{"product_id":"cercle-a-tartelette-micro-perfore-choisir-la-taille","title":"Perforated Tart Ring (Choose the size)","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003ePatisse - Pastry rings and molds\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePatisse Perforated Tartlet Ring Stainless Steel\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePerforated stainless steel ring 2 cm high for crispy tartlet bases and even baking\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003ePatisse Stainless Steel Perforated Tartlet Ring\u003c\/strong\u003e, height \u003cstrong\u003e2 cm\u003c\/strong\u003e, available in several diameters to choose from, is the reference tool for making \u003cstrong\u003eprofessional tartlet bases\u003c\/strong\u003e with a crispy texture and perfectly even baking. Made of \u003cstrong\u003epastry-quality stainless steel\u003c\/strong\u003e, it combines durability, sanitary cleanliness, and technical performance.\u003c\/p\u003e\n        \u003cp\u003eThe \u003cstrong\u003eside perforation of the ring\u003c\/strong\u003e is the key technical feature: it allows the oven heat to circulate directly through the ring wall to bake the dough evenly, while letting moisture escape. Result: a \u003cstrong\u003ecrispy tartlet base inside\u003c\/strong\u003e, without soft or soggy walls, even when filled with wet creams like pastry cream, lemon meringue, or chocolate.\u003c\/p\u003e\n        \u003cp\u003eThis is the signature tool for \u003cstrong\u003ehigh-end individual tartlets\u003c\/strong\u003e served in professional pastry shops and gourmet restaurants.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 20px; margin: 0 0 6px 0; font-weight: 700;\"\u003eTartlet production calculator\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eHow many rings to plan according to your production project.\u003c\/p\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-diametre\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eDesired tartlet diameter\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-diametre\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"5\"\u003eØ 5 cm - mini tartlet amuse-bouche, petit four, cocktail tray\u003c\/option\u003e\n                \u003coption value=\"6\"\u003eØ 6 cm - individual petit four tartlet, tea time\u003c\/option\u003e\n                \u003coption value=\"7\" selected\u003eØ 7 cm - classic individual tartlet shop size\u003c\/option\u003e\n                \u003coption value=\"8\"\u003eØ 8 cm - generous individual tartlet, restaurant dessert\u003c\/option\u003e\n                \u003coption value=\"10\"\u003eØ 10 cm - tartlet to share for 2 people\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-quantite\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eNumber of tartlets to produce per batch\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-quantite\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"6\"\u003e6 tartlets (family production, tea time)\u003c\/option\u003e\n                \u003coption value=\"12\" selected\u003e12 tartlets (amateur production or small display)\u003c\/option\u003e\n                \u003coption value=\"24\"\u003e24 tartlets (medium shop display)\u003c\/option\u003e\n                \u003coption value=\"48\"\u003e48 tartlets (strong shop display, catering tray)\u003c\/option\u003e\n                \u003coption value=\"100\"\u003e100 tartlets (event production, gourmet restaurant)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-usage\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eType of filling\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-usage\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"seche\"\u003eDry filling (chocolate ganache, whipped ganache, fresh fruit)\u003c\/option\u003e\n                \u003coption value=\"humide\" selected\u003eWet filling (pastry cream, lemon, frangipane)\u003c\/option\u003e\n                \u003coption value=\"cuisson\"\u003eFilling baked with the dough (quiche, flan)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cbutton id=\"pl-calc-btn\" style=\"width: 100%; padding: 14px 18px; background-color: #b98b35; color: #ffffff; border: none; border-radius: 8px; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; cursor: pointer; margin-bottom: 18px;\"\u003eCalculate my needs\u003c\/button\u003e\n\n        \u003cdiv id=\"pl-calc-result\" style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 18px 22px; display: none;\"\u003e\n            \u003cp style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 3px; text-transform: uppercase; margin: 0 0 10px 0;\"\u003eYour estimate\u003c\/p\u003e\n            \u003cdiv id=\"pl-calc-output\" style=\"color: #444444; font-size: 14px; line-height: 1.7;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cscript\u003e\n        (function() {\n            var diametres = {\n                \"5\": { label: \"Ø 5 cm\", pate_g: 18, surface: 19.6, tip: \"Le format mini Ø 5 cm est idéal pour les plateaux cocktail dînatoire, les amuse-bouches sucrés et les buffets mignardises. Comptez 3 à 4 mini tartelettes par convive. La perforation reste essentielle même sur ce petit format pour garantir le croustillant.