Puff Pastry Base Molds Kit Large

The Kit Sfoglia Torta KMF02 is a signature creation Cesare Murzilli x Pavoni Italia, designed to make rectangular puff pastry tarts to share with impeccable shop-quality results. The aluminum frame + stainless steel insert combo forms a "U" shape ready to fill, perfect for revisited rectangular Saint-Honoré, signature puff pastry tarts, creative brioches, or savory event versions.

This professional reference completes our range of signature molds from Pavoni Italia and is part of Patissland's push into high-end professional pastry molds. Format designed for productivity in shops, catering, and hospitality, with consistent results from batch to batch.

• Signature Murzilli look, straight edges and perfect internal cavity for filling with creams, fruits, ganaches, whipped cream, or savory preparations
• Super crispy puff pastry crust, the insert compresses just enough for even rising and clean puff pastry layers
• Versatile, compatible with puff pastry, sweet dough, shortcrust pastry, creative brioches, or savory versions (pesto, candied vegetables, cheeses)
• Productivity and consistency, identical results from batch to batch, ideal for pastry shops, event catering, and high-end hospitality
• Designed by professionals, developed in collaboration with chef Cesare Murzilli and manufactured by Pavoni Italia, the Italian reference for professional pastry molds

The chef Cesare Murzilli is one of the contemporary Italian pastry chefs recognized for his minimalist and geometric approach to modern puff pastry. His collaboration with Pavoni Italia has produced several signature molds, including this KMF02 Sfoglia Torta kit.

The Murzilli approach is characterized by:

• Pure geometries and straight edges that visually structure the finished piece
• Perfectly defined cavity to showcase fillings (precise technical insert)
• Mastered puff pastry with controlled rising through light compression
• Sweet and savory versatility that meets the needs of shops, caterers, and restaurants

This signature has become one of the references for contemporary puff pastry practiced in the best international pastry shops.

The KMF02 kit contains 2 complementary items:

• 1 food-grade aluminum frame/band, dimensions 250 × 76 × height 69 mm
• 1 stainless steel square tube insert, dimensions 250 × 60 × height 60 mm

The frame + insert combo forms a perfect "U" shape, ready to fill after baking and removing the insert.

Detailed technical features:

• Reference: KMF02 Kit stampi sfoglia torta
• Brand: Pavoni Italia, design by Cesare Murzilli
• Materials: food-grade aluminum (frame), stainless steel (insert)
• Oven compatibility: up to 250°C (workshop recommendation)
• Uses: puff pastry baking, pre-baking and drying doughs, cold assembly, pressing
• Care: hand wash recommended (warm water + mild detergent), dry thoroughly. Avoid dishwasher to preserve the aluminum
• Origin: made in Italy

Frequently asked question: why is the frame 69 mm high and the insert 60 mm? This 9 mm difference is intentional, precisely calculated:

• The 69 mm frame supports the puff pastry, protects the rise during baking, and prevents the layers from collapsing due to melted butter
• The 60 mm insert creates a clean cavity inside with an ideal technical clearance of a few millimeters all around, allowing the puff pastry to rise properly without being crushed

This precise engineering is what sets a Pavoni Italia pro kit apart from a generic rectangular frame. The final result features perfectly straight edges, a uniform cavity ready to fill, and puff pastry that has risen in a controlled, even way.

1. Roll out your puff or shortcrust dough to 3-4 mm thickness on a floured surface. Lightly grease the aluminum frame to ease unmolding
2. Line the inside of the frame with the dough, letting it extend 1 to 2 mm above the top edge to compensate for shrinkage during baking
3. Place the stainless steel insert in the center of the frame to form the cavity. You can lightly oil the insert to make removal easier after baking
4. Chill for 15 to 20 minutes in the freezer or 30 minutes in the fridge. This step is crucial for the best edge hold and consistent puff pastry layers
5. Cook on a micro-perforated plate to allow air circulation and even cooking. For puff pastry, place a light weight on the insert (another plate + 200-300 g) for controlled, regular rising
6. Unmold while warm using a kitchen glove, gently remove the insert, dry for 3 to 5 minutes in a slightly open oven if the cavity seems damp, then fill according to your recipe

Pro tip Murzilli: spray a veil of melted cocoa butter or brush a light syrup to waterproof the inner walls before filling. This prevents the moist filling (cream, fresh fruit) from softening the crispy puff pastry during service.

