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Silicone Cannles mold

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At one point, Williams Sonoma used to carry a red silicone mold for making cannles. The only similar molds that I have been able to find are for larger cannles (about an inch and a half across and three inches high).

Does anyone know where I can find that old mold for smaller cannles?

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  1. What's a cannle? Google search turns up nothing familiar.

      1. Canneles are little cakes. French in origin, from Bordeaux. If it is spelled correctly there are lots of them at Google

        http://www.greatknives.com/Pastry-pro...

        Amazon has the silicone type.

        1. Can't remember the site, but I read a long thread where various cooks were posting the results of their efforts to make canneles, and those who tried the silicone molds were pretty much unanimous in their disappointment. Main problem, if I recall, was they produced canneles with a pale, not very crunchy crust. The traditional tin-lined copper molds are outrageously expensive and hard to find. The aluminum molds are merely expensive, but even harder to find. They do, however, seem to work just as well as the copper (nobody actually did a side by side comparison).

          2 Replies
          1. re: Zeldog

            Found the aluminum ones. They also sell the silicone.

            http://www.fantes.com/stacks.htm#cannele

            And if you haven't picked a recipe, consider Paula Wolfort's from the Slow Mediterranian Cookbook.

            1. re: Zeldog

              Second the Wolfert recipe -- I have the silicone molds and it is true, they don't get the really good black exterior you want for a great cannele. The copper ones are preferable and I occasionally borrow some when I want to make them to show off.

          2. I've made canneles with the silicone molds (bought from Amazon), but I think the size is about an inch and a half in diameter... why would you want smaller ones? The crust doesn't come out as crunchy, but I attribute that to the lack of butter/wax coating. It still tastes good.

            I've also heard that mini popover pans work as a cheaper alternative to the copper tins?