Round silicone savarin mould
The crown-shaped silicone savarin mould is the mould you need to make the famous French pastry, the savarin !
In an approach of economic performance, we have at heart to offer silicone moulds allowing several applications (sweet, savoury, baked, frozen, and many others). This mould can also be used for all your crown shaped recipes, such as the Paris Brest.
All our Maé silicone moulds are made of premium quality food grade silicone. They are therefore robust and designed for professional and intensive use. They are resistant to extreme temperatures (from -45°C to +280°C) and can be adapted to the mechanisation and robotisation of your production line.
Because at Maé, we like to innovate and develop an ever more complete range of products, we also have designed a square silicone savarin mould which is available in different formats and numbers of cells.
You can also find this mould in a 400x300mm format, allowing you to bake in a traditional oven, while keeping the quality of a professional silicone.
For ideas on how to prepare it, discover the recipe of the chef Romain Grousseau made with the square savarin.
Characteristics of the savarin mould
- Cavity dimensions : 400X600 mm
- Cavity quantity : 24
- Cavity dimensions : Ø 72X23 mm
- Cavity volume : 74 ml
Advantages of Maé silicone moulds
- Premium food grade silicone for intensive and professional use
- Temperature resistant from -45°C + 280°C
- Easy to remove from the mould
- Easy to clean
- Made in France
- Guaranteed food conformity (European and American standards in force)
- Suitable for use on automated production lines
- Dosing distances common to many Silmaé (Maé Innovation’s range of silicone moulds)
- One Maé silicone mould is designed for multiple uses
The origin of the savarin :
Savarin is a French pastry created in the 19th century in Paris by two pâtissier brothers. The two brothers named the pastry “savarin” after the famous French writer and gastronome Brillat-savarin. In order to innovate and improve the recipe of the baba au rhum, the two brothers had the idea to create a cake in the shape of a crown, and change the syrup composition. This pastry quickly became popular and dethroned the baba au rhum. The savarin is prepared exclusively in a savarin mould to differentiate it from the baba au rhum.
