Why COPPER molds are not always better
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- Опубліковано 26 лип 2024
- Are COPPER moulds really better than silicone ones? Copper canele moulds are often said to produce the best caneles (or canelé in french). Compared to silicone canele moulds , copper ones conduct heat a lot better. Combined with the right recipe, this creates caneles with a thin and crispy crust and gooey custard centre. The major downside to copper canele molds is how expensive they can be and the effort that is required to maintain them through regular seasoning and cleaning.
The alternatives are not always bad. In fact, some silicone molds now have metal powder mixed in to boost conductivity which can bring similar results to metal molds and baking trays like copper and aluminium.
I thought it would be interesting to explore and share my findings on baking caneles with different molds in this video. Hope you guys enjoy!
Chapters:
00:00 - The 4 Types of Moulds
00:11 - Visual Test
00:32 - Which Mould Is the Best?
01:09 - Comparing the crusts
02:27 - The Secret of Expensive Silicone Moulds
02:48 - Comparing the texture
03:20 - Alternatives to copper moulds
04:22 - why copper moulds?
04:47 - Summary & Conclusion
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Blog: baken.london/
Instagram: / bakenlondon
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Did you guess right? Full canele recipe also posted on my channel if you want to give these wonder little things a bake!
hi baken i like to know the price u bought , the canele mold
Please do a part 3! I really like your explanation of canele moulds and would like to see more. Thank you for making this video
Absolutely love the video, the level of detail and how you clearly signpost each segment!
Thanks! I''ll be making more videos like this for sure!
Please insert a link to the molds you use in the description. That would help a ton!
We need scientists like you.
Really cool video! I loved this!
I went all in with a set of French copper molds. If going to spend that much effort, I want perfect canelés. Cost me a lot of $$$, but it was a one-time purchase.
Thank you for this, VERY informative.
You're welcome, glad it was useful!
Great informative video very good .
Excellent comparison, clear and factual - would have been useful to have a comment on temp limits for the expensive silicon, mine are rated to 450f which for some recipes is not high enough.
That’s a great point, I’ve never really thought about temperate tolerance for these. I’ll definitely take a look into it
Just got my debuyer molds today! Hopefully I'll make some tomorrow
Use beeswax in all molds then do it again.
Please do make part 3!
Excellent analysis
Thanks!
Hey! Thanks for the content! I ate one of these in a french cafe in Amsterdam last week and I instantly wanted to recreate them. After watching your videos I bought the de buyer mould and I have my batter feasting in the fridge. I have one question. Should I still season/butter these moulds? On this video I believe you Saadi there isn’t a need but on a reply you wrote to a comment on a previous video you stressed not to forget this step. In any case thank you again for all the interesting and informative videos!
Hey there, both should work and really depends on if you would like that buttery taste / smell. For silicon moulds it’s not a must but I would recommend it since it really adds to the flavour! Good luck with your Caneles!
I've recently had a simple epiphany with aluminum bakeware. Aluminum bakes at different rates based on how dark it is. Which makes total sense in hindsight, darker colours are more heat absorbent. Wether it be darker because of seasoning or anodizing. I wonder if you seasoned the outside of the aluminum molds (until they are dark), if they would end up being a lot closer to copper?
Is there a difference between copper and tin lined copper ? The grilo canele molds on screen are tin lined according to the amazon page in the video
your time to open a canele shop ^^
I use the Aluminum mould, maybe because of my oven temp, my canele kept rising up and out half way of the mould, any tips on how to stop it rising to high?
bravo
Can you also tell me how to season and clean my copper canele molds properly? Thx
Hi, just wanted to ask, is it normal that the copper molds turn a little bit gold with time?
HI @baken, I have bought copper moulds and used them. However I Know we can use soapy water to clean just using a paper towel but still all the videos I see about canelé, the moulds looks so clean. The last time I did them they got stuck to the mould so I suppose I need to renew the "seasoning" process by cleaning soapy water and "burn" them 20 mins coated by butter. thanks a lot for any advise !
