Bake Bordeaux-style canelés with a caramelized shell and a moist center. De Buyer's individual copper mold gives each cake its traditional fluted shape. The maker credits copper's heat conduction and distribution for the golden crust, making this a useful choice when you want to practice the traditional copper-mold method.

Compare it with silicone canelé molds, including de Buyer's nonstick ELASTOMOULE. That alternative combines silicone foam with metal powder in a six-cavity format and is also designed for browning. This mold instead uses a copper body with a thick tin-lined interior, one cake at a time. You choose copper for its heat-conducting construction and traditional baking method, rather than the convenience of six nonstick cavities joined in one mold. Copper is not the only route to caramelization; the choice also comes down to preparation and care.

De Buyer's canelé recipe makes that preparation difference concrete: lightly butter the copper molds, while silicone molds need no buttering. Brush on a light coating and drain away excess so it does not pool in the bottom. That is an extra step to plan for with this tinned-copper mold.

This French-made 5.5 cm model measures 2.16 inches across the base and 1.96 inches high in de Buyer's US specifications. Its individual format lets you add molds as your baking batches grow. De Buyer also lists shaped cupcakes and cold forming as uses for the fluted mold.

At Athens Cooks, we recommend it for bakers who want to learn copper-mold canelés and are happy to prepare and wash each mold by hand. If easy cleanup and a connected batch format matter more, the nonstick silicone option is worth considering.

The care trade-off is important: unlike the dishwasher-safe ELASTOMOULE, this tinned-copper mold must be hand washed with a non-abrasive sponge. Do not microwave it or heat it above 446°F (230°C), per de Buyer's instructions for the tin lining. Choose a recipe that respects that limit.

Weight:

Volume:

Dimensions: