Review Your Order

Shopping Cart

  • 0 Total
  • $0.00

Black Friday Deals

up to 75% off
Gobel new
Baking  »  » Specialty Bakeware

French Canele Bordelais Mold

A culinary tradition from the Bordeaux region of France. Use this mold to create delicious canele bordelais—a rich, egg-based cake that is baked at a high temperature until it develops a crunchy caramelized crust. Wonderful for breakfast as well as...Read More

Html Area Empty
Html Area Empty


A culinary tradition from the Bordeaux region of France. Use this mold to create delicious canele bordelais—a rich, egg-based cake that is baked at a high temperature until it develops a crunchy caramelized crust. Wonderful for breakfast as well as an impressive finish to a special meal.

Features Hide

  • Specifically designed to mold canele bordelais
  • Made in France by Gobel, a leader of pastry molds since 1887

Specifications Show

  • Manufacturer: Gobel
  • Material: Aluminum
  • Dimensions: 2" w x 2" d
  • Warranty: 5-year limited warranty
  • Model: #629530

Care & Usage Show

  • Hand wash
NEED HELP DECIDING? | Send us an email | Call us at 800-243-0852
Html Area Empty

Customer Reviews

There are no reviews for this item. Write a Review
5 Stars
4 Stars
3 Stars
2 Stars
1 Star

Questions & Answers

Browse 3 questions and 4 answers
Hide answersShow all answers | Sort by
Recipe for Canele Bordelais

I can find no recipe for this dessert. Not even in the Art and Soul of Baking. Suggestions?Directions?THank you.L
A shopper on Mar 15, 2011
Best Answer: Cooking Canneles
A good cannele should be lightly crunchy and a very dark brown on the outside with a creamy crepe-like consistency on the inside. It does take a bit of work to get this effect, and attention must be paid in cooking these, but you will be well rewarded for your efforts. Follow these tips:

Let the batter chill at least 24 hours.

If you are using metal molds, carefully coat the interior with melted butter using a pastry brush.

Fill the molds almost to the top (within 1/16 inch).

Start with a very hot oven to get the crunchy exterior and then lower the temperature to slowly bake the interior. Remember that all ovens are individuals and you may need to adjust temperature and times to accommodate yours.

Don't freak out when the bottoms turn very brown - these cakes need to stay in the oven for a while to cook through. You can cover the pan with a sheet of parchment paper if the bottoms look like they are actually burning.

Canneles Bordelais
This recipe is for baking in 2 inch high cannele silicone molds. Adjust for your size and type of mold. (Metal molds need to be thoroughly coated with melted butter.)

2 cups milk
3 tablespoons butter
1 vanilla bean or 1 teaspoon vanilla extract
2 eggs + 2 egg yolks
1 cup sugar
1 cup flour
1/4 cup rum
In a small saucepan, warm the milk, butter, vanilla and salt on medium heat until the butter melts and the milk comes to a simmer. (If you are using a vanilla bean, split it lengthwise before adding it and remove it after simmering the milk.) Remove from heat and allow to cool for several minutes.

Meanwhile, stir the flour and sugar together in a mixing bowl. Lightly beat the eggs and yolks and pour on top of the flour mixture. Pour the warm milk on top and whisk all of the ingredients together until you have a smooth batter. Whisk in the rum.

Now the batter needs to sit covered for at least 24 hours in the refrigerator. A handy way to do this is to pour the batter into a clean empty bottle. Filling the molds will be a snap if you do.

The next day, place a small metal grill that can hold your silicone mold in the oven (this helps with moving the floppy mold in and out of the oven), and preheat the oven to 480° F. Pour the chilled batter into the silicone molds filling each cup within 1/16 inch of the top. Place on the hot metal grill and then in the hot oven. Bake for 15 minutes and then lower the oven temperature to 350° F and bake for 1 hour.

Cool and then remove from pan.

Makes 16, 2-inch high canneles.
Reply · Report · CarrieSLTCS on Mar 17, 2011
· Add Answer · I Have This Question Too (4)
Will this yield a crispy crust like the traditional copper mold?
ChtVA on Aug 31, 2014
Best Answer: The aluminum mold can yield crispy crust as the traditional copper mold. The only difference between them is that the copper mold can conduct heat faster and therefore it can form a crust faster and more evenly. Making caneles is very tricky. It depends many factors to make it successful. The type of mold is not very important, thought it is nice to have a copper one.
Reply · Report · Maurice L on Aug 31, 2014
· Add Answer · I Have This Question Too (0)
Are thes tin-lined copper?? Can you post a photo, please??
Marika U on Apr 20, 2015
Best Answer: These are aluminum. No photo is available because these have been discontinued & this is an expired link to our website.
Reply · Report · Amanda MStaff on Apr 20, 2015
· Add Answer · I Have This Question Too (0)


Registry Management: Multiple Registries

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?