If you wish to make the French pastry Canele de Bordeaux (also spelled/called Canneles Bordelais), the proper way to do it is using these traditional, tin-lined copper molds.Not only do copper molds produce results that are far superior to that which can be achieved with Silicone molds by creating the requisite, carmelized, exterior "crust", they are more fun to use than a floppy, synthetic mold.After all, the act of cooking can be enjoyable as well as eating what is created and these beautiful, copper molds help make it more so.These molds are the traditional 2.1 inch (height) size.Smaller, copper molds are available, but this is considered the appropriate sized mold for Caneles.Be sure to season the molds before the first use - coat interior with vegetable shortening and heat in oven at 350 for one hour; flip upside down and heat for five minutes to drain oil; leave molds in oven as it cools down.Then find a good recipe and create these wonderful, handheld desserts.Martha Stewart's "Baking", Paula Wolfert's "The Slow Mediterranean Kitchen" and Pascal Rigo's "American Boulangerie" all have recipes, each of which differs slightly from the others.
Wash using water only so as to ensure the tin surface stays seasoned with oil (soap would remove it).Soak if necessary to remove hardened sugar crust from Canele batter.When the molds are properly seasoned and oiled (mixture of beeswax and sunflower oil or just oil), the Canele should release, but if does not, gently go around the top edge and/or down the ridges with a toothpick or wooden kebab skewer to release any part of the crust that is sticking to the mold.Do not use metal since this will eventually scratch the thin coating of tin from the copper.If after much use the molds smell rancid, boil the molds and season then them as done when new.
The molds are expensive and given the long cook times (up to two hours), you will most likely wish to have at least eight molds, and possibly twelve or more, but after you produce your first batch of Caneles, you will quickly forget the cost.Pictures I posted in the customer Images section provide an idea of the results that can be achieved with these molds.
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Product Description:
Mauviel, a french family business established in 1830 and located in the normandy town of villedieu-les-poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products. Professional cooks can attest that copper cookware is an essential part of every cookware collection as it is 2x more conductive than aluminum and 10x more conductive than stainless steel. This advantage makes copper the very best material for cooking, as it is unsurpassed in its ability to heat up evenly and rapidly and to cool down quickly, allowing for maximum control and great cooking results.
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