| | |  | Baking molds | Home » » » Madeleine Pan | | | | | | | Description: | | The Essentials line of kitchen tools is built to the exacting specifications of the world's best culinary shops. heat resistant, flexible and hygienic silicone id today's latest ESSENTIAL. | | | Features: | |
• 100% Pure, food-grade silicone
• Exceeds FDA standards
• heat resistant to 600 degrees F
• Flexible and hygienic, madeline size is 2 5/8 inches
• Functional and fun, easy toclean
| | | Product Details: | | | Product Length:
| 11.75 inches | | Product Width:
| 6.75 inches | | Product Height:
| 0.75 inches | | Product Weight:
| 0.75 pounds | | Package Length:
| 13.3 inches | | Package Width:
| 9.3 inches | | Package Height:
| 1.2 inches | | Package Weight:
| 0.25 pounds | | Average Customer Rating:
|  based on 1 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 1 customer reviews )
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Most Helpful Customer Reviews
4 of 4 found the following review helpful:
gooey/sticky side on madeleines, I recommend metal panFeb 07, 2011
By Jaws
I ordered 2 madeleines pans simultaneously:
* this one (silicone)
* a metal non-stick one, specifically "Chicago Metallic 26631 12-Cup Nonstick Madeleine Pan" (http://www.amazon.com/gp/product/B00134LXEY/ref=oss_product)
I made a batch of Nutella madeleines, same batter, same oven, both put in at the same time.
I put the silicone pan on top of a cookie sheet because otherwise you can't keep it nice and flat in the oven.
Here are the difference I noticed:
* major complaint: the bottom of the madeleines (the part touching the pan) was all sticky/gooey from the moisture trapped between the silicone and the batter and because the silicone doesn't heat up so it doesn't get cooked like it should on that side. Metal ones were nice and crispy on both sides
* minor complaints:
- I had to leave them in longer than the ones in the metal pan.
- they were also harder to take out of the pan than the non-stick, where they just slipped off.
Basically, nothing wrong with the product itself, it's just that I wouldn't use silicone for madeleines. We ate all the ones from the other pan first because they turned out better (who wants gooey madeleine sticking to your finger?).
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