\" },\n                \"6\": { label: \"Ø 6 cm\", pate_g: 25, surface: 28.3, tip: \"Le Ø 6 cm est le format mignardise par excellence : assez grand pour être garni généreusement, assez petit pour être dégusté en 2 bouchées. Très demandé pour les tea time, les boîtes à mignardises et les plateaux pâtisseries fines.\" },\n                \"7\": { label: \"Ø 7 cm\", pate_g: 32, surface: 38.5, tip: \"Le Ø 7 cm est le format tartelette individuelle classique boutique. Le plus rentable car ce diamètre permet une garniture visuellement généreuse tout en gardant un prix de revient maîtrisé. C'est le format de référence pour la vitrine pâtisserie quotidienne.\" },\n                \"8\": { label: \"Ø 8 cm\", pate_g: 42, surface: 50.3, tip: \"Le Ø 8 cm est le format tartelette individuelle généreuse, parfait pour les desserts servis à l'assiette en restaurant. Permet une mise en valeur élégante avec décor monté (rosaces de meringue, lamelles de fruits frais, décor chocolat tempéré).\" },\n                \"10\": { label: \"Ø 10 cm\", pate_g: 65, surface: 78.5, tip: \"Le Ø 10 cm est le format à partager pour 2 personnes (couple, tea time duo). Très demandé sur les commandes Saint Valentin, anniversaires de mariage et plateaux desserts en restaurant gastronomique.\" }\n            };\n\n            var multiplicateursUsage = {\n                \"seche\": { mult_cuisson: 1.0, tip_complement: \"Pour les garnitures sèches déposées à froid (ganaches, fruits frais, chantilly), la pâte est cuite à blanc à 175°C pendant 15 à 18 minutes selon le diamètre. Pas de risque d'humidité, mais la perforation reste essentielle pour la cuisson homogène de la pâte.\" },\n                \"humide\": { mult_cuisson: 1.0, tip_complement: \"Pour les garnitures humides (crème pâtissière, lemon curd, frangipane à cru), la perforation joue son rôle premium : elle évacue l'humidité progressivement et garde la pâte croustillante 24 à 48 heures après garnissage, contre 6 à 12 heures avec un cercle non perforé.\" },\n                \"cuisson\": { mult_cuisson: 1.1, tip_complement: \"Pour les garnitures cuites avec la pâte (quiches lorraines, flans pâtissiers, tartelettes salées avec appareil), prévoyez 10% de pâte supplémentaire car l'humidité de l'appareil détrempe légèrement la paroi. Cuisson plus longue : 25 à 35 minutes à 175°C selon le diamètre.\" }\n            };\n\n            function calcule() {\n                var diamKey = document.getElementById(\"pl-calc-diametre\").value;\n                var qte = parseInt(document.getElementById(\"pl-calc-quantite\").value);\n                var usageKey = document.getElementById(\"pl-calc-usage\").value;\n\n                var d = diametres[diamKey];\n                var u = multiplicateursUsage[usageKey];\n\n                \/\/ Cercles nécessaires : 1 cercle = 1 tartelette par fournée standard\n                var cerclesNecessaires = qte;\n\n                \/\/ Hypothèse : four standard 60x40 cm = environ 24 cercles pour Ø 7-8, 36 cercles pour Ø 5-6\n                var capaciteFour;\n                if (parseInt(diamKey) \u003c= 6) capaciteFour = 36;\n                else if (parseInt(diamKey) \u003c= 8) capaciteFour = 24;\n                else capaciteFour = 12;\n\n                var fourneesNecessaires = Math.ceil(qte \/ capaciteFour);\n                var pateNecessaire = Math.round(d.pate_g * u.mult_cuisson * qte);\n                var pateNecessaireKg = (pateNecessaire \/ 1000).toFixed(2);\n\n                \/\/ Recommandation cercles : 1 jeu pour fournée 1, possibilité d'enchaîner si plusieurs jeux\n                var jeuxRecommandes;\n                if (fourneesNecessaires === 1) jeuxRecommandes = qte;\n                else if (fourneesNecessaires \u003c= 3) jeuxRecommandes = capaciteFour;\n                else jeuxRecommandes = capaciteFour * 2;\n\n                var html = \"\";\n                html += \"\u003cp style=\\\"margin: 0 0 14px 0;\\\"\u003e\u003cstrong\u003e\" + d.label + \" - \" + qte + \" tartelettes\u003c\/strong\u003e\u003c\/p\u003e\";\n                html += \"\u003cul style=\\\"margin: 0 0 14px 0; padding-left: 18px;\\\"\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eCercles nécessaires en simultané :\u003c\/strong\u003e \" + jeuxRecommandes + \" cercle(s) \" + d.label + \"\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eNombre de fournées :\u003c\/strong\u003e \" + fourneesNecessaires + \" (capacité estimée \" + capaciteFour + \" cercles\/four 60x40 cm)\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003ePâte sucrée nécessaire :\u003c\/strong\u003e \" + pateNecessaire + \" g (\" + pateNecessaireKg + \" kg) pour \" + qte + \" fonds\u003c\/li\u003e\";\n                html += \"\u003cli\u003e\u003cstrong\u003eSurface développée totale :\u003c\/strong\u003e \" + Math.round(d.surface * qte) + \" cm² de fond de tarte\u003c\/li\u003e\";\n                html += \"\u003c\/ul\u003e\";\n                html += \"\u003cp style=\\\"margin: 12px 0 8px 0; padding-top: 12px; border-top: 1px solid #eadfcb; color: #8a6624; font-style: italic;\\\"\u003e\u003cstrong\u003eTip Patissland diamètre :\u003c\/strong\u003e \" + d.tip + \"\u003c\/p\u003e\";\n                html += \"\u003cp style=\\\"margin: 0; color: #8a6624; font-style: italic;\\\"\u003e\u003cstrong\u003eTip Patissland garniture :\u003c\/strong\u003e \" + u.tip_complement + \"\u003c\/p\u003e\";\n\n                document.getElementById(\"pl-calc-output\").innerHTML = html;\n                document.getElementById(\"pl-calc-result\").style.display = \"block\";\n            }\n\n            document.getElementById(\"pl-calc-btn\").addEventListener(\"click\", calcule);\n        })();\n        \u003c\/script\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eTechnical specifications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Patisse (Netherlands)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMaterial:\u003c\/strong\u003e stainless steel pastry quality\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHeight:\u003c\/strong\u003e 2 cm (standard individual tartlets)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDiameter:\u003c\/strong\u003e available in several sizes to choose from in the dropdown menu\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFinish:\u003c\/strong\u003e micro-perforated wall for moisture evacuation\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eColor:\u003c\/strong\u003e professional brushed stainless steel silver\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatible with:\u003c\/strong\u003e traditional oven, convection oven, professional oven\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCare:\u003c\/strong\u003e hand wash with warm soapy water, dishwasher safe\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePackaging:\u003c\/strong\u003e sold individually\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eWhy choose a perforated ring rather than a classic ring\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eThe difference between a perforated ring and a non-perforated ring is not aesthetic but technical. It radically changes the final result on 4 criteria:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEven baking of the wall:\u003c\/strong\u003e heat passes through the perforations and bakes the dough on the sides as well as the bottom, avoiding the \"pale wall and burnt bottom\" effect\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMoisture evacuation:\u003c\/strong\u003e the water vapor released by the dough during baking escapes through the perforations instead of stagnating against the wall\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDurability after filling:\u003c\/strong\u003e a tartlet baked in a perforated ring keeps its crispness for 24 to 48 hours even when filled with moist cream, compared to 6 to 12 hours in a classic ring\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEasy unmolding:\u003c\/strong\u003e the baked dough does not stick to the metal thanks to air circulation, clean unmolding without tearing the wall\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cp style=\"color: #444444; margin: 14px 0 0 0;\"\u003eIt is precisely for these reasons that \u003cstrong\u003eall professional pastry chefs and starred chefs exclusively use perforated rings\u003c\/strong\u003e for their individual tartlets sold in shops or served in restaurants.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eCompatible dough types and fillings\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSweet pastry:\u003c\/strong\u003e the most used in shops, stable structure, perfectly supports baking in perforated rings\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eShortcrust pastry:\u003c\/strong\u003e extra crispy result, ideal for lemon meringue and red fruit tartlets\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eShortcrust pastry:\u003c\/strong\u003e ideal for savory tartlets (mini quiches, cheese tartlets)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePuff pastry:\u003c\/strong\u003e compatible but with caution (weight on the dough during baking to prevent puffing)\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBreton shortcrust pastry:\u003c\/strong\u003e widely used for \"Conticini-style\" tartlets, characteristic crisp structure\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cp style=\"color: #444444; margin: 14px 0 0 0;\"\u003eFor fillings: pastry creams, chocolate ganaches, frangipanes, fruit curds (lemon, red fruits, exotic fruits), fruit compotes, mousses, whipped cream, fresh fruits, tempered chocolate decorations.