Silicone Press Mold for Crispy Wafers by Luca Borgioli

Luca Borgioli brings a new vision of pâte à choux to the world of Italian pastry making, developing an innovative technique that makes it easy to create perfect éclairs and cream puffs .

We at Easy Pastry Lab have supported Luca in this extraordinary work, collaborating on the creation of a line of professional molds for éclairs and cream puffs , designed to optimize the productivity of pastry shops and reduce processing times.

In his version of the Saint Honoré, a silicone pressure mold is used to create the two crunchy side wafers in combination with small 2cm cream puffs.

The Essence Easy Pastry Lab molds are made of 100% platinum silicone for food contact and have excellent thermal resistance (from -40 to 200°C) for use in the oven, freezer or blast chiller. They are dishwasher safe, unbreakable and elastic as they always return to their original shape even if bent. They are completely free of BPA substances.

Sizes and Shapes:
Diameter: 11.8cm
Mold shapes: 1 pc
Mold weight: 200g