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

3.8 out of 5 stars 29 customer reviews
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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.
12 new from $25.00 3 used from $21.25

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$25.00 & FREE Shipping on orders over $49. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

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)
Total price: $31.65
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This item: Mauviel M'Passion 4180.55 Canele 2-Inch Mold, Tinned Interior
Customer Rating 4 out of 5 stars (29) 4 out of 5 stars (32) 4 out of 5 stars (15) 4 out of 5 stars (4)
Price $25.00 $49.90 $22.90 $31.36
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Amazon.com Maxi Nature Online Maxi Nature Online Amazon.com
Color Copper Rose Black Copper
Item Package Weight 0.75 pounds 0.62 pounds 0.1 pounds 0.15 pounds
Material Copper Copper Aluminum Tin
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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.

Product Information

Product Dimensions 2.1 x 2.1 x 2.1 inches
Item Weight 12 ounces
Shipping Weight 12 ounces (View shipping rates and policies)
Department Cookware
Manufacturer Mauviel
ASIN B000J6DXMW
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item can be shipped to select countries outside of the U.S. Learn More
Item model number 4180.55
Customer Reviews
3.8 out of 5 stars 29 customer reviews

3.8 out of 5 stars
Best Sellers Rank #90,093 in Home & Kitchen (See Top 100 in Home & Kitchen)
#638 in Kitchen & Dining > Bakeware > Small Pastry Molds
#5,913 in Kitchen & Dining > Cookware
Date first available at Amazon.com June 1, 2006

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Top Customer Reviews

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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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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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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Very good product, they should be for $20 a pop.
weird thing though: I ordered 6 of them, they came individually boxed in 8x8x8" boxes.(these things are about 2"x3") then all those boxes were packed into one huge box. I appreciate the care taken to assure they arrived safely, but the packaging was excessive.
then after all that, they put a bar code sticker ON the pan itself. i had to remove the residue with goo-gone, which tarnished the copper a bit. It's only cosmetic and on the outside, so i know it's not a big deal. But they're $20 each, it's too bad to lose that brand new look before I even use them.
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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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These are terrific molds which make the best canale you will ever eat. I personally don't mind that they arrive to you in separate packages. After all these puppies are $25 each!

It is important though to season them prior to making your first batch. If you don't your canale will not come out of the molds and we certainly wouldn't want that! Also it is vital to use the 1:1 ratio of butter and beeswax. You will get a delicious crispy crust and ideal custardy center. Happy canale making!
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I bought these years ago and only recently pulled them out to season them. Imagine my shock when the copper disappeared after the seasoning. The copper was microns thick, I could see the application strokes of the copper. I don't know if copper does this after seasoning, but for the cost (12 purchased) I'm very disappointed
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