Stainless steel dessert log mould with removable ends ideal for making logs and terrines, for cold forming and assembly, making chocolate decorations. Sturdy undeformable dessert log mould. Removable ends and smooth interior surface for easy mould release. 30 x 4 cm Material: stainless steel Dessert log mould assembly via easy interlocking system. Non-watertight dessert log mould: prevent leakage by lining the mould with food-grade cling film before filling. Enhanced features: good value quality dessert log mould. Goes in the refrigerator, freezer, deep freezer, blast chiller. Oven-safe. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Not suitable for the microwave oven. Care: dishwasher-safe. Several shapes and sizes available The Mango Passion Fruit Vanilla Yule Log by Jonathan Mougel For a log mould 30 cm ref 3206.30 + mini log mould ref 3206.04 Ingredients Almond genoise 2 whole eggs 65 g of sugar 65 g of T55 flour 25 g of ground almonds Crisp 68 g of almond praline 10 g of white chocolate 1/4 vanilla pod 40 g of crumbled gavotte biscuits 1 g of Fleur de sel 20 g Toasted chopped almonds Mango-passion fruit filling 75 g of Mango Pulp 200 g of Pineapple brunoise  2 g of Ginger 26 g of Brown sugar Lime zest of one lime 1,2 g of Agar-agar 1.5 g of NH Pectin (or 1.5 g of gelatin rehydrated in cold water) 2 g of gelatin Vanilla Mousse 170 g of milk 2 g of vanilla 50 g of egg yolks 30 g of sugar 3 g of gelatin 100 g of white chocolate 240 g of whipped cream Exotic glaze 250 g of exotic fruit pulp 50 gof lemon pulp 75 g of glucose 100 g of sugar 5 g of NH pectin (or 4 g of gelatin rehydrated in cold water) 5 g of gelatin 100 g of neutral mirror glaze Instructions Almond genoise (for 1 sheet of 40x30cm) (1 base 7x29.5cm) : Whisk the eggs and sugar in a double boiler until the mixture is frothy. Do not exceed 50°C Add  the sifted flour. Then add the almonds gently. Spread on a 40x30 sheet. Bake for 8 minutes at 175°C. Cut a base of 7x29.5cm. Crisp (138 g per log) : Melt the white chocolate and add the vanilla. Then add the praline and mix. Mix all the ingredients together. Spread over the base. Set aside. Mango-passion fruit filling : Cook all the ingredients for 2 min. Add the gelatin with the lime zest at the end. Pour into a mini log mould and freeze the filling. Vanilla mousse (590 g per mould) : Heat the milk, vanilla, egg yolks and sugar. Cook everything at 85°C. Add the melted gelatin and pour it all into the chocolate. Mix. Add the whipped cream when it reaches 23°C. Exotic glaze : To be prepared the day before. Heat the pulps to 40°C, add the pectin-sugar mixture. Bring to the boil. Add the previously hydrated gelatin, then the mirror glaze.. Mix. The next day, heat to 30°C and mix. Glaze the log. Assembly and finishing : Place an acetate sheet in the bottom of the mould. Pour in the vanilla mousse and immerse the exotic filling.. Seal with the base/crisp. Freeze for at least 6 hours. Unmould and glaze with the exotic glaze. Decorate.

