Heading down to Wilmington this week with the whole fam damily to celebrate the 13th birthday of my niece’s older daughter (what would that make her to me, still a niece, but once removed?), I did buy a fun assortment of baking vessels at Sur La Table.
One is a canelé mold, as described by Sur La Table.
DESCRIPTIONNEW A culinary tradition from the Bordeaux region of France, this mold creates delicious canelé bordelais—a rich, egg-based cake that is baked at a high temperature until it develops a crunchy caramelized crust. These cakes are wonderful for breakfast and make an impressive finish to a special meal. The nonstick coating creates an easy release for this baked delicacy.