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eTechnical instructions\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStep 1:\u003c\/strong\u003e lightly butter the inside of the ring with a brush (or use a professional release spray)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStep 2:\u003c\/strong\u003e place the ring on a perforated silicone baking mat (Silpain) or directly on a perforated tray\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStep 3:\u003c\/strong\u003e line the ring with a 2 cm high strip of dough for the wall, then a disc for the base, carefully sealing the joints\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStep 4:\u003c\/strong\u003e prick the base with a fork to prevent puffing during baking\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStep 5:\u003c\/strong\u003e freeze for 30 minutes before baking (the dough shrinks less with heat)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStep 6:\u003c\/strong\u003e bake blind at 175°C for 15 to 25 minutes depending on diameter (until evenly golden)\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStep 7:\u003c\/strong\u003e unmold while hot by gently sliding the ring upwards, then let cool on a rack before filling\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003ePatissland tips for perfecting your tartlets in a perforated ring\u003c\/h3\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 14px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 1: always use a Silpain mat underneath\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe perforated silicone mat (Silpain) placed under the ring is an essential companion to the perforated ring: it acts as a \"technical base\" that allows air to circulate under the dough. Without Silpain, the dough may stick to the tray through the lower side perforations. Combined investment in perforated ring + Silpain = guaranteed professional result.\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 14px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 2: buy in sets of 6 or 12 identical rings\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eFor shop production, buy sets of 6, 12, or 24 rings of the same diameter. This allows you to produce perfectly identical tartlets per batch, optimize oven use (fill a whole tray), and standardize production for the display. The 7 cm diameter is the most versatile to start with.\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 3: freeze blind-baked shells to increase productivity\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eBlind-baked tartlet shells can be stored up to 1 month in the freezer in airtight containers. Shop productivity tip: produce 100 to 200 shells in a dedicated day, freeze, then fill on demand for 4 weeks. You save 80% of daily production time and ensure consistent quality.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eCare and storage\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eRecommended washing:\u003c\/strong\u003e by hand with warm soapy water using a soft brush, dry immediately with a cloth\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDishwasher:\u003c\/strong\u003e occasionally tolerated but hand washing is preferable to preserve the brushed finish\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStorage:\u003c\/strong\u003e stack by size in a dry place, protected from humidity (prevents superficial oxidation marks)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eLifespan:\u003c\/strong\u003e unlimited with proper care, it is a long-term investment for professional pastry\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePrecaution:\u003c\/strong\u003e do not bend or crush the ring, maintain its perfect cylindrical shape to ensure even baking\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eShould the ring be greased before lining with dough?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eYes, slightly. A thin layer of melted butter brushed on, or a professional release spray, helps with hot release and ensures a flawless wall finish. Without greasing, the risk is that the dough sticks through the lower perforations when unmolding.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eCan the dough be baked directly with the filling or should it be blind baked first?