Canelé moulds are available from select chef and homewares stores. To season copper moulds for the first time, place in a preheated oven at 180C for an hour, then turn off the oven and leave the moulds in until cool. Then follow the method in the recipe for brushing with beeswax, which you can buy from art- and candle-supply stores. This recipe is inspired by a Paula Wolfert recipe. Start one or two days ahead to develop the flavour of the batter.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×