Stainless steel dessert log mould with removable ends ideal for making logs and terrines, for cold forming and assembly, making chocolate decorations. Sturdy undeformable dessert log mould. Removable ends and smooth interior surface for easy mould release. Material: stainless steel Dessert log mould assembly via easy interlocking system. Non-watertight dessert log mould: prevent leakage by lining the mould with food-grade cling film before filling. Enhanced features: good value quality dessert log mould. Goes in the refrigerator, freezer, deep freezer, blast chiller. Oven-safe. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Not suitable for the microwave oven. Care: dishwasher-safe. Several shapes and sizes available   The Mango Passion Fruit Vanilla Yule Log by Jonathan Mougel For a log mould 30 cm ref 3206.30 + mini log mould ref 3206.04 Ingredients Almond genoise 2 whole eggs 65 g of sugar 65 g of T55 flour 25 g of ground almonds Crisp 68 g of almond praline 10 g of white chocolate 1/4 vanilla pod 40 g of crumbled gavotte biscuits 1 g of Fleur de sel 20 g Toasted chopped almonds Mango-passion fruit filling 75 g of Mango Pulp 200 g of Pineapple brunoise  2 g of Ginger 26 g of Brown sugar Lime zest of one lime 1,2 g of Agar-agar 1.5 g of NH Pectin (or 1.5 g of gelatin rehydrated in cold water) 2 g of gelatin Vanilla Mousse 170 g of milk 2 g of vanilla 50 g of egg yolks 30 g of sugar 3 g of gelatin 100 g of white chocolate 240 g of whipped cream Exotic glaze 250 g of exotic fruit pulp 50 gof lemon pulp 75 g of glucose 100 g of sugar 5 g of NH pectin (or 4 g of gelatin rehydrated in cold water) 5 g of gelatin 100 g of neutral mirror glaze Instructions Almond genoise (for 1 sheet of 40x30cm) (1 base 7x29.5cm) : Whisk the eggs and sugar in a double boiler until the mixture is frothy. Do not exceed 50°C Add  the sifted flour. Then add the almonds gently. Spread on a 40x30 sheet. Bake for 8 minutes at 175°C. Cut a base of 7x29.5cm. Crisp (138 g per log) : Melt the white chocolate and add the vanilla. Then add the praline and mix. Mix all the ingredients together. Spread over the base. Set aside. Mango-passion fruit filling : Cook all the ingredients for 2 min. Add the gelatin with the lime zest at the end. Pour into a mini log mould and freeze the filling. Vanilla mousse (590 g per mould) : Heat the milk, vanilla, egg yolks and sugar. Cook everything at 85°C. Add the melted gelatin and pour it all into the chocolate. Mix. Add the whipped cream when it reaches 23°C. Exotic glaze : To be prepared the day before. Heat the pulps to 40°C, add the pectin-sugar mixture. Bring to the boil. Add the previously hydrated gelatin, then the mirror glaze.. Mix. The next day, heat to 30°C and mix. Glaze the log. Assembly and finishing : Place an acetate sheet in the bottom of the mould. Pour in the vanilla mousse and immerse the exotic filling.. Seal with the base/crisp. Freeze for at least 6 hours. Unmould and glaze with the exotic glaze. Decorate.

