Copper fluted mould

These cannelé moulds come in 3 sizes:
- Small ("bite-size" cannelé): diameter ø35 mm - height 35 mm
- Medium: diameter ø45 mm - height 45 mm
- Large (traditional cannelé): diameter ø55 mm - height 55 mm.

Tips for baking perfect cannelés in a copper mould

Baking cannelés — that little French pastry, crisp outside and soft inside — calls for a certain know-how.
Here are a few tips for deliciously successful cannelés:

Preparing the moulds: Butter your copper moulds generously, even if they are already seasoned. For easy unmoulding, use clarified butter, which withstands high temperatures better. Make sure all internal surfaces are well covered.

Oven temperature: Preheat your oven to a high temperature (230°C maximum), then lower it to a medium temperature (around 180°C or 350°F) after 10 minutes of baking. This temperature variation gives a crisp crust and a tender interior.

Filling the moulds: Fill the copper moulds two-thirds full so the batter doesn't overflow during baking.

Watch the baking: Keep an eye on your cannelés, especially towards the end. Copper moulds conduct heat efficiently, which can speed things up.

Unmoulding: Let the cannelés cool for a few minutes in their moulds before turning them out. Use the tip of a knife to ease them out gently if needed.

Follow these tips and your cannelés should have that unique texture and rich taste that delight every sweet tooth. Happy baking!