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Cannelés De Bordeaux: Make Them At Home

Learn how to make Cannelés de Bordeaux at home with the simple recipe and techniques outlined in this book. From which molds to use to variations on the recipe you'll learn everything you need to know to make this excellent pastry.  The second edition adds a Gluten Free Cannelés de Bordeaux, and additional hints to solve the "cul blanc" problem. 

File Size: 5108 KB

Print Length: 28 pages

Page Numbers Source ISBN: 1514628112

Publication Date: September 1, 2015

Sold by:  Digital Services LLC

Language: English


Text-to-Speech: Enabled

X-Ray: Not Enabled

Word Wise: Enabled

Lending: Not Enabled

Enhanced Typesetting: Not Enabled

Best Sellers Rank: #74,694 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #4 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Pastry #14 in Kindle Store > Kindle Short Reads > 45 minutes (22-32 pages) > Cookbooks, Food & Wine #21 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Desserts

Scott Davis spent months perfecting the cannele and I could not wait until he published a book about the subject. He truly knows what he is talking about and hope he continues experimenting with canneles and sharing his knowledge. Beautiful photos with great instructions.

I'm a terrible baker, but following the recipe in the book, I made canneles that were crunchy on the outside and gooey on the inside! The instructions are easy to follow and the photos are beautiful. We keep ours on the coffee table!

Wondering if the beeswax and butter should be 50/50 by weight or measure ?Wondering if you clean the beeswax/butter pan or put it in freezer for next time to reuse ?Do you have to use alcohol in the recipe?Love all the pictures and how the steps are broken down. Thinner and bigger book than I expected. It is helpful in the kitchen and while making them with my toddler.

Really helpful in mastering this deception simple recipe. th

Nice reading, but the recipe was less than effective. I love the way the custard originated from the leftovers from the use of egg whites in red wine production.

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