Mould for cannelés polished copper Ø 45 mm

Mould for cannelés polished copper Ø 45 mm

Name: Mould for cannelés polished copper Ø 45 mm
Brand: Moule à cannelés
SKU: 101.C45P
Price: 10 EUR
Availability: InStock

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€10.00

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Create your cannelé pastries in the traditional way with these fluted Bordeaux moulds made of copper and enjoy making delicious sweet or savoury creations. - Medium size: Ø 45 mm - Weight of batter per mold: 45/50 g - The special feature of this unique copper mould is that it retains all the crispness of the Bordeaux cannelé cake while keeping the inside soft and tender. It does this by encouraging better heat diffusion for a beautiful caramelising effect, producing a fine colour and an exquisite flavour. - Heavy copper mold (0.8 mm), professional quality. Weight of a mold: 46 g. - External polishing of the mold for a shiny effect. Polishing is only aesthetic and does not change the cooking of the cannelés. This external aesthetic treatment fades with cooking. - Made in France (a few kilometers from Bordeaux!) - For better results, use the special greasing agent Slider. - Also available in Ø 35 and 55 mm.

Volume discounts

Quantity	Unit discount	You Save
12	5%	€6.00
24	10%	€24.00
60	12.5%	€75.00
240	15%	€360.00

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Before first use (process of "culottage", only once): - Wash the molds with soapy water, rinse and dry with a clean towel. Do not use the dishwasher! - Apply a thin layer of Slider in the molds using a pencil. - Put in the oven (390/440°F) for 20 minutes. - Let it cool down outside the oven before wiping them with a kitchen paper. - The molds are ready to use. Use and maintenance: - Apply a thin layer of Slider using a pencil before pouring them with your cannelé preparation. - Bake in the oven. - Remove from the mold immediately to keep a crispy crust. - Tidy your molds without cleaning them! Do not clean the cannelés molds for better results. - If some dough remains, soak them in hot water. Beauty tips! To restore the luster of your copper molds, do not hesitate to rub their outer surface with a mixture of flour, egg white and white vinegar.

Reference 101.C45P