Lékué 8-Cavity Canelé Mold
Lékué’s innovative silicone canelé mold makes it easy to make small cakes, custards, frozen desserts and more. Flexible, nonstick mold ensures easy release for professional-quality results every time. Reinforced structure makes it easy to transport the mold to and from the oven. Mold is dishwasher safe for easy cleaning.
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- Manufacturer: Lékué
- Material: Silicone
- Dimensions: 12" x 6¾" x 2"
- Capacity: 2.4 oz. (each mold)
- Warranty: 10-year warranty
- Manufactured in Spain. Assembled in China
Care & Usage Show
- Dishwasher safe
- Oven safe to 428°F. Not intended for use on stovetops or over flame. Do not cut inside with metal utensils
12 months ago
Questions & Answers
2 cups whole milk
3 1/2 T butter
1 vanilla bean or 3 t vanilla extract
3/4 Cup + 1 T AP Flour
2 C powdered sugar
1 t sea salt
2 large very fresh eggs
2 large egg yolks
1/4 C rum
Place the milk, butter & vanilla bean seeds into a saucepan and heat to 183 F.Set aside to cool to 120 F. If using vanilla extract add with the rum .
Measure and sift together the flour, powdered sugar and salt...don't skip the sifting.
Stir the eggs and yolks together with a fork--do not beat or you will add air and do not want that.
Pour the cooled milk-butter mixture over the dry ingredients and gently stir until well blended-there will be lumps but that is fine for now.
Strain the lumpy batter through a mesh strainer pressing the lumps through until you get a totally lump free batter. Add the rum (and extract if using) and gently stir. Cover the bowl with plastic wrap (wrap does not need to touch the batter) and refrigerate for 48 hours--stirring once after 24 hours.
On baking day - freeze the molds an hour or two. Preheat the oven to 475 F at least 30 minutes before baking, and place the molds on a cookie sheet for ease in moving them. Spray each well with cooking spray. Gently fill the wells about half full -- not much over that. Place in the oven and immediately reduce the temperature to 450 F and bake 15 minutes. Don't open the oven door. Reduce the temp again to 375 F and bake 40-45 minutes. Tops should look very dark. Remove cookie
sheet from the oven and gently take one of the canele out of the mold to see if it is dark on the sides and firm. If not, slide it back into place and return the pan to the oven as fast as you can and continue baking. When they are nice and dark, place a cutting board over the pan and flip out the canele. Place on a cooling rack. They should be served within 6 hours or will get soggy. Best to use 2 molds since they bake so long. The secrets-do not add air and bake long enough.