How to make (almost) perfect canelés using silicone molds

Note: This post is Thinglink-ed, pass your mouse over the images to find out more.

So, you heard me going on and on about how to make the perfect canelés. You got all excited and about to roll up your sleeves and head into your kitchen to play. Then you got to the part about how you’d need these precious little fluted, tin-lined, copper molds made specifically for these babies. And the part about how it’s $20 a piece. A single piece. To make a single canelé. Albeit a potentially perfect one. And you’d need 6 or 12 of them to do this properly. That’s when you stopped. The idea of selling your current or future firstborn so you could afford them didn’t appeal to you too much. I have good news for you. It is possible to make (nearly) perfect canelés using the inexpensive (ok, not so expensive) silicone molds. Read on.

This all began after a pretty spirited discussion with some friends, when they told me, in no uncertain terms, that, unlike me, they would indeed not exchange their firstborns for culinary achievements, I decided that I would give these silicone molds a try. In the spirit of research. Ok, actually, mostly to prove myself right.

I started googling around to see what others have done with silicone canelé molds. The resulting canelés I’ve seen are not so inspiring. I don’t need to name names or link links here, but I’m sure you all have seen them: oddly blond canelés with brown or black spots, with a crust so wimpy they don’t even hold the fluted shape of the pastry. If that’s all silicone molds could do I wouldn’t want anything to do with them.

After I got my hands on a couple silicone molds I began to see one reason why. Most canelé recipes supplied by the silicone mold producers just didn’t look very good. They seem to treat canelés as though they’re just another cake, suggesting baking temperature absurdly low and baking time ridiculously short. Most also suggest not coating the molds at all, or at best with only butter. That didn’t sound right. So I began treating the silicone molds with the same method I’d been successful with for my regular copper molds, resting the batter and baking at high temperature first then lower the temperature. The results turned out quite a bit better, I was able to make canelés that were crisp outside and properly custardy inside, but I still wasn’t fully happy.

Another problem with many silicone molds are the shape. Canelés baked in proper copper molds have pronounced fluted shape, but the first few I tried on silicone molds turned out oddly cylindrical, with hardly any fluted edge at all. They look so odd they might as well have been baked in popover pans or muffin tins. Part of the problem there is how flimsy some of the molds are. Most of them have very vague fluted edge to begin with. Once the batter expands in the soft molds as it bakes in the oven, there goes your hope for beautiful, characteristically fluted canelés out of those molds.

The silicone mold I ended up liking the best is the one from de Buyer. (In case you’re wondering, no, they’re not sponsoring this post. I bought it off of Amazon.) I already own a de Buyer silicone mold, for mini rectangular cakes. (That one, just for the record, I got in a swag bag from the Omnivore conference in Deauville last year.) I like the heft and the general quality of the pan I have, so I thought I’d give their canelé molds a try. The de Buyer molds turn out the nicest fluted shapes and generally the best looking canelés, so that’s the one I now recommend.

But I still had one last puzzle I wanted to solve. I already knew that the combination of beeswax and butter (or a neutral-flavor oil) was indispensable for canelés made in copper molds, but what about for silicone molds? Would they make a difference? So that was one last experiment to try.

I made a batch of my canelé batter, rested it the requisite 48 hours, and set out to test it three ways: a) with butter coating; b) with beeswax+butter combo, and c) with no coating at all, just the bare silicone molds. I tested them separately in a 6-mold silicone pan (2 rows of 3), baking each type of coating by itself, noting the differences. Then I baked them once together to just to be sure of the results – randomizing the positions on the two rows to prevent false results based on differing heat/air circulation at different positions on the pan.

Let me geek out here for a minute:

The side-by-side shot shows the best, most evenly colored canelés in the middle. Those were the ones coated with the beeswax+butter mixture. The butter-coated ones (on the left) are the most unevenly baked, with the top and bottom browning much more than the middle part. The uncoated ones baked up a little better than the butter coated ones, but they were also oddly shiny. (As an aside, from my experience with other baked pastries from silicone molds, they mostly have this odd shine too. I’m not sure what gave them this characteristic but it seems to be pretty common.)