Stainless steel dessert log mould with removable ends ideal for making logs and terrines, for cold forming and assembly, making chocolate decorations. Sturdy undeformable dessert log mould. Removable ends and smooth interior surface for easy mould release. Material: stainless steel Dessert log mould assembly via easy interlocking system. Non-watertight dessert log mould: prevent leakage by lining the mould with food-grade cling film before filling. Enhanced features: good value quality dessert log mould. Goes in the refrigerator, freezer, deep freezer, blast chiller. Oven-safe. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Not suitable for the microwave oven. Care: dishwasher-safe. Several shapes and sizes available   The Mango Passion Fruit Vanilla Yule Log by Jonathan Mougel For a log mould 30 cm ref 3206.30 + mini log mould ref 3206.04 Ingredients Almond genoise 2 whole eggs 65 g of sugar 65 g of T55 flour 25 g of ground almonds Crisp 68 g of almond praline 10 g of white chocolate 1/4 vanilla pod 40 g of crumbled gavotte biscuits 1 g of Fleur de sel 20 g Toasted chopped almonds Mango-passion fruit filling 75 g of Mango Pulp 200 g of Pineapple brunoise  2 g of Ginger 26 g of Brown sugar Lime zest of one lime 1,2 g of Agar-agar 1.5 g of NH Pectin (or 1.5 g of gelatin rehydrated in cold water) 2 g of gelatin Vanilla Mousse 170 g of milk 2 g of vanilla 50 g of egg yolks 30 g of sugar 3 g of gelatin 100 g of white chocolate 240 g of whipped cream Exotic glaze 250 g of exotic fruit pulp 50 gof lemon pulp 75 g of glucose 100 g of sugar 5 g of NH pectin (or 4 g of gelatin rehydrated in cold water) 5 g of gelatin 100 g of neutral mirror glaze Instructions Almond genoise (for 1 sheet of 40x30cm) (1 base 7x29.5cm) : Whisk the eggs and sugar in a double boiler until the mixture is frothy. Do not exceed 50°C Add  the sifted flour. Then add the almonds gently. Spread on a 40x30 sheet. Bake for 8 minutes at 175°C. Cut a base of 7x29.5cm. Crisp (138 g per log) : Melt the white chocolate and add the vanilla. Then add the praline and mix. Mix all the ingredients together. Spread over the base. Set aside. Mango-passion fruit filling : Cook all the ingredients for 2 min. Add the gelatin with the lime zest at the end. Pour into a mini log mould and freeze the filling. Vanilla mousse (590 g per mould) : Heat the milk, vanilla, egg yolks and sugar. Cook everything at 85°C. Add the melted gelatin and pour it all into the chocolate. Mix. Add the whipped cream when it reaches 23°C. Exotic glaze : To be prepared the day before. Heat the pulps to 40°C, add the pectin-sugar mixture. Bring to the boil. Add the previously hydrated gelatin, then the mirror glaze.. Mix. The next day, heat to 30°C and mix. Glaze the log. Assembly and finishing : Place an acetate sheet in the bottom of the mould. Pour in the vanilla mousse and immerse the exotic filling.. Seal with the base/crisp. Freeze for at least 6 hours. Unmould and glaze with the exotic glaze. Decorate.

Stainless steel dessert log mould with removable ends ideal for making logs and terrines, for cold forming and assembly, making chocolate decorations. Sturdy undeformable dessert log mould. Removable ends and smooth interior surface for easy mould release. Material: stainless steel Dessert log mould assembly via easy interlocking system. Non-watertight dessert log mould: prevent leakage by lining the mould with food-grade cling film before filling. Enhanced features: good value quality dessert log mould. Goes in the refrigerator, freezer, deep freezer, blast chiller. Oven-safe. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Not suitable for the microwave oven. Care: dishwasher-safe. Several shapes and sizes available The goat's cheese bavarois and tomato jelly by Philippe Laruelle For a log mould 30 cm Réf : 3205.04 Ingredients Tomato jelly 75 g of tomato juice 2 gr of gelatine Celery salt (don't leave it out, but amount is based on personal preference) Bavarois 100 g of fresh goat's cheese 50 g of Single Cream 50 g of chicken broth 2 g of gelatine 25 g of chopped Kalamata olives 25 g of chopped sundried tomatoes Instructions Boil the tomato juice and add the gelatine that you have previously rehydrated in cold water. Mix well and pour into the bottom of the mould. Leave to set in the fridge. Boil the chicken stock (white stock) and the cream. Melt the gelatine that has previously been rehydrated in cold water. Pour in 3 batches over the fresh goat's cheese, and whisk to obtain a smooth mixture. Add the olives and tomatoes. Mix and pour over the tomato jelly. Leave to set in the fridge for at least 3 hours. Enjoy with rocket salad for example.

