Silicone patisserie moulds

Silicone patisserie moulds are the basis for individual portions such as mousse cakes, eclairs, tartlets or mini Gugelhupf. We stock more than 160 moulds for patisserie, many of them by Silikomart.

Which silicone patisserie moulds do we stock?

The range goes from hemispheres (Ø 3 to 8 cm) and domes through cylinders (Ø 4 and 6 cm), hearts and doughnuts to the classics: eclair (8 x 2.7, 12.5 x 2.8 and 12.8 x 3 cm), tartlet (Ø 5 and 6 cm), brioche, baba, bordelais, St Honoré, madeleine and modern Gugelhupf (Ø 7 cm). There are also bars, cubes, chocolate bars and patisserie sets. Depending on size, one tray makes 3 to 30 pieces.

How to find the right mould

• Mousse and entremets: hemispheres, domes, cylinders and hearts suit desserts you freeze and then turn out.
• Small bakes: eclair, tartlet, madeleine, Gugelhupf and baba for doughs and batters.
• Only spheres? There is a wide choice of diameters in hemispheres & spheres.
• Fruit, vegetables or nuts as dessert? See the food-shaped silicone moulds.
• Large cakes: see the silicone cake moulds.

Tips from our kitchen

Put the flexible mould on a tray or rack before filling it so nothing spills. Let mousse or cream freeze solid, then release it by gently bending the mould back from the side. For temperature and cleaning, check the packaging of each item. Take a look at our banana patisserie with chocolate mousse and, for glossy surfaces, the mirror glaze article.

Frequently asked questions

How do I turn mousse out cleanly?

Let it freeze solid and turn it out while still frozen; the edges stay sharp.

Can I learn patisserie with you?

Yes, in our patisserie courses in Adliswil.