This is a dessert that I am not familiar with, a rarity for me. I was happy that a few of my fellow bakers had made them already and shared their knowledge. I decided to buy a silicon mold and give the recipe a try. I did not review Mardi’s recommendations clearly enough as I did not heed her warning for ‘best quality’ silicon mold, I just bought one. I started out small and made 9 out of the 18 holes in my mold. My first batch came out pretty good but I thought they were a little too black for my taste. My second batch I took my husband’s advice and decreased the temperature but I didn’t think it worked.

Second batch attempt.
Final batch.

My final batch I baked at the correct temperature but I decreased cooking time by five minutes. That seemed to do the trick. I am happy to have learned another classic French dessert, it took me three times to get it right. My husband loved them but couldn’t taste the rum, he requested almond flavoring. My son wouldn’t try them. I liked them but not sure it is something I want to make again. Can’t win them all. See what my other bakers thought at Tuesdays with Dorie.


7 Comments Add yours

  1. Cakelaw says:

    Loved these! Good on you for persisting with different batches until you we’re happy with the result. I am not that patient.


  2. I love these and have made them a few time. I have also made changes on the time and temperature of the oven to adjust to my liking.


  3. Three times to get it right it pretty good! I spend MONTHS!


  4. Type & Cakes says:

    Those look delicious!


  5. I am sorry you had a rough go of it…good job for keeping at it! I guess I should be glad my average silicon mold did ok haha! We loved them!


  6. Zosia says:

    It seems we all had to make adjustments to get these right! They look wonderful!


  7. i finally got my mold in the mail the other day, so i’ll be trying them out soon. nervous!


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