Stainless steel dessert log mould with removable ends ideal for making logs and terrines, for cold forming and assembly, making chocolate decorations. Sturdy undeformable dessert log mould. Removable ends and smooth interior surface for easy mould release. Material: stainless steel Dessert log mould assembly via easy interlocking system. Non-watertight dessert log mould: prevent leakage by lining the mould with food-grade cling film before filling. Enhanced features: good value quality dessert log mould. Goes in the refrigerator, freezer, deep freezer, blast chiller. Oven-safe. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Not suitable for the microwave oven. Care: dishwasher-safe. Several shapes and sizes available The goat's cheese bavarois and tomato jelly by Philippe Laruelle For a log mould 30 cm Réf : 3205.04 Ingredients Tomato jelly 75 g of tomato juice 2 gr of gelatine Celery salt (don't leave it out, but amount is based on personal preference) Bavarois 100 g of fresh goat's cheese 50 g of Single Cream 50 g of chicken broth 2 g of gelatine 25 g of chopped Kalamata olives 25 g of chopped sundried tomatoes Instructions Boil the tomato juice and add the gelatine that you have previously rehydrated in cold water. Mix well and pour into the bottom of the mould. Leave to set in the fridge. Boil the chicken stock (white stock) and the cream. Melt the gelatine that has previously been rehydrated in cold water. Pour in 3 batches over the fresh goat's cheese, and whisk to obtain a smooth mixture. Add the olives and tomatoes. Mix and pour over the tomato jelly. Leave to set in the fridge for at least 3 hours. Enjoy with rocket salad for example.

Stainless steel dessert log mould with removable ends ideal for making logs and terrines, for cold forming and assembly, making chocolate decorations. Sturdy undeformable dessert log mould. Removable ends and smooth interior surface for easy mould release. L 30 x W 8 cm Material: stainless steel Dessert log mould assembly via easy interlocking system. Non-watertight dessert log mould: prevent leakage by lining the mould with food-grade cling film before filling. Enhanced features: good value quality dessert log mould. Goes in the refrigerator, freezer, deep freezer, blast chiller. Oven-safe. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Not suitable for the microwave oven. Care: dishwasher-safe. Several shapes and sizes available

The supple plastic sheet is to be placed in the mould for rolled-cake or in the pastry frame before making your cream cake. An original relief decoration on the cake is obtained after freezing. Material: Plastic Feuilles Sheets 30 x 18,5 cm No oven cooking No dishwasher Size suitable for yule log mould L. 30 cm

de Buyer - Unbleached silicone baking paper - Unbleached baking paper coated with silicone, used for cold and hot forming. The paper is reusable if it is used for low temperature oven cooking (cooking meringues for example). 250 sheets Sturdy: withstands temperatures up to +220°C. Excellent non-stick properties: easy pastry removal. Double sided silicone-coated paper: overcomes the problem of using the wrong side; quick handling of sheets. Paper made with 100% natural fibres, PEFC (paper originating from sustainable managed forests) certified; unbleached and ecological. Do not heat alone on a tray. Care:  Using at high temperature: discard the sheet of silicone paper.  Using at low temperature: clean by hand, dry thoroughly before storing flat. Excellent non-stick properties: for easy pastry removal. Available sizes: 60x40 cm

Adjust your size-make your cake-enjoy! Practical, its fixed notches allow to adjust the size of your preparation according to the number of your guests. Space saving guaranteed! Expandable square or rectangular frame with sharp angles ideal for making mousse or cream based desserts, sponge cakes, Joconde biscuits.. Easy to use thanks to its innovative conception: setting and maintaining the size thanks to fixing notches located on the outer upper edge -> smooth result; waterproof on a flat baking support. Spring stainless steel frame : flexible and sturdy for easy mould release. Return always back to its original shape. No oxidation when exposed to low temperatures. Outer graduation. Use for freezer, deep freezer, blast chiller, refrigerator, oven. Do not use with liquid preparations. Care: dishwasher-safe. Height: 5 cm Material: stainless steel - 0,8 mmTraditional oven cooking (max. 220°C)

Adjust your size-make your cake-enjoy! Practical, its fixed notches allow to adjust the size of your preparation according to the number of your guests. Space saving guaranteed! Expandable square or rectangular frame with sharp angles ideal for making mousse or cream based desserts, sponge cakes, Joconde biscuits.. Easy to use thanks to its innovative conception: setting and maintaining the size thanks to fixing notches located on the outer upper edge -> smooth result; waterproof on a flat baking support. Spring stainless steel frame : flexible and sturdy for easy mould release. Return always back to its original shape. No oxidation when exposed to low temperatures. Outer graduation. Use for freezer, deep freezer, blast chiller, refrigerator, oven. Do not use with liquid preparations. Care: dishwasher-safe. Material: stainless steel - 0,8 mmTraditional oven cooking (max. 220°C)

