The Most Difficult Pastry to Make in France...

[@AdamWitt]

For the story behind this, the full recipe, notes, and pointers you can peep the page on my website - www.adamwitt.co/allrecipes

[@Beatriz-j9q]

What is thename of the pastry

[@letteringsunlight]

Man buy therapy for urself.

[@letteringsunlight]

​@@Beatriz-j9qit's garbagastry

[@Chillzytube]

@@letteringsunlightwhy

[@dallaailo]

Ill have 5

[@Bcuzieatiron]

Extremely expensive copper ramekins that rust if improperly stored that you MUST HAVE in order to make this pastry sounds extremely, extremely French.

[@moonmoonow4514]

copper cant even rust

[@Gunga_FAB.50]

@@moonmoonow4514yeah it can, its called copper oxide

[@firrigagamer8281]

⁠@@Gunga_FAB.50 That would make it corrosion then.

[@fenrir__6258]

​@@Gunga_FAB.50 which isn't rust, because rust only forms on ferrous metals, but at the end of the day all that is just oxydation

[@Gunga_FAB.50]

@@fenrir__6258 same crap different name

[@lisarodrigues3604]

French here. I make them sometimes. I use cheap silicon molds and I only let the batter rest for 3h and it always turns out good in my opinion. If you want to try them, you don't have to spend a lot of money/time to try and make they the perfect traditional way.

[@BikiniBottomBankRobber]

You’re goated fr. Thank you 🙏🏽

[@dinamiteurdinamiteur2324]

They arr less good but yeah still close enough

[@chuckychuck8318]

The fact that no French person would say these are their favorite pastry is enough demotivating

[@minsugaswifeuuh6499]

They're very good but they're not pastries 😂 they're just cookies

[@matthewcorridor]

Yeah but he's a youtuber chef, he's gotta pretend like every dish he makes is the most difficult, exclusive recipe ever performed by a human

[@SMDH-f4h]

The hardest part of the entire pastry for this guy was telling us the name

[@Ena48145]

😂

[@Rai_S82]

They're called cannelle (i believe)

[@hennam]

💀💀

[@Drogan-f9p]

@@Rai_S82 cannelés

[@kireinaphoenix]

Yea😅

[@jayscafe6173]

These are called canelés/cannelés for anyone curious like me cuz dude couldn’t be bothered to include the name of the dish in the short

[@kriskaneki8112]

Thank you

[@Amity907]

I was so mad when I got to the end and he never even described the custard or named the pastry at all 😂 it’s one of my favorite too but if I made a short about it I would definitely make it possible for a viewer to look it up after watching!

[@TheDeathmail]

He probably just forgot

[@alisda05]

It's in the description.

[@kriskaneki8112]

@@alisda05 technically it’s not there just cause someone tags #caneles doesn’t mean they would know that, that’s what he was making. A lot of times creators tag millions of tags so that’s not a short sure way of knowing something even if they just tag it once how would someone necessarily know that that was what that is.

[@23Butanedione]

Vegetable oil in place of clarified butter should be an imprisonable offense

[@JakeLovesSteak]

I'm surprised that's legal in France.

[@tty23]

The oil replaces the wax more so than the butter

[@TheMilkMan8008]

First attempt to get to know how your oven cooks them. Do you think he would go through all the price and effort to make a bunch of clarified butter only to make failed attempts?

[@snareplug3872]

Fr.. who wants a blend of seed oils 🤢 when you can have natural animal fats that are full of nutrients and even healthy (only people who say it's unhealthy try to explain you ultra processed, bleached, desolified and deodorized seed oils like canola or sunflower oil are healthier 💀 while they still got residue of the solvent hexane which is toxic

[@samhall7385]

It's a prison recipe. leave the impoverished alone

[@mxt8777]

As a French I can tell your canelés looks SO FREAKING DELICIOUS

[@Alex-z4u2h]

Don't get demotivated to make cannelés, he made this recipe way harder than it needs to be for the average homecook. No need for fancy copper molds, bee wax, clarified butter, nor do you need to wait for 2 whole days. A few hours in the fridge (overnight is better) and you're good to go. To butter the molds we always used a mixture of butter and honey, it keeps them from sticking and still makes them super caramelized and crunchy on the outside. They also look way too much like a cake. They should look more like a air'd "flanc" on the inside

[@katiejenkins4532]

Thank you for saying the name lol I can't believe the guy went through all this work and didn't even tell us what he was making lol

[@brahh8639]

So is the bottom supposed to be hard and dark? I buy these from a French pastry shop in DC and they tend to be dark and I just prefer them to be light in color

[@chrisfoxwell4128]

I appreciate that you gave a nice explanation of things, but you ended with "air'd "flanc". That put me right back to square one.