You should re-season your moulds every 3 to 4 bakes as good practice! This way you will never get to a situation where the mould becomes dirty due to sticky bits. If they have become sticky and dirty inside, you can start over by washing them in soapy water and then re-season the moulds. A tip from me is not to use butter to season or “burn” the mould as you described. Butter has lots of residuals which does not bond well with the mould to make it non stick. Look to use a vegetable shortening like Trex or Crisco. Hope this helps!
@@BakenLondon Thanks for your reply ! :) sorry I meant I used clarified butter which can normally support high temperature. I also used spray (ya I did several trials) haha. I live in Malaysia so not easy to find the Brands you mentioned. However I will re season them and let you know the results! Thanks again !!! :)
May I ask how do you think of carbon steel molds? Looks like they are very common as well
I've never had a canele before and I was wondering if it's possible to bake them in muffin tins? I'd really rather taste them first before investing in molds. Thanks!
Absolutely! You may not get the same level of caramelisation but should taste just as good. Make sure you don’t pour too much for each one as muffin tins tend to be bigger. A good rule of thumb is around 60-75g of batter per canele
Wow, I just purchased the aluminum. Hope mine look that good!
Hi, how did you find the aluminium? I'm hesitating between this one and the more expensive silicone mould, both at similar price. Did you buy the tray version carbon steel or individual ones? Are the cannelés cooked evenly? Thanks
Question about how they rise. I have the aluminum molds and noticed they are quite short the second time I tried. First time they were taller, any idea about the height difference/what may have contributed to it?
I thought the same thing, if you look at 3:45 of the video, it gives a side by side comparison of the molds and the aluminum ones are taller.
Hello issac, is the brand masterpro which is made of carbon steel the same as aluminium? It appears thst Masterclass and master pro might be the same.. but it’s carbon steel.
Hi there, Ive used the Masterclass carbon steel canals trays before. Not sure if they are the same as the Master Pro ones but they do give decent results. Similar to the aluminium ones in the video. My older canele video uses those exact ones if you want to see. One thing I would say is that they tend to warp after a while since it’s a tray which can become problematic over time.
Baken The flavour of my caneles are amazing thank you for the recipe issac ! I just wanna know why my crust is so thick an abit unpleasant to bite into.. but when I shorten the baking time I don’t get the crunchy caramelised crust. Is it the masterpro tin I’m using ?
@@phuongvo2618 it could be your oven temperature not being accurate. Sounds like it's overcooked and burnt. For your next batch, try turning down the temperature by 10 degrees after 30mins and keep it at that temperature for the rest of the time in the oven to see if that helps
Sweet Arabic is similar to cream caramel in the way it is prepared
Hi, I currently have a set of cheap silicone mould. I want to buy another better quality one but I'm hesitating between the Du Buyer silicone mould or Chefmade carbon steel mould. They both come as a set of 20 small caneles and similar price. Which would you recommend between those two? Thanks
Hard one! The carbon steel moulds will get your better results but they also won’t last ask long because they have a non stick coating. So I would say if you are not baking them regularly then the carbon steel would be great, just make sure you take care when washing them. Otherwise the DeBuyer ones will be the ones to go for
Do you cut the silicone molds apart? Or can you keep them together?
I cut them so it is easier to handle and store but I know a lot of people who like to keep them together. Both are fine!
Hi thanks for the video, could you please let me know where did you get the aluminium mold from? Thanks
Hey there! The aluminium ones I have are from Hong Kong and don’t have a brand. I do also have some MasterClass branded ones from amazon which isn’t too bad. The only thing to look out for is to avoid the ones which are all linked together like a tray or plate. They tend to warp in the oven after a while so try to go for individual ones. Let me know if you have any more questions!
Thanks for you reply, that’s very helpful 👍
@@BakenLondon Hi! Could you elaborate more on where in HK you got the moulds from? From a baking store? A department store? A street market? My family visits HK quite often and I want to hunt them down! (when we are allowed to travel again :)
Hey @@lilbeemail ! I usually do all my kitchenware shopping on Shanghai Street near Yau Ma Tei. There are a bunch of cookware suppliers there and many of them sold canele moulds. The one I got the aluminium ones from is called I Love Cake. Hope this helps!