This picture, showing the top and bottom of the canelés, shows the differences even more clearly. The butter coated ones are visibly burnt and darkest on both the top and bottom of the canelé, the no-coating ones are about in the middle, and the beeswax ones showing the best, most even color.

The cross section here is even more interesting. Somehow, the canelés with no coating at all were consistently more cooked on the inside, while the butter and beeswax+butter coatings turned out canelés that were properly custardy inside.

So, the verdict?

1. The beeswax is worth the trouble.

I truly, truly think it’s worth it to use beeswax in the coating. The canelés baked with the traditional beeswax+butter coating turn out to be the most consistent, the best looking, and the most flavorful. The slight hint of honey adds to the complexity of flavor of the simple pastry. The canelés made with beeswax coating also stay crisp the longest. I totally recommend it.

And yes, it’s definitely possible to use beeswax on silicone molds. It’s not any messier than with copper molds, frankly, but well worth the effort.

2. The second best is no-coating at all

Butter seems to contribute to some inconsistency in baking in the silicone molds, with the bottom and top browning far too much. Plus I don’t think it added to much of the flavor compared to the added messy effort of rubbing soft butter in the molds. So, if you don’t want to use beeswax, then don’t even bother with butter. If your non-stick silicone molds stuck without butter? Then it’s time to order the one I recommend. Heh.

So, here we go, my method to get the best out of your silicone molds.

You will need these following equipments:

  • de Buyer 6-cavity canelé mold (If you’ve already got one made by a different brand, don’t sweat it, just use it. But if you’re buying new I recommend the de Buyer.)
  • the canelé batter as specified in this post, properly rested
  • the beeswax+butter coating from the same post
  • a pastry brush, a silicone one would be better, as you could see this regular pastry brush I use in the picture below won’t be good for anything much after this experiment.
  • 1 wire rack (preferably heat-proof and not non-stick wire rack) to go in the oven. Most silicone molds manufacturers suggest that you put the molds into the oven directly, and not first on a baking sheet to promote even browning. This didn’t work for me because my oven rack is too wide and canelé molds can’t be placed on it evenly. I had to set it first on a more tightly-woven wire rack so my canelé molds can be set down straight and even.

To coat the silicone molds, place the molds in the hot oven for a few minutes to warm. Then, with the pastry brush, paint the hot beeswax+butter mixture on the warm mold. Just brush mostly on the side of the molds, the wax will drip a little down to the bottom on its own. If you brush all the way to the bottom you’ll end up with a thick pool of wax on the bottom of the mold.

You’re aiming for about as thick as you could see in this picture here. Just so you could still see the mold underneath the wax. Be a little bit careful here and definitely err on the side of too little. If you accidentally paint too much wax on, you’ll have to put the molds back into the oven and start again. Don’t worry if the wax layer is not very even. It’ll be fine in the oven.

Then freeze the molds for at least 30 minutes. (Even if you’re not using beeswax on the molds, I still recommend this freezing period.) You want them to be super cold when they go into the oven. You want to keep the batter cold too, just like the method for making canelés in copper molds. This is the only way I found to keep the moist, custardy interior.

When you’re ready to bake, place the molds on top of the heat-proof wire rack on your countertop and fill each cavity almost to the top. The ones you see in the pictures here I underfilled a bit. Now I fill them almost to the top, to get slightly taller canelés. Place the molds (still on top of the wire rack) on the middle rack of your preheated oven.

Bake them for 15 minutes at 450F | 225C (preheated at 475F | 250C then lower the temperature after you put the molds in the oven) and 40 minutes at 375F | 190C (five minutes less than with copper molds). Just one caveat, if you’re not coating the molds at all, you might want to start checking the doneness after 35 minutes at 375F to make sure the interior stays custardy. Also, make sure you turn the molds once in a while too to ensure even baking.