Adjust your size-make your cake-enjoy! Practical, its fixed notches allow to adjust the size of your preparation according to the number of your guests. Space saving guaranteed! Expandable square or rectangular frame with sharp angles ideal for making mousse or cream based desserts, sponge cakes, Joconde biscuits.. Easy to use thanks to its innovative conception: setting and maintaining the size thanks to fixing notches located on the outer upper edge -> smooth result; waterproof on a flat baking support. Spring stainless steel frame : flexible and sturdy for easy mould release. Return always back to its original shape. No oxidation when exposed to low temperatures. Outer graduation. Use for freezer, deep freezer, blast chiller, refrigerator, oven. Do not use with liquid preparations. Care: dishwasher-safe. Material: stainless steel - 0,8 mmTraditional oven cooking (max. 220°C)

Adjust your size-make your cake-enjoy! Practical, its fixed notches allow to adjust the size of your preparation according to the number of your guests. Space saving guaranteed! Expandable square or rectangular frame with sharp angles ideal for making mousse or cream based desserts, sponge cakes, Joconde biscuits.. Easy to use thanks to its innovative conception: setting and maintaining the size thanks to fixing notches located on the outer upper edge -> smooth result; waterproof on a flat baking support. Spring stainless steel frame : flexible and sturdy for easy mould release. Return always back to its original shape. No oxidation when exposed to low temperatures. Outer graduation. Use for freezer, deep freezer, blast chiller, refrigerator, oven. Do not use with liquid preparations. Care: dishwasher-safe. Material: stainless steel - 0,8 mmTraditional oven cooking (max. 220°C)

Stainless steel perforated and fluted tart ring. Thanks to their 3 cm height, they enable the creation of full-bodied, elegant and rounded pastries. Ideal for tarts and pies. Perfect for cooking shortbread, puff or shortcrust pastry. The rings are dotted with holes for even cooking of the tart edges. The straight edge enables a flawless finish of petit gateau desserts and easy mould release. Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Material: stainless steel Ø 20 cm to Ø 32 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.

Stainless steel perforated and fluted tart ring. Thanks to their 3 cm height, they enable the creation of full-bodied, elegant and rounded pastries. Ideal for tarts and pies. Perfect for cooking shortbread, puff or shortcrust pastry. The rings are dotted with holes for even cooking of the tart edges. The straight edge enables a flawless finish of petit gateau desserts and easy mould release. Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Material: stainless steel 23 cm x 23 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.

Stainless steel perforated and fluted tart ring. Thanks to their 3 cm height, they enable the creation of full-bodied, elegant and rounded pastries. Ideal for tarts and pies. Perfect for cooking shortbread, puff or shortcrust pastry. The rings are dotted with holes for even cooking of the tart edges. The straight edge enables a flawless finish of petit gateau desserts and easy mould release. Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Material: stainless steel 35 cm x 10 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.

Stainless steel round perforated tart ring ideal for tarts, tartlets, cakes and quiches, developed in partnership with the Ecole du Grand Chocolat Valrhona. Perfect for cooking shortbread, puff or shortcrust pastry. The rings feature holes for even cooking of the tart crust. The straight edge allows for a flawless finish of petit gateau desserts and easy mould release. Material: stainless steel 0,8 mm Ø 5,5 cm to Ø 28,5 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.

Round ring designed primarily for making tarts and quiches. The top and bottom edges are rolled for easy handling. Even 1mm holes: they help to remove air bubbles during baking and to better distribute the heat for a crispy crust. High-end spring stainless steel ring. Easy mould release. Use: place the ring directly on the cooking support, line it and make the tart. When it has finished baking, turn it out by carefully pulling the ring by the top. Smooth interior surface of rings for flawless pastries. Material: stainless steel 0,4 mm Ø 6 cm to Ø 28 cm Traditional oven cooking (max. 220°C) Do not use metal or sharp objects in the mould.

