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Tinned copper soufflé mold made in Franceby BAUMALU.
Its diameter is 11cm.
Made in France
Jam funnel set made in France by Cristel.
0.75L refill with lid for Le Tube piston, made in France by De Buyer
Transparent container with graduations.
12-piece Bordeaux cannelé mold made by De Buyer.
It has 12 spaces, which have a traditional shape.
This non-stick steel mold is very sturdy.
12-piece madeleine pan made by De Buyer.
It has 12 madeleines, which have a traditional shape.
This non-stick steel pan is very sturdy.
12-piece muffin pan made by De Buyer.
It has 12 traditional-shaped compartments.
This non-stick steel pan is very sturdy.
Kitchen blowtorch made by De Buyer.
Essential for cooking and baking, you can use it for several purposes.
Its height is 15.7 cm.
Rectangular cake pan with removable bottom in stainless steel, made in France by De Buyer.
Perfect for making sweet or savory cakes.
Its length is 15cm.
Set of 4 Bordeaux cannelé molds made by De Buyer.
These molds, made of non-stick steel, have a traditional shape.
The muffin elastomer is made in France by De Buyer.
It has 4 slots, which have a traditional shape.
This silicone mold, unique in the world, is composed of micro-bubbles and metal powder for perfect heat conductivity.
Reference : 10-303235
The perforated rectangular stainless steel tart ring is made in France by DEBUYER.
The ring's perforation allows your shortcrust or shortcrust pastry to bake evenly on all sides.
This will ensure your tarts bake perfectly.
It is made of perforated stainless steel, spring-grade.
It is freezer, refrigerator, oven, and even dishwasher safe.
Professional quality.
Flexible ring for easy removal, which always returns to its original shape.
Its dimensions are as follows:
- Total length: 35cm
- Total width: 10cm
- Total height: 3cm
- Weight: 0.235 kilos
For successful baking, we recommend carefully rolling out the dough on the ring, then pricking the bottom. with a fork, for example. Then let the mold rest in the refrigerator for 30 minutes (while the oven preheats to 210°C or 410°F). Then place parchment paper in your mold, on which you place lentils, clay balls, or beans over the entire surface of the dough to prevent it from rising. We recommend baking for 15 to 20 minutes at 150°C.
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