@baken thanks so much!
Hi Isaac, may I know where did you buy the aluminium mold?
Thanks!
Hey Angelia! The aluminium ones I have are from Hong Kong and don’t have a brand. I do also have some MasterClass branded ones from amazon which isn’t too bad. The only thing to look out for is to avoid the ones which are all linked together like a tray or plate. They tend to warp in the oven after a while so try to go for individual ones. Let me know if you have any more questions!
Hi again Isaac,
If I may ask, which brand of silicone mold is recommended?
People are talking about debuyer mold, but want to hear your advise.
Thanks for making time to reply :)
@@angeliacaroline9535 Hi again! The silicone ones you see in the video are Debuyer moulds. They are good but make sure you get their "elastomoule" line. Other lines won't have iron powder mixed in and won't be nearly as good. Another thing to watch out for is the price. Although they are good by silicone standards, sometimes they cost even more than the aluminium or carbon steel ones. Good luck with your Canele journey!
Hi Isaac, just discovered your videos. I am wanting to buy moulds at the moment, have just used aluminium darioles til now with reasonable results.
De a buyer do non stick and stainless steel moulds, can you comment on these?
Many thanks in advance.
🙏🙏🙏
Hi @@robmarshall9497, thanks for stopping by! I haven't used those ones before but given the track record of De Buyer and how good their silicone ones are, I would say their Stainless Steel ones won't be too bad. Also it is a metal mould, so it'll achieve results much closer to the copper ones than any silicone moulds. Hope this helps!
I just bought De Buyer silicone mould after watching this video... and I am going to follow your recipe on your website. Just a quick question, do I have to grease the mould and put it in the chiller before baking too? Thanks!
Oh, and the recipe on your website use 80gr of egg yolk but the one on your video use 60gr... which one should I follow? I’m so excited to try making Canelé! Thank you again!
Hey there! Yes, grease the moulds with butter and chill them upside down in the fridge for about 5 minutes before filling and baking them. Hope this helps and enjoy your new moulds!
Good spot! Both works, I was testing many different recipes and must have forgotten to change it on the video. 80g gives a denser and richer canele which i prefer and the one I recommend.
Amazing! Can’t wait to try your recipe! Thank you so much!
Hi, could you let me know what you think of the silicone mould? I have a cheap silicone mould but thinking of buying the Du Buyer one. Is it really worth it? Are they crusty all around? Even the ones in the middle of the mould? Thanks
Have you ever tried preheating steel or aluminum molds prior to baking?
Nope! But that’s a good idea. Have you tried with good results?
I have not, but it works with cast iron cornbread molds (the ones that look like little ears of corn!) so thought it might carry over to canales.
Thank you for this!! I almost bought the cheap silicone 😂
Ones to avoid!
Me too!
Any idea why I get white tops on mine? I use an aluminum non-stick mold.
Usually that’s due to too much butter or grease at the bottom. Try making the coating thinner before pouring the batter into the moulds.
If l planning to bake a big batch for hi tea stands . definitely, aluminum . That what l think. Maybe you got better suggestions?
Yep! Unless you have infinite money to get lots of copper ones 😂
I have a question. I’ve a French recipe that calls for copper cannele molds to be coated with a mixture of butter and beeswax. Have you ever attempted this?
Yep! That’s often the case with the more traditional recipes. It does give the canele a bit more shine which some people prefer. The down side is that beeswax is much harder to clean so I personally don’t use any
Where can you purchase aluminum molds?
I got mine at a wholesaler from Hong Kong. You can get very similar ones on Amazon. Masterclass and Debuyer do nice ones at a decent price
I was wondering: can I prepare them in a muffin baking tray?
Hey there Alexey, you can! Make sure you butter the tins and don’t fill up too much (around 60g each). They won’t look quite the same but will taste just as good
They look a bit too dark
Impossible de lire les explications
Beaucoup trop rapides
Dommage
Vidéo inutile ☹️☹️☹️
But you made them without beeswax and butter mixture coat! That’s not the same!!!