Madeleine Mold
This is a great mold. The Madeleines cooked evenly and were very light. You must butter and flour the mold well. I took a tip from the Cordon Bleu and buttered the mold, refrigerated the mold until the butter hardened, re-buttered it, and floured. The Madeleines released all intact, with minimal effort. I do recommend this pan.
By Bam, NY on March 30, 2018