Advice on my canele results and various types of molds.
I am a longtime Francophile/France traveler and have been enjoying canele for years but have only recently taken back up the mantle of cooking my own caneles. I am using Leuke silicone molds (from Spain/Amazon) and get decent results but not perfect.
Generally I am quite happy with the interior, cakey/custardy, all of that good stuff. The exteriors however are a bit of a challenge. The walls are a bit thin, not evenly caramelized from top to bottom and tend to lean and cave in a little on one side.
My recipe is a mash up of several I have used. Typical ingredients and proportions. Whole milk,eggs,ap flour,rum,butter,vanilla,sugar. Bake in my 8 mold cavity silicone sheets for 15 minutes at 460 and then 60 minutes at 375. I use only room temp butter to grease the molds with.I've used the whole beeswax/butter deal in the distance past and don't remember any hugely different results from using just butter. I place my silicone mold/trays on a sheet pan and on a rack on the bottom third of my oven. My questions are as follows:
1) Why do I have uneven baked tone from top to bottom?
2) Why do most of my caneles have a dent/lean/tilt one one side of the mid section?
Are both of these issues simply a function of not using metal molds? I'm not willing to spring for aluminum or copper individual molds but have seen some rigid metal/silicone trays for sale on Amazon I am curious if anyone has used. https://www.amazon.com/gp/product/B06XRDS7JY/ref=ox_sc_saved_title_5?smid=A14X08UWVFHIJJ&psc=1
All this said, I, my son and all my neighbors really enjoy the results I am getting. I just know from visits to France what they could/should? look like and what the crust should be like. Thanks in advance for any ideas people may have.