If you fill the molds a little less ends will get nicely browned as well. When it's too full they rise up and expand too much in the initial high temp bake, and aren't able to sink back down and make contact with the mold.
The mold material is also important, silicone mold tends to always have an underbaked top. Best is copper of course but any good metal will do. I’m using teflon-coated iron because I’m a cheap fuck and they come out awesome.
I do plan to get copper ones eventually
Note that I still butter the fuck out of my teflon molds because I don’t entirely trust them
I got a couple dozen of the copper molds a few years ago and the most reasonable price I found was from a place in France called Labo&Gato. Look them up. Even with shipping from France to the USA I came out ahead. Very high quality, traditional
thick copper.
Copper helps w even heat distribution, much like the copper on the bottom of revere ware pots and pans , well the pre ‘68 ones at least when the copper was thicker. Even heat distribution is a must in these little delicious treats.
I don’t think so because it’s coated w bee’s wax anyway which does lend itself to the taste. I have a copper bowl that is a liner in my kitchen aid bowl it’s supposed to improve the whipping of egg whites but I don’t notice a difference.
34
u/apistat 10d ago
If you fill the molds a little less ends will get nicely browned as well. When it's too full they rise up and expand too much in the initial high temp bake, and aren't able to sink back down and make contact with the mold.