Tinned Copper Cannelé Mold

The tinned copper cannelé mold allows you to achieve the contrast that defines the Bordeaux cannelé: a caramelized, crunchy crust surrounding a soft center. The high conductivity of copper distributes heat quickly and evenly, caramelizing sugars uniformly without burnt spots. The tinned interior ensures safe food contact and easy unmolding.

Features

• Tinned copper, high thermal conductivity
• Three diameters available: 35 mm, 45 mm, 55 mm
• Fast and even caramelization of the crust
• Durability and longevity of a professional utensil
• Tinned interior for food contact

Usage tips

Before the first baking, season the mold: brush the inside with a mixture of melted butter and beeswax, then place it in a hot oven for a few minutes and wipe. For each batch, coat the molds with this mixture, fill with rested cannelé batter, then bake in a very hot oven to set the crust before lowering the temperature. Unmold the cannelés while still hot.

Frequently Asked Questions

Why choose copper for cannelés?
Its conductivity distributes heat quickly and evenly, producing the thick, caramelized crust typical of cannelés, which is hard to achieve with a less conductive mold.

Should the mold be seasoned before use?
Yes. Seasoning with butter and wax before the first use protects the tinning and improves unmolding from the very first batches.

Can it be put in the dishwasher?
No. Tinned copper should be washed by hand and dried immediately. Dishwashers and harsh cleaning products damage the tinning and dull the copper.