Review of Mauviel M'Passion 4180.55 Canele 2-Inch Mold, Tinned Interior

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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. Copper molds produce results that are far superior to that which can be achieved with Silicone molds by creating the requisite, carmelized, exterior "crust". Copper is an excellent conductor that is why copper pots and pans distribute heat so evenly and quickly. It is also why electrical wire is made from copper. Silicone is not a good conductor and accordingly does not transmit heat readily that is why oven mitts are often made from silicone and why, in electrical applications, silicone is sometimes used an insulator. As a result, silicone molds can produce a blonder or unevenly carmelized crust. In addition to that, copper molds are simply 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 (e.g. Crisco) 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. It is worth noting that Martha Stewart's recipe for caneles in the book "Baking" is different than the Stewart recipe found online. Try using the "Look Inside" feature for the Stewart and Wolfert books on Amazon and run a search for "canele" to get a peek at the recipe.

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 have been properly seasoned as noted above and are then oiled before each use with a 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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When I first tried Caneles, I was studying abroad in Bordeaux. Several years later, I ran across Paula Wolfert's recipe for these tasty treats and decided to try making them myself. Originally, I tried to make them with the silicon molds as $20 a piece seemed a high price (even with the Mauviel name attatched). I had a modicum of luck with the flavor of my French pastries made in silicon molds, but to be excellent, I knew that I had to use beeswax and real copper molds; otherwise the outer shell was neither crispy nor did they have the almost bitter taste of burned sugar.

I bought 10 of these molds as a serious investment in my favorite dessert and have been more than pleased with them.

I have made several batches in the past few weeks and every batch has been as good as those I remember tasting in France.

Be sure to properly season the molds before first use and equally important is to not use soap and water to wash out the inside after use.

These are a great buy and worth the money if you love caneles.

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I really love this copper mold then the ones that I bought in a local store which the seller claims that it came from France. I bought 4 of them from Amazon and it works like wonders, it doesn't stick and my cannelés turn out nice and perfect~~even i am thinking about buying more to replace my other set~~A MUST BUY!!!!

Honest reviews on Mauviel M'Passion 4180.55 Canele 2-Inch Mold, Tinned Interior

Best canele mold. Tried silicone one and was very dissappointed with the texture. This mauviel mold makes the outside of the canele crunchy and the inside creamy. I own 12 of them and it's an investment but well worth it.

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My son gave me four of these molds as a wonderful birthday gift! They are beautiful and their use resulted in a perfectly crisp, carmelized crust, with a creamy, custardy interior. As for baking with them, I highly recommend watching Albarock's YouTube video on making cannelés! (It is in French, but there are some English translations and you can get the gist of what he means, by watching.) He says to use lots of non-stick cooking spray on the molds and to be sure to tap the cannelés out while hot from oven. (Use oven mitt!) That technique worked perfectly for me! I didn't season the molds, the cannelés popped out and nothing was left behind. But go watch the video -it will make you confident and lead you on the path to making amazing cannelés!