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
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
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Theme Song: Michael Guggino
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Background Illustrator: Jagriti Khirwar

[@brynkoehn7800]

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

[@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

[@gerardjones7881]

48 hours is best.

[@rutgenesis]

can you freeze them?

[@erzsebetkovacs2527]

Why does it need that rest, as opposed to say, pancake batter, which one would cook right away?

[@ireneisabel13]

@@erzsebetkovacs2527 Flavor development

[@julianchong2933]

@@erzsebetkovacs2527 also, it is actually recommended to rest pancake batter to ensure the gluten relaxes and the flour can hydrate with less mixing

[@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”

[@CSaffitz]

oh yes!

[@mominetti]

Oh, yes, me too! 👏🏻👏🏻👏🏻

[@jamesktucker979]

same

[@xavierrubio5641]

Mmm

[@juliahusar]

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

[@HansMaximum]

It makes me giddy seeing her giddy about food.

[@vigilantcosmicpenguin8721]

For Claire to choose just one to be her favorite would be like choosing a favorite kid.

[@oussamaallaoua8041]

Except for donuts I guess

[@ThomiBMcIntyre]

My mom said that every time she made a great meal. Everything was her favorite ❤️

[@Theauu]

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

[@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.

[@martongabi93]

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. :)

[@heatherbdmv]

@pierrethemonkey was it Chez Dodo? I am a canelé fiend and ate them all over France when I lived in Germany. Chez Dodo’s were seriously top 2 of all the canelé I’ve ever eaten. My daughter and I visited Budapest twice and fell in love with the place. We wandered around the corner from the Basilica and saw that place, it was one of the best random finds of all our European travels.

[@erzsebetkovacs2527]

What's that café called? Is it the A table! chain of bakeries, perhaps?

[@corgispotter]

This video is exceptional in the clarity of instructions. Not only was this my first time baking canelés but also my first time baking anything. And dare I say mine came out even better than Claire's. Great video!

[@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!

[@lesliemascarel6897]

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.

[@taniadamico8998]

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!!

[@Vic-dx2bv]

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.

[@destinycallahan9157]

They kinda look like miniature bunt cakes. So cute!

[@voltaireon]

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

[@kalinkonrad1853]

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

[@AndrewJerkins]

Pound for pound, they are the most delicious pastry there is. Very unassuming because of their size and they often just don't look impressive if they amongst colourful and more extravagant looking cakes and pastries, but if you get one fresh, the combination of the caramelised crispy shell and soft, pillowy custard inside will stay with you.

[@JohnKiser]

I love all of these videos, they literally get me through the rest of the week! Also the anticipation I feel every taste test waiting to see if we get another "MMM" is so good!

[@AllegraVivace]

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

[@hiccadoodledoo6545]

Make these often. My family loves them. I had an uncle with cancer and he was losing his ability to eat solid foods. He asked me to make these for him. I drove 2 hours in horrible traffic to deliver to him one of his absolute fav foods. One of the last things he would ever eat. 😢

[@folusoogundepo7624]

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 😁

[@thebageeel3271]

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

[@awells327]

This looks delicious! Claire really inspired me to start baking. I’ve make her croissants, danishes, and more! I agree with Claire that danishes are best eaten the day of and fresh out of the oven!

[@OliviaaaMaaay]

Yesss - it’s about time canelés get the credit they deserve! They’re not overly common here in Australia but that makes me even more excited when I find them! They’re like these little rare gems that are so delicious and have such an awesome texture contrast. Thank you, Claire!!

[@silverleafmaple]

Claire you are a noteworthy teacher. I love that you said head space when referring to space for the batter to rise. I had just finished using Headspace before watching, lol. Thanks for helping me ID another fantastic treat to try! We are all waiting patiently as possible for your book, too! So excited :)

[@kateflynn]

Wow, amazing timing for this video. We're in Bordeaux this week eating lots and lots of canelés ! It's a new favorite we discovered, and we enjoyed watching you make them, Claire. Thanks!

[@shadowperson0456]

Yay! Another weekly upload! So excited for the release of your second book! Looking forward to the new Claire-ified episode!

[@anonymousone9699]

This is my favourite desert of all times! I live in Montreal so thank God for the accessibility. Love you Claire!

[@beermonster1234]

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!

[@BluuBird2]

I was so incredibly excited when I saw that you uploaded a video on how to make Canelés - they are my uncontested favourites when it comes to French bakery, and I'm so lucky there's a place in my town where I can get them. So to anyone who's never had them - GET THEM OR MAKE THEM for the love of god, these little things might not look like much but they are heavenly.

[@Miranda50709]

I have never heard of these but oh boy they look unreal. That custardy goodness with the crunchy outside sounds like heaven!

[@alonaharman2297]

Never had or even seen these before. But they looked so good I wanted to try them. Drove by a French bakery randomly while far from home and there they were! I ate them as I drove home and they were amazing. Thank you for showcasing them and inspiring us all to try something new! Delicious

[@gretemartinson9920]

I just made these for the first time (not the last)- one piece of advice is to line your sheet pan with foil. The butter/wax mixture boiled over onto the sheet pan and I'm doing my best to keep butter/wax shrapnel from going down my drain! Thanks for another great recipe and video Claire!

