« SF Fly Fishing Pliers Landing Trout Net Magnetic Release Holder with Cord 12 LB 3.5x5in Charger and Timer Flat Top Flameless LED Pillar Moving Candle ,Remote Included.with LiPO Battery(internal) » 3 thoughts on “Freshware SM-104RD 15-Cavity Mini Silicone Mold for Homemade Tart, Bundt, Cake, Cheesecake, Pudding, Jello, and More” 19 of 19 people found the following review helpful Qu’ils mangent de la brioche, January 28, 2011 By Constant Reader (New Jersey) – Verified Purchase(What’s this?) This review is from: Freshware CB-112RD 12-Cavity Large Silicone Mold for Homemade Tart, Bundt, Cake, Cheesecake, Pudding, Jello, and More (Kitchen) What a pleasure to cook with! Brioche a tete is one of those things that you have to start making well before you eat it. Making the dough and then letting it rise, cool, and rise again takes some time, and I didn’t want to do all that work and then have the bread not turn out. I was skeptical about this silicone brioche pan; surely nothing could match the time-honored metal pans when it came to making this classic French treat. But the brioche a tete turned out beautifully . . . rich, buttery, eggy, perfectly cooked, with the iconic fluted sides and “little head” looking just like a cookbook illustration. There were no removal problems; they practically jumped out of the pan. Clean-up was a snap. The cavities are small. Half my usual recipe made a dozen brioche. I’m thinking about buying one or two of the larger six-cavity pans. My baker friends told me not to oil or grease silicone, but the directions that came with this pan said to butter each well the first time it was used. I did that, and there were no problems. Having to place the pan on a baking sheet while baking did not alter the baking time or the end result. This was my first attempt at baking with silicone, and I wasn’t disappointed. Novices and experienced bakers alike will be happy with this pan. Let them eat brioche! Help other customers find the most helpful reviews Was this review helpful to you? | Comment Reply 4 of 4 people found the following review helpful Great for brioche, August 14, 2013 By Joanna Daneman (USA) – Verified Purchase(What’s this?) This review is from: Freshware CB-112RD 12-Cavity Large Silicone Mold for Homemade Tart, Bundt, Cake, Cheesecake, Pudding, Jello, and More (Kitchen) I don’t like fiddling with the small, metal brioche cups that are typically used for this classic French breakfast roll. These make smaller brioche (dinner roll sized.) If you want the more classic sized bread, there is a six-brioche capacity Brioche Pan. Silicone is a bit different than baking in metal. The brioche take less time, so the first batch has to be watched (and brioche dough cooks quickly due to the high fat and egg content.) A cooking spray helps with the release. And of course you have to put this on a baking sheet as it’s floppy. I like slightly larger brioche, but this pan is useful as it makes a dozen at a time and they are also suitable for dinner rolls. Sometimes, I just use challah dough for dinner rolls rather than the more buttery brioche batter. I used a recipe from King Arthur flour and dispensed with the overnight rising (which gives a lighter result, letting more gas bubbles develop from the yeast; sweet rich doughs do not rise the same as regular bread dough.) The batch made just enough dough to fill each of the cups; I filled them 3/4 full, put on a topknot (the “tete” or head on the brioche) and let them rise a second time in the pan. I brushed the tops with egg yolk beaten with a little water and baked them at 350 degrees for about a half an hour. The rolls came out easily–I did not have to oil the plaque (the dough has 10 Tbs of butter so it was oily on its own.) The egg wash that had spattered on the plaque washed off easily, I might add. The rolls came out beautifully, but it was harder to get the rolls inside the plaque to brown on the bottom; air was not circulating as well to the inside. (I placed the plaque on a cookie sheet to support it.) An alternative might be to bake it on a mesh rack instead. The traditional individual brioche is somewhat larger and there is a six-brioche plaque available, but I actually found the mini brioche a good thing, as they are so rich, one is plenty for most appetites. Help other customers find the most helpful reviews Was this review helpful to you? | Comment Reply 4 of 4 people found the following review helpful Works great, a tad big Brioche, December 28, 2012 By JoeKing (United States) – Verified Purchase(What’s this?) This review is from: Freshware SL-114RD 6-Cavity Wide Silicone Mold for Homemade Tart, Bundt, Cake, Cheesecake, Pudding, Jello, and More (Kitchen) This pan works well. It makes very nice, if large, Brioche. The dough doesn’t stick, and it browns nicelywhich surprised me. Use a standard sheet pan, not an airbake, to achieve a nice browning and even cooking. Help other customers find the most helpful reviews Was this review helpful to you? | Comment Reply Leave a comment Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.