Name: Cannelés fluted mold 4/ps Set
Brand: de Buyer 畢耶
SKU: 5dea8acd622a564ad54fbf61
Price: 930.0 TWD
Availability: InStock

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Cannelés fluted mold 4/ps Set

Until 2024-06-30T04:00:00.000+00:00 ▻Baking Focus｜Select 5 items Extra 10% off・ Select 10 items Extra 20% off» on selected products

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Canneles Fluted Mold

The non-stick baking mold series of de Buyer is made of Iron coating in the inner layer which is an excellent heat conductor. Further more the coating develops natural caramelization properties which will make each of your dessert unique.

Having all the requirements expected from a professional tool, demolding your cakes will be a child’s play. Naturally, the cleaning is also simplified by the non-stick properties.

The outer layer of the mold, is made of PFOA-free PTFE non-stick coating providing safe and efficient nonstick performance.

Precautions:

In order to extend the service life and effect of the non-stick coating, please avoid heating the mold while empty.
The temperature of the oven should not exceed 220 degrees. Avoid using sharp tools (such as knives and forks) in the dish to avoid damage to the coating.
If you need to bake at a high temperature of more than 220 degrees for a long time, it is recommended to use a blue iron baking mold.
Dishwasher is not recommended.
Do not use metal brushes, it is recommended to use a sponge and detergent to clean

Material: non-stick coating + iron

The origin story of the Canelé

The Canelé is a French dessert from Bordeaux created by the nuns of the city's monastery. At the time such large amounts of flour were traded in Bordeaux, that the locals would give their leftover to the nuns. The second ingredient was provided by the very famous traditional winemakers of the city, who would use egg-white in abundance to soak in their oak barrels in order to clean the impurities of the wine. Because the egg-yolk was of no use to them, they would donate it to the monastery. Thus the nuns were using those two ingredients to make the early Canelé. Needless to say that the Canelé's recipe has become more and more sophisticated over time to result in the widely appreciated French dessert that it is today.