{"product_id":"cercle-a-patisserie-20-cm","title":"Pastry Ring (choose the size)","description":"\u003cstyle\u003e\n.patissland-product { font-family: 'Helvetica Neue', Arial, sans-serif; color: #2a2419; line-height: 1.65; max-width: 100%; }\n.patissland-product .pl-intro { background: linear-gradient(135deg, #fdfaf5 0%, #eadfcb 100%); border-left: 4px solid #b98b35; padding: 22px 26px; margin: 0 0 30px 0; border-radius: 6px; font-size: 16px; }\n.patissland-product .pl-intro strong { color: #9a7220; }\n.patissland-product .pl-h2 { font-size: 24px; color: #b98b35; border-bottom: 2px solid #d7b36a; padding-bottom: 10px; margin: 36px 0 22px 0; font-weight: 700; letter-spacing: 0.3px; }\n.patissland-product .pl-grid { display: grid; grid-template-columns: repeat(3, 1fr); gap: 16px; margin: 20px 0; }\n.patissland-product .pl-card { background: #fdfaf5; border: 1px solid #eadfcb; border-radius: 8px; padding: 18px; transition: transform 0.2s, box-shadow 0.2s; }\n.patissland-product .pl-card:hover { transform: translateY(-2px); box-shadow: 0 6px 18px rgba(184, 151, 63, 0.15); }\n.patissland-product .pl-card-title { color: #9a7220; font-weight: 700; font-size: 15px; margin-bottom: 8px; }\n.patissland-product .pl-card-text { font-size: 14px; color: #2a2419; }\n.patissland-product .patissland-accordion { background: #fff; border: 1px solid #eadfcb; border-radius: 8px; margin-bottom: 12px; overflow: hidden; }\n.patissland-product .patissland-accordion summary { cursor: pointer; padding: 16px 22px; font-weight: 700; color: #b98b35; font-size: 16px; background: #fdfaf5; list-style: none; position: relative; padding-right: 50px; }\n.patissland-product .patissland-accordion summary::-webkit-details-marker { display: none; }\n.patissland-product .patissland-accordion summary::after { content: '+'; position: absolute; right: 22px; top: 50%; transform: translateY(-50%); font-size: 22px; color: #b98b35; font-weight: 400; }\n.patissland-product .patissland-accordion[open] summary::after { content: '−'; }\n.patissland-product .patissland-accordion[open] summary { background: #eadfcb; color: #9a7220; }\n.patissland-product .pl-accordion-body { padding: 20px 22px; font-size: 15px; }\n.patissland-product .pl-table { width: 100%; border-collapse: collapse; margin: 14px 0; font-size: 14px; }\n.patissland-product .pl-table th { background: #b98b35; color: #fff; padding: 10px 14px; text-align: left; font-weight: 700; }\n.patissland-product .pl-table td { padding: 10px 14px; border-bottom: 1px solid #eadfcb; }\n.patissland-product .pl-table tr:nth-child(even) td { background: #fdfaf5; }\n.patissland-product .pl-warning { background: linear-gradient(135deg, #fdf3e7 0%, #fce8d4 100%); border: 2px solid #c45a1c; border-radius: 8px; padding: 16px 20px; margin: 18px 0; font-size: 14px; }\n.patissland-product .pl-warning strong { color: #c45a1c; }\n.patissland-product .pl-tip { background: linear-gradient(135deg, #fdfaf5 0%, #eadfcb 100%); border: 2px solid #b98b35; border-radius: 10px; padding: 22px 26px; margin: 30px 0 0 0; text-align: center; font-style: italic; color: #9a7220; font-weight: 600; font-size: 16px; }\n.patissland-product .pl-arsenal { display: grid; grid-template-columns: repeat(2, 1fr); gap: 12px; margin: 16px 0; }\n.patissland-product .pl-arsenal a { display: block; background: #fdfaf5; border: 1px solid #eadfcb; border-radius: 6px; padding: 14px 18px; color: #b98b35; font-weight: 600; text-decoration: none; transition: background 0.2s; font-size: 14px; }\n.patissland-product .pl-arsenal a:hover { background: #eadfcb; color: #9a7220; }\n.patissland-product ul.pl-list { padding-left: 22px; margin: 12px 0; }\n.patissland-product ul.pl-list li { margin-bottom: 8px; }\n.patissland-product ul.pl-list li strong { color: #9a7220; }\n.patissland-product ol.pl-steps { padding-left: 22px; margin: 12px 0; counter-reset: step-counter; list-style: none; }\n.patissland-product ol.pl-steps li { margin-bottom: 12px; padding-left: 8px; position: relative; counter-increment: step-counter; }\n.patissland-product ol.pl-steps li::before { content: counter(step-counter); position: absolute; left: -22px; top: 0; background: #b98b35; color: #fff; width: 22px; height: 22px; border-radius: 50%; font-size: 13px; font-weight: 700; display: flex; align-items: center; justify-content: center; }\n@media (max-width: 768px) { .patissland-product .pl-grid, .patissland-product .pl-arsenal { grid-template-columns: 1fr; } }\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003eThe \u003cstrong\u003ePatisse Stainless Steel Entremets Ring\u003c\/strong\u003e, available in \u003cstrong\u003e20 cm or 24 cm diameter\u003c\/strong\u003e with a height of 4.5 cm, is the reference tool for professional pastry chefs and CAP Pastry candidates. Made of high-quality food-grade stainless steel, it guarantees entremets, bavarois, and tarts with perfectly clean and calibrated edges. Its 4.5 cm height is ideal for making multi-layer desserts (insert, biscuit, mousse, glaze). Patisse reference, a Dutch brand recognized for over 75 years in the professional pastry world.