Japonais stencils

Japonais stencils are thin plastic or silicone templates for spreading japonais bases in an even thickness and a perfectly round shape. Japonais is a light almond or hazelnut meringue that adds crunch to cakes and entremets. We stock stencils in several diameters and thicknesses.

Which stencils do we have?

• Japonais base stencil: Ø 5, 10, 12, 14, 20, 24 and 26 cm. The thickness of 1, 3 or 5 mm decides how thick the base becomes.
• Silicone mats: one mat with round and oval shapes and one with heart and flower shapes, for several small bases at once.

Which thickness for what?

With 1 mm you get wafer-thin discs for chocolates, petits fours and delicate crunchy layers. 3 mm suits tartlets and entremets where the base should stay thin and crisp. 5 mm gives a sturdier base for larger cakes that should not break when sliced.

How to get a good japonais base

Place the stencil on baking paper or a baking mat, add the japonais mixture and smooth it with an angled palette knife. Lift the stencil straight up and bake the bases at a low temperature until golden and dried through. Let them cool completely and store them dry, otherwise they lose their crunch. To trim, use a sharp knife or, for bases of the same size, a matching cake ring.

Frequently asked questions

How is a stencil different from a cake ring?

A ring gives a cake support and height. The stencil is only for spreading a thin base of japonais mixture. You will find matching rings in round cake rings.

Can I make japonais without a stencil?

Yes, using a ring as a template. With a stencil the bases are more even and the work is faster. A recipe with hazelnut japonais is in our crispy hazelnut japonais cookies. More helpers are in cake aids and silicone moulds. To learn patisserie from scratch, take a look at the patisserie courses in Adliswil.