De Buyer Non-Stick 12 Madeleines Tray


17,60€ 21,75€
You save 4,15€ (19%)
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If your perfect breakfast includes fluffy muffins, with the De Buyer Madeleine Mold you can make them at home as delicious and beautiful as those from the best bakery. Its steel body guarantees excellent baking results and its non-stick coating ensures easy release.

With this 12-madeleine mold, baking any batter is quick and even. Made of steel, it allows you to reach high temperatures quickly, distributing heat evenly and achieving a perfect caramelization of the juices.

The shell design of each cavity will be flawless on every madeleine, as its non-stick coating is excellent. Besides being a perfect ally for easy release of your creations, it protects the mold from rust.

Features

  • Non-stick mold for 12 madeleines.
  • Steel body with non-stick coating. PFOA free.
  • Quick heating and excellent heat distribution.
  • Dimensions: 26 cm long x 20 cm wide x 1.4 cm high.
  • Grease the mold before use.
  • Suitable for oven baking up to 220 °C.
  • Not suitable for microwave use.
  • Not dishwasher safe.
  • Hand wash with a soft sponge and non-abrasive detergents.
  • Do not use metal utensils on the mold.

Why we love the De Buyer Madeleine Mold

  1. You’ll see what beautiful shells you can bake!
  2. Its steel body guarantees quick heating.
  3. Achieves even heat distribution and excellent baking.
  4. And the non-stick coating makes for very easy and comfortable release.
  5. If you love muffins, madeleines, or shell-shaped cakes, you won’t be able to live without it!

The history of De Buyer

Founded in 1830 in Le Val d'Ajol (France), De Buyer is a family business dedicated to manufacturing kitchenware for professionals and fine dining restaurants worldwide. With over 180 years of experience in metalworking, it currently has more than 2000 products in its catalog and exports to 95 countries. With great influence in French cuisine (De Buyer is very well known in French gastronomic circles), De Buyer collaborates with prestigious culinary schools such as l’École Nationale de la Pâtisserie, l’École de Cuisine Alain Ducasse, and l’École Ferrandi.

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