\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cdiv class=\"pl-card-title\"\u003eFood-grade stainless steel\u003c\/div\u003e\n\u003cdiv class=\"pl-card-text\"\u003e18\/10 stainless steel resistant to corrosion, compliant with European food standards, professional durability.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cdiv class=\"pl-card-title\"\u003e2 diameters available\u003c\/div\u003e\n\u003cdiv class=\"pl-card-text\"\u003eØ 20 cm for 6 to 8 servings, Ø 24 cm for 8 to 10 servings. Covers shop and restaurant needs.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cdiv class=\"pl-card-title\"\u003eIdeal 4.5 cm height\u003c\/div\u003e\n\u003cdiv class=\"pl-card-text\"\u003ePerfect for multi-layer entremets: insert + biscuit + mousse + glaze in a single structure.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cdiv class=\"pl-card-title\"\u003eCAP Pastry reference\u003c\/div\u003e\n\u003cdiv class=\"pl-card-text\"\u003eSize recognized by examination juries, ideal for preparation and passing the CAP Pastry exam.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cdiv class=\"pl-card-title\"\u003ePatisse brand\u003c\/div\u003e\n\u003cdiv class=\"pl-card-text\"\u003eHigh-end Dutch manufacturer since 1949, reference for European pastry laboratories.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cdiv class=\"pl-card-title\"\u003eEasy cleaning\u003c\/div\u003e\n\u003cdiv class=\"pl-card-text\"\u003eSmooth stainless steel surface, washable by hand or dishwasher, quick drying without rust.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWhy choose the Patisse entremets ring\u003c\/summary\u003e\n\u003cdiv class=\"pl-accordion-body\"\u003e\n\u003cul class=\"pl-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eReference Patisse brand\u003c\/strong\u003e: Dutch manufacturer specialized in professional pastry equipment since 1949. Patisse equips European pastry laboratories and recognized pastry schools. Superior quality guarantee compared to generic low-cost rings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium food-grade stainless steel\u003c\/strong\u003e: 18\/10 stainless steel compliant with European food standards (CE 1935\/2004). Fully resistant to corrosion, fruit acids, and industrial cleaners. Lifespan over 10 years with intensive use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean and calibrated edges\u003c\/strong\u003e: Patisse manufacturing precision guarantees a perfectly round ring, without deformation, producing entremets with straight, professional edges. Essential criterion for presentation in shops and at the CAP jury.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4.5 cm signature pastry height\u003c\/strong\u003e: the standard 4.5 cm height corresponds to the norm for contemporary multi-layer entremets (insert + biscuit + mousse + glaze). Universal size recognized by reference books and examination juries.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility of uses\u003c\/strong\u003e: usable for entremets, bavarois, mousses, charlottes, tall tarts, tiramisu, frozen vacherins, rhodoid lining. A single ring covers the majority of laboratory preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatible with all ovens\u003c\/strong\u003e: oven safe up to 230°C for baking tarts, genoise, and biscuit bases. Also compatible with freezer (-30°C) for chilling entremets.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat appreciated by CAP candidates\u003c\/strong\u003e: the 20 cm and 24 cm diameters correspond to the sizes required or recommended in CAP Pastry exams. Reference investment for candidates in training or self-training.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eDetailed technical features\u003c\/summary\u003e\n\u003cdiv class=\"pl-accordion-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003ePatisse (Netherlands)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eProfessional entremet ring\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003e18\/10 stainless steel food grade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailable diameters\u003c\/td\u003e\n\u003ctd\u003eØ 20 cm or Ø 24 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeight\u003c\/td\u003e\n\u003ctd\u003e4.5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacity Ø 20 cm\u003c\/td\u003e\n\u003ctd\u003eabout 1.4 liters\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacity Ø 24 cm\u003c\/td\u003e\n\u003ctd\u003eabout 2 liters\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumber of servings Ø 20 cm\u003c\/td\u003e\n\u003ctd\u003e6 