Got 2 sets of silicone molds, each making 8 canneles.
Using the same Wolfert recipe, buttered the molds with a small brush then put them in the freezer before pouring the batter in them.
After much trial and error, I have discovered that silicone molds work best without a solid baking sheet below since they need as much direct heat as possible to get proper caramelization and crisping of the sides.
With my conventional oven, I use a grill below and go at 425 F for about 1 hour
I rotate the molds halfway and for the last 15mins I loosely put a piece of foil over the molds so the tops don't burn or get too dark.
What is also important is that the molds are sitting upright, if they are even slightly crooked, during expansion the cannele may hook on the edge and expand unevenly. Third party reviews have been quite favourable.
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