CHEFMADE Canele Mold Cake Pan

Still getting the technique down. These pans do not require much for the butter/wax coating. I would recommend against buying the 12 mold pan. Even on the 6 mold pan, the 2 in the middle come out more pale than the ones on the ends. These are heavy gauge, and made well, but I’m learning that the traditional French single molds are single for good reason. Also to clean them, warm them up in the oven to 150-200 or so. Then immediately pull them out and stuff a paper towel in each mold and swirl it around with a chopstick or similar. The paper towel will absorb the wax/butter no problem. Then a hot water wash with soap will finish it off.

I got this set to compare with my individual molds. I was pleasantly surprised because, in my opinion, they came out better from the sheet forms than from the individual ones. They were not overdone and had a perfect texture. It is also a lot easier to maneuver hot molds when they are within a sheet like this. Overall very positive experience.

This was actually a much heavier and sturdier pan than I was expecting. The non-stick coating seems to work very well. The website stated it is rated at 426 degrees, but the box says 450 degrees and that is the temp I've baked at for the first 15 minutes of my canele bake and it's appears as good as new. Put a nice crisp crust on my caneles and they popped right out with no effort, so I've been very happy with it.

Husband finally broke down and purchased these canele molds. He originally had the copper molds but they were extremely fiddly to work with, wax all over the place and the canele themselves never came out right. He buttered the inside molds of these babies and poured in his batter, let the oven do it's magic and voila! Perfect crunchy inside moist canele!!

This pan makes the cutest baked goods. Perfect for mini cakes. It's easy to clean with a small brush. I like to call my pan "Dimples" because of the small dimple-like feature at bottom of each well.

Used this pan today and made Canneles. Made a batch with butter/beeswax and just with butter on the pan and both turned out great. Flipped right out of pan. Yummy treat.

You really get nice cannelés with this. However cleaning it up after each usage is a real effort. And it won’t get 100% clean. Food will be stuck between the cups and the sheet since they are not %100 sealed together.

While I am still experimenting with canelle recipes, the pan works well! Nice and heavy with good non stick coating. I will probably get a second one.