Best way of easily making cannele
#efficient #hasslefree
Totally hassle-free. No copper moulds, no beeswax. Cannele might look simple, there are dos and don’ts that will determine the outcome. It’s more difficult than you might think – especially when you are using beeswax and copper moulds. So what did Hanbit do? He simplified it by getting rid of both beeswax and copper moulds. Don’t worry – you’ll still get an amazing cannelé.
Gain immediate access upon purchase.
You will be provided with a recipe in PDF format.
Ask any relevant baking questions and the instructor will gladly answer your question
Access anywhere anytime on PC/tablet/mobile.
This is the classic flavour for cannelé. The vanilla flavour really allows the rum to become flavourful!
With an infusion of earl grey this cannelé takes on an amazing aroma
An oriental twist to the Western cannelé – and it works beautifully.
Simply can’t leave out chocolate! This recipe is deep in chocolate.
With the use of butter greasing and steel moulds rather than beeswax and copper moulds, making cannelé has become inexplicably easier! (Pls note that the pan used in this course is chefmade cannele pan)
Other than learning how to make cannelé, you will pick up other pastry skills on the way such as flavour infusion and chocolate dipping. These are useful skills that can applied to any other pastry product.
Hanbit will explain in great depth on how to adjust the baking time/temp for baking cannelé. Calibrating your oven is essential as to produce the best product. In this course, you will also learn how to prepare the cannelé moulds as well as learn how to store them properly. Storing and serving properly are essential, especially for business owners.
Hanbit comes from a non-pastry background. He worked in banking, consulting and IT. This meant that in order to become a pastry chef, he learnt everything from scratch. This journey helped him design his courses such that it’s accessible to home-bakers as well as professionals.
Hanbit’s genuinely interested in the science of baking. Thus, he tries to take the time to explain about the role of specific ingredients and how the methods work. In turn this helps his students to reduce the chances of failure.
Hanbit has been teaching students at his academy (Sugar Lane) for the past 4 yrs. Having taught more than 2000 students He has seen enough to know where students make mistakes and experience difficulties.
CEO & PASTRY chef
You will be able to enjoy lifetime access.
Please feel free to leave your questions
Please refer to our refund/cancellation policy and send an email to sugarlane.korea@gmail.com
Bao
Hanbit is the most efficient chef I have seen. His way of approaching pastry is all about efficientcy but he doesn't compromise the taste. I failed canneles so many times and it was so expensive to buy the copper. I am now able to bake cannele without any problems and my customers love them. I wish to meet you one day in person. Maybe I will come to Korea.
One person found this helpful.
Maggie Lim
I took the class as I was trying to perfect cannele, with this class I finally cracked down this pastry and achieved the result I am going for. Hanbit's recipe is very precise, explained very well and clear. I also asked some questions which Hanbit answered promptly which is great as some times you just need a bit more help even after attending the class. I would recommend these classes!!
2 people found this helpful.
Ha Nguyen
After trying and failing many batches from the recipes I found online, I decided to invest in this class and achieved what I wanted. The canelé turned out beautiful and the flavors, the sweetness and the texture were on point. The process of using CM pan was much more efficient than the traditional cooper molds and bee wax also. I’m glad that I purchased the class.
2 people found this helpful.
tloew68@gmail.com
Love the courses and the result is exellent and super goods!Highly recommend!
2 people found this helpful.
sugarlane.korea@gmail.com
I was just about to buy the copper stuff and I am so glad that I bought this course before I actually bought the copper. As per Hanbit's suggestion I bought the pan that he suggested and everything came out perfect. I was about to waste so much money on the copper molds. Thanks chef!