These rings with solid sides are designed for making pies and quiches. Simply place the ring directly on the baking tray, line it and prepare your tart. Once it is baked, turn it out by carefully pulling the ring upward. An outer end-to-end welded seam closes the ring, making it leak-proof. The inner surface of the ring is therefore perfectly smooth for flawless results. These rings are made with spring stainless steel. Accordingly, they are both flexible, for easy turning out, and resistant. The top and bottom edges are rolled for easy handling. The size is engraved on the metal. Permanent markings enable an easy identification of the ring you need. Ø 6 cm - Ø 32 cm Material: stainless steel - 0,4 mm Traditional oven cooking (max. 220°C) Do not use metal or sharp objects in the mould.

Stainless steel round perforated tart ring ideal for tarts, tartlets, cakes and quiches, developed in partnership with the Ecole du Grand Chocolat Valrhona. Perfect for cooking shortbread, puff or shortcrust pastry. The rings feature holes for even cooking of the tart crust. The straight edge allows for a flawless finish of petit gateau desserts and easy mould release. Material: stainless steel 0,8 mm Ø 5,5 cm to Ø 28,5 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.

Stainless steel Square perforated tart ring - Ideal for tarts, tartlets or square desserts. Developed in partnership with the Ecole du Grand Chocolat Valrhona. Perfect for cooking shortbread, puff or shortcrust pastry. The rings feature holes for even cooking of the tart crust. The straight edge allows for a flawless finish of petit gateau desserts and easy mould release. Material: stainless steel 0,8 mm Ø 7 cm to Ø 20 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.

de Buyer - ''Heart'' pastry ring - height 2 cm - Valrhona - Stainless steel perforated tart ring developed in partnership with the Ecole du Grand Chocolat Valrhona. Ideal for tarts, tartlets or desserts. Perfect for cooking shortbread, puff or shortcrust pastry. The rings are dotted with holes for even cooking of the tart edges. The straight edge enables a flawless finish of petit gateau desserts and easy mould release. Ø 8 cm - Ø 22 cm Material: stainless steel - 0,8 - 1 mm Traditional oven cooking (max. 220°C) dishwasher-safe. Do not use metal or sharp objects in the mould.

Stainless steel Calisson perforated tart ring - Ideal for tarts, tartlets or rectangular desserts. Developed in partnership with the Ecole du Grand Chocolat Valrhona. Perfect for cooking shortbread, puff or shortcrust pastry. The rings feature holes for even cooking of the tart crust. The straight edge allows for a flawless finish of petit gateau desserts and easy mould release. Material: stainless steel 0,8 mm L 12 cm to L 28 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.

"Surprise Bread" round ring with straight edges, also perfect for making vacherin, panettone and wedding cake. High-end stainless steel ring, 1 mm thickness. Flexible sturdy ring for easy mould release: it always returns to its initial shape. Thanks to the outer end-to-end welded seam, the bread is perfectly shaped and flawless, as the interior surface is smooth. Suitable for oven cooking: to combine with baking paper or baking sheet. Ø 8 cm - Ø 24 cm Material: stainless steel - 1 mm Traditional oven cooking (max. 220°C) Do not use metal or sharp objects in the mould.

Round ring expandable from 18 to 36 cm in diameter, ideal for assembling desserts. High-end spring stainless steel ring. Perfectly retains its round shape. Simple to use due to a fluid mechanism which lets you quickly change the dimensions. No oxidation when exposed to low temperatures. Sturdy and flexible ring for easy mould release. Minimum leakage from ring. Permanent marking: internal graduations for a fast, easy and accurate change of the ring diameter. Goes in the freezer, deep-freezer, refrigerator, blast chiller, oven. Do not use with liquid preparations. expandable from Ø 18 cm to Ø 36 cm Material: stainless steel - 0,8 mm Traditional oven cooking (max. 220°C) dishwasher-safe.

