SilpatFlexipan Large Swiss Roll Mold - Entremet

Years ago, I purchased this pan from a friend who was selling DeMarle at Home. It has been my secret weapon to making the best oven cooked bacon. (You do need the perforated baking sheet to put it on) Get thick cut bacon, set at 415-425° and bake for 15 or less min = perfect bacon. Way better than fried.After YEARS of use, my pan wore down and got damage spots. DeMarle is long gone so I was glad to find this available on Amazon!Works the same with one difference. Never before did I have the side collapse/fold down in the heat of the oven. This pan does that, causing grease to potentially spill off. I'm not sure if that's due to a drop in quality, construction materials or what, but as long as I am careful, I can still make my delicious bacon.Will probably never make a jelly roll on it, but it also works well for other things that you don't want sticking, but I don't recommend it for things you want crispy like fish sticks.

I got this to use with Jello Lime Salad. I've also baked a cake and it performs excellently for both tasks. Loosening and removing the lime salad is always that final step to a successful side for that holiday or Sunday dinner. This silicone mold removes the anxiety of "will it" or "won't it" remove easily. Very simple to clean as well.Highly recommend.

REVIEW OF SILICON “BRIOCHE MOLD”OverviewThis is a cute little silicon baking pan. If you do some baking, you will not be sorry to have it. The non-stick surface really does let baked goods slip and slide right on out of the pan. The height-to-width ratio is spot-on. If you have a large family, or are throwing a serious dinner party, this pan’s output would be too small, but it is perfect for two to four folks.What will you make in it?All kinds of cakes. People who go for molded frozen desserts will love this shape and size. There is no reason you should not be able to bake quick breads in it (I have not tried that myself, thus far). But a brioche? Well, the manufacturer gives the pan that name, so it must be for some reason. Although, looking at the sole photo on the box, they display what appears to be a cranberry and almond confection, not a brioche.Differences in pan types?Brioche pans have no center column, not historically, nor contemporaneously. Bundt cakes, angel food cakes, but not brioche. In fact, where there is the central column on this pan, traditional brioche is finished off by placing a knot of dough there, for that cute little decorative finish.Brioche baking pans have wide, undulating “ribs” (works better with bread doughs), while the pan under review has knife edge “ribs” (which are usually good for cakes).With conventional brioche pans, the bottom is dead-flat. The way you put it into the oven is the same orientation in which you will serve it: smaller end down, and the open top of the pan forming the top of the bread. Our present pan’s baked product is served the opposite—large, wide side down, narrow end up.Use and CareThe manufacturer supplies a fairly long list of use and care instructions, but many are ‘goes without saying,’ such as you ought not to use your baking mold as a cutting board. I would not have guessed, however, that one must not grease, nor grease and flour, the inside of the mold. The manufacturer does not say why. They seem concerned about the inner surface of the mold. Not only should you not use metal utensils, but one must not even use a brush for fear of injuring the lining.Another minor detraction is difficulty with storage. One cannot lay anything else on top of it when it is stored, nor can any other object touch it, or it may cause a permanent indentation. It will not collapse down on itself, probably for the same reason. The safest plan is to store it in the box in which it came, which is fine if your kitchen has plenty of space. [I have yet to hear from anyone who really cooks, who will tell you their kitchen has plenty of space!]ConclusionIt’s not a brioche pan—but who cares? [If you are serious about baking brioche, get a metal mold or two. Metal does so much better a job developing a golden brown outer surface on baked goods, anyway.] But this? This pan allows you to bake cute little cakes of all sorts—so much more attractive than 8” and 9” standard, round cake pans.

This is one of my absolute favorite baking pan brands. Everything always bakes evenly, and it releases so cleanly after baking. It’s made from high-quality silicone, so there’s no unpleasant smell, and it holds its shape really well. I couldn’t be happier with it—I truly love it!

This bakes really well! It’s simple, easy to use, and doesn’t really stick on the pan. I love it. It’s a good quality pan & bakes evenly. It’s a good size for a Bundt cake. It’s easy to clean, too. I definitely recommend it.

This swiss roll mold has bubbles on the inside bottom as was the previous one which I returned, even in the same spots. Not sure why it's slightly warped on the outside short ends, also like the first one. There must be an issue with the mold's production. The pictures are from the first one. This one was clean. I have purchased quite a few other Flexipan items by Silikomart from Williams Sonoma with no issue.I'm going to try this and see if it works.

Extremely high quality silicone bread mold, made in France like the original silpat. It has no structure so you will need to place it on a sheet pan or similar before filling it. The packaging recommends placing it on a perforated surface - I used a cooling rack that fits into my sheet pan. This worked extremely well. My baked goods come out easily without any trouble. The pan didn't have any odor at all before washing which was refreshing. I'm very happy with this mold and look forward to baking many delicious things in it.

Baked a bandunt cake in this. It was terrible. Follow the recipe exactly, but had oil soaked and dense cake no where near a normal spongy cake. If you want to use it, its a test and error thing to adjust the ingredients yourself. And really difficult to clean probably the same as metal bundant cake pan. Should have listened to other reviewa.