De Buyer Moulds

The De Buyer Eastomoule 24 mini tartlet mould is a flexible silicone baking tray designed to produce uniform mini tartlet shells in a single pass. Each cavity is sized for a standard bite-sized tartlet, and the full sheet format means it integrates neatly into a standard pastry workflow without taking up significant bench or oven space.

In a working pastry section, consistency matters. Because the cavities are identical and the silicone conducts heat evenly across the tray, finished cases come out uniform in colour and thickness — useful when you're producing volume for afternoon tea, buffet service, or pre-plated dessert menus. The non-stick surface means cases release cleanly without the need for additional greasing in most applications, which keeps prep time down and reduces waste from torn shells.

• Clean release without greasing in most pastry applications
• Even heat distribution across all 24 cavities
• Safe for both oven baking and freezer storage of pre-formed shells
• Flexible silicone makes demoulding straightforward even with delicate pastry
• Lightweight and easy to stack, clean, and store between services

Silicone moulds of this type don't require the same preparation as metal tins, but they do benefit from being placed on a flat baking sheet during use to keep the tray stable and prevent distortion when loading and unloading. They're hand-wash friendly, though most commercial operations find them straightforward to clean in a glasswasher on a gentle cycle.

This mould is well suited to patisseries, hotel kitchens, and restaurant pastry sections producing mini tartlets in moderate volume. For operations needing a larger cavity count per cycle or a deeper shell profile, it's worth speaking to us about alternative formats in the range.

If you're not certain whether this format suits your pastry programme, we're happy to talk it through.

The De Buyer Eastomoule is a flexible silicone baking mould designed specifically for producing mini financiers — the small, butter-rich French cakes common in patisserie and café service. The mould forms 15 individual portions in a single bake, with each cavity shaped to give the characteristic oblong financier form and a clean, defined edge on the finished product.

In a working pastry kitchen, silicone moulds like this one earn their place through consistency and speed of turnover. The non-stick surface releases cleanly without greasing in most applications, which reduces prep time and the risk of product sticking or tearing during demoulding. The material's flexibility also helps — a gentle flex is usually all that's needed to release a full tray of financiers without damage. For operations running multiple bake cycles through a service period, that reliability matters.

Practical advantages in day-to-day use include:

• Clean release without heavy greasing, supporting faster turnaround between batches
• Flexible silicone construction allows easy demoulding without product damage
• Safe for oven and freezer use, supporting make-ahead and chilled production workflows
• Lightweight at 100g — easy to handle, stack, and store
• Straightforward to clean by hand or in a commercial dishwasher

Being silicone, the mould does require a flat baking tray or perforated sheet beneath it when loaded, as it will flex under the weight of batter without rigid support. It is not suited to very high direct-heat applications and should be kept away from open flame or contact with sharp utensils that could compromise the surface over time.

This mould is well suited to patisserie operations, hotel breakfast and afternoon tea production, and café bakeries producing financiers or similar small-format baked goods at moderate volumes. For kitchens requiring higher throughput — larger cavities or greater batch sizes — it is worth considering alternative mould formats better matched to that output.

If you are building out a pastry section or standardising your bakeware across a new menu, our team is happy to talk through what would suit your production requirements.

The De Buyer Eastomoule Bordelais is a six-cavity silicone baking mould designed specifically for producing cannelés — the small, fluted Bordeaux pastries with a caramelised crust and soft interior. Made from food-grade silicone, the mould is built to handle the temperature demands of professional baking, tolerating both the high heat of a commercial oven and sub-zero freezer storage without distorting or degrading.

In a busy patisserie or pastry section, consistent results matter. The silicone material conducts heat evenly across each cavity, which supports the uniform crust development that cannelés require. The non-stick surface releases baked goods cleanly without the need for heavy greasing, reducing prep time and improving presentation. At 170g, the mould is lightweight enough to handle comfortably during service but sufficiently rigid when filled to transfer safely in and out of the oven.

• Non-stick silicone surface allows clean, easy release after baking
• Even heat distribution supports consistent results across all six cavities
• Suitable for oven baking and freezer storage in the same mould
• Flexible construction makes demoulding straightforward without damaging shape
• Lightweight and easy to clean down between batches

There are no complex installation requirements — this mould works on standard baking trays or perforated sheets and is dishwasher safe. It is worth noting that for very high-volume output, multiple moulds will be needed, as each produces six portions per bake cycle.

This mould is well suited to patisseries, hotel kitchens, and restaurant pastry sections producing cannelés or similar fluted bakes as part of a regular menu. For operations producing larger batch quantities, additional moulds or a higher-cavity format may be a more practical option.

If you are unsure whether this format suits your output requirements or want guidance on building a silicone mould set for your pastry production, the team are happy to help you think it through.