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eIt depends on the filling. For fillings baked with the dough (quiches, custard tarts, savory tartlets with filling), bake directly all at once. For fillings added cold (ganaches, pastry creams, fresh fruits), blind baking is mandatory with baking beads or rice at 175°C for 15 to 25 minutes depending on the diameter.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eDoes the ring work without a perforated silicone mat?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eTechnically yes, but the result will be significantly lower quality. The Silpain mat (perforated silicone) is the essential complementary accessory to the perforated ring: it ensures air circulation under the dough, prevents sticking to the tray through the lower perforations, and guarantees perfect unmolding. Perforated ring + Silpain = professional standard.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eWhich diameter should I choose to start in a shop?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eThe 7 cm diameter is the most versatile and cost-effective for daily pastry shop displays. It offers the best visual\/material cost ratio and is the size expected by most customers for a classic individual tartlet. Start with 12 to 24 rings of 7 cm, then add 5 cm for petits fours and 10 cm for shareable tartlets.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eCan this ring be used in a convection oven?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eYes, a convection oven is even recommended: the ventilation maximizes the effectiveness of the perforations and ensures even more uniform baking. Recommended temperature is 165 to 170°C with convection (10°C less than a traditional oven) for the same baking time.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eIs the ring suitable for savory tartlets (quiches, etc.)?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eAbsolutely. Savory tartlets (mini quiches, cheese tartlets, vegetable tartlets) benefit even more from perforation since the fillings are very moist. The crust stays crispy even after 24 hours, ideal for catering trays, professional buffets, and wedding orders.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eHow long should a tartlet be blind baked depending on the diameter?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0;\"\u003eIndicative blind baking times at 175°C: Ø 5 cm: 12 to 15 minutes \/ Ø 6 cm: 14 to 17 minutes \/ Ø 7 cm: 16 to 20 minutes \/ Ø 8 cm: 18 to 22 minutes \/ Ø 10 cm: 22 to 25 minutes. The visual cue remains the uniform golden color of the dough (do not rely solely on the timer, adjust according to your oven).\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete your professional tartlet production station:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDiscover the full \u003ca href=\"\/en\/collections\/patisse\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePatisse\u003c\/a\u003e range and our \u003ca href=\"\/en\/collections\/cercles\" style=\"color: #8a6624; text-decoration: underline;\"\u003epastry rings\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eEssential accessory: our \u003ca href=\"\/en\/collections\/tapis-de-cuisson\" style=\"color: #8a6624; text-decoration: underline;\"\u003eperforated silicone baking mats\u003c\/a\u003e (Silpain) for perfect unmolding.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eBrowse our \u003ca href=\"\/en\/collections\/moules\" style=\"color: #8a6624; text-decoration: underline;\"\u003ebaking molds\u003c\/a\u003e for other formats (entremets, individual cakes, petits fours).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003ePresent your tartlets in our elegant \u003ca href=\"\/en\/collections\/boites-a-gateaux\" style=\"color: #8a6624; text-decoration: underline;\"\u003ecake boxes\u003c\/a\u003e for shop sales or orders.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PATISSE","offers":[{"title":"6cm","offer_id":49766968492371,"sku":"46455","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7cm","offer_id":49766968557907,"sku":"46456","price":7.99,"currency_code":"EUR","in_stock":true},{"title":"8cm","offer_id":49766968623443,"sku":"46460","price":7.99,"currency_code":"EUR","in_stock":true},{"title":"9cm","offer_id":49766968590675,"sku":"46459","price":8.99,"currency_code":"EUR","in_stock":false},{"title":"10cm","offer_id":49766989037907,"sku":"46461","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"12cm","offer_id":49766989070675,"sku":"46462","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cercle-a-tartelette-perfore-choisir-la-taille-patisse-1.jpg?v=1772154087","url":"https:\/\/patistopsland.com\/en\/products\/cercle-a-tartelette-micro-perfore-choisir-la-taille","provider":"Patissland","version":"1.0","type":"link"}