Cake pan ELASTOMOULE for 20 mini canelé muffins with diameter of 3.5 cm, de Buyer

Product detailed description

The professional silicone mould for 20 mini canelé buns ⌀ 3,5 cm Elastomoule® is suitable for both hot and cold preparation. Perfect shape with sharp edges for perfect presentation of your creations.

The professional Elastomoule® silicone forms from the French company de Buyer are the absolute market leader. Thanks to the special material - silicone foam containing metal dust, these forms are extremely thermally conductive and guarantee perfect results. The pastry will be evenly cooked, with a caramelised layer over the entire surface. Elastomoule® forms can withstand temperatures from -70°C to +300°C, making them suitable for both baking and subsequent storage in the freezer. French culinarians use these forms to prepare various appetizers and desserts, both baked and unbaked. They are also suitable for various egg creams, whipped foams, aspics, etc.

Professional silicone forms Elastomoule® de Buyer in brief:

• flexible and non-stick silicone foam with metal dust
• extremely fast heat transfer due to micro-bubbles in the material
• perfect caramelisation of the roasted contents
• patented system
• suitable for baking and freezing, can withstand temperatures from -70°C to +300°C
• professional quality

Using Elastomoule® forms:

• Wash the forms with soapy water or in a dishwasher before using them for the first time. Grease the form only with a little oil or butter before the first use. This will not be necessary for further use.
• If you are using the forms in the oven, place them directly on the rack, not on the baking sheet. The grid will result in much better heat circulation and more even cooking of the contents. The grid should be placed in the lower part of the oven.
• The temperatures used for baking in Elastomoule® silicone forms are the same as for conventional baking trays.
• Do not use in the oven in grill mode, infrared rays can seriously damage the forms.
• Can be used in the microwave.
• Never put in the oven if any of the form cavities are empty! Drizzle a little oil into the empty spaces or sprinkle them with flour.
• Do not use a knife or other sharp objects to handle the form.
• Easy to clean under running water or in the dishwasher.

A French speciality - bundt cakes Canelés de Bordeaux, also known as cannelé Bordelais, are absolutely magical. Small cakes with a rich rum-vanilla aroma enclosed under a crunchy caramel crust. This popular recipe was developed about 300 years ago by an unknown Bordeaux chef. Since then, it has seen many modifications. A glossy, dark brown to almost black surface, a bittersweet taste in the first bite, a crunchy sweet caramel crust perfectly contrasted with a delicate centre scented with vanilla and rum - this is the basic characteristic of this dessert. These little bundt cakes are back in the prominence after years, and in time they are surely going to rival Crème brûlée for the most popular caramelised dessert. They are baked in special forms - either copper with tinned interior or more modern silicone forms. They are often served with cognac or wine as they used to be at traditional French tastings.

Recipe for 12-16 bundt cakes, depending on the size of the tin

1/2 litre of milk

2 whole eggs

2 beaten egg yolks

1/2 vanilla pod or 1/2 teaspoon vanilla extract

3 - 4 tablespoons of rum

1 cup of plain flour

1 cup cane sugar

2 tablespoons butter

butter to grease the forms

sugar for sprinkling

Procedure:

1. The day before: boil milk with vanilla and butter.

2. After heating, allow to cool slowly

3. Mix the flour and sugar together, then add the eggs and egg yolks, add the whole to the hot milk-vanilla mixture

4. Mix gently to obtain a liquid and smooth mass, like for pancakes, let cool, then add the rum.

5. Place it in the refrigerator for 24 hours (48 hours maximum).

6. When you are ready to bake the caneles: preheat the oven to 250°C.

7. Generously grease the forms with butter and dust with sugar.

8. Pour the batter into the forms up to 3/4 .

9. Place the forms on a baking sheet, bake on high for 5 minutes, then reduce to 175°C and bake for 1 hour. (Depending on your oven, the correct time can be up to 1 and a quarter hours!) They will have a brown crust on top and will be moist inside.

10. Carefully remove them from the forms while they are still hot. Let cool.

11. Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.

Bon appetit!