de Buyer ELASTOMOULE Mini-Cannele Silicone Mold - Creates 20 French Pastries - Easy to Use & Clean - Dishwasher Safe

I am not a person who writes reviews very often (but grateful for all of you that do!), but the success I’ve had with this mold is something I wanted to share. I made Canelés for the first time tonight, using this mold, and six copper tinned molds. I wish I could upload the photo I took of the results. This mold made the most beautiful classic shaped Canelés, with a beautiful mahogany and crisp exterior, and a tender, moist, and custardy interior. Beautiful and delicious! The copper molds did not perform well for me, and I’m guessing that has more to do with me than the copper molds. I used clarified butter in the silicone mold, just on the first bake as the directions instruct, and no butter or wax the second bake. The second bake actually got a slightly more even brown which really surprised me. I used a butter/wax combo for the copper molds, and the Canelé popped up out of the mold sufficiently to prevent the bottoms from browning (white bottoms), and they were misshapen (although just as delicious). The only downside to this mold was while the exterior browned beautifully it did not develop the thick chewy/crispy exterior that is found on a professionally made Canelé. It was crisp and slightly chewy, but just not as thick as I would have liked. The misshapen white bottomed Canelé did in fact have that thicker crust I was hoping for, but maybe with more practice (like using wax in the silicone mold) I’ll improve that characteristic.

Came out perfectly on the first try using beeswax and clarified butter. Followed the advice of a prof. Baker and cut them apart for better air flow. Placed them on a baking sheet and perfect results. Easy to clean, easy to unmold. Absolutely recommend.

Best madeleines mold I have ever had! I've used it a few times already, and I love how easy it is to remove the madeleines and how easy it is to clean! And the madeleines come out perfectly and evenly baked. I bought it to replace my old and rusty metal mold (disgusting!) and I am thrilled with how it's working out.A little word of warning though: the first time I used it, I filled it up the same way I used to fill up my old metal mold (almost to the edges) and it caved in at different points along the mold; some of the dough fell at the bottom of the oven and burned. It was a bit messy! The thing is that, to allow for optimum heat circulation and even baking, you have to place the mold on the grid and not on a metal tray. This means that there's only minimum support of the mold and that if you overfill a bit, some dough will fall out of the mold. But I adjusted the quantity of dough I poured and was more careful about how I placed the mold on the grid, and that resolved the spillage issue. That's why I'm giving it a perfect score.

These work well, but not as well as metal. The tops and bottoms get the darkest with a lighter band going across the middle. I think this has to do with the flow of heat not being able to move around the entire set of 6 molds efficiently and getting trapped beneath the top surface. The crusts as a result come out a little thinner than I would like, but still decent. Clean up is infinitely easier and that just might make everything worth it. More attempts are required to find the optimal use. Something no one in my house has a problem with!

I tried this in 2 different ovens thinking my oven was off but the canele in the middle will never brown. I think if they redesigned this so there was more space between the cups this would solve the problem. The canele on the outside of the pan came out perfect but it’s not worth it since they bake for an hour to do these in multiple batches I would be in the kitchen for days!

I love canneles, lovely custardy interior with crusty exterior, and so have been on a quest to make them perfectly. In an attempt to limit the amount of cookware in my apartment, I have experimented with various cupcake molds, and the results are eminently edible, but not near perfect: the fluting IS necessary to get the additional surface area crust. The copper molds are crazy expensive, so I bought one each of the Freshware, World Cuisine (also labeled Prochef), and the DeBuyer Elastomoule molds to see which produced the best from a single batch of batter. The DeBuyer mold produces marginally better canneles from having slightly more pronounced flutings. The World Cuisine and Freshware produced identical canneles in the first batch, but I have my doubts about how well the World Cuisine one will stand up over time - the silicone is thinner, and after their first use some of the flutings have flattened or otherwise distorted. So my end ranking is 5 stars for DeBuyer, 4 stars for Freshware, and 3 stars for the World Cuisine ones.(Side notes: (1) the recipe in Gale Gand's "just a bite" book makes exactly 20 canneles, so two DeBuyer plus one Freshware is the best combination for a single batch. And for a recipe that you have to start two days in advance, and where the end-product freezes well, its not worth doing smaller quantities. (2) Brushing the molds with a 50/50 mix of butter and beeswax before filling gives the best crust. Yes it is annoying to deal with beeswax, but it really does make all the difference. More difference I suspect than using copper instead of silicone.)

You have to put about ¼ of the volume in each mold. Maybe I should have anticipated this. Also, these molds don’t allow for even cooking. This company makes A LOT of great products, but this one is a miss.

The cannelés don’t brown evenly.

Je viens de l'utiliser et il est impeccable et conforme à sa description. Je conseille fortement.

Diese Backform hat uns dabei geholfen die Zeit bis zum nächsten Frankreichurlaub zu überbrücken, die Kruste der Cannelés ist original wir die aus Bordeaux, wenn man genug Butter u Zucker in die Förmchen gibt um dann erst den Teig. Auf jeden Fall eine Kaufempfehlung!

It worked perfectly! The Canelè just popped out with a nice, slightly crunchy crust. The recipe that came with the pan was delicious.

Muy bueno

On time delivery ( several days before the expected time. Solid packaging.Inside the box, there is good advice on how to use the product. except one: do not put the product on an oven rack (which looks like a grid): on a standard oven rack, the preparation (mold and dough) is somewhat unstable — the dough may spill in the oven. I put ithe preparation (mold and dough) on a baking sheet instead. Moreover, the product is flexible (made of silicone) and trying to keep everything rigid while placing it in the oven is risky. Using a baking sheet solves both above-mentioned problem with no impact on the final result which was great.Although the product comes with two fancy dessert recipes, the minicannelés recipe is missing. The manufacturer may want to add one : this will help beginners.