Ive just made batches of pink peppercorn madeleines, canelés de
Bordeaux and financiers to give to a friend. The latter two were made
using silicone moulds and because of the nature of the canelés, those
moulds were greased.
For the financiers I used the moulds without greasing them as the
material is supposed to be non-stick. I encountered two problems. The
first was that due to the insulating property of the silicone, the tops
of the financiers were done before the interiors had cooked properly. I
put them back in the oven for a few extra minutes and left them in the
moulds to cool so that the residual heat would also help set the
interiors. That strategy worked but the second problem was that only
about half did not get seriously damaged on removal from the moulds due
to them sticking to the silicone.
Therefore, next time Ill grease the moulds.
Graham

--
I refuse to spend my life worrying about what I eat.
There's no pleasure worth foregoing just for an extra
three years in the geriatric ward. ~John Mortimer