Puff Pastry Base Molds Kit Mono

The choice of materials is not accidental and makes all the difference compared to a classic single-metal mold:

• Aluminum for the outer band — exceptional thermal conductor (235 W/m·K), it quickly transfers oven heat to the puff pastry to crisp the edges and ensure perfect external browning
• Stainless steel for the inner insert — high mechanical strength and dimensional stability, stainless steel does not deform the cavity even under the pressure of puff pastry during baking
• Cavity geometry preserved — base ready to fill directly out of the oven, no trimming needed
• No sticking — clean release and perfect angles

A geometry designed by a pastry chef, not an industrialist. Also discover our full range of stainless steel molds and pastry rings & frames.

The official Pavoni PDF signed by Cesare Murzilli contains recipes designed specifically for this mold. Here are 5 adapted for the single-serving format:

Pastello (détrempe)

Panetto (laminating butter)

Method

1. Dissolve the salt in water, mix flour and water in the mixer, add the softened butter and finish the impasto
2. Roll into a rectangle, rest in the fridge 3 to 4 hours
3. Break the panetto, make a single fold (3), rest 2-3 hours
4. Make a double fold (4), rest 2-3 hours
5. Make a new single fold (3), rest 2-3 hours
6. Finish with a double fold (4), rest overnight in the fridge
7. The next day, roll out with the sheeter and cut according to the KMF01 mold

• Shop pastry chefs seeking a signature display with perfectly sized individual rectangular puff pastry bases
• Starred chefs and gourmet restaurants for plated desserts with clean edges and individual portions
• High-end caterers for cocktail dinners, sweet or savory flavored puff pastry appetizers
• Independent and advanced passionate pastry chefs who want to replicate at home the professional precision seen with Cédric Grolet, Pierre Hermé, or Cesare Murzilli at Portrait Milano

The puff pastry

Use a W 280/300 flour (strength 8–10%), follow the 4 folds (3+4+3+4) with 2-3 hours rest between each, and roll the dough to 2-3 mm thickness before baking in the KMF01.

Pricking

Gently prick the dough with a fork to limit rising to exactly 30 mm, the height of the mold. Without pricking, the dough will rise too much and push off the stainless steel tube.

Baking

Preheat to 210°C, put in the oven and immediately lower to 200°C. Bake 18 to 22 minutes for even golden coloring. Sprinkle with a mixture of powdered sugar + dextrose halfway through baking for a characteristic glazed finish.

Unmolding

Let cool for 5 minutes before removing the central stainless steel tube, then 5 more minutes before removing the aluminum strip. The dough retains its firmness and perfect shape.

• Hand wash only with warm soapy water — to preserve the aluminum
• Dry immediately by hand with a clean cloth to prevent oxidation marks on the aluminum
• Avoid the dishwasher: harsh detergents dull the aluminum strip
• Store flat in a dry place, protected from moisture
• Avoid abrasive sponges that can scratch stainless steel

• ✅ Authentic Pavoni Italia product, imported directly from Italy
• ✅ The best price on the market for the KMF01 reference
• ✅ Permanent stock — shipping within 24 business hours
• ✅ Click & Collect in Osny (95) for Parisian professionals
• ✅ Delivery throughout Europe
• ✅ Responsive customer service in French, pastry team familiar with the products
  

Patissland is the leading French store for professional pastry equipment and ingredients since 2019, and the official distributor of Pavoni Italia.

Is the kit delivered complete (aluminum strip + stainless steel tube)?

Yes, the KMF01 is a two-piece kit: 1 aluminum strip 380×33×30 mm + 1 stainless steel tube 380×25×25 mm, sold together. Everything is included to make individual puff pastry bases directly.

What is the difference with the KMF02?

The KMF01 (this product) is the single/individual size 38 cm — ideal for individual portions. The KMF02 is the large 25 cm size for cut cakes to share (Saint-Honoré, Black Forest, etc.).

What type of dough to use?

All professional puff pastries: classic Italian sfoglia, cocoa sfoglia, hazelnut sfoglia for savory dishes, or even Swiss bread dough (Murzilli natural yeast, recipe from the Pavoni book). See our recipe ideas above.

Is it necessary to grease the mold before baking?

No, that’s the advantage of stainless steel: no greasing needed for the inner tube. For the aluminum band, a light greasing spray or clarified butter is enough at the start to ease unmolding.

How many pieces does one kit produce?

One kit produces one puff pastry base at a time. Professional pastry chefs usually buy 4 to 8 kits to produce batches in parallel in the oven. Ideal individual portion size to serve whole.

Are the corners really straight?

Yes, this is precisely the signature of the Murzilli kit: thanks to the rigidity of the inner stainless steel tube, the 4 internal corners remain perfectly straight at 90° during baking, creating a flawless geometric cavity, which no silicone mold or simple frame can achieve.

Can leavened preparations be baked inside?

Yes, the KMF01 perfectly supports raised puff pastry doughs like Swiss bread, brioche breads, or individual viennoiserie. See the Murzilli Swiss bread recipe included in the official Pavoni PDF.

Compatible with blast chilling?

Yes, stainless steel and aluminum perfectly withstand passage in a -40°C blast chiller. You can also pre-freeze raw dough in the molds before direct oven baking.

Can it be used in a professional convection oven?

Yes, it is even the recommended cooking method. The thermal conduction of aluminum combines with the airflow for perfectly even cooking on all 4 sides.