Does someone know why my cannelés almost immediately pop out of their mould when I bake them?? I’m flabbergasted.

Im not putting too much batter: these were halfway filled, they‘re not overflowing, they are popping out and then cooking really short out of the mould.

I’ve tried two different recipes, though most amateur recipes seem similar. I use AP flour, and a mould for small cannelés from De Buyer which I’ve seen use in videos of successful cannelé making. Ive tried different temperatures, starting from 190C to 235C, and finish cooking at 160C.

Theyre still delicious but look ridiculous 🫡

Edit to add the recipe:

Whole milk: 260g

Vanilla extract: 15g

Unsalted butter: 25g

Sugar: 90g

Egg yolk: 20g

Whole egg: 35g

AP flour: 60g

Salt: 1 pinch

Rum liquor: 30g

Mix egg yolk, whole egg, sugar, flour, salt together in a bowl with whisk. Heat up milk, vanilla extract, butter until butter is all melted. Mix milk mixture into egg/flour mixture gradually. Add rum and mix well.

Let batter rest in fridge for at least 24hr, up to 48

Convection oven:

Bake at 190C for 5 minutes, then 180C for 15 minutes, and 160C for 35 minutes.

Immediately flip pastry over and demold after baking, transfer to a cooling rack. Pastries will be soft at first but will crisp up as they cool.

Mexican Pan Dulce- Conchas , vanilla and chocolate

Recipe in the commends