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CHEF

Chef Gilbert Peña

Gilbert Peña

DURATION

18 minutes

PRICE

Canelé de Bordeaux by Gilbert Peña

$49 (USD)

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COURSE

On Demand Recipe

Canelé de Bordeaux by Gilbert Peña

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 for the perfect custard.
His favorite ingredient brands (using the right butter is essential!).
The mold-greasing method that ensures your canelés will grow into tall, spongy, ribbed gâteaux.

And the best part? Forget about making these in copper molds, Chef Peña's recipe uses simple, silicone molds!

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 the restaurant of one of the most legendary Chefs of our time.

Enroll now and discover how to master canelés!

PROGRAM

Robuchon’s Canelé de Bordeaux:

  • Vanilla & Rum Canelé Custard.
  • Honey Butter.

 

By the end of this recipe, you will know how to:

  • Use all the canelé ingredients at the right temperature for a foolproof method.
  • Know the importance of using the right type of butter to prevent your canelés from “frying”.
  • Grease your molds (the right way) to make your canelés rise in the oven.
  • Bake your canelés to perfection to get that golden, caramel outer crust.
  • Make soft, custardy, fragrant canelés like the ones you can find at Robuchon, Las Vegas.

 

What is included in the class?

  • Lifetime access to the class video.
  • Recipe book in PDF format including detailed methods and percentages of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.
  • Tested recipes and formulations.
  • Full email and forum support.

 

Recommendations and rules:

  • You will have lifetime access to the class video, recipe book, tools, and equipment list, photos, and other content in the course.
  • Our On-Demand Recipe Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.