World Cuisine Non-Stick Silicone Mold, Quiche/Tart, Plain

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: [...].

I bought this pan to make Bouchons. I used PAM to lubricate the inside of the cups, but when I tried to remove the baked, partly cooled little cakes,(as per the recipe) every one left quite a bit of the cake stuck on the bottom of the pan. Any suggestions? This photo is before I tried to remove the Bouchons. They baked perfectly, just stuck to the greased molds.

This was my very first silicone bakeware purchase and I am very pleased with the results. I made my first batch of brioche dough in three different pans - a popover pan, metal loaf pan and the silicone mold. This silicone thing was hard to get a grip on when transferring to an from the oven and when rotating once in the oven with mitts but the baked result was the best. The brioches all popped out instantly for cooling and the crust was the best of the three variations. Each individual brioche was even baked and tasted just like France. I am going to buy lots more silicone bakeware in the future (cleanup was great, too - nothing sticks) including another one of these so I can make a dozen at a time.

My 2-year-old broke all his crayons so we've been melting them into crayon blocks. 350 degrees for about 20 minutes then let set up in a cool place. Flip the molds inside out to peel out the crayon blocks: they're toys (for building towers), they're crayons, they're so much fun. We've used these molds quite a bit to peel out hard crayon blocks and they really hold up! Unfortunately it has taught my boy to keep breaking crayons so he can make more crayon blocks. Luckily most restaurants are more than happy to give him more crayons. Originally I purchased the mold for making chocolate bars and frozen treat bars. The molds clean up really nice so we can still do that when we eventually run out of crayon bits.

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.

...but the product description never promised it to be anything else.This is not a mini-muffin tin. It's a hemisphere mold, comma, Mini.For those vexed by it being smaller than they wanted, that's not the product's fault. A Mini Cooper is a tiny, sporty vehicle -- not a Mini Truck. And you can't be mad at it for not being a mini truck because it never said it was.So you can't be mad at a mini hemisphere mold for not being a mini cupcake pan.It never claimed to be.This will work BEAUTIFULLY for one-bite petite baked goods. It is not going to make a mini muffin. I bought this specifically because I have a dozen mini muffin tins, and I wanted something smaller that would also provide a more unique, not-cup-like shape for candies.If you're tired of rolling out ganache centers for your truffles, pour the warm ganache into these, cool and unmold, ad dip in your coating.Professional-looking candies with a uniform presentation.And you can eat them in the back seat of your Mini Cooper.

Great item. I have used this when making the Bouchon from Thomas Keller's Bouchon Bakery Cookbook. This is the perfect size. A double recipe from Keller's book will fill this a little over 3 times to yield 50 something bouchons. A great pan. Completely nonstick in my hands, good quality, just the right size. No complaints!

The Half Spheres are huge and deep!The Mould is strong, flexible and super shiny. Very easy to pop the Resin Pieces out and it's always perfect! Xxx

Great quality product exactly what I expected

Avevo preso lo stampo per babà "medio" (tra virgolette perché essendo base di 2,5 cm, una apertura di 4 cm per una lunghezza di 5 è decisamente piccolo) ma essendo piccolo ho deciso di prendere anche questo ed infatti è quello che mi aspettavo. Non uno per babà grandi ma per babà di medie dimensioni. Le MISURE dello stampo sono le seguenti: base 3,5 cm, apertura 5 cm, lunghezza 6 cm. Decisamente perfette per un babà medio degno di questo nome. Esegue perfettamente il compito per cui è stato creato ed è LAVABILE IN LAVASTOVIGLIE.

Pessimo acquisto. Il materiale è troppo flessibile e appoggiato alla leccarda in cottura non tiene la forma. Io l'avevo preso per fare le camille e sotto il peso dell'impasto la cupola si schiaccia e la forma non viene. Ho anche acquistato il sostegno di plastica apposito (che non viene dato in dotazione) per verificare se dipendesse dalla mancanza di quell'accessorio, ma il problema non si è risolto. Acquisto inutile.

Ottimo prodotto. Non è facile da pulire, ma nessuno stampo in silicone con semisfere lo è. Il mio prodotto è arrivato perfetto, non fallato, non lesionato.Che dire, io mi sono trovata bene. L'ho preso per farne sfere di cioccolato ripiene e ha funzionato perfettamente.Consegna di Amazon eccellente