Uploaded August 2021 | Updated September 2026, 2 hours ago
A video recipe for making Canele using copper moulds lined with beeswax.
I give you a little introduction to Canele, why I think they are so worth making and talk about copper moulds vs silicon moulds. Then I demonstrate my recipe and method I use as a professional chef to make my consistently delicious Canele. The full recipe is listed bellow.
I hope you enjoy the video and if you do please give it a like and hit subscribe.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction
0:40 Copper or Silicon moulds
1:18 Beeswax coating
1:52 Canele Recipe & Method
4:09 The finished Canele
4:25 Outro
Canele Recipes
940g Whole milk
2 Vanilla pod
100g Room temperature butter
440g Caster sugar
200g Plain flour
90g Egg white
150g Egg yolk
80g Dark rum
Heat milk to 90C with vanilla then cool to 70C.
Rub the butter into flour and sugar in a bowl.
Make a well with the dry mix inside the bowl.
Once the milk has cooled to about 70ºC stir half of it into the center of the dry ingredient well.
Add half the eggs and stir them in.
Add the remaining milk and eggs and stir them completely in.
Pass the batter through a fine mesh sieve.
Add the rum and place the batter in an airtight container in the fridge for at least 24 hours.
Bring mixture to room temp before baking.
Coating moulds -
Clarified butter – 200g
Beeswax – 80g
Melt the beeswax and clarified butter mix to 65C
Place copper moulds in oven at 65C
Fill 4 moulds with the wax mixture at a time then tip the wax mixture back out.
BAKING -
Fill each mould with 40g of the prepared batter then cook as follows -
5 min 260C (turn)
5 min 260C (turn)
——- Drop temp to 220———
10 min 220C (turn)
10 min 220C (turn)
——- cover with foil ———
10 min 220
Remove from moulds and serve once cooled - they only really keep well for a few hours.
A video recipe for making Canele using copper moulds lined with beeswax.
I give you a little introduction to Canele, why I think they are so worth making and talk about copper moulds vs silicon moulds. Then I demonstrate my recipe and method I use as a professional chef to make my consistently delicious Canele. The full recipe is listed bellow.
I hope you enjoy the video and if you do please give it a like and hit subscribe.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction
0:40 Copper or Silicon moulds
1:18 Beeswax coating
1:52 Canele Recipe & Method
4:09 The finished Canele
4:25 Outro
Canele Recipes
940g Whole milk
2 Vanilla pod
100g Room temperature butter
440g Caster sugar
200g Plain flour
90g Egg white
150g Egg yolk
80g Dark rum
Heat milk to 90C with vanilla then cool to 70C.
Rub the butter into flour and sugar in a bowl.
Make a well with the dry mix inside the bowl.
Once the milk has cooled to about 70ºC stir half of it into the center of the dry ingredient well.
Add half the eggs and stir them in.
Add the remaining milk and eggs and stir them completely in.
Pass the batter through a fine mesh sieve.
Add the rum and place the batter in an airtight container in the fridge for at least 24 hours.
Bring mixture to room temp before baking.
Coating moulds -
Clarified butter – 200g
Beeswax – 80g
Melt the beeswax and clarified butter mix to 65C
Place copper moulds in oven at 65C
Fill 4 moulds with the wax mixture at a time then tip the wax mixture back out.
BAKING -
Fill each mould with 40g of the prepared batter then cook as follows -
5 min 260C (turn)
5 min 260C (turn)
——- Drop temp to 220———
10 min 220C (turn)
10 min 220C (turn)
——- cover with foil ———
10 min 220
Remove from moulds and serve once cooled - they only really keep well for a few hours.
