Madeleine, financier & cannelé moulds
There are 16 products.
A good madeleine mould is the key to the classics of French small baking, just like the right mould for financiers and cannelés. Each of these treats needs its own shape: the shell for madeleines, the elongated bar for financiers and the fluted mould for cannelés de Bordeaux. Here you will find madeleine moulds in silicone and metal, including moulds for mini madeleines and Bärentatzen (Swiss chocolate bear paws), financier moulds in classic, tapered and mini formats, cannelé moulds in regular and mini sizes, including individual aluminium moulds, and a silicone bordelais mould.
Silicone or metal, and what suits which bake
- Metal conducts heat strongly and gives madeleines and cannelés a crisp, golden crust. Non-stick trays release the bakes easily with a little release spray.
- Silicone releases easily, saves space and also works for mousse and the freezer.
- Bärentatzen: the combined moulds for madeleines and bear paws also suit this traditional Swiss chocolate Christmas biscuit.
- Size: the small cavities of the mini madeleine and bear paw mould, 4.4 x 3.4 cm, make bite-sized treats for coffee time that bake much faster than classic 6.8 x 4.5 cm madeleines.
For financiers, the batter is traditionally made with brown butter, ground almonds and egg whites. The tapered 9.5 x 4.5 cm mould makes elegant pieces for a dessert plate, while the mini mould with 20 cavities of 4.9 x 2.6 cm gives small companions for an espresso.
Frequently asked questions
How do madeleines get their hump?
Rest the batter in the fridge for a few hours and bake in a very hot oven. The temperature shock makes the centre rise.
Do I need to grease cannelé moulds?
Yes, traditionally with a mix of butter and beeswax; also spray the non-stick metal mould well with release spray. For silicone moulds a little butter is enough.
For donuts, see the Donut moulds & pans category; more small moulds are in the Mini cake Pans section.