This is the one perfect cannelé I managed to make.
I did everything right. Firstly I had proper tin molds from Paris. Melissa kindly offered to send me a set of molds when she heard I could not buy then in New Zealand. Now just because my molds were purchased in Paris by Melissa and posted to me in New Zealand you would think my cannelés would be as perfect as hers. But no. I screwed up big time here. Secondly I followed Melissa's recipe with which she produced these perfect specimens (June 12th post).
So what went wrong? 
They looked fine when they went into the oven and they looked fine when they came out of the oven............and then they looked like this
Luckily they tasted bloody brilliant. So I've washed the molds in hot water (no soap) and brushed them with butter and cured them in a hot oven for 20 minutes and they sit waiting for my next attempt. Why didn't the bottom's (or is that tops?) brown, why did they stick to the pan, why aren't they as dark as they should be?