[@hippolyteandrieu9159]

​@@chrisfoxwell4128I think it's a mistake and he intended to say "a flan"

[@chrisfoxwell4128]

@@hippolyteandrieu9159 , thank you.

[@melina_mariel]

heyy so happy to see you posting consistently and putting yourself out here talking about concepts like the vibrational chart! super motivating and no bs talk 🌻

[@zieuc964]

Sounds more like it’s time consuming to make rather than being difficult to make. The process sounds easy, just long

[@minhducnguyen9276]

Or the ingredients are somewhat harder to find. In this case I had to substitute bee wax with coconut oil so it didn't have the bee wax flavor. And since my mold was bigger it'd have less crust on the product.

[@user-gh8wt2zi2n]

​@@minhducnguyen9276beeswax is easy to find. If you can't find it locally it's very easy to find online. I've bought beeswax both ways many times You could always just buy 100 percent beeswax candles too. If that's all you can find

[@aarons4716]

@@minhducnguyen9276bee wax is not hard to find lmao.

[@trypickledcandy]

​@@aarons4716depends where you live

[@figodwnnieto2581]

​@@minhducnguyen9276 I don't know what country you're in as in most European nations and I assume most other western nations beeswax is a common product, it just isn't used as often for things these days. Edit tried to comment again, but seems not appearing. It won't be in supermarkets as they only tend to sell beeswax products like furniture polish or balms if they have any. You'll find proper beeswax in health and wellbeing type shops & market stalls. You'll also find plenty of online stores you can get it from including Amazon. Supermarkets won't have it as it's not a commonly used product outside of polish or beauty stuff.

[@davidsonnow]

My favorite part is how he avoided mentioning the name altogether

[@Emfinity]

Maybe he can't pronounce it. 😅

[@Astaroth73]

It's in the description, bro didn't even bother to read it 💀

[@brickends3155]

@@Astaroth73 wtf, shorts have descriptions?

[@irgendeinname9256]

​@@brickends3155 lol yea you have to click on the 3 points in the top right corner. Also took me some time to realize that

[@ginoyoung1258]

canelés

[@harveythepooka]

I bought these without knowing what they were at a French bakery and they changed my life. So tasty!

[@welchimusic7953]

Freeze the molds the night before and wait until the last moment to bake. Thermal shock will help boost fluffiness. It’s suggested to keep the batter in the freezer for :30min prior to help thermal shock. This also works well for Madeline’s.

[@davidsonnow]

You dont want Fluffy for canels. they are famously DENSE. Madelines yes a litttle

[@n0rmal953]

Not supposed to be fluffy. They are dense inside and caramelized outside. I guess if you prefer it that way… you do you

[@717379]

"Canelés" are a speciality of Bordeaux and my personal favourite sweet (I am classically trained in French pastry making so I have spent a lot of time tasting and comparing 😋😅). They are lightly flavoured with amber rhum, which is a common cake flavouring in France. The cooking is the tricky bit: the centre should be soft and a touch chewy and the crust ever so slightly crunchy and tasting of slightly overcooked caramel. The way your knife sounds when tapping them makes me think you did a good job with the crust. 👍 I am impressed 😀

[@missbeaussie]

Amber rhum?

[@freshmanfrenchman1]

​@@missbeaussie brown rum. As opposed to white rum

[@alt_warn4211]

Often when I buy them they are hollow inside and kind of eggy. Is this normal?

[@chaschuky999]

I disagree, canele are mid. Almost any cookie I’ve ever had from a bakery beats a canele.

[@jellybean7993]

Rhum as in alcohol? Do all sweets in France have alcohol in them?

