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French Cake Pan
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 crème anglaise.Made of flexible silicone – the first choice of many pastry chefs – the mold heats evenly and cools quickly.Heat-resistant to 500°F.Naturally nonstick, the silicone releases evenly baked pastries every time without greasing or flouring.
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 crème anglaise.Made of flexible silicone – the first choice of many pastry chefs – the mold heats evenly and cools quickly.Heat-resistant to 500°F.Naturally nonstick, the silicone releases evenly baked pastries every time without greasing or flouring.
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.
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.
Count on these classic French molds to bake perfectly golden yeast cakes for individual servings of baba au rhum, a raisin-filled cake soaked in rum, a favorite dessert of Louis XV’s court at Versailles. The choice of professional pastry chefs, the flared sides encourage the dough to rise over the top of the mold creating a puffy dome. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results.
Count on these classic French molds to bake perfectly golden yeast cakes for individual servings of baba au rhum, a raisin-filled cake soaked in rum, a favorite dessert of Louis XV’s court at Versailles. The choice of professional pastry chefs, the flared sides encourage the dough to rise over the top of the mold creating a puffy dome. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results.
Designed for baking the molded sweet or savory dishes called timbales, these professional-quality French pans distribute heat evenly for thorough, gentle cooking. The classic drum-shaped pans have slightly tapered sides and a nonstick finish to simplify releasing the timbales intact. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Nonstick finish ensures easy release of delicate timbales, and ensures efficient cleanup.
Designed for baking the molded sweet or savory dishes called timbales, these professional-quality French pans distribute heat evenly for thorough, gentle cooking. The classic drum-shaped pans have slightly tapered sides and a nonstick finish to simplify releasing the timbales intact. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Nonstick finish ensures easy release of delicate timbales, and ensures efficient cleanup.
Turn out perfectly baked – and perfectly charming – madeleines with this classic French pan, the choice of professional pastry chefs. Designed for superb heat distribution, the pan ensures that the delicate little cakes bake evenly and gently. Mini mold turns out twenty 1 1/2" long mini shell-shaped sponge cakes, corn cakes or biscuits. Regular mold turns out twelve 3 3/4" long shell-shaped sponge cakes, corn cakes or biscuits.
Turn out perfectly baked – and perfectly charming – madeleines with this classic French pan, the choice of professional pastry chefs. Designed for superb heat distribution, the pan ensures that the delicate little cakes bake evenly and gently. Mini mold turns out twenty 1 1/2" long mini shell-shaped sponge cakes, corn cakes or biscuits. Regular mold turns out twelve 3 3/4" long shell-shaped sponge cakes, corn cakes or biscuits.
Turn out perfectly baked – and perfectly charming – bite-size madeleines with this classic French pan, the choice of professional pastry chefs. The nonstick steel ensures that the delicate little cakes bake evenly and release easily every time. Twenty-well mold bakes 1 1/2"-long shell-shaped sponge cakes, miniature corn cakes or biscuits. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results.
Turn out perfectly baked – and perfectly charming – bite-size madeleines with this classic French pan, the choice of professional pastry chefs. The nonstick steel ensures that the delicate little cakes bake evenly and release easily every time. Twenty-well mold bakes 1 1/2"-long shell-shaped sponge cakes, miniature corn cakes or biscuits. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results.
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