The first foldable mould that doesn’t lose its hinges.​ Created in partnership with Fabien Pairon, butcher-caterer MOF.  A robust professional tool thanks to its stainless steel design. Do not distort. All-in-one conception: riveted swinging latch. Not knockdown. Do not get lost. Flat edge to set the paste. Easy to use: once unfolded, it makes the cutting of the paste easier. Easy unmoulding. The perforated model allows even cooking of the dough. 3 sizes: domestic and professional models. Perfect for PATE EN CROUTE (meat pies), but also for breads, brioches, ginger breads or cakes. Can be associated with baking paper for oven cooking. in 3 sizes dishwasher-safe Material: stainless steel  

de Buyer - ''Heart'' pastry ring - height 4 cm - ideal for the production of sweets, desserts and original design cold forming. High-end spring stainless steel ring. No oxidation when exposed to low temperatures. Flexible sturdy ring for easy mould release: it always returns to its initial shape. Smooth interior surface for perfect desserts. Perfectly aligned sides, no offset where welded: minimum ring leakage. Permanent marking: size engraved on the ring for easy identification. Goes in the freezer, deep-freezer, refrigerator, blast chiller. Oven-safe. Ø 6 cm - Ø 24 cm Material: stainless steel - 0,8 - 1 mm Traditional oven cooking (max. 220°C) Do not use metal or sharp objects in the mould.

de Buyer - Oval pastry ring - height 2 cm - Valrhona - Stainless steel perforated tart ring developed in partnership with the Ecole du Grand Chocolat Valrhona. Perfect for cooking shortbread, puff or shortcrust pastry. The rings are dotted with holes for even cooking of the tart edges. The straight edge enables a flawless finish of petit gateau desserts and easy mould release. Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. L 14 cm to L 30 cm Material: stainless steel - 0,8 - 1 mm Traditional oven cooking (max. 220°C) dishwasher-safe.

de Buyer - Stainless steel perforated tart ring 6 Parts triangular - C.RENOU - These rings offer original forms for unique creations. They combine both fantasy and rigor. Parts are easily identified and perfectly equal. Created in partnership with Christophe Renou, pastry Chef at the Ecole du Grand Chocolat Valrhona, these new rings are dotted with holes for even cooking of the tart edges. The straight edge enables a flawless finish and an easy and safe mould release. Perfect for cooking shortbread, puff or shortcrust pastry. Material: stainless steel 0,8 mm h= 2 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. dishwasher-safe.

Stainless steel Rectangle perforated tart ring - Ideal for tarts, tartlets or rectangular desserts. Developed in partnership with the Ecole du Grand Chocolat Valrhona. Perfect for cooking shortbread, puff or shortcrust pastry. The rings feature holes for even cooking of the tart crust. The straight edge allows for a flawless finish of petit gateau desserts and easy mould release. L 12 x W 4 x H 3,5 cm Material: stainless steel 0,8 mm L 12 cm to L 28 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.

Stainless steel Rectangle perforated tart ring - Ideal for tarts, tartlets or rectangular desserts. Developed in partnership with the Ecole du Grand Chocolat Valrhona. Perfect for cooking shortbread, puff or shortcrust pastry. The rings feature holes for even cooking of the tart crust. The straight edge allows for a flawless finish of petit gateau desserts and easy mould release. Material: stainless steel 0,8 mm L 12 cm to L 28 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.

Round pastry ring with straight 4.5 cm high edges, ideal for assembling desserts and cold forming. High-end spring stainless steel ring. No oxidation when exposed to low temperatures. Flexible sturdy ring for easy mould release: it always returns to its initial shape. Smooth interior surface for perfect desserts. Perfectly aligned sides, no offset where welded: minimum ring leakage. Permanent marking: size engraved on the ring for easy identification. Goes in the freezer, deep-freezer, refrigerator, blast chiller. Oven-safe. Ø 5 cm - Ø 28 cm Material: stainless steel - 0,8 - 1 mm Traditional oven cooking (max. 220°C) Do not use metal or sharp objects in the mould.

