- Bake (on the day). Preheat the oven to 230°C using convection heat. Remove the batter from the refrigerator and mix it thoroughly, as the cheese tends to rise and concentrate at the surface during resting. Grease the cannelé molds very generously. Copper or aluminum molds are ideal for the crispest crust, but silicone molds still work, even if the exterior may be slightly less crunchy.
Fill the molds only to about three quarters full—no higher—since the batter will expand during the initial high-heat stage. Place the molds in the oven and bake for 15 minutes at 230°C to create the initial crust and encourage the characteristic dark exterior to form.
After 15 minutes, reduce the oven temperature to 180°C and continue baking for 45 minutes. During this longer stage, the cannelés set through without drying out, and the crust deepens in color. They should be a dark brown on the outside, with a well-developed shell.
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