Copper Fluted Mold - (choose size)

Copper is the best heat conductor in the kitchen (400 W/m·K, compared to 15 for silicone and 235 for aluminum). It ensures rapid browning of the batter as soon as it goes into the oven, a sine qua non condition to achieve the characteristic caramelized brown crust of the Bordeaux cannelé. No other material offers such thermal precision.

Each mold has a high-quality tin interior coating. This tinning protects the copper from oxidation, ensures easy release, and guarantees complete food safety in accordance with European standards. Tin is inert and does not impart any metallic taste to your cannelés.

Designed to last a lifetime, these solid molds do not deform under the high temperatures required at the start of baking cannelés (220-240°C). Unlike silicone molds that eventually warp or non-stick molds whose coating peels, a copper mold is passed down from generation to generation. It is a sustainable investment.

Only copper can achieve this shiny dark caramel crust and this creamy flan-like center. With a silicone or non-stick mold, you will get a "cannelé" with a pale and soft crust, far from the traditional cannelé. Copper is the choice of pastry chefs who respect the AOP Cannelé de Bordeaux.

The bite-size format, ideal to accompany a gourmet coffee, for buffets, cocktails, and petits fours. Faster baking (about 45 minutes) and perfect portions to taste several flavors. The choice of gourmet bistros and weddings.

The intermediate size, perfect for snacks and gourmet breaks. Baking time about 55 minutes. A balanced compromise between mini and traditional — ideal if you are starting with cannelé as it is easier to succeed than the large size.

The authentic Bordeaux size, generous and iconic. This is the official size recognized by the Confrérie du Cannelé. Baking time about 1h to 1h10. Maximum contrast between the thick caramelized crust and the ultra-soft center. The choice of purists.

Before the very first use, we recommend seasoning your molds: brush them inside with neutral oil and bake empty at 220°C for 30 minutes. Let cool, wipe off the excess. This step optimizes the natural non-stick property of tinned copper and prepares the mold for a lifetime of use.

Preferably use a butter + beeswax mixture (50/50) melted in a bain-marie. This is the traditional recipe of Bordeaux pastry chefs: it enhances the shine and crunch of the crust while ensuring perfect unmolding. Otherwise, a high-performance release spray works very well. Apply in a thin layer; excess would burn.

For a perfect cannelé: bake at 230°C for 15 minutes (thermal shock that creates the crust), then lower to 180°C for the remaining 45 minutes (gentle cooking of the center). This two-step technique is truly effective only with copper molds that respond instantly to temperature changes.

Although it doesn’t concern the mold itself, this is the universal secret to a good cannelé: rest your batter 24 to 48 hours in the refrigerator before baking. This resting allows the flavors to develop and the starch to hydrate, giving that characteristic flan-like texture.

To preserve the interior tinning, never wash these molds in the dishwasher. Harsh detergents and heat would damage the tin coating. Simply wipe them warm after use with a clean cloth, or wash by hand in hot water with a little mild soap (never abrasive detergent or metal sponge).

The exterior copper may tarnish over time, this is normal and has no impact on cooking performance. To restore its golden shine: rub with a mixture of lemon + coarse salt, rinse with hot water, dry immediately. Avoid harsh chemical copper cleaners that damage the surface.

Store your molds in a dry place, protected from moisture that could oxidize the copper. If you don’t use them regularly, you can wipe them with a light coat of neutral oil before storing to protect them.

Silicone insulates heat, copper transmits it instantly. Result with silicone: a pale crust, a cannelé that looks more like a muffin than a true Bordeaux cannelé. Copper is the ONLY material that allows you to get that signature dark caramel crust. If you want a real cannelé, you need copper — no compromise possible.

Yes, compatible with all domestic and professional ovens (convection, static heat, gas, electric). They withstand high temperatures up to 250°C without deformation or damage. Not compatible with microwave ovens (like any metal object).

The classic cannelés recipe (500 ml of milk) yields approximately: 16-20 cannelés in Ø 35 mm size, 10-12 cannelés in Ø 45 mm, or 8 cannelés in Ø 55 mm. For a family, count on 6 to 8 molds Ø 55 mm. For professional service or a buffet, at least 12 molds. Sold individually so you can compose your set according to your needs.

With respectful care (hand washing, no abrasive detergent, no dishwasher), the tinning can last for decades. It’s a lifetime investment. If it ever wears out, the mold can be re-tinned by a professional — this is actually a common practice among professional pastry chefs who have their molds re-tinned every 20-30 years.

Yes, absolutely. These molds can be used for: individual small flans, panna cottas, miniature charlottes, jellies and aspics, small brioche rolls, or even savory timbales (fish mousses, vegetables). Their fluted shape gives an elegant visual effect to any preparation.

The traditional recipe: 500 ml whole milk infused with vanilla, 2 whole eggs + 2 yolks, 250 g sugar, 100 g T45 flour, 50 g melted butter. The secret: let the batter rest 24 to 48 hours in the fridge, then grease the molds with a butter-beeswax mixture, and bake 1 hour at 230°C then 180°C. Find our full recipe on our Patissland blog.

These molds are individual, to be placed directly on a baking sheet (ideally preheated). This individual setup allows heat to surround each cannelé 360°, ensuring even caramelization. "Multi-cavity trays" do not exist in quality tinned copper for this reason: they would create cold spots between the cavities.

Bare pure copper is not food-safe (copper toxicity when in contact with acidic foods). All copper molds intended for cooking MUST be tinned on the inside (or coated with stainless steel). Tinning is the traditional solution, the most compatible with the extreme temperatures of cannelés. Beware of entry-level products that do not specify their interior coating.