Cake icing milk chocolate, 250 g
CHF8.90
Baking tin for 12 madeleines
Price:
CHF17.50
VAT included
With the Baking tin for 12 Madeleines, you can achieve twelve uniform shell-shaped Small cakes with the classic golden-brown ribbed structure and characteristic form. The metal Baking tin measures 40 cm in length and shapes the batter in every cavity into the classic Madeleine shell. Thanks to the even heat distribution, all twelve Madeleines bake up beautifully at the same time, so you won't need to discard a single Small cake. For home bakers who want to try their hand at this delicate French pastry and wish for a result straight from the patisserie, this tin is the ideal companion.
Product features
| Size | 40 x 19 x H 2 cm |
|---|---|
| Material | Made of high quality metal with non-stick coating |
Baking tin for 12 Madeleines
The baking tin for 12 Madeleines is a metal tin with twelve shell-shaped cavities, in which you bake the delicate French pastry with its distinctive ribbed structure and small hump. It is perfect for everyone who wants to bake Madeleines at home, and delivers a uniform, well-shaped result in one go.
Twelve uniform Madeleines at once
The greatest wish when baking Madeleines is a tray full of identical Small cakes: same size, same browning, the same delicate shell shape. This tin with its twelve individual cavities delivers exactly that, because the heat travels evenly through the metal into every hollow and each Madeleine bakes at the same time.
The classic shell shape with hump
Characteristic of a true Madeleine is the ribbed shell surface on top and the small rounded hump on the underside. The deeply embossed cavities of this tin give your batter exactly this contour, so that every Small cake looks as if it came straight from a French patisserie.
From batter to cake stand
First you prepare a Madeleine batter. A simple basic batter can be refined and tailored to your taste by adding vanilla, chocolate chips, grated lemon zest, or even small pieces of fruit. You fill the batter portion by portion into the twelve cavities, smooth it lightly, and slide the tin into the oven. After baking, you carefully turn the Madeleines out, let them cool, and serve them fresh, dusted with icing sugar or coated in chocolate.
How do I clean the Madeleine tin properly?
Wash the tin with warm water before the first use and after each use, and dry it thoroughly. This keeps the fine grooves of the cavities clean and the characteristic shell structure imprints itself clearly on your Madeleines with every bake.
Lightly grease and flour the cavities before each bake and dry the metal tin carefully after washing, so it can stay in use for a long time.
Picture the moment when you turn twelve golden-brown Madeleines out of the tin, warm and fragrant, each one as perfectly shaped as the next. That is exactly the feeling this tin gives you every time you bake.