To test one single canelé, pull the molds out of the oven (with gloves on or with a towel) squeeze the bottom of one cavity in the pan to push the canelé up a bit, then grab it and pull out. Check the color and the crust, if it gives a little when you gently squeeze then the inside is still custardy and ok. If the canelé feels a little bit too hard, like they’re cooked all way through, I’d stop right there even if the color is not as brown as you want. You won’t get perfectly mahogany crust like you would from copper molds, but I assure you these will be so good you won’t notice. Well, not much.

There you have it, beautiful canelés you could make even without selling off your firstborn. Give it a try! Oh, and, you’re welcome. 😉

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73 Responses to “How to make (almost) perfect canelés using silicone molds

  • Jinhua said:
    February 3rd, 2011 at 11:03pm

    Pim, you are a master teacher, as well as an artisan baker and cook. Your photos combined with the written instructions are great! Thank you!

  • dina@TheDishandtheDirt said:
    February 3rd, 2011 at 11:45pm

    Oh, these look glorious. Thanks for taking the trouble (as I saw your tweets!) and giving hope to the common man with their little silicone molds.

  • foodie and the chef said:
    February 4th, 2011 at 12:19pm

    I could happily live off canelés… these look divine. The word ‘custardy’ makes me smile… I’ll have to give these a go. You poor thing having to do all that trial-and-error… I hope at least that you now have a large enough canelé supply to last you a lifetime 🙂

    • Pim said:
      February 4th, 2011 at 8:33pm

      Thank you. Yes, as much as I loved canelés I did sort of have and overdose of it for a few days. Just a few days, mind you.

  • sniv said:
    February 4th, 2011 at 5:50pm

    WoW you are amazing! You figured these out and wrote the definitive canele bible in no time flat. You are simply fantastic. Thanks so, so much. Your canele crackers are a work of art. Like Dimhua says you are a “master”.

    • Pim said:
      February 4th, 2011 at 8:32pm

      Well, if by “no time flat” you meant weeks and weeks of tweaking and/or pulling my hair out, then yes. 🙂

  • Bacon Satan said:
    February 4th, 2011 at 11:50pm

    Interesting that you seem to fill these molds up closer to the top than you do with the copper molds. Is there a difference in the way they rise? Or is this due to some difference in the overall volume of the molds?

    • Pim said:
      February 7th, 2011 at 5:56pm

      Yes there’s a difference. In my experience they rise less than in copper molds, so I fill them just slightly closer to the top.

  • Hailleyfield said:
    February 5th, 2011 at 5:35pm

    Hello- Im sorry to be off-topic, but I ordered a jar of your jam before Christmas, and paid forit, and never received it. I paid a total of 23 dollars for this jar, even though I live in the Bay Area and left a note on paypal asking if I could pick it up from you somewhere in the bay instead of paying $10 shipping for no reason. can you please get in touch with me to let me know if I will ever be receiving the jam or a refund? Thank you!


  • Mold Removal said:
    February 7th, 2011 at 9:15am

    It’s great to see this site. Thanks for the post.

  • Bacon Satan said:
    February 7th, 2011 at 7:43pm

    Well I gave it a go but mine came out quite blonde. There was some crisp to them and the insides were perfectly custardy but there was very little browning. I have an 8 canelé mold and not a 6 canalé mold but I am not sure if that makes a big difference. My often seems to be pretty good. It has a digital thermometer and I can only assume the temp was what it said it was. They did puff up quite a bit at first so I took them out for a minute or two to let them fall back down. I am wondering if that was the critical window in which they needed to get browned. I still have some batter left over so I will just have to try try again!

    • Pim said:
      February 7th, 2011 at 11:01pm

      Ok, let’s troubleshoot this for you.

      First of all, most ovens are liars (as my friend Clotilde put it rather poetically). I would double check the built-in oven thermometer with a cheap analog thermometer you place inside the oven. Your oven might be off by 25 or more degrees as most home ovens are.

