Stainless Steel Ring H6cm - (Ø of your choice)

• Material: food-grade 18/10 stainless steel
• Height: 6 cm
• Available diameters: 16 cm, 20 cm, 24 cm, 26 cm, 30 cm
• Construction: seamless — maximum durability, with no joint to trap residue
• Oven compatibility: yes, up to 230°C
• Freezer compatibility: yes, suitable for subzero temperatures
• Dishwasher: dishwasher-safe (hand washing recommended to preserve the shine)
• Compliance: food-grade stainless steel compliant with EU standards

• Chilled entremets: assemble upside down in the ring — gelled insert + crémeux + mousse + biscuit — deep-freeze and unmold for clean edges
• Sponge cake and biscuit baking: line with parchment paper, pour in the batter, and bake directly — the 6 cm height allows for tall sponge cakes for layer cakes
• Charlotte: line the ring with ladyfingers, fill with Bavarian mousse or fruit bavarois, and chill until set
• Baked cheesecake: line the ring, bake the mixture directly, and unmold after it has cooled completely
• Precision cutter: use the ring as a cutter on baked sponge cake or biscuit for perfectly round discs
• Deep tart: line with shortcrust pastry, keeping the 6 cm height for generously filled tarts

1. Preparation: place the ring on a baking sheet lined with parchment paper or a Silpat. For mirror-glazed entremets, place it on acetate cut to the exact height of the ring
2. First layer: pour the mousse or crémeux into the bottom of the ring and smooth it out
3. Insert: place the frozen insert (gelled, creamy, or crunchy) in the center without touching the edges
4. Filling: pour in the remaining mousse and smooth it flush with the ring using an offset spatula
5. Biscuit: place the biscuit disk (dacquoise, shortbread, joconde) cut to Ø -2 mm for a clean insertion
6. Freezing: at least 4 hours at -18°C or 2 hours in a blast chiller before removing the ring
7. Removing the ring: quickly run a blowtorch around the ring's edges (3 seconds) or place it under lukewarm water—the ring comes off cleanly upward
8. Finishing: mirror glaze, velvet spray, or decoration placed immediately after removing the ring

• 20m PVC acetate — assembly film for perfectly clean edges, 6 cm width to order
• 200 Bloom Gelita gelatin — for inserts and gelled mousses
• Silicone entremets molds — an alternative for non-round shapes
• Velvet sprays — velvet finish for unmolded frozen entremets
• Complete collection of rings and frames

What is the difference between H6cm and H4.5cm?
The H6cm allows for more generous assemblies (three comfortable layers for an entremets) and is perfect for charlottes, tall cheesecakes, and thick sponge cakes. The H4.5cm is more compact, suited to thin entremets or contemporary formats inspired by Silikomart's Trompe-l'œil collection. Both have a place in a fully equipped kitchen.

Can the ring stand on its own without a base?
Yes—placed on a Silpat or parchment paper, the mousse's surface tension is enough to prevent it from leaking under the ring. For very liquid mousses (with insufficient gelatin), you can cover the underside of the ring with plastic wrap before pouring.

Can the ring be used directly in the oven?
Yes, up to 230°C. For sponge cakes and biscuits, line the bottom with parchment paper, pour in the batter, and bake directly. Stainless steel conducts heat well for even baking.

How can you prevent the mousse from sticking to the ring?
Use a 6 cm-high acetate strip slid inside the ring before pouring in the mousse. When unmolding, the film comes away cleanly, leaving the entremets edges perfectly smooth without any sticking.