[@jules-phoenix214]

I m so happy that we have them in any bakery here in south west of France

[@KingKazon99]

"Flavors nice" yeah they seem disappointing you're right

[@freealter]

Boom roasted

[@BranditoElBanditoBurrito]

I tried this from a French bakery. It kinda sucked. Maybe it needs to be perfect to taste good or it's one's preference.

[@CuriousBee7]

you're miserable lol. to each their own

[@KingKazon99]

@@CuriousBee7 no I'm a scorpio. He said it was one of the best tasting pastries and then said "flavors nice". I'm sure it tastes pretty good but that was underwhelming. He also said they may seem disappointing lol why you so mad

[@yakhalheart]

​@@BranditoElBanditoBurritoa lot of French food doesn't taste very well. It just looks very nice and makes people feel fancy. I'd rather have pad Thai take out.

[@oOVanillaMelOo]

Here's a few things I've learned from making canolés* (I'm French as well so I know the real taste of these pastries and have eaten these since childhood) : 1) you NEED copper mold because the most important part of the cooking is preheating the molds so they become as hot as possible so that when you poor the cold batter in, it starts caramelizing right away on the outside but leaves the middle soft and almost uncooked. 2) you don't have to leave it in the fridge for 2 days. The flavour difference is barely noticeable (I've eaten a ton of those). You just need the dough to be at 4 degrees Celsius. Again, so that when you poor it into the hot molds, the outside gets significantly more cooked than the middle. 3) add a tiny bit of a flavoured brandy or cognac (I use pear cognac) and it tastes just amazing! 4) add vanilla beans and NOT extract. It makes a big difference in the taste and the little seeds are beautiful in the cooked dough. Hope this helps!! Edit: * or canelé or cannelé (since apparently I'm not French if I write a word incorrectly by accident because most recipes written in English have all three spelling 🤪)

[@Aristotteles]

Wow.... so cooles Rezept😊😊😊

[@jenerin905]

We have a local chocolatier who, in addition to the most beautiful/yummy bonbons, makes unbelievably amazing pastries. He makes canele and they are magnificent, but hard to get regularly as they are very popular. Also, he makes individual fananciers with in-season jammed fruit. My son calls them fantasticals and loves them for breakfast. 😆

[@efebrahim]

As a chef of many years, this is the guy u gotta listen to.

[@Taijifufu]

Sounds like you could swap out the copper ramekins by using a hotter oven like a pizza oven and get the same result with less -useless complexity- French.

[@slippyfruit8538]

Ew french

[@luciechambon2113]

I come from the city where this was created, I am happy to see that the cannelés are well made, thank you for introducing this to people ❤🇫🇷

[@joso5554]

Bordeaux should be known for other things than wine. Canelés come to my mind first !!!

[@austinwinchester]

“Best tasting” 15 seconds later “ they’re nice”

[@wisdomfox857]

Nah he was taste is alright as in it's okay

[@WyattEarp-dd9oh]

😂😂😂right

[@nour_n_dot]

For those tiny cracks/cuts along your finger joints, I highly recommend that you grab a pack of bandaids and a tube of Triple Antibiotic. If you “suffocate” the crack in a bandaid with a decent amount of ointment, it’ll (hopefully) heal and moisturize the skin on your joints. I’m not a doctor, and this might not work for you, but it’s a personal recommendation from personal experience with skin cracks. Also, since the injuries are where you need the bending function or your joint, you can cut the sticky sides of the bandaid in half (the long way) from the outer edge till you hit the pad, apply the ointment-treated pad part onto the cut, bend your finger at the joint, then have the bandaid’s separate “sleeves” that you cut into the bandaid wrap around you finger in the way that feels bendable to you. It’ll keep the bandaid in place till you’re done working. You can also wear a glove over the bandaids to keep them from getting wet. Hope this helps.

[@TheSarahskaninchen]

I would try zinc ointment First, and something to moisturize. No need to increase the risk for resistant bacteria

[@nour_n_dot]

@@TheSarahskaninchenTriple Antibiotic ointment is the main name for Bacitracin Zinc ointment.

[@TheSarahskaninchen]

@@nour_n_dot yes, but i was talking about an ointment that is antibiotic-free, meaning without Bacitracin and other antibiotics. Bacitracin can lead to resistant bacteria If you use it sporadically.