[@jueun807]

its already thursday i’m so exited felt like i just watched her last cooking video yesterday LOVE YOU CLAIRE !!!

[@aaronsalazar1695]

YOU READ MY MIND! Last night I was looking up recipes for these and planning to buy the little pans. Amazing!

[@danbev8542]

Woo, woo! I’ve got vanilla beans, rum, eggs, beeswax, and new copper molds just came in the mail!!! I tried making these a couple of years ago in silicon molds & didn’t think they were worth the effort. Will try again now that I have proper molds and Claire’s instructions. Thank you, Claire!

[@dreamergirl247]

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 😋

[@laurenschenck5355]

You are a genius in the kitchen! I love you so much thank so much for everything ❤

[@TheNerdistheWord]

Looks incredible! I can almost smell the warm vanilla and rum ❤️

[@roux3390]

YAY canelés are getting the love and attention they deserve! Claire yours are perfect and I want to bake them again. Well worth the time and effort. They're so boozy and fragrant with the perfect level of caramelized sweetness.

[@annemargueritebuclatin2666]

Best part of the week: new video of Claire every thursday

[@LaGwenyvere]

I can only agree... partly lived in france for three years and this is exactly what I will miss. Cannelé is such a perfect dessert....

[@BeccaHolt-go8fs]

I just made these and this recipe was so helpful to follow compared to others I researched. Yum!!

[@firetype55]

yeah!! another Claire video, I'm always excited to see your creations!

[@laurenceboischot4265]

MERCI!!! I cheekily asked for your take on this recipe a while back. I don't know if you had planned to do it anyway, but I can't thank you enough! ❤

[@evelienreijnoudt1735]

Canelés are my favorite pastry ever. Claire is my favorite baker ever. This is my favorite video of all times! 🎉🤩🥳

[@raeverrengia2495]

I just made these and they came out perfect. Thank you!!!

[@ullsi]

Canelés are the best! I absolutely love them. I've tried a few different recipes, but I've never gotten them as good as in the French pastry shops. Looking forward to trying yours.

[@martinsilva9251]

Great tutorial! I cannot wait to try. Love your presentation style.

[@samanthasmith1209]

Omg i love these and can hardly find them anywhere i might try this thank you so much!

[@SeanPalmerLOFI]

They are my absolute fave. They look great

[@azbutterfield2026]

The new kitchen looks amazing. What a glow up.

[@Cynt3r]

Canelés are my favorite pastry too! So glad you made this

[@mattv5281]

I bought vanilla beans yesterday without a specific recipe in mind, but I knew I could use them for one of Claire's recipes.

[@b_uppy]

Thank you for the info on these. Will try. Love your kitty cameo. Love your hair with the beautiful white streak. You rock that look.

[@sarahpz9679]

I'm from Bordeaux and as a Canelés lover I have to say yours look pretty good (perfect I mean). The outside crunch deserves a chef's kiss

[@jamie6638]

I love canales! You definitely made this recipe approachable

[@Prazzie]

I made cannelés for the first time yesterday and now this video appears. Lovely coincidence. Mine turned out beautifully, I was so happy.

[@laurenpage1658]

I had one of these a long time ago and totally forgot how amazing they are. Can't wait to make these at home!

[@fobbiyoo]

I was first introduced to this pastry from Emmymade when she tried to make it and I’ve never seen it before! It was only until I went to CDMX that I found these for soooo cheap. It was one of the best things I’ve ever eaten and I had to go back for more the next day.

[@anitadong3065]

Claire, I absolutely love your videos and they're definitely the highlight of my Thursdays! I was wondering if you could add CC to your videos for people like me that enjoy following along with captions. :)

[@danpaulin6859]

Love that you brought us back to something hard to make

[@therealjohnvance]

So excited to see this video! It never occurred to me these pastries could be made at home. I remember canelés fondly from my college days in France. I'm unclear as to how the process would be different using silicone molds. The copper molds I found online are very expensive! But it would definitely be worth the experiment to try my hand at baking these using a silicone mold.

[@diego_2007]

silicone is a worse conductor than copper, therefore the silicone holds will impart less of a heat shock onto the canelés, so they will have less of a crunchy, caramelised crust :)

[@kwebst1]

I spent so long working on getting this just right. Soooooooo good.

[@AshtonColby]

There is a bakery in my city I know I have seen these before but I never knew what they were so I haven't tried! I will scoop one up next time I go! Maybe I will go during lunch tomorrow!

[@pesky001]

Did you go? Did you love them?

[@DougAdams]

I love how every recipe she makes is her absolute favorite in the world.

[@karenb8200]

Great video! I had caneles once from a farmer's market in Chicago, which was the first and last time I had seen them until this video. I'm so glad to finally be reminded what they are called so I can search them out with more efficiency (and maybe even bake them myself?!)

[@richardpatterson432]

Yay, another Claire video! Glad to see you again.

[@CSaffitz]

Thank you, Richard!

