beautiful caneles popping out easily
After getting mediocre results with silicone molds, I splurged on 8 of the real thing. These are beautiful, heavy-quality molds at a reasonable price. After the initial, one-time oil seasoning, I now prep them with a 40:60 mix of beeswax:butter. I also found this good tip to prevent the dreaded "puffing up" problem: start off the baking at a VERY high temperature. I've been preheating a pizza stone at 525 Fahrenheit, then baking the caneles for 20 minutes before turning down the oven to 400 for another 40 minutes. They slide out easily and look gorgeous. Deep mahogany-colored and crunchy on the outside, creamy-custardy on the inside. Yum!
Rating: 5 stars