The De Buyer stainless steel canelé mould is a single-piece fluted mould produced to the traditional proportions associated with the Bordeaux canelé. Made from stainless steel, it is intended for professional pastry production where consistent results and durability under repeated use are priorities.

In practice, stainless steel conducts heat evenly across the mould wall, which supports the development of the characteristic dark, caramelised crust while keeping the interior of the canelé soft. The material thickness is consistent throughout, helping to avoid hot spots that can lead to uneven baking or scorching at the base. For pastry sections producing canelés in volume, this consistency across a batch of moulds is more important than it might first appear — even minor variation between moulds can produce inconsistent results when baking large trays at once.

• Traditional fluted profile for authentic canelé shape
• Even heat distribution for reliable crust caramelisation
• Stainless steel construction for durability and hygiene
• Dishwasher safe for straightforward cleaning in a busy section
• Suitable for repeated oven cycling in high-output pastry production

There are no electrical or gas installation requirements for these moulds. They are oven-ready and compatible with conventional, convection, and deck ovens. Beeswax or a wax-and-butter mixture is traditionally used to prepare the mould prior to baking — this step significantly affects the final finish and is worth establishing as a consistent part of the preparation process.

These moulds are well suited to hotel pastry sections, patisseries, and restaurant kitchens producing canelés as a regular menu item. For sites producing very high volumes, it is worth considering whether a copper alternative may better suit your output requirements, as copper behaves differently in terms of heat conduction and traditional canelé production.

If you are unsure whether stainless steel or an alternative material is the right choice for your operation, our team is happy to talk through the options with you.

The De Buyer Elastomoule is a professional silicone baking mould designed specifically for mini madeleines, producing thirty individual pieces per bake. It is made from food-grade silicone and is intended for repeated use in commercial pastry and bakery environments.

The mould incorporates a micro-bubble surface texture, which promotes even heat distribution across each cavity. In practice, this helps achieve consistent browning and caramelisation without hot spots — a common frustration with cheaper silicone or pressed tin moulds. The flexible silicone construction allows baked goods to release cleanly with minimal handling, which is useful during busy service periods when speed and presentation both matter.

• Micro-bubble texture promotes even heat transfer across all thirty cavities
• Flexible silicone body allows clean, damage-free release of delicate baked goods
• Non-stick surface reduces the need for heavy greasing between batches
• Defined cavity edges produce consistent, neat madeleine shapes
• Suitable for oven use and straightforward to clean between runs

At 130g, the mould is lightweight and easy to handle. It sits flat on a standard baking tray for oven support, which is recommended when loading and unloading to avoid flexing the frame under weight. It is not designed for deep-fat fryers or direct hob use.

This mould is well suited to patisseries, hotel kitchens, and restaurant pastry sections producing petit fours or afternoon tea items in moderate volumes. For operations running continuous high-volume batches, it is worth considering a more rigid frame mould or multiple units to maintain throughput without overworking a single piece.

If you are unsure whether this fits your output requirements or oven setup, we are happy to help you work through the options.

This rectangular tart mould from De Buyer is a straightforward, well-made baking tool designed for professional pastry work. Constructed from non-stick steel, it produces a rectangular tart case with clean, defined edges — the kind of result that matters when presentation is part of the plate.

In a busy pastry section, consistency and speed of turnaround are what count. The non-stick steel construction promotes even heat distribution across the base and walls, which helps achieve a uniform bake and encourages the light caramelisation on the outer crust that gives a well-made tart its texture and colour. The removable base means you can release finished tarts cleanly without inverting the mould or risking damage to a delicate case — a practical advantage during a busy service prep.

From an operational standpoint, this mould offers a few useful characteristics for the working kitchen:

• Non-stick coating reduces the need for heavy greasing and speeds up cleaning between batches
• Removable base allows clean extraction without disturbing the tart structure
• Steel construction supports reliable heat transfer for consistent results across multiple bakes
• Straightforward shape suits both classic tart recipes and contemporary plated desserts

There are no special installation requirements — this is an oven-ready piece of bakeware. It is worth following De Buyer's care guidance for non-stick coatings: avoid metal utensils and abrasive cleaning agents to preserve the coating over time. At 330g, it is a lightweight mould, well suited to kitchens producing tarts in moderate volumes rather than high-throughput bakery production, where heavier professional tart frames on perforated sheets may be more appropriate.

This mould is a practical choice for restaurant pastry sections, hotel kitchens, and catering operations producing plated desserts or buffet tarts in consistent rectangular portions. If you are working at higher volumes or need a more robust solution for continuous production, it is worth considering what else is available in the range.

If you are unsure which mould format best suits your menu or production volumes, the team is happy to help you think it through.