Robuchon’s Canelé de Bordeaux

Canelés (or cannelés) appear simple, but they’re deceiving custardy, French pastry classics from the wine-rich city of Bordeaux.

These spongy, rum and vanilla petits gâteaux call for a few simple ingredients, but their technique is where all their magic comes from. 

They’re meant to be slightly caramelized on the outside, and they should never lose their spongy, tall, soft center.

How many times have you tried to make canelés only for them not to brown? Or to have their center be cakey instead of custardy? Or for them to turn out gummy?

Who better than Gilbert Peña, Executive Pastry Chef at the legendary Las Vegas restaurant Joel Robuchon, to help you discover how wonderfully simple canelés can be with just a few tricks? 

In just 18 minutes, Chef Peña will give you:

• All the ingredient temperature secrets.

• His favorite ingredient brands (using the right butter is essential!).

• The mold-greasing method that ensures your canelés will grow into tall, beautiful, spongy, ribbed gâteaux. 

Do you have any questions about the ingredients, preparation, oven, or materials? You can leave all your comments in the class Moodle forum and Chef Peña will answer them himself. 

By the end of this class, you will have a tried and true canelé recipe that’s been perfected for decades in the kitchens of Robuchon, one of the most legendary Chefs of our time. 

Enroll now and discover how to master canelés!