to 8 servings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumber of servings Ø 24 cm\u003c\/td\u003e\n\u003ctd\u003e8 to 10 servings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOven compatibility\u003c\/td\u003e\n\u003ctd\u003eYes, up to 230°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFreezer compatibility\u003c\/td\u003e\n\u003ctd\u003eYes, down to -30°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDishwasher safe\u003c\/td\u003e\n\u003ctd\u003eCompatible\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFood compliance\u003c\/td\u003e\n\u003ctd\u003eEU food standards (CE 1935\/2004)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eNetherlands\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eChoosing between Ø 20 cm and Ø 24 cm\u003c\/summary\u003e\n\u003cdiv class=\"pl-accordion-body\"\u003e\n\u003cp\u003eThe two diameters correspond to different uses in professional pastry. Here are the criteria to choose.\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eDiameter\u003c\/th\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003cth\u003eServings\u003c\/th\u003e\n\u003cth\u003ePreferred use\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eØ 20 cm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~1.4 L\u003c\/td\u003e\n\u003ctd\u003e6 to 8\u003c\/td\u003e\n\u003ctd\u003eFamily entremets, individual shop sales, signature tarts, standard CAP Pastry format\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eØ 24 cm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~2 L\u003c\/td\u003e\n\u003ctd\u003e8 to 10\u003c\/td\u003e\n\u003ctd\u003eEvent entremets, catering, caterers, birthday cakes, buffet format\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland recommendation\u003c\/strong\u003e: for starting in pastry or a CAP exam, the Ø 20 cm is the most versatile universal size. For a shop activity with whole cake sales to order, the Ø 24 cm allows offering generous sizes that justify a higher selling price. Ideally, have both diameters to cover all scenarios in the lab.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eDifferentiation of Patisse ring vs other brands\u003c\/summary\u003e\n\u003cdiv class=\"pl-accordion-body\"\u003e\n\u003cp\u003eNot all entremet rings are equal. Here is how to position the Patisse ring compared to other brands in the professional market.\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003cth\u003ePositioning\u003c\/th\u003e\n\u003cth\u003eEstimated lifespan\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePatisse (this sheet)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNetherlands\u003c\/td\u003e\n\u003ctd\u003eEuropean professional premium, reference\u003c\/td\u003e\n\u003ctd\u003e10 years and more\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMatfer Bourgeat\u003c\/td\u003e\n\u003ctd\u003eFrance\u003c\/td\u003e\n\u003ctd\u003eFrench professional premium\u003c\/td\u003e\n\u003ctd\u003e10 years and more\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDe Buyer\u003c\/td\u003e\n\u003ctd\u003eFrance\u003c\/td\u003e\n\u003ctd\u003eVersatile professional\u003c\/td\u003e\n\u003ctd\u003e8 to 10 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGobel\u003c\/td\u003e\n\u003ctd\u003eFrance\u003c\/td\u003e\n\u003ctd\u003eSemi-professional and mass market\u003c\/td\u003e\n\u003ctd\u003e5 to 8 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGeneric rings\u003c\/td\u003e\n\u003ctd\u003eAsia\u003c\/td\u003e\n\u003ctd\u003eEconomic mass market\u003c\/td\u003e\n\u003ctd\u003e2 to 4 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003ePatisse is positioned at the level of Matfer Bourgeat in the European professional premium category. The choice between the two mainly depends on the availability of references and workshop preferences. Both brands offer comparable quality and are recognized by CAP juries.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eProfessional applications: 6 use cases\u003c\/summary\u003e\n\u003cdiv class=\"pl-accordion-body\"\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 0;\"\u003e1. Contemporary multi-layer entremets\u003c\/h3\u003e\n\u003cp\u003eMain application of the entremets ring: assembling 3 or 4-layer desserts (gelled insert + biscuit + creamy layer + mousse). The 4.5 cm height allows stacking all components without overflow. Cold release using a torch or heating strip for perfectly clean edges.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e2. Signature bavarois and charlottes\u003c\/h3\u003e\n\u003cp\u003eRed fruit, vanilla, coffee, chocolate bavarois with a layer of sponge or dacquoise base. The ring lined with sponge biscuits for traditional charlotte in Ø 20 cm size is a French classic loved by all generations of customers.