Silpat Nonstick Heart Mold

A favorite in professional kitchens, Silpat bakeware is made in France of a lightweight, flexible material that optimizes heat conduction. It's coated in food-grade silicone that offers effortless release. Perfect for Valentine's Day baking, this mold lets you create heart-shaped mini muffins, cornbreads, quiches and more.

• Turns out 28 mini hearts, ideal for cake or chocolate molds.
• Crafted of fiberglass mesh coated in nonstick food-grade silicone.
• Developed for French patisseries, and the choice of professional chefs and pastry chefs.
• Top-rack dishwasher safe.
• Made in France.

• 15 3/4" x 11 1/2" x 1" high.
• 14-fl.-oz. cap.
• Made in France.

Use

• Oven safe to 500°F.
• Use with cookie sheet underneath.
• Do not use as cutting surface.

Care

• Top-rack dishwasher safe.

Shipping Information

This item will be shipped directly from the manufacturer and is not eligible for rush shipping. Please allow one to two weeks for delivery.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

Within 30 days, you may return most items for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request). Please note that returned items must be in new condition.

Cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage) may require extra information and safety instructions. To initiate your return, please contact us at 888.922.4108 or visit us at your local store.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food or on items damaged through normal wear and tear. Final sale items ending in .97, .98 or .99 cannot be returned. We also cannot accept returns of any food products, which are considered final sale items.

Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.

1/2 cup (2 oz./60 g) cake flour

5 Tbs. (1 oz./30 g) Dutch cocoa powder, plus more for dusting

1/2 tsp. baking powder

1/2 tsp. kosher salt

1 egg

1/4 cup plus 2 Tbs. (3 oz./90 g) granulated sugar

1 tsp. vanilla extract

5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted and cooled slightly

Confectioners' sugar for dusting

Crushed freeze-fried raspberries for dusting (optional)

Position a rack in the lower third of an oven and preheat to 425°F (220°C). Place a Silpat nonstick heart mold on a baking sheet.

In a bowl, sift together the flour, cocoa powder and baking powder. Add the salt and whisk until combined.

In the bowl of a stand mixer fitted with the whisk attachment, beat together the egg and granulated sugar on medium speed until combined, about 30 seconds. Increase the mixer speed to high and beat until the mixture has quadrupled in volume, about 8 minutes. Reduce the mixer speed to low and beat in the vanilla.

Remove the bowl from the mixer and, using a rubber spatula, gently fold in the flour mixture until combined, then gently fold in the melted butter. Transfer the batter to a disposable pastry bag and cut the tip to form an opening about 1/2 inch (12 mm) wide. Using the pastry bag, fill each well of the mold about three-fourths full. Using your fingers, smooth the top of the batter in each well.

Bake until the madeleines spring back when lightly touched, 8 to 10 minutes. Remove the madeleines from the oven and immediately turn them out of the mold and onto a wire rack. Using a fine-mesh sieve, dust the madeleines with confectioners' sugar. If desired, use a fine-mesh sieve to dust the madeleines with the dried raspberries as well. Serve warm. Makes 24 mini madeleines.

– Williams Sonoma Test Kitchen