Designed by Chef Paolo Griffa, this flexible platinum silicone mould features 3 circular cavities.
Create ephemeral, light, and elegant decorations with delicate details. The mould offers a detailed texture and exceptional level of detail in the finished results.
It provides a refined decorative finish in the form of a circle of flames,
adding a striking touch to your creations.
With this mould, you can delicately and creatively plate your dishes,
whether it's for appetizers, main courses, or desserts.
It is suitable for making both savoury and sweet biscuits (such as tuile dough) or decorative lace patterns using sugar paste. We do not recommend using these moulds with chocolate due to how fragile the delicate decorations are when releasing from the mould;
Injected pure food-grade silicone mould.
Compliance with international regulations regarding food-grade materials.
Temperature range from -40°C to +250°C, making these moulds suitable for use in the freezer or in the oven.
- The non-stick material ensures an easy release.
- Ideal for use in combination with an oven rack or perforated baking sheet.
- Length x Width: 39 x 14cm
- Cavity dimensions: Ø 11.5cm x H 1.5mm
Tuile dough recipe:
80g flour T55
100g egg whites
Pinch of salt
50g melted butter
Water-soluble colouring of your choice
or vegetable juice (carrot, beetroot, spinach, parsley...)
Whisk the flour with the egg whites, salt, and melted (cooled) butter until well combined.
Fill the cavities of the mould with the batter, making sure it reaches all the nooks and crannies. Use a cranked spatula to spread the batter evenly.
Remove any excess batter by scraping the surface of the silicone mould to prevent overflow.
Bake in a fan-assisted oven preheated at 170°C (gas 4) for 7 minutes.
Remove from the oven and release the tuiles immediately.
Store in an airtight container until ready to use.
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