Comments on: Canelé with cardamom crème anglaise — Canelé, crème anglaise à la cardamone

By: Canelés (Cannelés) de Bordeaux – the recipe, the madness, the method | TH - Twitter Pulse | Latest Trends

Mon, 17 Oct 2011 15:44:46 +0000

[...] you’re looking for a canelé recipe, the interweb is littered with them. Blogs have done it. Chow made a video about a search for one. The Chowhounds got a madness-inducing yet oddly [...]

By: Clyde

Clyde — Thu, 21 Jul 2011 16:46:46 +0000

Hi i have tasted this, and its so good… If you dont mind me asking what is a cardamom pod? Im from cebu city, philippinesvand i dont know where to find it and what it looks like.. Pls help.. Thank you so much..

By: Canelés (Cannelés) de Bordeaux – the recipe, the madness, the method « Chez Pim

Wed, 02 Feb 2011 22:54:27 +0000

[...] you’re looking for a canelé recipe, the interweb is littered with them. Blogs have done it. Chow made a video about the search for one. The Chowhounds got a madness-inducing yet oddly [...]

By: Kimberley

Kimberley — Sat, 11 Dec 2010 03:18:34 +0000

How many canele does this recipe make? How many molds do you need?

By: gaetano

gaetano — Mon, 02 Feb 2009 04:09:32 +0000

Have you heard of “white asses”? It is an affliction of canele and yours do seem to be affected by it. It is mentioned in egullet discussion of Canele by Paula Wolfert.

http://phillymarketcafe.blogspot.com/search?q=canele

By: Nancy

Nancy — Sun, 18 Jan 2009 16:00:56 +0000

Thank you for the recipe. I bought frozen Canele for the Holidays at Trader Joe’s in Arlington, Massachusetts. They were delicious. I can only imagine how much better your recipe will taste.

I have had recommendations for silicone molds (as the copper, however beautiful, are difficult to unmold).

Once again, thank you.

By: Han-Wen

Han-Wen — Wed, 31 Dec 2008 17:05:18 +0000

I’m trying this recipe, but I am confused: are you supposed to mix the creme anglaise into the batter and bake that, or should it be served on the side?

By: Andrea

Andrea — Wed, 13 Feb 2008 03:36:12 +0000

Hi Bea. I’m also wondering how/where to buy the copper molds. Are all Canele Molds individual? You said you bought yours from a bakery. Is there a Canele pan available similar to a muffin pan? I’m not interested in the silicone Canele pan, but I like the concept, if it were copper. Any information you can provide would be helpful! Thank you!

By: joseph

joseph — Sat, 29 Dec 2007 16:27:23 +0000

hi, where’d you get those molds? i’ve looked for them and they’re hard to find or hors de prix. what pâtissier in bordeaux sells them?

By: Joe

Joe — Tue, 20 Nov 2007 23:18:24 +0000

I finally got to try a canele at a patisserie in the 7eme in Paris this Summer. Needless to say that led to a dozen more (not in one sitting, though). I tried to go back the following day to get more to take on the flight home, but they were sadly closed.

I have been craving this since then. Thank you so much for the recipe.

I have not visited your website for some time now. ‘Love the format.

J’adore Paris.

Joe