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

by Mauviel
| 1 answered questions

Price: $25.00 & FREE Shipping on orders over $35. Details
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  • Handcrafted and made in france since 1830.
  • The cannele mold is named for the shape of the mold and the sweet dessert that is made in it
  • A specialty of the bordeaux region of france, cannele means fluted and is a soft crepe-like cake with firm caramelized crust.
  • Copper enhances the pastry, caramelizing crust and sugar properly
  • Copper is 1mm thick and has a tinned lined interior.
3 new from $25.00

Frequently Bought Together

Mauviel M'Passion 4180.55 Canele 2-Inch Mold, Tinned Interior + 100% ORGANIC Hand Poured Beeswax - ~1oz each - Premium Quality, Cosmetic Grade, Triple Filtered Bees Wax (5 or 6 Bars; Additional Bar May Be Included to Make Sure Minimum of 5oz of Beeswax)
Price for both: $31.99

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Product Details

  • Product Dimensions: 2.1 x 2.1 x 2.1 inches ; 12 ounces
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000J6DXMW
  • Item model number: 4180.55
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #58,598 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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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.


Customer Questions & Answers

Customer Reviews

4.5 out of 5 stars
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See all 18 customer reviews
They made perfect canele just like the ones in France.
elizabeth c evans
It is very expensive for a little mold ( 2"x2" )but your caneles is far better looking and taste better than using the silicon molds.
Suzanne Tran
Copper is an excellent conductor - that is why copper pots and pans distribute heat so evenly and quickly.
alost

Most Helpful Customer Reviews

60 of 63 people found the following review helpful By alost VINE VOICE on November 20, 2008
Verified Purchase
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.
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21 of 22 people found the following review helpful By BigIslandBoy on July 12, 2009
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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4 of 5 people found the following review helpful By Mld27 on November 18, 2011
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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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1 of 1 people found the following review helpful By SkippyLou on June 5, 2013
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!
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1 of 1 people found the following review helpful By Miluku0310 on July 12, 2010
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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!!!!
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By Peter Bouzaid on March 25, 2014
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Very very well packed, very solid high quality units, postage to Aus reasonably quick, performed as expected - no issues
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By elizabeth c evans on January 27, 2013
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Arrived quickly and were very high quality and beautiful moulds. They made perfect canele just like the ones in France.
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By Joanna on June 19, 2012
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I bought 12 of these canele molds. I couldn't find them anywhere in the Toronto area, and amazon.com didn't ship them to Canada, but a friend of mine was in the States for business and I had them shipped to her hotel room and that is how I finally got my hands on these. They are top quality and produced delicious caneles. Not only could I not find the molds anywhere in the Toronto area, but I couldn't find a pastry shop that sold the actual treats either. I am very pleased with this product. Be sure to season them before use.
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