[@lucillelovesnegan2144]

Uh you know anything about about bleeding real bad after a wisdom tooth surgery

[@nour_n_dot]

@@lucillelovesnegan2144No, but I know that bleeding after any procedure is 100% natural and I know that caucasian moms usually recommend waiting a few days after the operation and gargling with slightly salty water (maybe 1/2 tsp salt per 1 or 1-1/2 cup of water, but idk for sure). Don’t sleep on the side(s) that they were removed from to avoid unnecessary swelling, and sleep with your head elevated above your chest and abdomen so you don’t choke on your blood or gauze. Try to avoid extremely blood-thinning medications and foods on the first day or two because that might unnecessarily increase the bleeding. Also, and this goes without saying, don’t eat foods that require chewing or crunching for at least the first week. You can focus of chicken-broth-based soups, jellos, juices, water and other fluids that’ll cover your vitamin and minerals in-take for that week, then ease into soft, non-crunchy foods after that week as to avoid tearing your stitches or freshly-healed/produced soft gum tissue. Then consult your dentist when you feel ready to dive back into the crunchy stuff. Hope this helps.

[@The_Shrock69]

Him: showing how canelés are the hardest pastries to make. My mind:" Kimi dayo kimi nan-dayo 🎶"

[@Gatlinggunman]

Copper doesn't rust, it corrodes. Rust specifically refers to iron and similar ferrous alloys

[@reginaldhuckstable9797]

Was gonna say this too. Thank you

[@SlightlyStoopid1988]

Or becomes oxidized, just another word for it ...same thing for those curious.

[@evanftw72]

Yeah, it oxidizes. Same thing 🙄

[@melissachambless7636]

Patina

[@kikenaround]

🤓

[@MrArod]

Very nice not burnt on the out side. For a first try that’s very nice

[@grischad20]

there's no way that's his first try.

[@Julesssdubs]

“Best tasting!” “This tastes decent.” 😂

[@mattm5324]

Loved that zoom on that fresh cut on the finger for the intro.

[@glorbog]

"best tasting" Was expecting more than a "flavors nice" after saying theyre the best tasting honestly.

[@essaly7969]

They taste nice but their main appeal is the texture. Also, he made it seem complicated but really you can replicate them at home without all that effort, as many other people explained in the comments. I don't know why you would, though, because that's the point of bakeries - they have all the equipment and can prep a lot of them so you can just buy a few at an affordable price. However, there are other french pastries that are more finicky.

[@glorbog]

@essaly7969 "best taste" and "tastes nice" aren't the same. It's a nitpick, I'd have said "textures amazing" instead.

[@essaly7969]

@@glorbog Sure! Besides the fact that taste is subjective and that there is no established best-tasting pastry, this is a KZbin Short, so of course he would be sensationalizing at the expense of accuracy.

[@glorbog]

@essaly7969 don't you dare defend him

[@KartikaAika]

A second ago he said like " isn't cute like you want to protect it at all cost 😍" And then he chopped that 😂

[@shadblayder]

So as a French person, I would die over these any day, these are called cannelées, and we, really, really, really love them.

[@nklinef]

These are SO GOOD! When done correctly, the outside is caramel and the inside is a puff pastry where the layers are made of custard😋 My mouth is watering just thinking about it🤤

[@mimig4378]

I'm french and I don't understand why he makes it that difficult... i have done this pastry with my mother since I was a child and we always used basic silicone mould but it still was caramelised around and soft inside, you don't have to wait 2 days too, simply wait for it to cool down then place it in the fridge a couple hours and it's good... it's actualy quite simple and quick to do and sooo good...

[@knarfxplayz2510]

Looks very very very below mid

[@The_Shrock69]

Seeing these canelés definitely made me remember something i didn't want to remember today. "A spring without you is coming"💔

[@maptc]

Canelé... I am having flashbacks "Spring will be here soon. Spring, the season I met you, is coming. A spring without you is coming."

