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

by Mauviel

• 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.

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 (13 customer reviews)
• Amazon Best Sellers Rank: #21,934 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

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.

Most Helpful Customer Reviews

52 of 55 people found the following review helpful

5.0 out of 5 stars Traditional, Beautiful and Functional. November 20, 2008

By alost VINE™ VOICE

Amazon 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. 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.

19 of 20 people found the following review helpful

5.0 out of 5 stars Perfect for making traditional Caneles July 12, 2009

By BigIslandBoy

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.

2 of 2 people found the following review helpful

5.0 out of 5 stars Best canele mold November 18, 2011

By Mld27

Amazon Verified Purchase

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.