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French Bakeware

  • $19.95
    There is an art to making perfect Parisian-style macarons, and this mat from De Buyer is the ideal canvas. Designed for preparing up to 44 macarons per batch, its marked with concentric circles that guide you to piping evenly sized, centered cookies: The smaller central circles indicate placement of the piping tip, while the larger outer circles indicate the fill line for the fluffy batter. The mats silicone baking surface releases the macarons easily after brief cooling.
  • $12.50
    The French star is the most open star design, perfect for creating swags, rosettes, flowers and shells with lightly grooved texture. Try these tips for finishing cupcakes with a generous swirl of buttercream, and also for piping choux paste or turning mashed sweet potatoes into festive rosettes. Professional-quality tips for piping and decorating. Precision-crafted of stainless steel for exceptional durability. Use with buttercream, royal icing, whipped cream and more.
  • $36
    Emile Henry designed these colorful ramekins for contemporary American kitchens, combining a modern silhouette with the company's signature Burgundian clay and traditional French ceramic techniques. Traveling easily from oven to table, the ramekins are ideal for baking individual gratins, souffls and cobblers. Also ideal for chilled mousses and puddings. Burgundian clay heats evenly for gentle, uniform baking and browning.
  • $19.95
    Goat cheese bakes to warm, creamy perfection in this specially designed ceramic baker. For a delicious and easy appetizer, simply bake the cheese for about 20 minutes, then serve warm with plenty of crusty bread or crackers. If you like, add a favorite topping before baking anything from tomato sauce to breadcrumbs to chopped herbs. Its a great way to show off the fresh flavors of homemade goat cheese prepared using our DIY Chvre Cheese Kit. Handcrafted ceramic baking dish with lid and insert tray.
  • $21
    Tartlet pans have been a Williams-Sonoma favorite since 1960, when Chuck Williams introduced our customers to the pleasures of baking classic French pastries. These versatile little pans make it easy to create perfectly formed shells for your favorite fillings.Set of six 3" diam., 3/4" high pans.Ideal for preparing sweet or savory tartlets.Heavy-gauge tin efficiently conducts heat.Promotes a uniformly tender golden-brown crust.Made in France by a company that has produced quality bakeware since 1887.
  • $70
    Emile Henry designed these colorful oval bakers for contemporary American kitchens, combining a modern silhouette with the company's signature Burgundian clay and traditional French ceramic techniques. Traveling easily from oven to table, the deep bakers are ideal for gratins, casseroles and fruit cobblers. Burgundian clay heats evenly for gentle, uniform baking and browning. Ceramic bakers retain heat exceptionally well, so they're ideal for keeping foods warm at the table.
  • $8
    The choice of professional pastry chefs, this classic French pan promotes even baking and tender, perfectly puffed brioche, a rich, buttery yeast bread beloved since the 19th century. The flared and fluted shape turns out a wonderfully decorative brioche for sharing. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Pan produces a classic, elegant brioche with a tender interior and a perfectly browned crust.
  • $16
    The choice of professional pastry chefs, these classic French pans promote even baking for tender, perfectly puffed brioche, a rich, buttery yeast bread beloved since the 19th century. The flared and fluted shape turns out wonderfully decorative individual breads. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Scratchproof tin coating is nonreactive to acidic foods and protects the pan from rust.
  • $40
    Emile Henry designed these colorful square bakers for contemporary American kitchens, combining a modern silhouette with the company's signature Burgundian clay and traditional French ceramic techniques. Traveling easily from oven to table, the deep bakers are ideal for gratins, casseroles and fruit cobblers. Burgundian clay heats evenly for gentle, uniform baking and browning. Ceramic bakers retain heat exceptionally well, so they're ideal for keeping foods warm at the table.
  • $25
    Perfect for turning out feather-light madeleines, these charming French molds beg for other uses as well why not bake shell-shaped corn cakes, for instance? Whatever you make, you're assured of a successful result.Twelve molds turn out shell-shaped sponge cakes, miniature corn cakes or biscuits.Tinned steel heats evenly and efficiently.Nonstick finish guarantees perfect release and easy cleanup.
  • $27.95
    Our French bread pan simplifies baking baguettes and country breads worthy of a Parisian boulangerie. The double-loaf pan helps you attain crisp golden-brown crusts with ease, every time.Commercial-grade aluminized steel distributes heat quickly and evenly for uniform baking.Perforated surface allows air to circulate freely around the dough.Curved sides surround bread dough with even heat.Bonded to the metal in two layers, the Swiss-made Goldtouch ceramic nonstick coating prevents sticking.
  • $22
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $10.50
    An open-faced tart shows off fresh berries like no other dessert. When you use a classic French pan like this one, tarts are easy to prepare at home. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Pan is equally suited to preparing savory quiches. Made in France by a company that has produced quality pastry molds since 1887.
  • $60
    Turn your kitchen oven or outdoor grill into an artisanal pizza ovenit's easy with this innovative French baking stone. The stone has a ridged surface that evenly conducts the intense heat required for authentic Italian-style pizzas with crisp, golden crusts. Great for flatbreads, too. High-performance stone ensures perfectly crispy crusts and doubles as a cutting surface. Made of exceptionally durable Burgundian clay, yet is much lighter than other pizza stones.
  • $60
    Emile Henry designed these colorful rectangular bakers for contemporary American kitchens, combining a modern silhouette with the company's signature Burgundian clay and traditional French ceramic techniques. Traveling easily from oven to table, the deep bakers are ideal for gratins, casseroles and fruit cobblers. Burgundian clay heats evenly for gentle, uniform baking and browning. Ceramic bakers retain heat exceptionally well, so they're ideal for keeping foods warm at the table.
