like them well done but my parents like their canelés lighter in colour. Thanks for sharing this delicious pastry to the world.

[ohsohologramic]

Something I appreciate about Claire Saffitz is that she manages to explain why recipes can fail and has simple solutions for those failing points. I have been working on my canele recipe for about 2 years now and would have consistently inconsistent batches. Something I never thought about was that reincorporating the batter prior to baking can incorporate air, which can cause the canele to balloon out of the molds. I would typically shake the batter vigorously before pouring it into the molds, but after watching this video I decided to hold off on that one step and instead used a spoon as Claire described.

Immediately I noticed a difference. The batter didn't balloon at all for any of the 11 canele. This was my most consistent batch ever (minus one single canele that had a white top). I will definitely be buying her next book whenever that comes out!

[Vic-dxbv]

I was having a very bad week in terms of my mental health, but my Claire fix every Thursday is always so uplifting. I can be having the worst day ever and just having Claire on the background being the most awesome human ever makes my day better. Never fails 💙

[tyghe_bright]

I had these for the first time about a year ago--but the local bakery that made them stopped!
I was blown away by the slightly crisp, deeply caramelized exterior and the lovely cakey, eggy interior.
I don't bake often, but might have to learn to make these.

[taniadamico]

I never EVER write comments… but I’m in Marseille for work, and today at tea time they brought these! I had no idea what they were but they were delicious…. And 8 hours later I see this video. Spooky! Plus I thought I tasted the rum .. thanks Claire!!

[kalinkonrad]

Dessert person brings all the good things in the world together. Claire, cats, and baking. It just really makes my day!!!!

[folusoogundepo]

I’ve never tried a canelé but now I will keep my eye out for them, these look delicious! Also, I really hope this becomes a technical challenge on the Great British Bake-off 😁

[beermonster]

I saw these at my local pastry place last Friday. I bought one, ate it and immediately had to buy a second which was promptly eaten too. They were absolutely divine, I can’t believe I’d never tried them before!

[voltaireon]

These are some of my FAVORITE deserts! We had these, and ferero richer croquembouche for our wedding treats!

[dreamergirl]

Canelés have started popping up a little all over my city since this summer! I don’t know if it’s just one person who distributes batches to a bunch of different stores/cafés but either way I’m happy, these really are delicious 😋

[thebageeel]

So excited for the new recipe book!! Pre-ordered it a month ago and I'm pumped!

[AllegraVivace]

Canelés are my literal favourite and I was low-key hoping Claire would have a recipe for it. Very stoked 😊

[julietteaugusthead]

I'm from Bordeaux and I have to say, the copper molds REALLY make a difference compared to silicone molds. Every time I made them using a silicone mold they came out soft and not crunchy at all on the outside, so now I only use copper ones.