New
Florentine mould Ø 4.8 cm, 15 pieces
CHF32.90
Silicone mold Florentine Ø 4.8 - 6 cm, 8 pieces
Price:
CHF19.90
VAT included
With this silicone mold you can bake noble florentines or make the delicious core for noble patisserie. All treats are very easy to shape thanks to the mobility of the silicone, nothing sticks inside and your desserts and pastries keep their shape perfectly.
Product features
| Color(s) | Black |
|---|---|
| Quantity | 8 piece |
| Country of production | Italy |
| Size of the final product | Ø oben 4.8 cm; unten 6 cm / Höhe: 1.2 cm |
| Material | Food safe silicone |
| Care instructions | Dishwasher safe |
| Note | Temperature resistant from -40 °C to +250 °C |
Silicone mold Florentine Ø 4.8 - 6 cm, 8 Stück
Silicone molds are suitable for a wide variety of treats, as they can be used for baking and freezing without any problems. Because they are soft and flexible, finished products don't simply stick inside them. This way you can create, for example, delicious Florentines, the insert for a cream dessert, or elegant little decorative discs. The surface remains beautifully smooth even after unmoulding and can therefore be coated perfectly with couverture or chocolate icing.
Silicone mold Florentine - How to use
Find a recipe for delicious Florentines and prepare the necessary ingredients and utensils. The Silicone mold is suitable for all kinds of things — besides Jelly and Florentine mixture, you can also shape pure caramel.
For Florentines, prepare your nuts. Sliced almonds are especially practical, as they keep the Florentines nice and flat. Mix all the required ingredients and melt the sugar in a pan. Depending on the recipe, this is then brought to the boil with a little cream and honey and poured over the almond flakes. The mixture is then quickly combined and spooned into the cavities. To do this, the mixture is either spread in with a Dough scraper or pressed in by hand. To prevent your fingers from sticking, it helps to wet your hands thoroughly and shape the rounds that way.
The Florentines are then baked according to the recipe and must cool down thoroughly before the next step. Release the individual rounds from the Silicone mold and set them aside. Temper some couverture or melt a little Cake icing. Now give the Florentines a fine chocolate base — you can use a brush for this or lightly dip the Florentines. Either hold them with your fingers and dip them, or place them on a dipping fork to do so.
Desserts with an insert are particularly easy to coat. For this you will also need a slightly larger Silicone mold, such as a large Hemisphere or flower mold. Spread a little cream around the edge and place a small ball of mousse or some berries in the centre. Then cook a slightly firmer caramel and pour it into the Florentine mold. After cooling and possibly a few minutes in the freezer, the caramel will be set. You can then remove the individual discs and place them on the filling of the dessert. A little more cream is then spread on top and a thin sponge base is placed on it. Once frozen, the treat can be unmoulded and enjoyed.
Silicone molds can be cleaned very easily in the dishwasher, making baking, filling, and unmoulding even more fun.
