{"product_id":"kit-moules-bases-feuilletees-38-cm","title":"Puff Pastry Base Molds Kit Mono","description":"\u003cstyle\u003e\n.patissland-fiche{font-family:'Helvetica Neue',Arial,sans-serif;color:#2c2c2a;line-height:1.7}\n.patissland-fiche h2{font-size:24px;color:#1a1a1a;margin:32px 0 16px;font-weight:600;border-bottom:2px solid #C9A961;padding-bottom:8px;display:inline-block}\n.patissland-fiche h3{font-size:18px;color:#1a1a1a;margin:20px 0 10px;font-weight:600}\n.patissland-fiche p{margin:0 0 14px}\n.patissland-fiche ul,.patissland-fiche ol{margin:0 0 16px;padding-left:24px}\n.patissland-fiche li{margin-bottom:6px}\n.patissland-fiche strong{color:#1a1a1a;font-weight:600}\n.patissland-fiche a{color:#8B6F2A;text-decoration:underline;font-weight:500}\n.patissland-fiche a:hover{color:#C9A961}\n.patissland-accordeon{margin:16px 0;border:1px solid #C9A961;border-radius:10px;background:#FFFCF7;overflow:hidden}\n.patissland-accordeon summary{cursor:pointer;font-weight:600;font-size:17px;color:#8B6F2A;padding:16px 20px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:background 0.2s}\n.patissland-accordeon summary:hover{background:#FAF4E5}\n.patissland-accordeon summary::-webkit-details-marker{display:none}\n.patissland-accordeon summary::after{content:'+';font-size:24px;color:#C9A961;transition:transform 0.3s}\n.patissland-accordeon[open] summary::after{content:'−'}\n.patissland-accordeon[open] summary{background:#FAF4E5;border-bottom:1px solid #C9A961}\n.patissland-accordeon-content{padding:18px 20px}\n.patissland-badge-prix{background:linear-gradient(135deg,#C9A961 0%,#E5C77F 100%);color:white;padding:14px 20px;border-radius:10px;text-align:center;font-size:16px;margin:20px 0;font-weight:500}\n.patissland-tableau{width:100%;border-collapse:collapse;margin:14px 0;font-size:14px}\n.patissland-tableau th{background:#FAF4E5;color:#8B6F2A;padding:10px;text-align:left;font-weight:600;border-bottom:2px solid #C9A961}\n.patissland-tableau td{padding:10px;border-bottom:1px solid #EFE6D0}\n.patissland-tableau tr:last-child td{border-bottom:none}\n.patissland-pro-tip{background:#FAF4E5;border-left:4px solid #C9A961;padding:14px 18px;margin:16px 0;border-radius:0 8px 8px 0;font-size:14px}\n.patissland-recette{background:#FFFCF7;border:1px solid #EFE6D0;border-radius:8px;padding:16px;margin:14px 0}\n.patissland-recette h3{margin-top:0;color:#8B6F2A}\n.patissland-cards{display:grid;grid-template-columns:repeat(auto-fit,minmax(220px,1fr));gap:14px;margin:18px 0}\n.patissland-card{background:#FFFCF7;border:1px solid #C9A961;border-radius:10px;padding:16px;transition:transform 0.2s}\n.patissland-card:hover{transform:translateY(-2px)}\n.patissland-card-titre{font-weight:600;color:#8B6F2A;margin-bottom:6px;font-size:15px}\n.patissland-card-desc{font-size:13px;color:#444;margin-bottom:10px}\n.patissland-card-lien{display:inline-block;background:#C9A961;color:white !important;padding:6px 14px;border-radius:6px;text-decoration:none !important;font-size:13px;font-weight:500}\n.patissland-card-lien:hover{background:#8B6F2A;color:white !important}\n.patissland-signature{background:linear-gradient(135deg,#FAF4E5 0%,#FFFCF7 100%);border:1px solid #C9A961;border-radius:10px;padding:18px 20px;margin:20px 0;font-size:14px;color:#5a4a2a}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-fiche\"\u003e\n\u003ch2\u003ePavoni Kit Mono Sfoglia KMF01 by Cesare Murzilli\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e38 cm rectangular tart mold with stainless steel frame and aluminum band for professional individual puff pastry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"patissland-signature\"\u003e The \u003cstrong\u003ePavoni KMF01 Mono Sfoglia\u003c\/strong\u003e kit, designed by chef \u003cstrong\u003eCesare Murzilli\u003c\/strong\u003e (Executive Pastry Chef at Portrait Milano) and made by \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni Italia\u003c\/a\u003e, is the signature tool for professional pastry chefs who want to succeed with \u003cstrong\u003eindividual rectangular tartlets\u003c\/strong\u003e with straight walls, sharp angles, and even rise.\u003c\/div\u003e\n\u003cp\u003eFormat 380×33×30 mm with aluminum outer band and stainless steel inner insert, this two-piece kit patents a perfect geometry for single-portion puff pastry bases to fill, rectangular puff pastry tarts, individual mille-feuilles, rectangular Saint-Honoré, savory or sweet puff pastry fingers.\u003c\/p\u003e\n\u003cdiv class=\"patissland-badge-prix\"\u003e Patissland offers the Pavoni KMF01 Kit at the best market price \u003cbr\u003e\u003cspan style=\"font-size: 13px; font-weight: 400; opacity: 0.95;\"\u003ePermanent stock — Shipping within 24h — Delivery in France \u0026 Europe\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eWhy this aluminum + stainless steel combination?