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French Silicone Bakeware

  • $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.
  • $21.95$24.95
    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.
  • $19.95
    A centuries-old specialty of France's Bordeaux region, petite cakes called cannels derive their name from the French word for "fluted." Today, it's easy to bake cannels at home using this nonstick silicone mold. The flexible mold conducts heat flawlessly, producing richly browned cakes with crusty, caramelized exteriors and soft, tender centers. Flexible, nonstick silicone mold releases your cannels instantly, with fluted detailing intact.
  • $24.95
    French pastry chefs use tapered, handle-free rolling pins like ours for exceptional control when rolling dough rounds for pies and tarts. The silicone exterior minimizes sticking and tearing and allows for easy transfer of dough to the baking pan. Extra-long pin lets you roll out doughs to nearly any size. Seamless silicone surface is naturally stick resistant and instantly releases dough without tearing. Will not stain because oils, aromas and food colorings cant permeate the silicone surface.
  • $19.95
    Immortalized by Marcel Proust in Remembrance of Things Past, madeleines are simple to bake in this innovative French pan. It produces nine small sponge cakes, each bearing the legendary scallop-shell silhouette. The key to its impressive performance is a high-tech silicone fabrication that bakes and browns uniformly, then provides foolproof releasewithout the need for greasing or flouring. Flexible, nonstick silicone mold releases madeleines instantly, with fluted detailing intact.