      Secondly, how long did you rest your batter? When my batter hasn’t rested properly I tend to produce canelés that are lighter in color too. Make sure your batter rests the full 48 hours if you have problems with colors.

      Also, which brand of molds did you use? I’ve played with a couple of them, and the one I like best is the de Buyer “Elastamoule” in the picture above. As I said, not all canelé molds are made equal, so it might just be your molds.

      If you pull the molds out to stop the canelés from puffing up too much, make sure you stop the timer and restart it when the canelés go back in so you don’t underbake them. In fact you probably should add a couple minutes to make sure that you allow the canelés come back to the right temperature and continue to bake.

      Let me know if this helps.

      cheers, and good luck!

      • Bacon Satan said:
        February 8th, 2011 at 12:12am

        Thanks Pim!

        I have the same “Elastamoule” molds but mine has 8 molds in it instead of 6. I might try not filling them all next time…I don’t think I have enough batter left anyway! 🙂

        I made my batter on Friday early in the evening and then baked them last night in the early evening so they had a full 48 hours. The batter had developed a thick film (I didn’t stir it after 24 hours) so I had to put it through a strainer again to reincorporate the filmy part.

        I ended up adding almost 20 minutes to the cooking time but that was at the end when I notives that they were not browning properly. I think when I put them back in, I should have left them at 450 for a little but longer maybe.

        I will check the oven temp with a cheapy thermometer and see whats up!


  • Lisa@ButteryBooks said:
    February 19th, 2011 at 8:01pm

    Excellent post! I never knew there was so much to making caneles. I definitely feel confident about making them now. Thanks!

  • Pauline said:
    February 20th, 2011 at 3:35pm

    Hi Pim,
    I’ve made lovely canele using the beeswax/fat mix painted into silicon molds. However, I just can’t get the residual beeswax off the mold. I tried hot water, melting them off in the oven, wiping when warm….nothing worked. The mold are now so sticky/greasy even after washing I worry cockroaches will come and I fear re-using them in case my next batch of canele will be coated in yukky, twice-baked rancid beeswax.
    Could you share if you had any problem getting the silicon molds clean after using the beeswax blend on them?

    • Pim said:
      March 4th, 2011 at 4:54pm

      Yeah, silicone molds are a bit difficult to clean. I pour hot water over mine, then wash and scrub with soap and very hot water from the tap. Then dry thoroughly and wrap in plastic before I put it away.

      • Pauline said:
        March 14th, 2011 at 4:18pm

        Thanks Pim. I’ve discovered my hubby was so disgusted by the sight of my sticky silicone molds, to which dust particles had adhered, athat he threw them away!

  • Thayn said:
    March 4th, 2011 at 8:51am

    I tried making them for the first time tonight. I used homemade “white oil” to coat them, let the batter sit for 48 hours, etc. After about 15 minutes they popped up out of the molds, literally sitting above the molds. I took them out and gently pushed each one back into its mold and five minutes later they were out again. This continued until I finally pulled them out of the oven, very blond on everything but the bottom.

    • Pim said:
      March 4th, 2011 at 6:10pm

      Let’s troubleshoot it, shall we?

      First of all, did you check your oven temperature? Insufficient heat is usually the biggest culprit for this. Most home ovens are usually lower than the temperature they claim to be. Get an oven thermometer to test it. Also, preheating the oven for longer than what your oven claims it needs is usually a good idea too.

      What brand silicone mold did you use? I don’t often of the popover problem with the deBuyer molds.

      Make sure you stir the batter very gently. Too vigorous stirring will cause the batter to pop over too much.

      One last thing, how old were the eggs you use? Older eggs will rise more in the beginning but will not have strong enough structure to support the rise and will fall more drastically. If you have a problem with the batter over-rising then next time it’ll be a good idea to make sure you use fresher eggs in the batter.

