I go to my local honey stand at the farmers market and I can usually get some from them. However you can buy it off amazon these days, I just urge you to be cautious about that bc we don't know if it is completely 100% beeswax. If there is anyone in your area with bees or honey they have beeswax- they are your best bet!
also feel free to message me anytime or ask any questions in this thread I am so happy answer whatever you need!
I have been blessed, and cursed, to have Caneles in Bordeaux as my first introduction. Chasing an even mediocre one in the US seems futile. Your mention of the silicone vs. copper molds is likely at play for the majority of the pale beige versions I have run across. IMO the willingness to push the envelope in the darkness scale is the key and, like many other pastries in the US, many bakers seem reluctant to go as far as they do in France. Maybe it is for fear that US customers will worry they look "burnt"?
I think it is lack of understand. Speaking English and having to translate something from French. Standards, direction and how something should look get lost in the message. I would say the guests thinking they’re too burnt is definitely one of those small issues. I think as Americans our knowledge of what pastries should be is still pretty young. Consider how pizza in America looked in the 90s compared to now. Our pizza is some of the best in the world now, but then no chance. We are pushing the envelope even further now . One day at a time
I’m obviously NOT a pastry chef or a chef. I have about a million questions.
Where do you get your beeswax? Would you pay for the Matfer or Mauviel or is the cheaper Patisse set okay? ✅
I go to my local honey stand at the farmers market and I can usually get some from them. However you can buy it off amazon these days, I just urge you to be cautious about that bc we don't know if it is completely 100% beeswax. If there is anyone in your area with bees or honey they have beeswax- they are your best bet!
also feel free to message me anytime or ask any questions in this thread I am so happy answer whatever you need!
What brand of canele tins do you use?
Hey just wanted you to know that the recipe and in depth tutorial is now available if you’re interest! I linked it in this post
I bought mine off Etsy from a man in Bordeaux ! they have no label on them unfortunately. Sorry!
I have been blessed, and cursed, to have Caneles in Bordeaux as my first introduction. Chasing an even mediocre one in the US seems futile. Your mention of the silicone vs. copper molds is likely at play for the majority of the pale beige versions I have run across. IMO the willingness to push the envelope in the darkness scale is the key and, like many other pastries in the US, many bakers seem reluctant to go as far as they do in France. Maybe it is for fear that US customers will worry they look "burnt"?
Hey my dude! I just dropped the full tutorial along with 4 canele recipes. An even more in depth piece that explain why it’s so hard!
I think it is lack of understand. Speaking English and having to translate something from French. Standards, direction and how something should look get lost in the message. I would say the guests thinking they’re too burnt is definitely one of those small issues. I think as Americans our knowledge of what pastries should be is still pretty young. Consider how pizza in America looked in the 90s compared to now. Our pizza is some of the best in the world now, but then no chance. We are pushing the envelope even further now . One day at a time
Only canelés will make you go this far! Well done!!👏🏻
I just published the full part 2 with the recipes and even more in depth knowledge if you want to check it out :)
Thank you!