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On 6/5/2019 at 11:25 AM, Margaret Pilgrim said:

II have made "cheat caneles" with great success.     Silicone mold and this recipe.     https://www.latimes.com/archives/la-xpm-2003-may-07-fo-canneles7-story.html

 

My results

 

2010364524_ScreenShot2019-06-05at8_11_05AM.png.25f8e77ac6c0c560eadc1d8f7cc2cb02.png

 

I had my first cannele the other day and was blown away by how good it was and am now determined to make them.  I like the look of the recipe you linked to and printed it.  Can you tell me the size of the molds you used and how many the recipe yielded?  I don't have any molds but I read on ChefSteps that you can use any number of different  molds.  They specifically mentioned Madeline pans and i have those so may try that.  If anyone else has a tried and true recipe I'd   be interested in hearing from you.  I do have Dorie Greenspan's Baking Chez Moi and she has a recipe in that book.  I'm excited to try these and if anyone else has some wisdom to impart I'm all ears.

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As I remember. the recipe made 3 pans worth, i.e., 24 pieces.    You can also refrigerate the batter for a subsequent bake.

1636323522_ScreenShot2019-12-01at12_50_16PM.thumb.png.ddd4cf6f3adc38171dc0648fb1c3b58f.png


eGullet member #80.

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2 minutes ago, Margaret Pilgrim said:

As I remember. the recipe made 3 pans worth, i.e., 24 pieces.    You can also refrigerate the batter for a subsequent bake.

1636323522_ScreenShot2019-12-01at12_50_16PM.thumb.png.ddd4cf6f3adc38171dc0648fb1c3b58f.png

 

Thanks!  I read the 12 pages of another topic on cannelles and they said there are variations in quality between the silicone baking cups.  Do you know what brand yours is?

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4 minutes ago, ElsieD said:

 

Thanks!  I read the 12 pages of another topic on cannelles and they said there are variations in quality between the silicone baking cups.  Do you know what brand yours is?

 

It's marked "SiliconeZone".

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eGullet member #80.

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