[@anveshkodumuri]

I had these at a French bakery. Tasted like heaven

[@ce1089]

im in the middle of a canelé phase right now so this is just such perfect timing thank you miss saffitz

[@SaharaNaphtalia]

that airy center gets me every time🥰🥰

[@susanredmayne1996]

One of my fav pastries!!! So excited for this video!

[@amyspeers8012]

Hello from my small village of Gensac, about an hour from Bordeaux. I love popping by the shops that sell them. They have so many sizes! Last Friday my village had its annual auberge espagnole (potluck) and my neighbor had a platter of small ones…but it was apéro and not dessert. She had made savory ones with chorizo! They were delicious!

[@jeanniesaltwaterla8718]

My absolute favorite pastry on the entire planet!!!

[@sophieborgmeyer9771]

I always thought they were a type of petit four and I couldn't find them again after having them in Paris like 10 years ago! They are amazing!

[@leknarfs]

Thanks for this video. I discovered caneles in Paris many years ago. They are not common in bakeries in the US, but lucky for me a Saturday Farmer's Market near me has a San Francisco bakery that sells them. They are a little bit of heaven for the weekend.

[@JPKoutloud]

Also one of my absolute favorites. The copper molds are still on my wishlist though! :)

[@espressonerd]

Great recipe. I’ve made these a bunch…It helps minimize crazy rising to get the batter to room temp before baking..

[@sacadosify]

A few years ago I decided to try making these after trying one in a local shop and then seeing some friends in Europe share photos of the ones they made at home. I've made them four times - the first two as traditional canelés, the third as a matcha version (very nice) and the most recent as a cherry/dragon fruit version. The first three were perfect. I let them rest long enough. This last batch I made I only let rest a couple of hours and used too much egg white, so they puffed up too much, but they were still straight. I'll go back to letting the batter rest overnight and using just yolks (although usually one egg white doesn't hurt), since I added a bit more egg than I should have anyway. BTW, I use a Chefmade canelé pan and it works perfectly, and even this last batch tasted amazing.

[@vividneon]

Claire it would be amazing if you had a pecan pie recipe to share that before thanksgiving this year! I plan on making your pumpkin pie recipe this year and would love to see your take on the pecan pie as well! Much love thank you for the most incredible recipes I’ve ever seen

[@elh93]

One of my favorite bakery items! I need to make these again

[@covidcorvid1956]

I'm obsessed with canelés. Can't wait to try making these!

[@pawdaw]

Canelés and Kouign-amann are my absolute favourite French pastries.

[@julietteaugusthead3270]

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.

[@langers3511]

Love your channel! Your content is great! 🔥🤘 And your book is absolutely awesome 😄

[@xexasperon]

just passed through Paris this morning and bought myself one of these for breakfast which i would have never paid any attention to if it werent for this video. it was delicious indeed!

[@TheJensPeeters]

Yesss, I first had a canele a few years back in a fancy restaurant with my parents and found a cafe last year that had them. I would always get the orange oil ones and a espresso macchiato: THE BEST. Its creamy, sweet, bitter

[@tw9307]

I love caneles but have only made them with silicone molds. Been scared about the copper molds but it seems reasonably manageable to make using the techniques you shared. Thanks!

[@AmeliaBell28]

I'm not even 5 minutes in and I can already tell that Claire genuinely ADORES this recipe. There's a different sparkle in her eye and she hasn't even started baking yet! I guess I have to buy some canelé molds somewhere. But in the meantime, if anyone knows a French bakery in NYC that makes these, lmk!

[@kirstanbrodie9777]

Madeleine's in the UES sells them! Great croissants there too

[@theodoranorton4779]

A fascinating and unique recipe...one wonders how it developed. A courageous episode; thank you.

[@narwhalsism]

Story goes that in the wine making region of Bordeaux, vineyards use egg whites to remove particles from the wine, leaving them with a lot of egg yolks. Bordeaux was also a huge port, bringing in exotic goods such as rum and vanilla from their colonies, thus giving you the building blocks of a canelé...

[@magsyc]

Finally….come back from Nice with a rum canele and eating it as watching Claire! Bucket list ✔️

[@lysoliii741]

I knew Claire was my favorite person ever canelés are my favorite too

[@annikadonnen5039]

The faux Bake-Off music during the oven-watching was perfect.

[@nylorij-Lori]

I’ve wanted to make these for years. First, I was pronouncing them wrong, second, I didn’t know about the beeswax coating, and third, I didn’t realize the batter needed to rest for so long. I think I have all the tips to try and make them successfully now. We’ll see… 💗

[@cwooly007]

Had my first Canales last week. So good. 😊

[@dottiepark]

I adore canale. I have had them flavored with orange zest. Like biting into the sun.

[@jred5153]

If you use some of the cold milk/rum to form a paste with flour you can avoid the lumps. I like making mine with orange flower water.

[@nancyhuffman5802]

my favorites

[@shannonblack9712]

I worked for a bakery that made these and even the less than perfect ones were so effin good.

[@ingenueee]

I go to a cafe that has these with matcha cream in them, they are my favorite, I cannot wait to make these!