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Best Canele Mold
Best Canele Mold gives the Canele a perfect shape with a beautiful golden exterior. There are many different type of molds available and different materials will affect how they turn out. These materials also affect how it cleans and how easy it is to remove. Overall, what you should buy should depends on what you need. This guide will list all the pros and cons of the different type of mold available.
Best Canele Mold Quick Summary
| Categories | Recommended Brand |
|---|---|
| Copper |   Mauviel Canele Mold |
| Thoughts | Mauviel is one of the oldest copper cookware maker. These copper canele molds are favored by French Chef everywhere. They give the best browning on the canele. If you dont butter it properly, it might not release. Otherwise, you cant go wrong with these. It just cost a lot. The price that you see is for individual piece. |
| Carbon Steel (Nonstick Coating) |   Chefmade Canele Mold |
| Thoughts | The carbon steel lets it hold heat well. However, they take a while to heat up. It wont perform as well as the copper molds. However, the nonstick coating lets it release very easily. They are also relatively affordable. |
| Silicone |   DeBuyer Silicone Canele Mold |
| Thoughts | Silicone is affordable and flexible. This means that it can release the canele very easily. However, they are poor conductor of heat. They wont develop as good as of crust as the other mold. They are relatively affordable and they should last a good while. Good if you mass produce a lot of canele. |
Cannelés De Bordeaux
A Canele is a special desert from the Bordeaux region of France. It is flavored with Rum and Vanilla. The exterior has a beautiful golden crust with a custard like interior. The Canele originated in either the 15th or 18th century. The origin of the desert is obscured and it is unknown who actually invented it. The only information that I found was a bunch of hearsay about the possible origin.
Either way, a good Canele should have a thick caramel exterior. It should have a nice crust with a creamy interior. Lesser canele with be more blond. Those are usually baked at too low of a temperature and the proper maillard reaction was never developed. Canele that has been baked too long will also have a tough interior.
Canele Mold Materials
There are various type of materials available. It ranges from Copper to Silicone. However, these different material will affect how it browns and release.
Copper
You cannot get more traditional with Copper. They developed the best crust and transfer heat the best. There is a reason why French chef love them. They are sometimes lined with Tin so overtime they will need to be refinished. Other time they will just be bare copper. Either way, they are perfect for a quick bake in the oven. This is especially important when you do not have the interior to get overly tough. The issue is that sometimes it will stick and wont release. However, if you butter it well enough, they should release without any issue.
Carbon Steel or Cast Iron
Carbon Steel is great because they become nonstick overtime. They hold heat well and the dark exterior should mean a darker crust. However, since they dont have the heat transfer properties of copper, their crust should be lighter. But the nonstick property of the carbon steel should more than make up for that. This should ensure that you wont accidentally tear it when releasing. Unfortunately, it seems like they all come with a nonstick coating. This means that it wont last as long as a true carbon steel pan. Thankfully they all seem to be affordable.
Silicone
Silicone is flexible and affordable. You can remove the canele easily from the mold. The only problem is that they dont transfer heat well. The end result is that the crust isn’t that good. They wont develop a strong crust like the other molds. You can try to accommodate for this by turning up the heat.
Best Canele Mold Thoughts
The best Canele mold is really down to the material. You should buy one that suits your need. If you have the money, I recommend that you use the copper one. However, the cost will add up if you buy multiples of them. The carbon steel is affordable and works relatively well. The silicone is the worst conductor of heat but it makes it easy to remove. They are affordable and durable. You can also use the mold for other stuff like jello or ice cube.
I hope you like this Best Canele Mold article, If you would like to see more, please visit our Pots and Pans Review page.
CJ Plourde
May 3, 2022 at 5:27 amThanks for sharing your info. I’ve made at least 10 attempts to perfect the Canelé Bordelais, without much success. There is a society in France and they officially changed the name and it is exactly as you are spelling it, with the accent. So I gave it another go this weekend. And I’m getting there.
The recipes I’ve seen are so, so different from one to the other…and why is that? Well, maybe because the real recipe is closely guarded by professionals and those in the business of baking—forcing us to have to shop in their bakeries to get our snacks? It could be because we live in a computer age, where everyone thinks they can do their own thing…and they do.
One thing I’ve learned is to use both white sugar and moscovado (dark) sugar, this helps create that caramel-ly exterior. I’ve only used silicone moulds, and they are fine. Also, the baking times vary so much. So why is it so difficult, after all we are talking about eggs, yolks, sugar, and flour, rum, and vanilla beans/and or vanilla extract.
Nuns were baking these hundreds of years ago, in wooden stoves!! Without timers, and oven thermometers!! I read one recipe today on Yummy where a baker who made them said she tried the copper moulds but that “they didn’t work for her”!! Screw the nuns!! Instead she used silicone moulds, which she preferred. The interiors of her product looked beautiful—but she had added a whole cup of flour to the 2 cups of milk recipe. In my most recent recipe, by a winner of all things pastry in France, the chef asked for 120 grams of flour for a recipe that had 1 liter of milk, so I’m not sure if her recipe is off or if mine was—to note my recipe also called for corn flour, 70 grams, but still.. And yes, her interiors were pale yellow and pretty, but her exteriors were very anemic and suffered from the dreaded “cul blanc” but I wasn’t going to say anything to her. Still. She published that recipe, with photos, and appeared to believe that she had mastered the mysterious Canelé. Et moi? Pas du tout!
And I still have questions, like where in the oven does my baking sheet go? My better results have been placing them in the lower bottom of the oven; when I placed the moulds in the middle of the oven, they rose like maniacal Jacks-in-the-Box—and then plummeted, crumpling at the waist like drunken New Year’s revelers on a chilly January night.
Curated Cook
May 4, 2022 at 1:32 pmBaking is a science. If you get a recipe from a reputable source (Michelin Star Cookbook), you should be able to reproduce it. The one thing that stands out to me is not the ingredients but rather your settings. Have you checked your oven temperature?
Even though the setting on the outside might say one thing, the reality is something else. Try using a oven thermometer to check that its consistent. Your baking sheet should go where the baking temperature is optimal.
I like the book listed below for baking but I am not sure if there is a recipe for Canele, I need to find my copy.
https://amzn.to/3s83Riv