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No hay artículos en el carroYa sea que seas un amante de las recetas dulces o un fanático de las recetas saladas, el molde Flexipan Swiss se adaptará a todas tus preparaciones gourmet, pero también a todas las circunstancias: aperitivo, entrante, comidas, aperitivos o postre. Entre amigos, familiares, fiestas o incluso cumpleaños, es la alfombra genovesa perfecta.
Vino
Comentado en los Estados Unidos el 12 de abril de 2025
I got this to use with Jello Lime Salad. I've also baked a cake and it performs excellently for both tasks. Loosening and removing the lime salad is always that final step to a successful side for that holiday or Sunday dinner. This silicone mold removes the anxiety of "will it" or "won't it" remove easily. Very simple to clean as well.Highly recommend.
Prkinzel
Comentado en los Estados Unidos el 25 de julio de 2024
This is a great silicone push pan. The price was good like I said the delivery was good. I am happy with the purchase.
S. Morgan
Comentado en los Estados Unidos el 5 de diciembre de 2024
Years ago, I purchased this pan from a friend who was selling DeMarle at Home. It has been my secret weapon to making the best oven cooked bacon. (You do need the perforated baking sheet to put it on) Get thick cut bacon, set at 415-425° and bake for 15 or less min = perfect bacon. Way better than fried.After YEARS of use, my pan wore down and got damage spots. DeMarle is long gone so I was glad to find this available on Amazon!Works the same with one difference. Never before did I have the side collapse/fold down in the heat of the oven. This pan does that, causing grease to potentially spill off. I'm not sure if that's due to a drop in quality, construction materials or what, but as long as I am careful, I can still make my delicious bacon.Will probably never make a jelly roll on it, but it also works well for other things that you don't want sticking, but I don't recommend it for things you want crispy like fish sticks.
Linda Lee
Comentado en los Estados Unidos el 31 de diciembre de 2024
I tried these out for the first time and could not for the life of me get my cookies out of the mold without crumbling the cookie itself! Maybe I need to try it again with a different batch of cookies to see if that makes a difference
D. Earls
Comentado en los Estados Unidos el 22 de noviembre de 2024
you never cut brioche with a knife. I've been working on brioche dough for the past month, mostly making loaves of bread for toast and sandwiches. The French are talking about brioche a tete. the little rolls with the "crown" top, which is what you bake in this pan.For usable bread dough, slicable and good in a sandwich or toast, you need a brioche with more crumb. Easy to do by lightening up the butter to about 30% ratio to flour. But for brioche a tete - these rolls - you need at least 60% butter to flour ratio and a long knead after your butter is worked into the dough - at least 15 minutes. What you get then is a satin-soft dough that rises slowly until you retard its rising overnight in the refrigerator. Next morning, you take the dough out, let it warm to room temp, shape into 50-60g balls, shape and place in this ungreaded pan. Couple of hours of rising doesn't hurt, those French, they're never in a hurry.Long story short, this pan makes gorgeous brioche a tete, the ones the bakery doesn't sell any more, the ones with the fluted bases, the egg wash topped shiny crowns, and that indescribable texture (satin? silk?). They pop right out without the pan ever needing greasing, and almost no clean up.You reward yourself with an afternoon brioche after your two days of work, and then you have breakfast to look forward to. And you don't have to cut it with a knife - as the French do, you simply tear pieces off.Life is as good as you make it.
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