After the canneles were baked, I could not get them out of the molds - they were stuck in places. Once I was finally able to pry them out of the molds, they tasted fine and were not underbaked in the centre but of course they didn't look good. After I baked each recipe, I had to soak the molds in hot water to soften the parts that had stuck, then re-washed and re-seasoned them.
Can anybody please tell me what I'm doing wrong? Am I using the wrong fat? Should I switch to a regular oil instead of Crisco? I know the last thread recommended beeswax along with the fat, but I thought the beeswax was to give the canneles a better crust, not to facilitate their removal from the molds?
Or is it the metal? I know that copper is the traditional metal for cannele molds - I'm using tin, is that why the canneles are sticking? The traditional molds - are they tin-lined copper or pure copper?
I'm also having the same problem Nightscotsman had - the canneles keep rising up out of the molds. You'd think that if they're able to do that, they wouldn't be stuck at the edges, but they are.
Thanks in advance for any help.
Edited by aprilmei, 28 September 2003 - 07:58 AM.