[@Alevoyxx]

YES FINALLY SOMEONE WHO SEES THIS AS A YLIA REFERENCE

[@cherie..cherry]

lolllll

[@yesayamarlon9586]

Don't! U Use that word.. *severe PTSD*

[@The_Shrock69]

I have found my people 😌

[@amaurylambert8135]

As a french, we sometimes flavour them with ananas rhum...

[@kaisa6849]

Ananas=pineapple

[@opiumCARTI00]

​@@kaisa6849 said every person ever

[@bluebeka2458]

Dip them in chocolate. Do it.

[@enobnala90]

I love how you let us know the name of this pastry !

[@hollyfae_art]

Cannelés

[@hollyfae_art]

Cannelés

[@dominant5307]

its called a Canelé and im suprised somebody else knows what they are

[@TWForeeever]

Why are you surprised lol

[@dominant5307]

@@TWForeeever first saw them being catered at a wedding, after that, other then family, ive never seen anybody else mention them until now

[@n0rmal953]

⁠@@dominant5307that’s because you’re not in France where they are sold in most bakeries.

[@dominant5307]

@@n0rmal953 fair

[@tatyanagrankina2642]

In Russia canele is popular desert in one supermarket,look same as in video...very tasty

[@goontrial7191]

Louise has been real quiet since this dropped

[@thats_the_tea_sis]

he’s done it already (if we’re talking abt the same person)

[@BWxEclipse]

You mean he’s being quiet for once? Finally.

[@Susana.Cervantes]

You're so funny!!! 😅😂🤣 As self deprecating as I am! ❤️

[@AudreyLCD]

Bought these at a fancy market for the first time & thought they were pricey. Once I sampled it, I understood & would gladly pay that again & again. Just divine😋 The French are the masters of pastries❤

[@x2lazyx]

Hey u want cheaper ones go to the viet bakeries viets have alot of french influence back in the day when they occupied vietnam I hated these as a kid 😂😂😂😂

[@julianosvonskingrad7009]

You can simply use a silicon version of those molds. Used it. Works perfectly fine.

[@EXOmakemeHorololo]

The ELF shadows look really nice 😊very shiny! I think you're having a blush year!!! 😂You keep saying "I don't usually use that much blush" every week. The blushes look awesome!! Perfect fall look🎉 I'm looking forward to your monthly favourites! Curious what you read 😅

[@toastytoast2653]

Difficulty in baking isn't about skill, but rather how long it takes, is what I noticed.

[@michaelarena9186]

That is one way it can be challenging which is the case here for sure. However, many don't find this process to be necessarily difficult. It's really just trial and error which is part of the baking journey for perfection no matter what. In this case the preparation isn't all to bad, so it's just about finding what works and it's much more manageable. Compared to pastries like Sfogliatelle which requires a lot more technique and is challenging that way. In that case the cooking part isn't to bad. The classic "golden brown" and you take them out. However, the preparation phase is so challenging they are labeled a "difficult" pastry too. Thing is when you are striving for perfection it is always going to be a challenge, just so happens the Canele requires perfection or it don't taste great, so they get this rap as a very difficult pastry. In reality any perfect pastry is difficult.

[@dmitritymos5825]

Do you have a moment to speak about Kouign-amann? Overly complicated, but incredibly buttery and delicious French pastry

[@rmelg9892]

That would make a fun video!

[@Anma112]

The bretons would be very upset that you called their delicacy French ( yes technically it is 😂)

[@Diamond-wc6ph]

My favorite so delicious. love to make these

[@439801RS]

You just described pretty much every French pastry lol

[@cathanoneal5915]

​@@Anma112 no we would not. We ARE french buddy

[@gza1]

Just made these. Used a cheap steel pan off Amazon. Skipped the bees wax. Let the batter rest for a few hours… they were fantastic.

[@pepperonish]

Lol No french gatekeeping for this guy

[@Astemius91]

@@pepperonish He's right though. I'm french and have done those a few times. It's pretty easy. You just need to be careful when cooking them cause you're suppose to let them cook at 250°C for 10 min and then drop to 180° for 1h. So yeah, easy, and delicious. The guy doing the video just failed at it probably by overcomplicated it (just looking at the colors and texture).

[@Tao_Tology]

Buying from Amazon? Gurl, have some self-respect.

