Copper Cannelé Mould
Ø 3.5cm

Name: Copper Cannelé Mould - Ø 3.5cm
SKU: pts-43195
Price: 6.9 EUR
Availability: InStock
Rating: 4.7 (3 reviews)

3 ratings

Reference: 43195

Diameter :

3.5cm

4.5cm

5.5cm Pro

In stock

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Description

This tinned copper cannelé mould is built to last, ensuring professional-quality baking results.
Baking in a copper canelé mould is a time-honoured tradition that guarantees optimal heat distribution, allowing for even caramelisation and a perfectly textured cannelé.
Each mould needs to be "seasoned" to achieve an easy release (go to 'More info' section). The copper's appearance may change, but this does not affect in any way its quality or performance.

This cannelé mould is ideal for making traditional Bordeaux cannelés, but the possibilities are endless... cannelés with a chocolate twist, savoury variations such as cheese or chorizo cannelés.

Ham and Emmental Cheese Cannelés (serves 10)

100g wheat flour
3 eggs
180cl milk
1 sachet baking powder
1 cup of oil
75g grated Emmental cheese
75g chopped ham
1 pinch of salt
1 pinch of pepper

Method:
1. Preheat your oven to 200°C.
2. In a bowl, whisk together the liquid ingredients.
3. Add the salt, pepper, and flour, stirring well to avoid lumps.
4. Fold in the ham and grated Emmental.
5. Fill the copper moulds.
6. Bake for approximately 20 minutes, until golden brown.
7. Enjoy warm or cold!
You can experiment with different cheeses (Comté, Beaufort, Emmental), meats (ham, chorizo, chicken), herbs or spices to craft your own signature savoury cannelés.

Not dishwasher-safe
Withstands temperatures up to 230°C
Weight: 26g
Diameter: 3.5cm
Height: 3.5cm
Capacity: 3cl
Made in Portugal

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Westmark

Tomato & Kiwi Serrated Peeler

€ 10.30

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More info

Use recommendations:

1 - Remove the barcode label, using methylated spirit, rubbing alcohol, or acetone, then rinse with clean water to eliminate any adhesive residue.

2 - Seasoning the copper moulds:
Wash the moulds thoroughly in soapy water, rinse, and dry them well.
Spray the inside the copper moulds with an oil spray, making sure to coat the bottom and sides.
Place the empty moulds in a preheated oven at 230°C for 20 minutes.
Remove from the oven and set aside to cool.
Wipe the inside of the copper moulds with paper towel.
Your moulds are now seasoned and ready to use! After seasoning, the copper exterior may develop a rainbow-like discoloration, which is completely normal.

Maintenance:
Never wash in the dishwasher.
After each use, simply wipe the moulds clean.
If necessary, hand-wash with mild soapy water, then re-season before the next use.
If the seasoning remains intact and the moulds are clean after the release, a simple wipe is all that's needed before baking another batch of cannelés.

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