Name: Moul'Flex platinum silicone moulds | Cannelés
Brand: de Buyer
SKU: 6215a909e0a132001e3daaee
Price: 250.0 HKD
Availability: InStock

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Moul'Flex platinum silicone moulds | Cannelés

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Moul'Flex platinum silicone moulds |Eiffel Tower Mould

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Platinum silicone nonstick moulds

OVEN COOKING & FROZEN PREPARATIONS: -40°C to 280°C

MOUL'FLEX platinum silicone baking molds series are ideal for sweet pastries and savory preparations, for oven cooking, microwave and cold storage or frozen preparations: from - 40°C to 280°C.

Very flexible, nonstick and durable moulds, they are made of the highest grade Platinum Silicone (guaranteed peroxide free) in order to nicely bake your cakes with an appealing golden color.

Moul'flex series has a wide variety of designs to let you express your creativity, from mini-sizes to large cake baking shapes. A must have in particular if you like to bake classic French desserts.

Cooking tips: for an even better performance, use Moul'Flex on a grate or a perforated baking tray. Even though nonstick, it is recommended to grease the mould with cooking oil or butter before baking.

Care & Wash:

Wash the mold with warm water before the first use
Do not heat the empty tray and empty mold slot. If there is an empty slot, you can fill it with flour.
Do not use any sharp tools to maintain its service life.
Microwave oven safe
Dishwasher safe but we recommend to wash it by hand for a longer lifetime

The origin story of the Canelé

The Canelé is a French dessert from Bordeaux created by the nuns of the city's monastery. At the time such large amounts of flour were traded in Bordeaux, that the locals would give their leftover to the nuns. The second ingredient was provided by the very famous traditional winemakers of the city, who would use egg-white in abundance to soak in their oak barrels in order to clean the impurities of the wine. Because the egg-yolk was of no use to them, they would donate it to the monastery. Thus the nuns were using those two ingredients to make the early Canelé. Needless to say that the Canelé's recipe has become more and more sophisticated over time to result in the widely appreciated French dessert that it is today.

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