[@nataliemagram4064]

I immediately got your lie in April vibes from the caneles 😭

[@mixedexception1374]

I just finished rewatching 3 days ago, and this gets recommended to me...

[@BarryDylan111]

@@mixedexception1374 same what are the odds

[@Wall_E.]

RIGHT?! Oh Kaori came to mind and now I'm sulking again

[@Wall_E.]

​@@mixedexception1374bless ur heart

[@Wall_E.]

​@@BarryDylan111you too, bless ur heart

[@chiaracascione2950]

Like that you're actually humble. Those look good asf

[@tfanning111]

"Flavor is nice" sounded like a lie, but it doesn't hurt to post content haha. The time was already invested

[@tysonlaakkonen9773]

Whenever i hear most difficult to make pastries it makes me cringe, and tends to not be true at all.

[@wge621]

It's very true here. I don't know if you've tried one but a good one is rare but very delicious. He did amazing for his first try. It's very hard to get that texture and color on the outside

[@tysonlaakkonen9773]

@wge621 well I'm a pastry chef. It is finicky if you want a perfect finish on the outside , but still definitely doesn't deserve any most difficult title . It's a little dramatic.

[@Wubzy66]

I’m an ultra pastry chef. It is the most difficult pastry to make

[@tysonlaakkonen9773]

@Wubzy66 yes, have a beginner make a kouign amann and a canele and we will see which one turns out better 😉

[@Wubzy66]

@@tysonlaakkonen9773 I perfected those at the age of 18 months. I’m making new pastries now that the human mind can’t even comprehend

[@JonnyJayKhan]

These are fucking amazing, they’re like burned caramel with a nice springy texture and a good crusty bottom

[@AustinV332]

My french cousins gave me a ton of these when I went to visit. It's such a unique taste and texture, it was almost like eating gummies! Super tasty.

[@xavieronasis5361]

These little things are the best. There is a guy that sells them at a farmers market near me, and i have got to say they are an artform in themselves. The level of skill it takes to make sure they come out perfect every time is astounding. Oven temp, humidity, how well you coated the ramekin, so many factors go into the making of these.

[@sko1beer]

French guy above said he uses silicone molds and said it’s not that hard?

[@emmanueljones5661]

​​@@sko1beerthe list of factors to get these up to standard is just what you set out to do when you cook... I don't understand what the other person listed that makes this so special.

[@JT.526]

I just really want that to be filled with chocolate.

[@helenetindon7639]

There are a few variations but the taste is special.

[@menmygeetar2024]

“Best tasting pastry” but when he eats it his response is “flavors kinda nice”😭😭😭😭

[@Anonymous8317]

Vegetable oil - straight to jail

[@SUPERNOCH]

those cuts on the fingers said it all

[@babouchemaxime]

As a French who lived in Bordeaux during 6 years I can tell your canelés look pretty good.

[@WaddleQwacker]

These are "Cannelés Bordelais" (cannelé means fluted, Bordelais means "from Bordeaux" (a french city)). The dough is basically a very sugary crêpe dough, cooked in a highly conductive fluted shape. Tinned copper molds are the best to get the external caramelization, which is a key feature. Depending on the size and thickness, it can be about 10 bucks per mold. But many regular people nowadays simply use the nonstick aluminum molds which are easily found at local grocery stores and often as a form of tray instead of individual molds. There are also silicon ones, but they won't give you that crunchy external caramelization while keeping the inside fluffy or even chewy.

[@siteks536]

im using silicon mold and they are perfectly crunchy, i've never tried with copper mold but... no prob with silicon. Just bake at 220° the first 20min and then 180° for 40min... can tell you that I never miss !

[@HZ-fg9sf]

Protip if you have a daiso near you, you can get the silicone molds for $1.75.

[@vivienmartin225]

This doesn’t seem that hard lol. Just time consuming

[@mojojojo3141]

Also doesn't seem best tasting either

[@mayaflici374]

​@@mojojojo3141that's because you didn't have one yet.

[@BedroomPianist]

​@@mojojojo3141nah it probably tastes decent... If you like buttery desserts, it's French after all lol

[@tREX13470]

​@@mojojojo3141 it tastes great. Imagine tasting crunchy vanilla pudding with a hint of rum.

