EntreMat with Bottom






Fitted for an 8"(20.3cm) standard cake ring

Developed by Chef Fred Monti and Michael Joy, this is one of the two EntreMats™ designed to shape the various layers of an entremet. The silicone mat makes it possible to form each layer into even, round disks; six at a time. The molds work well for baking and/or freezing (standard or blast). Please see our online article, World Class Entremets, to see this mold in action. EntreMats are also great for Gelato!

Why invest in an EntreMat?

• This EntreMat has a silicone bottom to control and shape liquid components during freezing or baking. The benefit of using the 'bottom mat' is the mold cavity contains the moisture and fats during either process, resulting in a richer flavor profile.

• This mat has been specially designed with vertical walls and sharp edges. It allows you to create identical layers to fit inside your 8" metal cake ring (when centered, leaving a 3/8" (10 mm) space on each side between your ingredient layer and the metal cake ring). As you already know, other flexi-mat styled molds can make entremet layers, however, those molds have a heavily tapered edge which does not 'strike' cleanly with a spatula. The result is an entremet layer with uneven outside edges that do not stack precisely inside of a cake ring.

•An EntreMat allows you to make consistent, precise layers without measuring. Each of the 6 disk cavities has a 'pouring indication line' scribed along the inside of the disk wall. Depending on your recipe, you can quickly make precise entreme layers that are 6mm or 12mm thick without having to measure.

Specifications: 6 cavity EntreMat with bottom is 7¼" (18.4 mm) diameter and ½" (12 mm) depth. EntreMat footprint is 15¾" by 23¾". (40cm x 60.3cm)

Made of food contact safe silicone. Wash before use.
Do not heat above 450° F/232° C. Handmade in the USA.

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