Christmas: Small Cake – By Gaël Etrillard
COCONUT, BERRIES, AND COINTREAU SMALL CAKE Gael Etrillard shares his recipe made with our silicone mold. Introduction Recipe...
Christmas Yule Log Recipe – By Chef Gael Etrillard
THE CHRISTMAS YULE LOG Chef Gael Etrillard shares his recipe made with our silicone mold. Introduction Recipe for...
Focus on the Home Delivery Market for the Restaurant Industry
The Home Delivery Market and Its Boom Since 2020 The home delivery market for restaurants has been evolving...
Bakery Equipment: How to Choose It Wisely
Choosing bakery equipment depends on several factors. Depending on the size of your business, your budget, the type...
Portrait of a Chef: Meeting Chef Medard of Maison Medard, on the Doorstep of Sancerre
Explore the behind-the-scenes of culinary creation through the profiles of Maé Innovation's partner chefs. This week, dive into...
Which mold to use for baking bread?
To bake your bread professionally, we offer several tools depending on your recipes: Baking Baguettes or Small Breads...
What to do if your silicone molds give a bad taste to your preparations?
When Does Silicone Impart a Taste to Your Preparations? In certain cases, silicone can impart a bad taste...
American Dream Recipe – By Chef Maël Delatre
AMERICAN DREAM RECIPE Chef Mael Delatre gives us his recipe made in our silicone mould. Preamble Recipe for...
Marshmallow bear recipe – By Jean-Thomas Schneider
Mother's Day Bear Jean-Thomas Schneider gives us his recipe made in our bear mould Preamble Recipe for 30...
Lov’Coco Kuppel zum Teilen – Von Alexia Maillard
DIE KUPPEL ZUM TEILEN LOV'COCO Alexia Maillard verrät uns sein Rezept, das in unserer Silikonform hergestellt wurde. Vorrede...
New 2022 catalogue
Discover our new 2022 catalogue ! In 2022, Maé Innovation is evolving and is structured into 3 areas...
New at Sirha Lyon 2021
New at Sirha Lyon 2021 From 23 to 27 September 2021, let's meet! Preamble This is the world's...
Les Frangins recipe book
Les Frangins recipe book Three young Compagnons du Devoir have created recipes in our silicone moulds Preamble Last...
Honeycomb pebble – By Chef Eric Lecerf
Honeycomb pebble - "Eleana" Chef Eric Lecerf gives us his recipe made in our silicone mould. Preamble Recipe...
Filled Briochettes – By Chef Jean Larroque
FILLED BRIOCHETTES Chef Jean Larroque gives us his recipe made in our silicone mould. Preamble Recipe for 15...
Fresh Holiday Entremet to share – By Chef Gael Etrillard
KALAMANSI AND SPICY MANGO ENTREMET Chef Gael Etrillard gives us his recipe made in our silicone mould Préamble...
Lemon Basil Tart – By Chef Eric Lecerf
LEMON BASIL TART Chef Eric Lecerf gives us his recipe made in our silicone mould. Preamble Recipe for...
COEUR PETILLANT – By chef Pierre-Edouard Banry
THE PETILLANT HEART FOR MOTHER'S DAY Chef Pierre-Edouard Banry gives us his recipe made in our silicone mould....
SQUARE SAVARIN – By Chef Romain Gourseau
SQUARE SAVARIN Chef Romain Gourseau gives us his recipe made in our silicone mould. Préamble Recipe for 24...
Giant Madeleine- By Chef Mathias Gautron
GIANT MADELEINE TO SHARE Chef Mathias Gautron gives us his recipe made in our silicone mould Preamble Recipe...
Mini biscuit tray – By Chef Eric Lecerf
MINI TRAY OF OUR CHILDHOOD Chef Eric Lecerf gives us his recipe made in our silicone mould. Preamble...
Pistachio small cake – by Gael Etrillard
RASPBERRY, BEETROOT, DATE AND PISTACHIO SMALL CAKE Chef Gael Etrillard gives us his recipe made in our silicone...
Lantern log – By the chef Jean Thomas Schneider
LANTERN LOG Chef Jean Thomas Schneider gives us his recipe made in our silicone mould. Preamble Recipe for...
Drop of coffee – By Chef Jean Pierre Godier
THE DROP OF COFFEE Chef Jean Pierre Godier gives us his recipe made in our silicone mould. Preamble...