      • Thayn said:
        March 7th, 2011 at 2:59am

        Thanks! I have the cheaper silicone mold from amazon (sniff, they are basically the same price but I had already bought it before I saw your post). I think the oven was hot enough (I have a convection oven which most recipes call for lowering the temps so I assume that I’m actually too high). I don’t remember how fresh the eggs were but I have my own chickens so I would have thought that they were very fresh. The last one is the over mixing, which is very likely, the batter was full of bubbles and I think I might have mixed it a ton.

  • Black Mold Removal said:
    April 5th, 2011 at 1:05pm

    Thank you for taking the time to talk about this, I feel strongly about this and I take pleasure in learning about this topic.

  • School Website Development said:
    April 15th, 2011 at 12:15pm

    i have used these silicon molds 2 months ago. they provide good backing time

  • Niza Villanueva said:
    May 6th, 2011 at 7:51am

    ~ve I’m not good at baking but looking at these make me want to learn

  • Z Emut said:
    June 1st, 2011 at 7:59pm

    I’m curious on making caneles for quite sometimes and yes, the copper molds are way too expensive for me so I have been postponing it.  I might have to give it a try.  Thanks again for the details post!  Love it!

  • Avantika said:
    June 20th, 2011 at 6:05am

    amazing recipes.. my husband loved them!! thanks a lot.. btw.. u could try visiting u can get more recipes or even sites!!!:):)

  • anonymous said:
    June 23rd, 2011 at 5:15pm

    Check out the new Food Network show Extreme Chef airing Sunday June 26th at 10 pm.

  • Jamie said:
    July 28th, 2011 at 8:17am

    I have wanted to make proper caneles for ages but have never even bothered reading a recipe since I know the price of proper caneles molds. Eeek! I have had minimal luck baking anything in silicone molds so haven’t considered buying them for this treat. Your post is fascinating and so informative and now makes me want to try. But beeswax? Curious! I’ll have to read all about that!

  • maria said:
    August 16th, 2011 at 4:04pm

    In your experiments using different molds, have you tried the Paderno world cuisine silicone molds (here’s a link to what it looks like)        I want to mass produce caneles but I am hesitant to buy these since you recommended the De Buyer molds. These are less expensive though. Any insights? 
    I bought World Cuisine Non-Stick Silicone Mold, Cannele and I wasn’t too happy with this product. Wish I read your post first before I bought my molds. I don’t know if these two products are the same.                     Wonderful post by the way! I thank my stars that someone does the (weeks of) experimenting and tweaking to deliver a great recipe. 

    • Pim said:
      December 21st, 2011 at 5:13pm

      Never tried those. Sorry.

  • li yong said:
    August 28th, 2011 at 2:28am

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  • sue said:
    August 29th, 2011 at 8:27pm

    Great post!  I’ve been too scared to try making canneles at home, but after reading this post, I’m going to give it a go.  Do you think your instructions above will apply with the mini cannele molds?  Or do you have any advice for the mini canneles?

    • Pim said:
      December 21st, 2011 at 5:13pm

      I’d cut down the baking time. Sacrifice one to check at about 10-minute mark, see if it’s baked properly.

  • Stuart said:
    September 24th, 2011 at 11:06am

    Do you know where i can get copper moulds for caneles,Thank you,Stuart

    • Pim said:
      December 21st, 2011 at 5:12pm

      Amazon sells them. So does Sur la Table.

  • paper writing said:
    October 20th, 2011 at 3:47pm

    better to use metal molds))))

  • Diana de Dios said:
    November 20th, 2011 at 9:21pm

    I was affraid to try this, not anymore 😀 Thanks to you.

  • cuisinefrancaise said:
    December 14th, 2011 at 11:48am

    Pim, this is amazing. I’ve followed to the letter the recipe and my batter has been restingsince the day before yesterday. today, at 6.30pm it will be 48h. However, I have some people coming tomorrow night for dinner. Is it possible to let the batter rest an extra day ?

    second question : i have the mini caneles silicone mold, should I divide the baking time ?

    • Pim said:
      December 14th, 2011 at 4:34pm

      Yes, and yes. Your friends are so lucky!

