Golden on the outside, custardy on the inside; that’s the mark of a true Canelé de Bordeaux.
In this 18-minute on-demand pastry class, Chef Gilbert Peña, Executive Pastry Chef at Joel Robuchon Las Vegas, shares his perfected version of this French classic.
You’ll learn how to achieve the perfect rise, color, and texture without using copper molds. From mastering ingredient temperatures to greasing your molds correctly, Chef Peña’s simple yet precise techniques will eliminate the common frustrations of making canelés — gummy centers, pale crusts, and uneven shapes.
This class covers everything from preparing a vanilla and rum custard batter to using honey butter for that irresistible caramel glaze.
By the end, you’ll have a foolproof recipe straight from one of the world’s most respected pastry kitchens. Enroll today and bake the perfect Canelé de Bordeaux with Chef Gilbert Peña.
Learn Chef Gilbert Peña’s Canelé de Bordeaux recipe. Perfect your caramel crust and custardy center in this 18-minute pastry class.
In this class, you will master:
Preparing the vanilla and rum custard batter.
Greasing molds correctly (without copper).
Using honey butter for a caramel glaze.
Troubleshooting common canelé issues.
What is included in the class?
Recommendations and rules:
CHEF COURSES
