Mauviel Copper Canele Molds (Set of 6)
Welcome to French pastry heaven.
A canele is a magical treat: caramelized sugar crisp on the outside, creamy custardy interior, and flavored with rum and vanilla, it’s French pastry at its finest. Canele is the name of the dessert, and it’s also the name of the mold the dessert is made in—so it’s no surprise that the French take their canele bakeware as seriously as they take the finished product. Made by Mauviel, one of the most classic and trusted of all French copper cookware makers, this canele mold has a copper exterior for evenly distributing heat throughout the canele, so that it gets perfectly caramelized all over. And it has a tin-lined interior, for easy canele removal and cleaning.
Photography by Ty Mecham & Bobbi Lin
Details & Materials -
Each mold is 2.1" in diameter x 2.1" H, and holds 3 oz.
Care & Notes
Before first use, molds should be seasoned. To season, coat interior with vegetable shortening (such as Crisco) and heat in an over at 350 degrees F for one hour. Flip molds upside down and return to heat for 5 minutes to drain, then turn off heat. Leave molds in oven as it cools.
Molds hold 3 ounces of batter, but should be filled 3/4th of the way full when making caneles.
Wash using water to ensure tin surface remains seasoned with oil. Soak if necessary to remove hardened sugar crust from canele batter.
Oil before each use. Canele should release easily once mold has been seasoned. If canele doesn't release, gently go around the top edge and/or down the ridges of the mold with a toothpick or wooden skewer to release canele from the mold. Do not use metal as it can scratch the tin lining.
Over time, if the molds begin to smell rancid, boil them in water and begin seasoning process again.
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