The 250 mm rectangular format × 60 mm cavity is sized for share pieces of 6-8 portions or plated desserts in gourmet dining. Some signature recipes to explore:

• Revisited rectangular Saint-Honoré, crispy puff pastry base baked in the KMF02, filled with Madagascar vanilla diplomat cream, shiny caramelized mini choux lined on top, amber caramel streak for signature finish
• Crunchy vanilla-caramel, puff pastry base, pressed almond-hazelnut praline insert at the bottom, intense vanilla namelaka on top, decorated with praline feuilletine and tempered dark chocolate shavings
• Rectangular red fruit tart, golden puff pastry base, vanilla cream filling, lined with fresh red fruits (raspberries, strawberries, red currants, blueberries), shiny neutral glaze
• Modern rectangular mille-feuille, 3 separately baked puff pastry layers, alternating vanilla pastry cream flavored and fruit, white fondant with chocolate marbling on top
• Savory version with lemon mascarpone cream, puff pastry base, lemon zest mascarpone cream, grilled early-season vegetables (asparagus, zucchini, cherry tomatoes), fresh herbs (basil, chives, flat-leaf parsley)
• Savory tart with pesto and candied tomatoes, puff pastry base, basil-pine nut pesto, oven-candied cherry tomatoes, aged parmesan shavings, fresh basil garnish
• Layered brioche with dried fruits, layered brioche filled with pistachio paste + sliced almonds + caramel, unmolded warm, enjoyed during premium tea time

• Premium boutique pastry chefs who want to expand their range with modern rectangular puff pastry items sold by the slice or as a share piece for 6-8 people
• Gourmet restaurants for plated service of rectangular puff pastry tarts cut into regular portions in front of the customer
• Event caterers for wedding buffets, cocktail dinners, corporate events with versatile sweet and savory pieces
• High-end hotels and palaces for afternoon tea, VIP room service, prestigious banquets with signature rectangular creations
• Artisanal bakery-pastry offering savory event pieces (modern quiches, seasonal savory tarts, creative puff pastry brioches)
• Pastry competitions where Murzilli geometries are recognized as a standard of contemporary Italian pastry
• High-end event pastries specialized in weddings and prestigious anniversaries

• Well-chilled puff pastry, taken out of the fridge immediately before rolling to preserve the separation of butter layers
• Regular rolling, precise 3-4 mm with leveling bars to avoid uneven thicknesses that warp during baking
• Systematic cold resting before baking to relax the gluten and ensure straight rising without shrinkage
• Micro-perforated tray mandatory for air circulation under the piece, otherwise the base remains moist and soft
• Light weight on the insert, 200-300 g maximum, enough to control rising without crushing the puff pastry
• Baking at 200-210°C for 25-35 minutes depending on thickness, monitoring browning in the last 10 minutes
• Waterproofing the walls with cocoa butter or light syrup after cooling to preserve crispness after filling
• Filling just before serving for moist compositions (creams, fresh fruits), puff pastry loses its crispness after 2-3 hours of direct contact with a moist filling

The Pavoni Italia brand has been a global reference in professional pastry molds for several decades. Pavoni advantages vs generic brands:

• Precise reproducible engineering, each frame and insert meet the same strict dimensional tolerances for consistent results
• High-quality materials, premium food-grade aluminum (frame) and 18/10 stainless steel (insert) that withstand hundreds of uses without deformation
• International chef collaborations, Cesare Murzilli, Antonio Bachour, Cédric Grolet, all signatures that guarantee the technical relevance of the molds
• International distribution, you will find the same Pavoni molds in professional pastry shops in several countries, ensuring supply continuity
• Made in Italy, Italian manufacturing recognized for quality metalwork in pastry

