ALUMINIUM CANNELE MOLD

What is it for? Moulds appeared with the advent of ovens in the nineteenth century. Their very varied forms have supported the development of patisserie by giving each cake its own identity. Some of the most famous pastries, such as charlotte, savarin, kouglof, diplomat, cannelé... use not only a specific mould, but are often accompanied by a beautiful story and anecdotes... crisp ones, of course! Aluminium mould for the preparation of large canelés, the Bordeaux delight