Customer Reviews

Lekue Silicone Mini Tartellete Pan

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I was a professional baker for 30 years, before the advent of silicone bakeware. I purchased several of these pans because I had a specialty catering job come up that required mini-tartlet chocolates.

These pans are made in France and are of very high quality, designed for commercial use. If you have never baked in silicone, you are in for a treat. ABSOLUTELY NOTHING sticks to these pans! They are naturally "slippery" and do not need to be greased before baking, although I do usually give them a light "dusting" of release agent (PAM, Vegelene). They are flexible at -50 F and safe to 500 F so you can form your products in advance, freeze them, and then take them from the freezer to the oven without thawing. After baking, the product "pops" righ out of the mold. Since they are flexible, if anything is hesitant to release, you can just apply a little pressure on the bottom, and out come the baked goods.

I am currently in the process of replacing all of my metal bakeware with silicone. It's a bit pricey, but the results are worth it.