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e3. Tall tarts and contemporary tarts\u003c\/h3\u003e\n\u003cp\u003eBaking tarts directly in the ring placed on a silpat mat or parchment paper. Size suitable for tall tarts (lemon meringue, raspberry, chocolate) and contemporary layered tarts. The 4.5 cm height allows stacking shortcrust pastry + almond cream + filling.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e4. Frozen vacherins and frozen desserts\u003c\/h3\u003e\n\u003cp\u003eAssembly of layered frozen vacherins (meringue + ice cream + sorbet + whipped cream). Resistance to negative cold down to -30°C allows direct transfer to blast freezer. Quick release by running the ring under warm water.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e5. Tiramisu and spoon desserts\u003c\/h3\u003e\n\u003cp\u003eIndividual or family size for tiramisu, English trifle, opera, fraisier. Rhodoid lining inside facilitates release and guarantees smooth edges. Impeccable final presentation for shop sales or plated service.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e6. Preparation and CAP Pâtisserie exam\u003c\/h3\u003e\n\u003cp\u003eReference size for CAP Pâtisserie exams: entremets, fraisier, charlotte, chocolate fondant. The Ø 20 cm diameter is the most frequently required or recommended size in exam topics. Essential investment for candidates in training, VAE, or self-study.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003ePatissland usage tips\u003c\/summary\u003e\n\u003cdiv class=\"pl-accordion-body\"\u003e\n\u003cul class=\"pl-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst use\u003c\/strong\u003e: wash with warm soapy water, rinse, and dry completely before first use. Food-grade stainless steel does not require special seasoning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended rhodoid lining\u003c\/strong\u003e: for entremets and bavarois, line the inside of the ring with a strip of rhodoid before pouring. Ensures clean release and perfectly smooth edges without sticking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eButter for baking\u003c\/strong\u003e: for baking tarts or sponge cakes in the oven, lightly butter the inside of the ring or use a professional release spray. Stainless steel sticks less than non-stick molds, but cold release remains optimal with light buttering.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking on a tray\u003c\/strong\u003e: place the ring directly on a baking tray lined with silpat or parchment paper. No base is needed; baking is done by contact with the tray.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold entremet unmolding\u003c\/strong\u003e: pass a blowtorch around the ring for 2 to 3 seconds, or use a professional electric heating strip. Lift the ring upwards; the entremet remains on the presentation base.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrozen unmolding\u003c\/strong\u003e: run the ring under lukewarm water (not hot) for 5 seconds, then quickly lift upwards. For very cold vacherins, use a warm cloth applied for 10 seconds around the ring.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning\u003c\/strong\u003e: wash by hand with warm soapy water or in the dishwasher. Dry immediately to avoid limescale marks on the stainless steel. Avoid abrasive metal sponges that can scratch the surface.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: store stacked vertically or hung to optimize space in the laboratory. Stainless steel is not affected by humidity or temperature changes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-warning\"\u003e\n\u003cstrong\u003eUsage precautions:\u003c\/strong\u003e never use abrasive products (steel wool, scouring powders) that would scratch the stainless steel surface. Avoid direct contact with an open flame for prolonged periods (oven use only). \u003cstrong\u003eHandling when hot:\u003c\/strong\u003e after baking in the oven, the ring remains very hot for several minutes. Always use heat protection handles to avoid burns.\u003c\/div\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eProfessional FAQ\u003c\/summary\u003e\n\u003cdiv class=\"pl-accordion-body\"\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 0;\"\u003eWhich size to choose for preparing the CAP Pâtisserie?\u003c\/h3\u003e\n\u003cp\u003eThe diameter Ø 20 cm is the most frequently requested size in CAP Pâtisserie subjects. It is the universal size for entremets, fraisier, charlotte. If you only need to invest in one ring for your CAP preparation, choose the Ø 20 cm without hesitation. The Ø 24 cm can be added later for more advanced exercises.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eWhy 4.5 cm height and not 6 cm?