Round ring with 6 cm high straight edges, ideal for making vacherins. High-end spring stainless steel ring. No oxidation when exposed to low temperatures. Flexible sturdy ring for easy mould release: it always returns to its initial shape. Smooth interior surface for perfect desserts. Perfectly aligned sides, no offset where welded: minimum ring leakage. Permanent marking: size engraved on the ring for easy identification. Goes in the freezer, deep-freezer, refrigerator, blast chiller. Oven-safe. Ø 12 cm - Ø 30 cm Material: stainless steel - 0,8 - 1,2 mm Traditional oven cooking (max. 220°C) Do not use metal or sharp objects in the mould.

Stainless steel Square perforated tart ring - Ideal for tarts, tartlets or square desserts. Developed in partnership with the Ecole du Grand Chocolat Valrhona. Perfect for cooking shortbread, puff or shortcrust pastry. The rings feature holes for even cooking of the tart crust. The straight edge allows for a flawless finish of petit gateau desserts and easy mould release. Material: stainless steel 0,8 mm Ø 7 cm to Ø 20 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.

Square ring with sharp corners and straight edges, ideal for making tarts and quiches. High-end spring stainless steel ring. Flexible ring for easy mould release, and always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. L 12 x B 12 x H 2 cm Material: stainless steel - 2 mm Traditional oven cooking (max. 220°C) Do not use metal or sharp objects in the mould. dishwasher-safe

Square ring with sharp corners and straight edges, ideal for making tarts and quiches. High-end spring stainless steel ring. Flexible ring for easy mould release, and always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. L 20x W 20 x H 2 cm Material: stainless steel - 2 mm Traditional oven cooking (max. 220°C) Do not use metal or sharp objects in the mould. dishwasher-safe

Square ring with sharp corners and straight edges, ideal for making tarts and quiches. High-end spring stainless steel ring. Flexible ring for easy mould release, and always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Ø 8 cm - Ø 28 cm Material: stainless steel - 2 mm Traditional oven cooking (max. 220°C) Do not use metal or sharp objects in the mould. dishwasher-safe

Expandable square or rectangular frames with sharp angles ideal for making mousse or cream based desserts, sponge cakes, Jaconde biscuits.. Easy to use thanks to a fluid mechanism that enables you to quickly adjust the size. Material: stainless steel 1 mm Sizes: 43x29 - 56x84 cm Traditional oven cooking (max. 220°C) Spring stainless steel frames: flexible and sturdy for easy mould release. The frames always return to their original shape No oxidation when exposed to low temperatures. Minimum leakage from frames. They go in the freezer, deep freezer, blast chiller, refrigerator, oven. Do not use with liquid preparations. Care: dishwasher-safe.

Rectangle forms with sharp angles and straight edges, ideal for preparing garnish on a plate, making individual portions of lasagna, elegantly presenting salmon or beef tartar, for putting together original desserts... Material: stainless steel 1,2 mm No oxidation when exposed to low temperatures. Smooth interior surface for flawless preparations. Perfectly aligned sides, no offset where welded: minimum leakage of rings. They go in the freezer, deep freezer, refrigerator, blast chiller. Oven-safe. Do not use with liquid preparations. Care: dishwasher-safe.

Stainless steel round perforated tart ring ideal for tarts, tartlets, cakes and quiches, developed in partnership with the Ecole du Grand Chocolat Valrhona. Perfect for cooking shortbread, puff or shortcrust pastry. The rings feature holes for even cooking of the tart crust. The straight edge allows for a flawless finish of petit gateau desserts and easy mould release. Material: stainless steel 0,8 mm Ø 10 cm to Ø 28 cm Height: 2 cm Traditional oven cooking (max. 220°C) Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish. Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe. Care: dishwasher-safe.