Round patisserie dish, dish with 2 molds with 5 cavities each

Round patisserie dish, dish with 2 molds with 5 cavities each

Round patisserie tin for layering sponge bases and fillings in practical individual portions. The round patisserie tin is lined with cake insert strips, then you cut the sponge bases to the right size and place them in each cavity. How is it used? Add the desired fillings in layers and ideally place the mold in the freezer for a few hours so that the little delicacies can then be easily removed from the cavities. The easiest way to cut out the base is to use the matching round patisserie cutter. To unmold, place the filled mould on the "Patisserie ejector round" counterpart and press down gently; the finished desserts remain on the counterpart. The set includes two molds with 5 cavities each for patisserie as well as a bowl that prevents leakage and holds both molds together. With the round patisserie mold, you can chill the desserts and then easily remove them from the mold.