  • $16
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $45
    Emile Henry designed these colorful pie dishes for contemporary American kitchens, combining a modern silhouette with the company's signature Burgundian clay and traditional French ceramic techniques. Traveling easily from oven to table, the dishes are ideal for savory quiches, pot pies and fresh fruit crisps. Burgundian clay heats evenly for gentle, uniform baking and browning. Ceramic pie dishes retain heat exceptionally well, so they're ideal for keeping foods warm at the table.
  • $70
    Emile Henry designed these colorful rectangular bakers for contemporary American kitchens, combining a modern silhouette with the company's signature Burgundian clay and traditional French ceramic techniques. Traveling easily from oven to table, the deep bakers are ideal for gratins, casseroles and fruit cobblers. Burgundian clay heats evenly for gentle, uniform baking and browning. Ceramic bakers retain heat exceptionally well, so they're ideal for keeping foods warm at the table.
  • Sugg. Price: $49.95 Sale $39.99$49.95
    The rustic charm of kitchen ceramics in an Emile Henry 1850s catalog provided the inspiration for the French company's Artisan series of bakeware. Each pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection. The dish's generous proportions and scalloped rim make it ideal for baking deep-dish fruit and savory pies that will be served at the table. Microwave, oven, dishwasher, freezer and broiler safe.
  • $19.95
    An open-faced tart shows off fresh berries like no other dessert. When you use a classic French pan like this one, tarts are easy to prepare at home. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Pan is equally suited to preparing savory quiches. Made in France by a company that has produced quality pastry molds since 1887.
  • $21$25
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $245
    In the late 1800s, the Tatin sisters, who ran an inn in France's Loire Valley, created an upside-down apple tart that still bears their name: tarte Tatin. This rich and rustic dessert turns out beautifully, with perfectly caramelized sugar and a glistening amber finish, when prepared in our classic French copper pan. It's crafted in France by Mauviel, a family-owned maker of fine copper cookware since 1830.
  • $16
    Professional pastry chefs rely on this classic French pan to bake quiches to savory golden perfection. The lift-off ring gently releases delicate quiche crust for a beautiful presentation. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Removable bottom supports the baked crust while you slip off the pans outer ring. Deep sides accommodate a generous amount of filling.
  • $27
    Professional pastry chefs rely on this classic French pan to bake quiches to savory golden perfection. The nonstick finish releases the delicate crust intact for a beautiful presentation. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Removable bottom supports the baked crust while you slip off the pans outer ring. Deep sides accommodate a generous amount of filling.
  • Sugg. Price: $49.95 Sale $39.99
    The rustic charm of kitchen ceramics in an Emile Henry 1850s catalog provided the inspiration for the French company's Artisan series of bakeware. Each pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection. The dish's generous proportions and scalloped rim make it ideal for baking deep-dish fruit and savory pies that will be served at the table.
  • $25
    Use these classic French pans to create enchanting single-serving tarts that show off fresh berries and other seasonal fruits. The choice of professional pastry chefs, the nonstick pans promote even baking and perfect browning, and they release the delicate pastry intact. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Ideal size for individual servings. Nonstick finish ensures easy release and quick cleanup.
  • $36
    Our architecturally inspired cake pan would have pleased the great 19th-century French chef Carme, who called confectionery a branch of architecture. For a beautifully sculpted cake decorated with an intricate vaulted design, just pour in your favorite batter and bake. Your homemade cake needs only a bit of decoration just top it with a simple glaze or sprinkling of confectioners' sugar. Durable cast-aluminum construction ensures perfectly even baking and browning.
  • $29.95
    This silicone mold turns out a dozen delectable chocolate cakes called bouchons (French for "corks"). Serve them with a dusting of confectioners' sugar or drizzle them with chocolate sauce or crme anglaise.Made of flexible silicone the first choice of many pastry chefs the mold heats evenly and cools quickly.Heat-resistant to 500F.Naturally nonstick, the silicone releases evenly baked pastries every time without greasing or flouring.
  • $39.95
    French cooks have long used shallow ceramic dishes like this one for baking their signature quiches, including the classic quiche Lorraine. The durable white porcelain evenly absorbs and distributes heat to ensure that the pastry won't overcook before the custard is done. Making a stylish transition from oven to dining table, the dish can also be used to bake and serve everything from savory vegetable gratins to decadent flans and fruit tarts.
  • $21.95$26.95
    Before baking your next batch of cookies or sticky buns, cover the baking sheet with this flexible nonstick liner from France and enjoy the difference it makes. Reusable silicone-coated sheet developed for French patisseries. Lay it on the baking sheet for an instant nonstick baking surface; does not need to be greased. Provides an excellent surface for rolling out pastry dough. Rolls up for compact storage.
  • $119.95
    Of French origin, this type of casserole was originally intended for cooking and serving dishes made from local game and fowl. Its elaborate handle identified the delectable meat within; in this case, duck. Today, the oval baking dish performs well for all sorts of casseroles as well as baked vegetables and side dishes. You can also use it for a pt or terrine. The high-fired porcelain travels beautifully from oven to table and is also safe in the freezer and dishwasher. 1 1/4-qt. cap.
  • $119.95
    Of French origin, this type of casserole was originally intended for cooking and serving dishes made from local game and fowl. Its elaborate handle identified the delectable meat within; in this case, rabbit. Today, the oval baking dish performs well for all sorts of casseroles as well as baked vegetables and side dishes. You can also use it for a pt or terrine. The high-fired porcelain travels beautifully from oven to table and is also safe in the freezer and dishwasher. 1 1/4-qt. cap.