The fixed stainless steel ring offers maximum rigidity and a perfect edge finish. Ideal for production pastry where diameters are standardized (range entremets, presentation tarts).

The adjustable expandable ring allows you to adjust the diameter as needed. Convenient for pastry chefs who vary cake sizes or lack space to store a full collection. Slight compromise on edge finish compared to fixed rings.

The pastry ring is a open tube without a base, placed on a tray or acetate sheet. It allows clean unmolding by simply lifting the ring. Perfect for frozen entremets, mousses, charlottes, and tarts after baking.

The entremet mold is usually a silicone mold with a base and more creative shapes (wavy, geometric). To discover our selection, see the collection Entremet Molds.

3.5 cm: classic tarts, simple mousse base.

4.5 cm: standard 1 to 2 layer desserts.

6 cm: multi-layer desserts, charlottes, short layer cakes.

8 cm and above: tiered cakes, tall charlottes, XXL layer cakes.

Key step for clean unmolding: line the inside of the ring with a strip of Rhodoïd (rigid transparent food film), slightly taller than the ring. This makes unmolding easier and prevents the mousse from sticking to the stainless steel sides. For desserts, the Rhodoïd is removed in one go just before glazing.

For oven baking (tarts, cookies shaped in a ring), always choose a food-grade stainless steel ring that can withstand high temperatures. Avoid rings with removable bottoms with plastic seals for direct baking. Lightly butter the sides or line with parchment paper to prevent sticking.

Take the dessert out of the freezer (the slightly frozen outer layer makes it easier). Use a hairdryer or a torch for a few seconds around the ring to loosen it. Gently lift the ring upwards. If you used a Rhodoïd, then remove it with tweezers or by hand. The edge should be perfectly clean.

Quality stainless steel circles withstand the dishwasher, but hand washing better preserves the finish. Dry immediately after washing to avoid water spots. Store flat or stacked by diameter. With proper care, a stainless steel circle lasts decades; it is the most cost-effective pastry equipment investment.

Simple rule for entremets of standard height (4.5 cm):

• Ø 16 cm: 4 to 6 servings
• Ø 18 cm: 6 to 8 servings
• Ø 20 cm: 8 to 10 servings
• Ø 22 cm: 10 to 12 servings
• Ø 24 cm: 12 to 14 servings
• Ø 26 cm: 14 to 16 servings
• Ø 28 cm: 16 to 20 servings

For taller layer cakes, count 1 to 2 extra servings per 2 cm height increments.

Modern adjustable circles offer millimetric precision thanks to the ratchet or screw system. The loss of finish compared to a fixed circle is minimal on the edges (slight visible joint line on the inside, invisible once glazed). An excellent compromise for versatile pastry chefs.

Rhodhoid is strongly recommended for all frozen entremets or those containing a soft mousse. It ensures perfect unmolding and also allows chocolate decorations directly on the wall (chocolate border effect). For charlottes with ladyfingers on the edges, Rhodhoid is less critical.

18/10 stainless steel is the professional pastry standard: excellent corrosion resistance, food contact approved, maximum durability. 304 stainless steel is the technical equivalent. All circles sold at Patissland meet these food standards.

Yes, stainless steel perfectly supports freezing. Many professional pastry chefs freeze the entremet in its circle before glazing, for a clean cut and easier unmolding. Cover with cling film to avoid surface frost.

The circle gives a classic round shape. The square or rectangular frame gives a modern geometric shape. The choice depends on the desired style. For traditional wedding cakes, the circle is preferred. For modern pavés and operas, the rectangular frame is essential.