One of the characteristics of the perfect canelé is the stark contrast between the crisp, caramelized, evenly dark crust and the custardy interior. The best way to achieve this is with tin-lined copper molds that are made specifically for canelés. There is no two way about it, if what you’re after is the perfect canalé, the copper mold is the way to go ageLOC Me
Unfortunately, saying the copper molds are not cheap would be an understatement. In Europe they are about £10 each. In the US, Amazon sells them at about $20. Whether they’re worth it is entirely up to you. invest in copper molds, the one I recommend is made by Matfer Bourgeat, a French company – hey it’s a French pastry! Also matter here is the size, I go for the original, about a little over 2 inch in diameter on top, and 2 inch height. I find that this particular size is the best for crisp crust:custardy crumb contrast. Please remember that the copper molds will need to be cured before the first use Karson Choi. (See below for more info on the cure and care of copper molds.)
What about some alternatives if you’re not ready to sell your first born for the copper molds? I have seen people bake canelé in a ring mold or even mini muffin molds. They’re probably fine, but I would miss the fluted shape of the proper canelé. I think the best alternative is the silicone canelé molds. Yes, there I said it: silicone molds are indeed fine. You will not get the perfect canelé you’re after, but if you do it properly, you can come pretty damned close to it. During my canelé madness I tested a couple of different silicone mold brands and came up with one I like and the method that gives the best, most consistent results. This is an interesting enough process to warrant a post on its own Dream beauty pro hard sell.