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Canelé moulds are more than just baking tins — they’re the key to creating those irresistible little French pastries known as canelés. These special moulds have a unique fluted shape that gives canelés their signature appearance. But the magic goes beyond looks – the material of the mould plays a crucial role in achieving that perfect canelé texture.

Traditionally, canelé moulds are made of copper, a metal prized for its exceptional heat conductivity. This means copper moulds heat up quickly and evenly, helping create the intensely caramelised, almost crunchy exterior while preserving the soft, custardy centre that makes canelés so special.

Copper moulds are the undisputed champions for baking the absolute best canelés. Their incredible heat conductivity is what creates that iconic, deeply caramelised crust with the perfectly custardy interior. If you want the real-deal canelé experience, copper is the way to go. While copper moulds require a bit of investment and upkeep, they’ll last a lifetime and elevate your canelé game to new heights.

Of course, silicone moulds are a more accessible option, especially for beginners. If you’re not ready to commit to copper just yet, certain high-quality silicone moulds can produce surprisingly delicious results.

Copper moulds produce the classic, deeply caramelised crust and custardy centre that makes canelé so special due to their excellent heat conductivity. Silicone moulds are less expensive and easier to use but may not create that intensely dark crust. If you’re aiming for truly authentic canelés and willing to invest, copper is superior. If you’re starting your canelé journey, high-quality silicone is a great way to begin!

While copper moulds are considered the gold standard for the perfect canelé texture, they’re not strictly necessary. High-quality silicone moulds and non-stick metal moulds can also produce delicious results. However, copper’s superior heat conduction creates an unmatched level of caramelisation and that classic canelé texture.

Seasoning your canelé moulds, also known as le culottage (French for “the layering”), is essential, especially with traditional copper moulds. This process creates a non-stick layer and helps develop that signature caramelised crust.

Here’s a general guide to seasoning canelé moulds:

• Clean your new copper moulds thoroughly with warm soapy water and dry them completely.
• Over medium heat, melt a thin layer of beeswax or a beeswax-butter mixture on the moulds. You can use a pastry brush to coat the moulds evenly.
• Using tongs, carefully place the moulds upside down in a preheated oven at around 230°C (450°F) for 10-15 minutes. The beeswax should melt and bubble.
• Remove the moulds from the oven and let them cool completely. The beeswax should form a golden brown, non-stick coating.
• Buff the moulds with a clean cloth to remove any excess beeswax.
• Repeat steps 2-4 at least 2-3 times for a stronger non-stick layer. It’s important to note that specific instructions may vary depending on the mould, so be sure to follow a reputable recipe or the manufacturer’s guide for the most accurate details.

Traditional canelés are a delightful mix of simplicity and technique. The batter combines simple ingredients like milk, flour, eggs, sugar, vanilla, and rum (or another flavouring). The key is resting the batter for at least 24 hours, allowing flavours to meld and gluten to develop. Baking involves very high heat initially, followed by a lower temperature for an extended period to achieve the perfect contrast of textures.

Achieving the perfect crispy crust on your canelés requires a few simple techniques. First, crank up the heat! A super-hot oven is essential for rapid caramelisation, creating that irresistible crunch on the outside.

Next, be sure to season your copper moulds with beeswax – it acts like a magical shield, helping your canelés release easily while contributing to that signature golden exterior.

Finally, avoid overfilling the moulds — your batter needs room to rise and achieve the ideal texture. For delicious canelé recipes and more baking tips, check out our recipe section!

While these moulds are designed to create the perfect canelé, they might moonlight as moulds for other tasty treats! If you’re feeling adventurous, you can try baking small, dense cakes like financiers or puddings in your copper moulds.

Just keep in mind that baking times and temperatures might need adjustments, so refer to specific recipes for any modifications. Remember, experimentation is half the fun!

Our canelé moulds come straight from the heart of canelé tradition (think the Bordeaux region of France!). They’re crafted with care, ensuring you get that authentic feel and a piece of baking history right in your kitchen. We believe finding the best tools is just as important as finding the best ingredients for crafting those perfect canelés.

Yes! Beeswax is a natural ingredient that’s been used in kitchens for centuries. It’s a safe and effective way to create that essential non-stick surface for your canelé moulds. Just make sure to use high-quality, food-grade beeswax— your canelés will thank you!

Copper canelé moulds have unique care requirements for a reason – they create that magical canelé crust! Avoid harsh cleaners, scrubbing and especially the dishwasher. Usually, a simple wipe after use is enough. For any stubborn bits, a short soak in warm, soapy water usually does the trick. Dry your moulds thoroughly, and they’ll be ready for their next baking adventure!

Yes, canelés store well! Enjoy them fresh or keep them for up to 4 days after baking. Store them at room temperature or in the fridge – either works fine. Want to stretch their lifespan even further? Freeze them! Canelés can stay fresh in the freezer for weeks.

Canelés lose their signature crunch after a day or two, especially if refrigerated. But fear not — you can revive them! Pop them into a preheated oven at 220°C (or 430°F) for 3 minutes, let them cool slightly, and voilà – crisp, golden perfection.

Not really. The rich flavours of rum and vanilla remain intact, whether stored at room temperature or chilled. While the taste holds up, the texture softens over time since canelés are sensitive to humidity. A quick reheat in the oven can bring back some of that magic.

Rum and vanilla are the stars of classic canelé recipes. Rum gives the pastry its deep, warm flavour. But don’t worry, the alcohol cooks off during baking. Historically, Bordeaux’s trade connections with the Caribbean made rum a natural choice. The result? A flavour profile as rich as its history.

Go for amber or aged rum. Its smooth, mellow flavour pairs beautifully with the pastry and even adds a lovely golden hue. It’s a clear winner over white rum when it comes to baking.

The choice is yours! Enjoy them as a teatime treat, a post-brunch dessert, or even at fancy buffets and corporate events. With sizes ranging from bite-sized minis to full-sized indulgences, canelés fit every occasion.

Canelés are excellent travel companions. Whether you’re taking them across the country or around the globe, pack them in a sturdy, airtight container to keep them safe.