Cannelé-vuoka de buyer DB3214-24 24 cm tarttumaton pinnoite

The de buyer DB3214-24 cannelé mold is a 24 cm non-stick baking form designed for creating traditional cannelés and similarly sized individual pastries. Constructed to deliver even heat distribution and a uniform caramelized crust, this mold simplifies baking by promoting consistent results and easy release of baked goods. Its non-stick surface reduces the need for excessive greasing and speeds up cleaning, making it suitable for both home and professional use.

Advantages

The non-stick coating ensures smooth unmolding and minimal residue, while the 24 cm diameter provides enough capacity for multiple small pastries or a single larger batch depending on use. The mold's design supports even browning and caramelization along the edges and base, helping achieve the characteristic texture of cannelés. Durable materials and a finish that resists sticking make maintenance straightforward and extend service life under normal baking conditions.

Suitable for

• Baking traditional cannelés and small individual pastries
• Preparing mini desserts, flans, or tartlets
• Home baking and small-scale professional pastry production
• Recipes requiring consistent shape and caramelized edges

Key specifications

• Overall diameter: 24 cm suitable for multiple small molds or a single multi-cavity layout
• Non-stick surface to facilitate release and cleaning
• Even heat distribution for consistent browning and caramelization
• Construction designed for oven use at typical baking temperatures
• Compact form factor for countertop storage

How to use

Before first use and between bakes, wash the mold with warm soapy water and dry thoroughly. Lightly grease the cavities if desired for extra assurance of release, although the non-stick surface often allows baking with minimal added fats. Preheat the oven to the recipe's specified temperature, fill each cavity according to the cannelé or pastry recipe, and place the mold on a baking sheet for stability. Bake until the exterior reaches the desired deep caramel color and the interior is set. Allow the pastries to rest briefly at room temperature, then unmold carefully by inverting the mold and tapping gently if necessary.

Recommendations

Avoid using metal utensils or abrasive cleaners to protect the non-stick surface. For best results, follow recipe temperatures and timings, and let baked items cool slightly before unmolding to maintain shape and structure.