[@DDArtsArts]

Start: "one of the BEST TASTING" End: "flavours nice."

[@42ZaphodB42]

Difficult? No, just needs a bit of time. Youve never done any pastry if you think this is hard.

[@joshii4537]

I dont think its extremely hard i think just the nerves of using expensive ingredients here is what makes it hard

[@haterade5137]

Yeah, i mean women do it

[@42ZaphodB42]

@@joshii4537 Bro, what exactly is so expensive here?

[@moistp1ckle]

​@@joshii4537what ingredient?

[@joshii4537]

@@42ZaphodB42 Oh i didnt know he was talking about the molds being expensive

[@iiii2903]

wtf....un américain qui fait des cannelés???!!

[@FruScarpia]

Un français qui utilise un acronyme americaine pour faire passer un message…

[@Delta5x7]

Yes we make complex desserts, get off your high horse

[@cathanoneal5915]

​@@Delta5x7 he was just surprised that an American knew what is a cannelé. You get off your high horse buddy. And no, american don't do complicated pastries. You just mimick a fraction of our culinary power 😂

[@Delta5x7]

@@cathanoneal5915 oh shut your trap euro, keep your ego in check you don't have the right for that

[@Delta5x7]

@cathanoneal5915 your diet consists of cigarettes, coffee and butter. "Culinary power" yeah right

[@KALISOLO]

ce jeu est incroyable et chloé meilleur perso c’est réel 🙏🙏

[@Jorvalt]

"This is the most difficult French pastry" Croissants: 😐

[@Derp12348]

Croissants aren’t that hard at the end of the day.

[@TheMadisonMachine]

​@@Derp12348 croissants take way more labor than canele, what with the lamination, cutting, and shaping. Canele dont even care what order you throw ingredients in the bowl.

[@richardnguyen1520]

Dude, these do not cost a lot. In Bordeaux, it's just a euro or two. Let's not lie to the people and act like you're baking gold here okay?

[@sumkid9263]

a euro for that tiny thing?

[@grischad20]

@@sumkid9263 yes?

[@richardnguyen1520]

@@sumkid9263 I see you've never bought pastries... Anywhere.

[@mauracerchio2287]

It's the molds that are pricey.

[@corey2232]

@@richardnguyen1520 He's saying the copper molds cost a lot, not the pastry..

[@CoachPiccolo]

Kid-size pastry-creme cups with infused beeswax... cool!

[@theinquisitivecritter]

Everytime i see one of these “most difficult recipe in the world” its always just for views and not actually that difficult

[@triskits_mmm]

Alright then YOU MAKE THEM. Hoooooooooly you people really get on my nerves sometimes

[@cendarlius2993]

@@triskits_mmm they say it's hard but in reality, it just takes a long time to make. Even though I've never made one, almost every one of these types of shorts are fake and also you are the annoying one.

[@AammaK]

This is so fcking not a good example if the concept you’re referring to… a literal classicly trained pastry chef commented on on here about these and the quality standards for them. Where do you get those expensive ass cups, first of all? I mean if aquiring the tools and ingredients for something is pretty damn inaccessible, they sure become pretty hard to make, don’t they? Y’all are insufferable. I get that genuinely scammy content is frustrating, but for the love of God, this is not a good example if someone being untruthful about the difficulty level of a recipe. Seems simple enough in a less than a minute clip, but buddy, watching a shorts clip for sure don’t make you a chef. That’s just some weapons grade dunning-kruger. You’re just choosing to be ignorant about the details and subtleties that are obviously not included in a minute long explanation.

[@lisaboban]

What would you do differently? Looks lovely to me!

[@xeronix4324]

send this to the guy that says "baking stuff to prove that baking is easy"

[@kahnabull1694]

Sooo a bakery near me makes caneles. They’re an incredible bakery with ridiculously talented bakers, making the best pastries I’ve ever had. The caneles are good… but 100% of the time, I’ll take their pistachio cream and chocolate croissants.. or most of their other wares. Like.. caneles are just kinda, fine. lol the texture is pretty unique (chewy exterior, custardy center) and the flavor is pretty basic like butter, egg, vanilla.. just a basic custard flavor.

