On Sun, 20 Dec 2015 15:26:19 -0700, graham > wrote:

>I’ve 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 I’ll grease the moulds.
>Graham

I had some for making muffins, didn't like them, gave them to my
younger granddaughter who thinks they're wonderful. Different folks I
guess