Cheap World Cuisine Non-Stick Silicone Mold, Cannele

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Why did I buy this, and what are Canneles? Initially, the answer to both those questions was, "I don't know". My wife had dinner with a friend and the chef at the restaurant, upon hearing that I was at home making Orange Madeleines that night suggested I try making canneles (kuh-nal-lay), something I had never tasted before. I did quite a bit of reading on the subject, which has a fairly rich history, and decided I would attempt it. The pure way of making them is to use a tin lined, copper mold, as well as melted bees wax, however, the cost of those was prohibitive, and I'm not that much of a purist, so I decided to try the silicone mold offered on Amazon.

There are a slew of recipes, and baking processes out there and I found a fairly simple one and tried it out when the mold arrived. Through trial and error, I believe I was satified by the third attempt. Having never tasted canneles before, or even seen one for that matter, my finished product appeared to look like it should, and the taste, and consistency, delightful. My family liked them quite a lot, and I made a batch for the office and they were very well received so I think I probably achieved some level of success.

I have nothing to compare my experience to but I will say this about the process. As the canneles bake, they tend to rise out of the mold. I had read that one shouldn't worry, they will settle back in later. Mine didn't on the first and second attempts and the results were visually discouraging. On the third attempt, I proactively started to force them back down late in the baking cycle and I must say, it wasn't easy to keep them down. Finally, as the baking came to an end, they did stay down, and except for a wrinkle or two, they finished nicely. Whether this rising and not falling was because of the soft silicone molds, I do not know. I do know that I had never used a silicone mold before and I was quite pleased with the result even though it needed that extra effort. For a picture and recipe, and unnecessary chatter on my part go here: .

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I had no intention of buying a piece of kitchen equipment that I could only use for one thing until I can across an irresistible recipe. Canneles are a traditional French treat from Lyon made from an eggy batter. When baked, they are custardy on the inside and caramelized and dark on the outside and delicious. These molds are about the size of a yogurt cup.

I baked the batter two ways once, turning down the oven to the 300s after pre-heating to a high temperature, and that did not work for this mold. The cakes popped out as they were cooking. Perhaps it would work for the Mauviel copper molds, but there was definitely something bizarre happening when I did this.

The second time, I baked the batter at 500 the whole time, and the cakes went very brown on the outside exactly as it should be and popped out very easily.

This is very good value to own a piece of equipment that makes cakes that are sure to be a conversation piece at parties.

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I LOVE Canneles. But, I am not a Cannele purist, so these silicone molds are good enough for me. Maybe one day when I am more financially able, it will not be such a huge *painful* sacrifice to spend $320 for 16 copper molds. Meanwhile, I have found the silicone a good affordable substitute. I did a lot of research on Cannele recipes and found one that worked for me and the molds. The result is hard crispy shell with custardy inside. Instead of beeswax, I smear the inside of the mold with a VERY generous amount of unsalted butter and put in the freezer for 10 minutes just before I pour the Cannele batter into the mold. Unless your oven is perfect, there will always be some tampering involved during the creation process in regards to time and temperature, and (as in my case, living in an old apartment) placement in the oven. Contrary to some purists, a perfectly even shell is absolutely possible using the silicone mold; its just not a 100% exact science as it is (perhapsas I wouldn't know) with a copper mold. My only complaint is they are a PAIN in the bumkin to clean; as one reviewer mentioned: the butter/oil beads up on the inside of the mold and is impossible to clean off!

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This is the perfect baking medium for the French cannele when you do not want to spend $20 on each individual copper mold (which must be coated with paraffin). I also have used for brownie bites and soft little cinnamon 'munchkins'. Nothing sticks altho when using an additional non-stick cooking spray for especially sticky item....it kind of beads up and does not want to rinse clean in the dishwasher. It is not interfering with the molds but makes the surface area kind of sticky?

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It is hard to poor the paste and move it around without spill. However, it does great cannelets. I would recommend it given the high price of copper molds.