[@Mt4evr]

I'd never heard of them before, but funny enough, this was almost my exact impression I got just from this video. I was thinking I'm quite certain I'd take a croissant over this pastry

[@MeryCQ88]

@@Mt4evryou must try them first. I thought the same when i saw them … but damn the flavour is so good and unique. Is not just “custard like”, is something I’ve never tried before (I’m a chef tho)

[@Soapartisan875]

I love these pastries . I have successfully made them in silicone molds of course without the beeswax coating. They are delicious regardless.

[@CP-nt4qx]

I buy these things whenever I go to my local farmers market. They are absolutely incredible!!❤

[@steverayzanni]

Last time I was in Bordeaux I definitely ate more than some canelés but when I left I still thought I could have had way more. One of the few delicacies I'd die for.

[@ColdDiva]

I have a French baker friend who makes these, they are divine!

[@vandavang7]

the fact you shilled for this wax than said "fill to the tippy" gave you a "let me restart life" moment.

[@Haunted_Hunter]

"One of the best tasting, and hardest to make pastries, on planet earth." Emphasized by the beaten and battered hands holding one up.

[@SpinoZit]

I'm french and these are my absolute favourite as well :)

[@christinelagrone2459]

"They cost a student loan payment..." 😂 I feel that!💸💰

[@jackreece1143]

i sure wish he had told us what they're actually called

[@RataStuey]

I remember going to a bakery stall at a farmers market in Halifax Nova Scotia and they had these. I’d seen them before on an episode of Mike Colamecos food show and I was so excited to try them for the first time. The funny thing was the lady running the stall said something like “man we hate these things. They take 45 minutes to bake, they’re a pain but … our customers love them so we have to keep making them”. They’re absolutely delicious and quite unlike every other pastry

[@DavidHunt-s6v]

They look good to me,the bottoms are slightly darker than I'd expect them to be but that was his 1st attempt so,excellent job!!👍

[@TroyF86]

That looks like the texture is heavenly. Like a cross between a pannetone and bread pudding? I would love to try these.

[@discbrakefan]

Had no idea these existed until they were the snack on Air France. Bloody delicious! I was glad to have a second flight that day…

[@Thron2111]

The hardest part is probably traveling to France.

[@Andersoninho99]

Where’s that guy who makes those “baking stuff I’ve never baked before to prove that baking is easy” videos

[@Jamiylayla]

😂 resonates, I’m keeping score and keeping my cards close 🤫

[@Greenlightning121]

That looked extremely easy to make

[@DENDEAURA]

Dude this is a classic lmao i wouldnt say the hardest french pastry loool

[@Leolynea]

I looooove canales, I used to work at a bakery that made them very well but I’ve never seen them since or invested in the moulds to attempt a home bake 😭

[@angelaarafelis8943]

It’s my FAVE when well made ❤

[@heavenly_haori1725]

I once tried a tea infused canelé and the texture is astounding.

[@weareallone6148]

I love these! They’re crusty on the outside and gooey in the inside. I got them at a French patisserie in my hometown.❤️❤️❤️❤️❤️❤️❤️❤️❤️

[@Iamcamembert]

The yoshi sound effect with the eggs is underrated!

[@tararatraktor1297]

"Don't you just wanna protect them?" *proceeds to yeet them into each other*

[@alphaamino]

I love making these when I can stand the two day wait. It also helps to preheat the tins before adding the batter, to help develop the caramelized crust

[@terrellfstephens]

These taste amazing, but I’m so grateful that they are NOT expensive here, in France.

[@christinek8683]

They're so stinkin cute

[@cchoccollaheart1999]

As a french you just give me the envy to try

[@qualen91]

French guy here. Don't be fooled, the recipe is super simple, it's like a pancake mix. No need to get fancy. I can share my recipe to those interested

[@rubertigris]

My mom has been making kaneles for years, didnt realize it was supposed to be difficult. You can make them just as well with silicone moulds.

[@sebastiana1247]

Wonder how difficult it is to make outside of france.

[@taylorfiske5047]

They’re so good! They have them at a local bakery in my town and I always get a bunch when I go in

[@Rune.P]

Comes from my home city !!!! Love cannelés and Bordeaux so much ❤