Recipe Guru

7 Responses to “Cannelés de Bordeaux at Rendezvous french patisserie at Salt Spring Island”

1. ceciletw on September 22nd, 2009 at 4:08 pm

   Thank you, Brigitteetbruno. Thank you thank you…
   Thanks to the French chefs in Taiwan also, his traditional French sweet is growing papular here.
   I was fascinated by the caramelized crust and the beehive-like custardy interior when I first fried this sweet baby.
   I will try it out some day. Thank you again!

2. marlakash on September 22nd, 2009 at 4:08 pm

   merci!
   very nice video
   i have canneles in the oven right now, and it smells delicious

3. aliyaweeka123 on September 22nd, 2009 at 4:08 pm

   Thank you.I see what you mean now.Keep the good work.I’ll be waiting for your next video.

4. brigitteetbruno on September 22nd, 2009 at 4:08 pm

   For One liter of milk, you have 3 eggs yolk, 1 whole egg, 450 g sugar, 300 g flour, 1 tsp extract vanilla, 1 tsp rhum. In my video I was baking 2 liters of milk because I sell them in my shop and I need 50 cannelés every day fresh baked. I wish you to success. Next recipe will be french crêpes, I work on it.

5. aliyaweeka123 on September 22nd, 2009 at 4:08 pm

   Thank you for the recipe.I see you put 2 whole eggs and the descripition says 1 which one is right?.Please let me know because I want to try your recipe.

6. brigitteetbruno on September 22nd, 2009 at 4:08 pm

   merci pour le compliment. Un parisien connaisseur en cannelés, ce n’est pas courant… ma prochaine vidéo sera sur les crêpes. Si vous passez par Salt Spring, n’hésitez pas à vous arrêter chez nous (Rendezvous, french patisserie).

7. nanba25 on September 22nd, 2009 at 4:08 pm

   admirable accent, qui vous garantit le succès en Colombie Britannique ! nous avons visité Tofino, sans pouvoir malheureusement faire le crochet à Salt Spring. C’est pour la prochaine fois, assurément. Le cannelé doit être, à mon goût, chewy en dessous, et collant au palais sur le dessus, que je garde pour la fin

Leave a Reply