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Nov 23, 2008 09:23 PM

Where to find silicone cannele molds in San Francisco?

Hello All,

Thanksgiving is rapidly approaching and my boyfriend wants to make canneles for dinner with the family. I know that 6 or 8-cannele silicone molds are available on, but at double the price once you factor in expedited shipping to get them here in time in the next few days. I've checked out Bed, Bath & Beyond, Crate & Barrel, Williams Sonoma, Sur La Table, Nordstroms, Macy's, Bloomingdales and will see if I can find them at Le Sanctuaire tomorrow, but so far I've had no luck.

Can any one point me in the right direction?



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  1. The silicone molds do not turn out a very good cannele. Unfortunately, the very expensive copper mold is the way to go, and they are available at Cookin'. IMO, of course. If you wanted to order cannele instead of making them, you can get them at Mission Beach Cafe.

    1. Atomica is right, and you'll be disappointed with spending all that time and $$ with an inferior product. The silicone doesn't get hot enough to caramelize the outsides w/o cooking it so long and hard that the insides are overcooked.

      1. Cookin may have aluminum molds as well. Still expensive, but not nearly as much as copper. I've had excellent result with them.

        Canneles are labor and time intensive and very tricky, especially first time out. I don't think Thanksgiving with the family is the best time for your first solo. On the other hand, if you do well, you will immediately become a goddess.

        1. Having tested Paula Wolfert's cannele recipe with both copper and silicon, I have to concur that the silicon molds really suck.

          Also, do you realize that they take almost two hours to bake? Assuming you don't have multiple ovens, you are going to have a hard time getting them done on Thanksgiving considering the batter has to be made the day before they are baked. You would have to have the batter made by Wednesday morning, the canneles in the oven early in the morning to be able to cook a turkey in the afternoon.

          1. Hi guys,

            We found a 8-cannele silicone pan molds made by Silicone Zone at Sur La Table on Maiden Lane (Union Square) for $12.95 each, cheaper even than the price. There were only 3 left and we purchased 2 of them. The Sur La Table website advertised silicone Bordelais mold pans ($50 each), but when we called the store directly they instructed us that they had these less expensive ones in stock.

            We have a friend that works at Mission Beach Cafe, and their canneles are actually what inspired my boyfriend to make them for family for Thanksgiving. I've already tried to talk him out of doing canneles this Thanksgiving, but his heart is set on it. He's doing a test batch today. I'll give him your suggestions about preparation timing. We've got 2 ovens where we're visiting and 1 oven at our home, so we'll try to make it work.

            We're looking for a good cannele recipe to use with the silicone pans. I know several posters have mentioned that the crust isn't as good as with the copper tins, but if anyone can share one that works well with the silicone variety, that would be great. Increasing the recipe's cooking temperature and placing the pans directly on the rack (rather than on a cookie sheet) are tricks I've heard to increase the sear.

            If the canneles really do turn out to be worthless, any other suggested recipes to use in the future with 16 silicone cannele molds?



            11 Replies
            1. re: T2inSF

              The place for recipes and cooking tips is the Home Cooking board

              Besides being off topic here (and possibly being removed by the mods so you will lose the tip) ... the HC board has more people from across the country ... and world ... that would give you lots more info.

              Hope you report back on how it went.

              1. re: T2inSF

                I tested Hubert Keller's cannele recipe w/ the Williams Sonoma silicone pans, and they were a complete bust. (And I've made hundreds of canneles.)

                Be aware that sometimes they twist and make a mess, which is why sheet pans are used.

                They might make good ice cube trays. I threw mine out, so can't say.

                1. re: T2inSF

                  Your friend at Mission Beach Cafe will tell you that they use copper molds there.

                  1. re: T2inSF

                    I have never made canneles before and used the silicone molds. Granted, I have never had them before from a bakery, but the ones I made came out just fine. At least, my family seems to be eating them lol. Quite honestly, I am not sure I want to go through the process with beeswax, etc. I did place the pans on a cookie sheet to make them easier to handle. I had to adjust the times and oven temp as the first batch burned. The next group, I used melted butter to coat the silicone molds, changed the oven temp from 480 F to 450 F for the first twenty minutes, then 400 F for the next twenty-five minutes. Don't throw the molds away yet.---snoolge

                    1. re: snoolge

                      Did you taste the ones that were "burned"? I ask because most recipes have them bake for at least an hour-and-a-half and you didn't even bake for an hour. The best ones are supposed to *look* burned on the outside and actually be very dark (practically black) and CRUNCHY with the light, custardy interior. Most home cooks only bake them to a point where they just look and taste like light, eggy rum cakes.

                      1. re: Carrie 218

                        Very good questions--and I strongly suggest that snoolge take a research trip to Mission Beach Cafe one morning to find out what a cannele is actually supposed to be. It's an unusual pastry.

                          1. re: wally

                            I had a Boulette's Larder just last Saturday that was sub-standard; mushy, soft exterior! Good flavor, but wrong texture. I also bought one a few days prior at Bay Breads that was worse; downright chew which got thrown away!

                            1. re: Carrie 218

                              Most of them are like that, unfortunately.

                              1. re: Claudette

                                Yeah, that's the problem -- that's why I asked if the "burned" ones were actually tasted. They may have been perfect!

                                1. re: Claudette

                                  I bought 4 last Saturday at Boulette's Larder. 3 were perfect. 1 was underdone.