Copper Canelé Mould

Professional

Ø 5.5cm

Chef Philippe's tip:
1 - Start by removing the barcode label located in the mould using a detergent such as white spirit, rubbing alcohol or acetone, and rinse with clear water.

2 - How to season copper moulds:
Wash the mould with soapy water, rinse and dry. Grease the inside of your mould with a cooking spray, taking care to spray the bottom and sides. Place your empty mould in a preheated oven at 230°C (gas 7) for 20 minutes. Remove the mould from the oven and leave to cool before wiping with a paper towel. The mould is ready to use! The outside of the mould will come out with rainbow colours, which is perfectly normal. Copper canelé moulds should not be cleaned (especially not in the dishwasher). Make sure you wipe them after each use. If necessary, handwash them with a little soapy water. In this case, you will need to repeat the seasoning process. If you have no problem with the unmoulding process (the moulds come out clean), a simple wipe is sufficient and the moulds can be immediately reused for baking other canelés.