• Hand washing recommended, with warm soapy water and a soft sponge to preserve the aluminum finish which can oxidize in harsh dishwashers
• No dishwasher for the aluminum frame, aggressive detergent and prolonged heat eventually damage the surface
• The stainless steel insert can be dishwasher safe if necessary
• Complete drying immediately after washing with a clean cloth to prevent lime marks and water spots
• Store flat in a dry place, protected from prolonged humidity
• Avoid metal abrasive sponges that could scratch the aluminum frame surface and affect unmolding

With regular professional use (several times a week), the KMF02 kit retains all its properties for several years without degradation. Investment quickly amortized for active pastry chefs using this puff pastry signature.

• Professional puff pastry doughs in blocks or frozen sheets ready to roll out, major time saver for high-volume production
• Tourage butter 84% fat content, Bordier or Charentes-Poitou AOP type for signature homemade puff pastry
• Micro-perforated sheets in aluminum or silicone for even puff pastry baking
• Silikomart perforated silicone mats for grease-free baking with optimal air circulation
• Cocoa butter pistoles to waterproof the inner walls before moist filling
• Pastry creams and namelaka in ready-to-use mixes for time-saving in service
• Dried fruits and gourmet inserts, pure pistachio paste, almond-hazelnut praline, white chocolate namelaka
• Salted butter caramel for revisited rectangular Saint-Honoré
• Other signature Pavoni Italia molds, Mono Sfoglia KMF01 individual size, Pavoflex Cédric Grolet (Tablet, Lemon, Hazelnut), Pavoflex Antonio Bachour LINEA
• Pastry frames and rings in aluminum and stainless steel in various sizes to expand your professional tool range
• Rectangular serving dishes in slate, wood, or stainless steel to enhance table service of the rectangular tart

Does the kit work without puff pastry?
Yes, it works very well with sweet pastry, shortcrust pastry, leavened dough, or puff pastry brioche. The "U" shape geometry of the frame + insert always produces a perfect cavity ready to fill, whatever dough is used.

Should the dough be pricked before baking?
For puff pastry, no, or very lightly, to preserve the rise of the layers. For sweet or shortcrust pastry, yes, prick with a fork or a professional docking tool to limit blistering and ensure even baking.

Can I use a release spray?
Yes, a very thin layer applied evenly on the insert and inner frame. Avoid excessive greasy sprays that could create a greasy film altering the puff pastry’s golden color during baking.

What cooking temperature is recommended?
For puff pastry, 200-210°C for 25-35 minutes depending on thickness. For sweet or shortcrust pastry, 170-180°C for 20-25 minutes. The frame withstands up to 250°C in short bursts without damage, but most baking stays within the 170-210°C range.

How many servings in a 250 × 60 mm tart?
The format allows cutting into 6 to 8 regular portions depending on desired generosity. 6 portions for generous plated service (4 cm × 6 cm each), 8 portions for cocktail or tea time service (3 cm × 6 cm each).

How many times can this kit be used?
With careful maintenance (hand washing, immediate drying, flat storage), the kit retains all its properties for several years with regular professional use. Investment amortized after a few weeks of production.

Difference from the KMF01 Mono Sfoglia?
The KMF01 Mono Sfoglia is a single individual format for 1 piece per person, portion size. The KMF02 Sfoglia Torta (this sheet) is a rectangular sharing tart format for 6-8 servings. Many professionals own both to cover individual and sharing orders.

Is it suitable for advanced amateur use?
Yes, although designed for professionals, advanced amateurs who want to make bakery-level puff pastry tarts will find this kit a simple-to-use tool for maximum effect. The technique remains accessible with quality store-bought puff pastry.

Does the kit work for savory cooking?
Absolutely, it's one of the major strengths of the KMF02. Modern quiches, seasonal savory tarts, pesto versions, candied vegetables, aged cheeses, creative puff pastry brioches. The sweet-savory versatility allows the kit to be amortized across several product lines in a pastry-catering shop.