  • ~Diane said:
    December 19th, 2011 at 2:44am

    Is it okay to put two six-cavity molds in the oven at the same time? Also, your recipe makes 20 canelé. How do you prepare the molds for consecutive bakings? Should you wash them and start over with the beeswax/butter before putting them in the freezer for 30 min? 
    And thank you for the detailed instructions. I’m scared but determined to try them. I visit Bordeaux once or twice a year and bring canelé home but would love to share this regional speciality with friends.

    • Pim said:
      December 21st, 2011 at 5:11pm

      26-cavity of small canele molds? I supposed so. But I’ve never tried that many.  And yes, I cool the molds down before the second round of baking. I don’t wash the molds though, just wipe them clean of dark debris and re-coat then re-freeze for 30 minutes. 

  • Meryl said:
    December 21st, 2011 at 4:05am

    I totally agree. I use silicone molds but always now brush them with pure beeswax as per my traditional recipe. It is necessary for the taste and crunch.

    • Meryl said:
      December 21st, 2011 at 4:23am

      White oil is better. The other thing is that I use the egg yolks only recipe because added whites frim some recipes cause all sorts of baking problems.

      • Pim said:
        December 21st, 2011 at 5:11pm

        Personally I find that the caneles are too eggy when I tested yolks only. But that’s my taste. 

  • Rjgozz2 said:
    January 20th, 2012 at 12:59pm

    I have to say…your madness has become my success!!  I found silicone canele molds while looking for pretty cake molds online and became intrigued – I found a number of recipes, and even got one from the French Chef on the cooking channel.  I was frustrated  because they always came out like little crusty pancakes.  Your details on heat and letting the batter rest 24-48 hours made all the difference in the world.  I had complete success with your method/madness!  Thank you, thank you, thank you -Jill Goz- Ohio

  • amy@currylime said:
    February 16th, 2012 at 2:41pm

    What beautiful little morsels!

  • Ruth, Cook E said:
    March 10th, 2012 at 6:15pm

    Oceans of thanks for this fantastic post!!   What fun– I can’t wait!!  Got the silicone mold you suggest, just picked up some eggs right from the hen… even calibrated my oven, and was shocked at how “off” the temp is.   Making the batter today, and in two days – voila!   Just one worry….    My husband insisted that if I was going to use beeswax that I use USP pharmaceutical grade.  So, that’s what I got – it’s white pellets… super refined,  no chemicals.  I’m just thinking it won’t have that subtle honey taste that you describe.  We’ll see…. Ruth, Cook-E in Philadelphia

  • Cesar Vega said:
    April 14th, 2012 at 9:16pm

    Why do es the batter need to rest for so long?

  • Suzanne said:
    April 23rd, 2012 at 4:51pm

    What a great post you’ve made!  I have been researching how I could make canelé without those pretty little copper molds!  I could only find the miniature mold available right now as the mold you suggested is out of stock at for 1-2 months.  I want to try these before then.   Could you give me a guideline for baking time?  At least in the beginning where I have to reduce the heat?  Or do you have another place that I could purchase the suggested mold other than Amazon???

  • Lovemykids111 said:
    May 1st, 2012 at 1:23am

    Thank you so much.  I have been looking for canele molds for several months now that were within a reasonable budget.  Just ordered the silicone ones off of Amazon and cannot wait for their arrival to try your recipe!  I even ordered the beeswax, so am set to go as soon as it gets here. Just plain EXCITED!!!  Thanks!

  • Stef said:
    June 15th, 2012 at 7:35pm

    I am so impressed by the amount of effort that you took to write this post and to make sure that everything came out perfectly.  Thanks for all of your hard work!

  • Diane said:
    June 26th, 2012 at 6:20am

    I have made these twice using the deBuyer Elastomoule that makes six canele.  I made half a recipe each time and really needed a mold that makes 7 or 8 canele.  Each time, I followed the directions carefully with the following changes:  I used vanilla paste instead of a vanilla bean, and I steeped the milk with some orange peel to give it a hint of orange.  I weighed the flour and the sugar.   At any rate they came out crispy on the outside and custardy inside.  My family loves them.  However, eat them the day they are made–the exterior softens by the next day.