\u003c\/h3\u003e\n\u003cp\u003eThe height of 4.5 cm corresponds to the traditional standard for classic French entremets and remains the reference standard for the CAP Pâtisserie. The 6 cm rings are more modern and used for very thick contemporary entremets. For 95% of classic recipes (fraisier, raspberry cake, opera, royal chocolate, charlotte), 4.5 cm is the ideal height.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eIs the ring dishwasher safe?\u003c\/h3\u003e\n\u003cp\u003eYes, the 18\/10 stainless steel Patisse ring is fully dishwasher safe. However, to preserve the surface shine and avoid limescale marks, hand washing with warm soapy water followed by immediate drying remains the recommended option for frequent use in the laboratory.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eCan it be used for baking tarts in the oven?\u003c\/h3\u003e\n\u003cp\u003eYes, up to 230°C. Stainless steel conducts heat well and provides even baking for tart bases and genoise cakes. Lightly butter the inside or use a professional release spray to facilitate cold unmolding after baking.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eIs a base needed or should the ring be placed on a tray?\u003c\/h3\u003e\n\u003cp\u003eThe ring has no base. Use it placed directly on a baking sheet covered with silpat or parchment paper for the oven, or on a gold cardboard support for cold mousse cakes intended for sale. Unmolding is done by lifting the ring upwards; the mousse cake remains on the presentation base.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eHow many servings in a Ø 20 cm vs Ø 24 cm?\u003c\/h3\u003e\n\u003cp\u003eØ 20 cm: 6 to 8 servings for mousse cakes, 8 to 10 servings for thin tarts. Ø 24 cm: 8 to 10 servings for mousse cakes, 10 to 12 servings for thin tarts. The number of servings also depends on the generosity of the slicing and the type of dessert (rich mousse cake vs light tart).\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eHow to unmold a mousse cake without damaging the edges?\u003c\/h3\u003e\n\u003cp\u003eProfessional method in 3 steps: 1) mousse cake well frozen at the core (minimum 6h at -18°C), 2) pass a torch 2-3 seconds around the ring or use an electric heating strip, 3) lift the ring upwards with a sharp vertical movement. Pre-lining with rhodoid also ensures perfect unmolding without any marks.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eHow much mousse to fill a Ø 20 cm ring?\u003c\/h3\u003e\n\u003cp\u003eCapacity Ø 20 cm: about 1.4 liters total. For a multi-layer mousse cake: 200 to 300 g of biscuit base, 300 to 400 g of insert or creamy layer, 700 to 900 g of mousse filling. Adjust according to your recipe composition and desired layer thickness.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eWhy choose Patisse over Matfer Bourgeat?\u003c\/h3\u003e\n\u003cp\u003ePatisse and Matfer Bourgeat are the two premium references for mousse cake rings in Europe. Patisse is Dutch and has a strong reputation throughout Northern Europe. Matfer Bourgeat is French and historically present in French laboratories. The choice mainly depends on the availability of references and the preferences of each workshop.\u003c\/p\u003e\n\u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eCan the ring rust?\u003c\/h3\u003e\n\u003cp\u003eNo, 18\/10 stainless steel is corrosion-resistant by design. There is no risk of rust even after several years of intensive use, provided it is properly dried after each wash and not stored permanently in a very humid environment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003ch2 class=\"pl-h2\"\u003eTo go further\u003c\/h2\u003e\n\u003cdiv class=\"pl-arsenal\"\u003e\n\u003ca href=\"\/en\/collections\/moules-entremets\"\u003eSilicone mousse cake molds\u003c\/a\u003e \u003ca href=\"\/en\/collections\/cake-design\"\u003eCake Design Universe\u003c\/a\u003e \u003ca href=\"\/en\/collections\/lissages\"\u003eSpatulas and finishing tools\u003c\/a\u003e \u003ca href=\"\/en\/collections\/valrhona\"\u003eValrhona Chocolates\u003c\/a\u003e \u003ca href=\"\/en\/collections\/callebaut\"\u003eCallebaut Brand\u003c\/a\u003e \u003ca href=\"\/en\/collections\/celebrations\"\u003eCelebrations and events\u003c\/a\u003e \u003ca href=\"\/en\/collections\/cake-card\"\u003eCake Card Supports\u003c\/a\u003e \u003ca href=\"\/en\/collections\/nouveautes\"\u003eNew at Patissland\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-tip\"\u003ePatissland, partner of demanding pastry chefs.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PATISSE","offers":[{"title":"20cm","offer_id":39546758725674,"sku":"02156","price":6.99,"currency_code":"EUR","in_stock":false},{"title":"24cm","offer_id":39546758758442,"sku":"02157","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cercle-a-patisserie-choisir-la-taille-patisse-1.png?v=1772134399","url":"https:\/\/patistopsland.com\/en\/products\/cercle-a-patisserie-20-cm","provider":"Patissland","version":"1.0","type":"link"}