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De Buyer silicon moulds for bakery, Moule Patissierie MOUL’FLEX Moule a CANELÉ

Hi, today we are going to take a look at silicon moulds for baking, made by the world renowned french company “De Buyer”. These professional quality silicon moulds give years of continus use, far out lasting the cheaper models found on the high street. Soft, non-stick and resistant, the silicone moulds in the Moul’flex line can be used in the oven, both traditional and microwave, as well as for cold forming (between -40° and + 280°C). They are made using Platinum food-grade silicone, peroxide-free guaranteed. Being black in colour, they absorb heat and diffuse it evenly over the entire surface, for uniform results as well as golden and appetising pastries. The line offers numerous shapes, ranging from individual cakes to large traditional cakes for several people.


canelé  is a small French pastry, flavoured with rum and vanilla with a soft and tender custard center and a dark, thick caramelised crust. It takes the shape of small, striated cylinder up to five centimetres in height with a depression at the top. Originally a speciality of the Bordeaux region of France, today it is widely available in pâtisserie in France and abroad.
   The image to the left shows shows the De Buyer canelé mould you can find in my shop, and the image below shows the finished result.

The traditional Bordelaise recipe.

Ingredients for 12 medium canelés:

1/4 litre of lait


1 vanilla pod

125g of sugar


65g of flour

3 egg yolks

25g of butter

25ml of rum



The day before:

  1. Bring some milk to the boil and infuse with vanilla pods
  2. Mix the sugar and flour
  3. Add the egg yolks and stir
  4. Add the vanilla milk to the mixture
  5. Stir in the butter and rum
  6. Refrigerate and leave to stand

The next day:

  1. Preheat the oven to gas mark 7 (220 °C)
  2. Stir the mixture well
  3. Grease the moulds with butter (or vegetable oil)
  4. Put them on a baking tray
  5. Fill the moulds with the liquid mixture
  6. Bake for approximately 1 hour: 1/4 hour at 220°C and 3/4 heure at 160°C
  7. Remove from the moulds when hot and leave to cool

This recipe comes from the Baillardran shop. Many thanks



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