CHEFMADE Canele Mold Cake Pan, 6-Cavity Non-Stick Canele Muffin Bakeware Cupcake Pan for Oven Baking (Champagne Gold)

I read a lot of reviews before ordering it. Only recently I had my first canelle & it was love at first bite. The texture and flavor are so unique and yummy! I had to learn how to make them as I'm an avid baker. I did buy the bee's wax and in my first batch attempted to use it, but what a mess because it's an entire pan you're trying to coat as individual cavities. It's not easy to do. I happily learned it's not necessary with this non stick pan. I tried butter only with a pastry brush & that was easier, but again not necessary. So now I don't grease the pan at all & they come out without any effort. I agree with others that unfortunately the pan isn't recommended to the max temperature for these lovely pastries, so I don't push it. They still look and taste amazing.

Great baking tray, very sturdy and unquestionably easy to clean. These moulds make the whole canelé baking experience such a breeze: day 1, make the batter and day 2, just bake! They require a very minimum amount of clarified butter and withstand oven temp up to 450 F (per label instructions printed on the back of the tray). I personally wouldn't go above 450 since it's not recommended, yet the canelés turned beautifully baked, with the signature crunchy coating developing nicely upon cooling. Each pocket can handle 70-72 grams of batter (which corresponds to a regular-size canelé). 75 grams would be the highest limit since they tend to mushroom a bit when baked at such "low" temperature (traditional way would require 500 to 550F oven, which is not compatible with this tray). Going above would result in spillage in the oven. As for heat distribution, I noticed that the two canelés in the very center of the tray remained slightly underbaked and required additional time in the oven. Just be aware that they may need extra 5-7 min to complete their baking time. Unlike copper moulds, this tray allow for the release of 12 canelés at once and in less than 5 seconds, just the time to flip the tray upside-down on a cooling rack! A real breeze, I'm telling you! Overall, a perfect canelé pan. To the point that I ordered another one so I can increase my throughput!

First the bad (even though I gave 5 stars) The package arrived not sealed, and I believe it had been open, showing what is inside. I guess I got lucky no one took it. The good: My wife had tasted a cannele at work and was given the recipe but since we did not have the proper mold the results were not good. I went ahead and bought this mold because the French copper mold are so expensive and I also got Beeswax. Now THAT was the hard part. It's incredible that you can't really find beeswax at the market. I even searched on Amazon but the quantities were too much ie: 16oz, and nowhere does it say that is is okay to ingest even after I typed "food grade beeswax" All that comes up is for candle making and cosmetic applications. Now back to the item. I made the Canneles and they came out great. Tasty, soft in the middle, crispy on the outside and a good color. They also came out easily from the mold, unlike the one my wife made in a muffin mold, however, she did not use beeswax because we did not have any at the time. I was worried about cleaning but it was a breeze. I normally avoid using the dishwasher for any of my baking tools. I do use for dinner plates and other chinaware but after a few years almost all fades. I thought that for the price it certainly beats the copper made molds that would be a small fortune to part with and with high maintenance. THAT would be ok if I was selling the canneles. BTW I am French and we have visited Bordeaux a few years back. The canneles are everywhere and oh so tasty.

This pan makes the cutest baked goods. Perfect for mini cakes. It's easy to clean with a small brush. I like to call my pan "Dimples" because of the small dimple-like feature at bottom of each well.

Ok..Where to begin, First this is an honest unpaid etc review. I'm a good cook, not really all that swift of a baker. So for some reason I wanted to try these. Found a good recipe online. For the most part all the recipes are very similar. Some call for very high heat in the first 10-15 mins. This pan is only rated to 450F so pay attention. I bought the beeswax off of Amazon as well and I will tell you beeswax is a total pain in the arse to work with, but I got the full monty... creamy interior, crunchy exterior, no burning, no white butts, no crazy puffing up etc. So I coated the molds, baked at 450 for 15 mins and 350 for 50 mins. I will say, first attempt, unbelievable results, A-. I could not be more pleased with this pan and the overall product. Could copper be better...no clue, but this is a well made pan and you will achieve great results. These are delicious!! It can only get better from here!!

I love eating caneles and then someone gave me a silicon canele mold. Works really well except for the crispy outside which, alas, is essential. Copper was way to pricey so I gave this a shot. With low expectations I was pleasantly surprised. Not quite as crispy as the ones from the French bakery (which is over an hour's drive) but definitely good enough. Clean up so far is excellent however I am careful about scratching the mold. Get any stuck pieces out, put it in the dishwasher, done. As a side note, they also freeze really well.

Omg! I went down a rabbit hole with these on YouTube one night…SO glad I did! From all the videos and reviews the pastry is made to be a challenging task. I found it to be, enjoyable and simple. As with all things cooking/baking the medium you use, cooking tools and the ability to control heat is the breaking point on all dishes. This pan takes the guess work out of the pan getting hot enough, and evenly distributing the heat. I am so in love! Chef made, literally understands what is needed to make your baking adventure a fun one! I used a 6 in 1 Ninja oven, and preheated it for an hour at 450, before baking the Canele for 10 minutes at this temperature, then dropping to 375 for an hour. I did use beeswax and butter to coat, and to add the floral note from the wax, I wouldn’t skip, but it is definitely not necessary with this pan. Amazing non stick coating. The build is so beautiful, and strong, I even enjoyed the unboxing! So in love with this pan, it literally created perfect results on my first attempt! I went ahead and bought the 4 pack individual steel cups too, I don’t personally feel a need to get the copper, unless you just want them. I might later, but for now, I appreciate the price break, and grade A results & quality for the price. Hope the videos help, ignore my backsplash, I am in the process of a kitchen renovation. Happy Memorial Day all! 🇺🇸🫶🏾🤍

I have been using this Chefmade canele pan for several years now and it is the only canele pan/mold I have used. It bakes very well and bakes my caneles evenly. If my caneles are not browned evenly, then that means I put too much butter in the mold (meaning the mold is working just fine!) I appreciate how inexpensive this mold is compared to the copper/individual molds. I am able to make a whole batch of caneles easily at a much more affordable price. This pan is easy to use and even if I don't butter the mold well enough with butter, I am still able to get the caneles out with a knife to loosen the caneles. The caneles come out nice and brown with an even and consistet crust. They have a lovely contrast in textures when freshly baked with a crunchy exterior with a soft, custody center. Even after using for several years, the pan shows minimal use. Overall, I have never had a problem with this mold and it is very easy to work with. If your mold is slightly overfilled, each individual mold has a slight divet which it connects to the pan, which can collect some melted butter/batter, preventing either from leaking off the pan. I enjoy working with this pan and would recommend it to whoever is looking to make caneles!