    Thanks for this valuable information.  I am now a canele addict!

  • Ivy Lee Anderson said:
    July 3rd, 2012 at 3:45am

    I just read your amazing post. I have 2 silicone molds, for 8 and 18 canneles, that I just received as a gift in Geneva from a French friend who had just treated me to my first ever canneles. Hers were rather cakey, so I’m hoping I can achieve a more custardy interior. I’ve been reading a few recipes, and I see that some recommend using pastry flour. What is the difference and how might the results differ?

  • Becky said:
    August 18th, 2012 at 8:38pm

    Help! I attempted to make these the other day and ran into a problem. While I was melting the beeswax, it got pretty smoky and my smoke detectors went off a couple times. Then when I was baking, the smoke from the oven was ridiculous! I had to stop baking b/c the smoke was so bad, and again, the smoke detectors went crazy. It took hours for the smoke to clear from my house. I haven’t read anything about smoke problems so what am I doing wrong?

    • Jeff said:
      November 25th, 2012 at 3:43pm

      I had problems with the batter rising over the tops of the molds and dripping off the sides. Got really smoky in here once that butter hit the burner at the bottom of my oven! I’ve fixed it by making a makeshift drip pan out of Al foil and placing that on a bottom rack, then putting the molds up closer to the top of the oven. With some distance between the two, I still get a pretty nice browning.

      Now to the store for some easy off…….!

  • Gavz said:
    November 10th, 2012 at 2:32pm

    Thank you. 🙂

  • Josh said:
    December 1st, 2012 at 2:55am

    I would definitely love to try to make these with the proper equipment, but would it be possible to use a metal popover pan or muffin tin instead? Those are the only things I can think of that would be similar. Of course, I know it would no longer be authentic, but I really want to experience the crusty exterior and the custardy interior of these pastries!

  • Sara said:
    December 11th, 2012 at 1:25am

    Wow! I tried canneles in my silicone mold a while ago, was happy with them, read about how much better the copper mold was, and despaired of trying it again, so thanks so much for this post. (Um, like I need to be baking more sweets this time of year–I’m only here to begin with because I’m trying your pie crust recipe…dangerous place you’ve got).

  • Jmash39 said:
    February 3rd, 2013 at 10:13pm

    I want to make miniature canale to accompany a miniarde tray of macarons and chololates. Any advice on brand of mold, cooking times, etc.?

  • John said:
    February 7th, 2013 at 10:51pm

    Any advice for making mini caneles? I purchased the mini canele molds from De Buyer and intend to make the same recipe but do not know about cooking times.

  • Terry said:
    April 20th, 2013 at 1:04pm

    Just wanted to let you know that both your canelés posts have been really useful! You made such a great job! Thanks!
    My first attempt to mae canelés is here …not good as yours… But i’ve been quite happy! Thanks

  • Tess said:
    July 30th, 2013 at 1:00am

    Thank you for both posts. I made my first batch last night in my brand new de Buyer mold and they worked out very well indeed because I followed your wonderfully detailed instructions to the letter (except for the beeswax; took the easier option there). However I’ll definitely be getting a second mold with my next Amazon order to be able to do two batches at once.

    My husband scoffed three of them hot out of the oven in under ten minutes, and certainly appreciated that he now has them on tap (subject to 50 hours prior notice, but it’s worth the wait).

