Perforated Tart Ring 4 Parts triangular\ 3099.94
Created in partnership with Christophe Renou, pastry Chef at the Ecole du Grand Chocolat Valrhona, these new rings are dotted with holes for even cooking of the tart edges.
The straight edge enables a flawless finish and an easy and safe mould release. Perfect for cooking shortbread, puff or shortcrust pastry.
Material: stainless steel 0,8 mm
h= 2 cm
Traditional oven cooking (max. 220°C)
Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape.
Perfectly aligned sides, no offset where welded. Perfect finish.
Goes in the freezer, deep-freezer, blast chiller, refrigerator.