Professional canelé mould

How to choose your professional cannelé mould?

If you are looking for a professional cannelé mould to make delicious cannelés, silicone cannelé moulds are an alternative to copper moulds to achieve a professional quality result. The size of the mould is also an important criterion to take into account in your choice. At Maé Innovation, we offer 2 different sizes of moulds: first of all the professional cannelé mould in standard format. This product allows you to make the famous Bordeaux cannelés. We also offer a professional mini cannelé mould. This mould is more suitable for making savoury cannelés to be enjoyed as an aperitif.

If you are looking for professional quality products, it is important to choose a high quality cannelé mould. At Maé Innovation, we make all our silicone moulds in France, using 100% premium food grade silicone. Using a quality silicone offers many qualities. Our cannelé moulds are highly heat resistant. They can withstand temperatures ranging from -40° C to +280° C. With this moulds, unmoulding becomes child’s play, unmoulding your preparations easily and quickly.

In short, if you are a chef or food professional and want to start making cannelés, the Professional Silicone Cannelé Mould is an excellent choice to ensure even baking, impeccable presentation and ease of maintenance. Opt for a high quality mould for professional results every time. Leading chefs and manufacturers have tested and approved our fluted moulds in their kitchens. The non-stick quality of our products is the most popular quality among users of these accessories, especially for the cannelé moulds. Indeed, fluted pastries are delicate products to unmould, and Maé Innovation’s silicone makes it very easy to remove them from the mould.

Recommendations for the use of professional cannelé moulds

DESIGNED FOR FOOD CONTACT, ALL APPLICATIONS:

Maé’s professional CANNELÉ moulds are made with 100% premium silicone and are suitable for food contact. Maé silicone plates comply with the specifications of article 6 of the decree of 25 November 1992 for use with aqueous and acidic foods, as well as fatty foods for which the 85/572/EEC directive provides for a reduction coefficient of 3 or more (bakery products, pastries, confectionery, fruit, fish, cheeses, chocolates, ready meals, etc.).

CAUTION : 

• Do not use sharp or abrasive tools or accessories.
• Do not bring the plates and moulds into contact with a flame. The risk is that the material will simply disintegrate, as it is self-extinguishing.
• Adapt the firing times and temperatures to the oven used. It is recommended to use a perforated support (perforated aluminium plate or grid).
• This list is not exhaustive and does not replace the precautions and tests necessary for each use. The list is provided for information purposes only and does not commit Maé, in particular with regard to the life of the mould.

How to unmold your cannelés?

Cannelés are one of those pastries that are tricky to unmould. That is why you should follow the following instructions to successfully remove your cannelés from the mould:

• Leave the cannelés to rest before removing them from the mould.
• Turn the mould over and press the silicone from the back of the plate.
• To remove them from the mould, you can also grip the flutes by hand from the top of the plate

The ease with which you can remove your cannelés from the mould depends on the quality of your silicone mould. If you have a mould such as a professional silicone CANNELÉ mould from Maé Innovation, unmoulding will be much easier and quicker. A professional quality silicone mould guarantees a perfect result in all circumstances.

What is the best recipe for cannelé dough?

Looking for the best cannelé recipe? Here is the recipe that will allow you to make delicious cannelés:

1. First of all, get a professional cannelé mould. We suggest the Maé Innovation moulds for a professional result.
2. Next, here are the ingredients you will need: 500 ml whole milk, 50 g butter, 2 whole eggs + 2 egg yolks, 200 g caster sugar, 125 g flour, 1 vanilla pod, 1 pinch of salt, 1 tablespoon of dark rum.
3. Pour the milk and butter into the pan. Split the vanilla pod in half and scrape the vanilla pod into the pan. Heat gently until the butter melts. Remove the pan from the heat and allow to cool.
4. In a bowl, whisk the eggs, egg yolks and sugar until frothy. Add the sifted flour and a pinch of salt. Mix well.
5. Pour the cooled vanilla milk over the egg mixture, whisking constantly to avoid lumps.
6. Add a tablespoon of dark rum and mix well.
7. Cover the bowl with plastic wrap and refrigerate the dough for at least 24 hours.
8. Preheat oven to 240°C.
9. Pour the dough into the moulds, filling each mould 2/3 full.
10. Place the cannelés in the oven and bake for 10 minutes at 240°C, then reduce the oven temperature to 180°C and continue baking for about 45 minutes.

How do you know if your cannelés are cooked?

Baking the cannelés is the riskiest part of making your cannelés. Here are some tips on how to tell if your cannelés are cooked to perfection:

• Check for doneness: you can check the doneness of your cannelés by tapping on the top. If your cannelés are cooked through, they should be crisp on the outside as well as soft on the inside.
• Use a knife: plunge a knife into one of your cannelés that you think is cooked. If the knife comes out clean, your cannelés are well done.
• The colour of the cannelés: to be well done, your cannelés should be golden brown on top and darker on the bottom.
• Temperature: measuring the temperature of your cannelés is a good way to know if they are well cooked. To do this, you need a probe thermometer. The temperature should be around 90°C.

Here’s an extra tip to ensure that your cannelés bake well:
Once your cannelés are cooked, allow them to cool before removing them from the silicone moulds. This will allow the cannelés to set and retain their shape.

By following these quick tips, you can easily tell if your cannelés are baked to perfection.

The advantages of Maé Innovation canelé moulds

• Premium food grade silicone for intensive and professional use: our moulds are designed for professionals, our high quality silicone allows our moulds to have a long life span.
• Resistance to extreme temperatures: the professional CANNELÉ moulds are suitable for baking up to +280°C and for mechanical freezing down to -40°C or cryogenic freezing down to -100°C with certain precautions.
• Easy unmoulding: thanks to the non-stick qualities of our silicone, unmoulding your cannelés will no longer be a problem. You will obtain perfect cannelés without any risk of breakage.
• Easy to clean: the cleaning process of Silmaé moulds is very simple and fast.
• Made in France: all our silicone moulds are made in our workshop in La Ville-aux-Dames.
• Guaranteed food conformity (European and American standards in force)
• Suitable for use on automated production lines: with the dosing centres common to many Silmaé, our moulds are suitable for all your machines.
• 1 mould = several uses: our silicone moulds can be used to prepare different recipes.