  • Kerfank said:
    August 19th, 2013 at 7:35pm

    Hi Pim, nice post about caneles. However, i’m not fond of using silicon molds. They age pretty quickly (at least mine) and i had to renew often… overall, the copper molds are a best investment. One more trick about caneles 🙂 you can cover the thin layer of wax with a layer of sugar. It kind of improves the crispiness of the cake …

  • RedHeather said:
    September 14th, 2013 at 3:35pm

    For those making mini-cannele in silicon molds with butter/beeswax, I’ve found they need the full 15 min at 450F, then over 40 (maybe closer to an hour) at 375 (adjusting oven temperature based on my electronic meat thermometer) — do check them as Pim suggests and adjust for your oven’s peculiarities. Also, way easier to grease the molds using my fingers than any form of brush — just wait till the beewax won’t scald. Grand Marnier works in a pinch if you’re out of rum.

    • Lora Brady said:
      December 9th, 2013 at 9:26pm

      I had to pre-heat mine to 500f, lowered it to 475F for 15 minutes then added 45 minutes @400F. I also lined the bottom of my oven with Saltillo tiles to maintain the temperature. Hmmm Grand Marnier sounds good. I have left over from making Bananas Foster.

  • TS said:
    September 17th, 2013 at 4:59pm

    Shopping for Beeswax on Amazon – could you provide link for the one used for this recipe or pass on info? Thanks

  • David said:
    September 17th, 2013 at 6:11pm

    Pim, you’re a star.

  • CP said:
    December 7th, 2013 at 3:55am

    Wow I’m impressed and intimidated.
    Given the detailed description of the process Id like to ask what you would do with a tray of 15 silicon canele molds? Cut it into 2*6 + 3 or 6 & 9?

  • Lora Brady said:
    December 9th, 2013 at 9:22pm

    Is it normal that the batter puffs up in the first stage? Mine did it in the second batch baking during the (475F) 1st phase and early in the 2nd (400F). I poke it while it is still in the oven to kind of push it back in. Finally, in the second phase, it eventually settled down to its original height. Here is what I found out works at least for me with my oven:
    500 F to pre-heat. I lined the lowest bottom of my oven with the Saltillo tiles that I use for my pizza baking. I lowered my temp to 475F (15 minutes)as soon as my mold is in. (I inverted my oven proof cooling rack since mine has a triangular and elevated feet that gets in the way when placing it in the oven rack). I then lowered the temperature to 400 F to cook fully for 45 minutes. I re-calibrated the above higher temperature settings after I followed the 450F for 15min and 375F for 40min you recommended. My oven can join the liars club as well. Did not bother to place a thermometer inside the oven, I just decided it was the problem when my first batch were not done after I took them out. I was too excited to take them out of the molds almost as soon as after I took it out of the oven. I started tasting it while it is still warm too. Sadly, the warm interior tasted like an overdone crème brulee. Only one out of the 8 looked passable. Tasted good though.
    On the second batch with the higher temps, I only had enough batter to fill barely four of them, 3 filled almost to the brim and alas, one short with 3/4 inch from top but I filled it anyway. I still brushed the 4 alternate cavities with the melted beeswax/butter. Is it ok to used the leftover melted beeswax and butter? I melted 2 oz each and there was plenty left.
    Hallelujah! My canele are a success after I let them cool for 10 minutes in the silicone mold before inverting them to cool. It had the crunchy exterior and the interior is no longer a pseudo crème brulee. The coloring is fairly even although they had stabbing marks on the sides when I panicked to fit it back when it did its soufflé stunt earlier in the cooking.

  • charine said:
    May 2nd, 2014 at 2:41am

    hi , where can i buy beeswax? I tried at store selling honey , they dont sell beeswax.

  • Kelly said:
    May 10th, 2014 at 9:55pm

    I followed your recipe last weekend and made canele for the first time, using de buyer silicone molds. They came out PERFECT.
    I finally got my hands on beeswax from my local beekeeper supply/honey store so, and I’ve got my batter resting for 48 hours, will bake tomorrow.

  • charine said:
    May 12th, 2014 at 12:57am

    The beeswax i can get from soap shop. I dont know whether its safe for baking. Can someone help me? Can we use beeswax from soap shop?

  • Erin said:
    January 20th, 2015 at 7:08pm

    Any suggestion on temp and time for smaller molds? I have a mold for 8 smaller Canele.

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