The Cercle pâtissier category groups together all the professional circles designed to structure, bake or assemble all your sweet creations with precision. Whether you’re making a thin, crisp tart or a perfectly smooth mousse, the circle is the essential tool for ensuring a clean, even and controlled finish.
Pie circles, often perforated, ensure even baking and a perfectly golden crust. Their bottomless design ensures even evaporation of moisture and effortless unmolding. They are suitable for all types of dough: shortbread, sweet, shortcrust or puff pastry, and have become a must-have in contemporary pastry-making for straight, crisp, aesthetically pleasing edges.
Mousse or entremets circles, on the other hand, are designed for cold assembly or baking of more technical appliances. They enable cookies, mousses, crisps and inserts to be layered with great regularity. Their stainless steel structure is robust, hygienic and easy to remove from the mold, even for deep-freezing.
All our circles are selected for their professional quality, durability and ease of maintenance. Available in a range of heights and diameters, they meet the needs of both artisanal production and precision home baking.
With our Cercle pâtissier selection, you gain in consistency, productivity and visual elegance. They are the starting point for a structured assembly and the guarantee of a perfectly mastered result.