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cp\u003eThe choice of materials is \u003cstrong\u003enot accidental\u003c\/strong\u003e and makes all the difference compared to a classic single-metal mold:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAluminum for the outer band\u003c\/strong\u003e — exceptional thermal conductor (235 W\/m·K), it quickly transfers oven heat to the puff pastry to crisp the edges and ensure perfect external coloring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStainless steel for the inner insert\u003c\/strong\u003e — high mechanical strength and dimensional stability, stainless steel does not deform the cavity even under the pressure of puff pastry during baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity geometry preserved\u003c\/strong\u003e — base ready to fill directly out of the oven, no trimming needed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo sticking\u003c\/strong\u003e — clean release and perfect angles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA geometry designed by a pastry chef, not an industrialist. Also discover our full range of \u003ca href=\"\/en\/collections\/moules-en-inox-1\"\u003estainless steel molds\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/cercles-cadres\"\u003epastry rings \u0026 frames\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eDetailed technical specifications\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ctable class=\"patissland-tableau\"\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\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni Italia\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDesigner\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCesare Murzilli (Portrait Milano)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eReference\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKMF01\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eKit format\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMono \/ Individual\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAluminum band\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e380 × 33 × 30 mm (h)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStainless steel tube\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e380 × 25 × 25 mm (h)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAluminum + Stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eItaly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHand washing recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"patissland-pro-tip\"\u003e\n\u003cstrong\u003eNote:\u003c\/strong\u003e there is also a large format version \u003cstrong\u003eKMF02\u003c\/strong\u003e (250×76×69 mm) for cutting tarts and shareable desserts. Also discover our \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eentremets molds\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/cake-design\"\u003ethe complete cake design section\u003c\/a\u003e.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003e5 signature recipe ideas by Cesare Murzilli for the KMF01\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cp\u003eThe official Pavoni PDF signed by Cesare Murzilli contains recipes specifically designed for this mold. Here are 5 adapted for the single format:\u003c\/p\u003e\n\u003cdiv class=\"patissland-recette\"\u003e\n\u003ch3\u003e1. Apple-Vanilla Tarte Tatin \u0026amp; Lemon Ganache\u003c\/h3\u003e\n\u003cp\u003eThe Murzilli signature for the KMF01: classic Italian puff pastry, caramelized Golden apple cubes with \u003ca href=\"\/en\/collections\/aromes\"\u003evanilla\u003c\/a\u003e, tangy pectin gel with lemon juice, finished with a \u003cstrong\u003ewhite chocolate-lemon whipped ganache\u003c\/strong\u003e using \u003ca href=\"\/en\/collections\/collection-chocolat-et-praline\"\u003eOpalys 35% couverture\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKey ingredients: Golden apples, quality butter, sugar, \u003ca href=\"\/en\/collections\/aromes\"\u003evanilla paste\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003epectin NH\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/collection-chocolat-et-praline\"\u003eOpalys white chocolate\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-recette\"\u003e\n\u003ch3\u003e2. Cocoa Puff Pastry, Cremoso \u0026amp; Salted Caramel\u003c\/h3\u003e\n\u003cp\u003e10\/12% cocoa puff pastry (Murzilli recipe with 35% cream), light \u003ca href=\"\/en\/collections\/collection-chocolat-et-praline\"\u003eOpalys white chocolate\u003c\/a\u003e \u0026 vanilla cream, crunchy hazelnut + cocoa streusel, finished with \u003cstrong\u003esalted caramel\u003c\/strong\u003e with fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKey ingredients: \u003ca href=\"\/en\/collections\/collection-chocolat-et-praline\"\u003echocolate \u0026 praline\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/noisettes\"\u003ehazelnut powder\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/aromes\"\u003eBourbon vanilla\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/gelatines\"\u003egelatin\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003epectin NH\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-recette\"\u003e\n\u003ch3\u003e3. Red Fruits Puff Pastry \u0026amp; Vanilla Pastry Cream\u003c\/h3\u003e\n\u003cp\u003eThe best-selling fruity version: classic Italian puff pastry, \u003cstrong\u003epastry cream\u003c\/strong\u003e with \u003ca href=\"\/en\/collections\/aromes\"\u003eBourbon vanilla\u003c\/a\u003e, raspberry sauce (raspberry purée + corn syrup), bouquet of fresh raspberries, strawberries, or blueberries on top.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKey ingredients: \u003ca href=\"\/en\/collections\/aromes\"\u003eBourbon vanilla\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003erice starch\u003c\/a\u003e, raspberry purée, fresh red fruits.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-recette\"\u003e\n\u003ch3\u003e4. Pistachio-Raspberry Mille-feuille\u003c\/h3\u003e\n\u003cp\u003eIspahan tribute variant revisited for the single format: caramelized puff pastry with \u003ca href=\"\/en\/collections\/colorants-en-poudre\"\u003esugar powder + dextrose\u003c\/a\u003e, light \u003ca href=\"\/en\/collections\/pistaches\"\u003eIranian pistachio\u003c\/a\u003e cream, raspberry jelly insert, finished with \u003ca href=\"\/en\/collections\/feuilles-dor-paillettes\"\u003egold leaf\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKey ingredients: \u003ca href=\"\/en\/collections\/pistaches\"\u003epure pistachio paste\u003c\/a\u003e, raspberry purée, \u003ca href=\"\/en\/collections\/feuilles-dor-paillettes\"\u003eedible gold leaf\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-recette\"\u003e\n\u003ch3\u003e5. Savory Salmon-Dill Finger Puff Pastry\u003c\/h3\u003e\n\u003cp\u003eSignature savory version: \u003cstrong\u003ehazelnut puff pastry\u003c\/strong\u003e (Murzilli), \u003cstrong\u003esavory pastry cream\u003c\/strong\u003e with parmesan, smoked salmon strips, dollops of herb cream cheese, dill sprigs. Ideal for gourmet appetizers or signature cocktails.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKey ingredients: \u003ca href=\"\/en\/collections\/noisettes\"\u003ehazelnut powder\u003c\/a\u003e, parmesan reggiano, \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003ecorn and rice starch\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-pro-tip\"\u003e\n\u003cstrong\u003eMurzilli glazing tip:\u003c\/strong\u003e mix 50% powdered sugar + 50% dextrose, sift over the sfoglia through a fine mesh sieve, bake at 210°C then lower to 200°C for 5-6 minutes for a shiny, professional caramelization without cracks.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eReference recipe: Pasta Sfoglia Italiana Cesare Murzilli\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ch3\u003ePastello (détrempe)\u003c\/h3\u003e\n\u003ctable class=\"patissland-tableau\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eW 280\/300 flour\u003c\/td\u003e\n\u003ctd\u003e1 250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eButter\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFine salt\u003c\/td\u003e\n\u003ctd\u003e22 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater\u003c\/td\u003e\n\u003ctd\u003e550 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003ePanetto (laminating butter)\u003c\/h3\u003e\n\u003ctable class=\"patissland-tableau\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eButter block\u003c\/td\u003e\n\u003ctd\u003e1 000 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eDissolve the salt in water, mix flour and water in the mixer, add softened butter and finish the dough\u003c\/li\u003e\n\u003cli\u003eRoll into a rectangle, rest in the fridge \u003cstrong\u003e3 to 4 hours\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eBreak the panetto, make a \u003cstrong\u003esingle fold (3)\u003c\/strong\u003e, rest 2-3 hours\u003c\/li\u003e\n\u003cli\u003eMake a \u003cstrong\u003edouble fold (4)\u003c\/strong\u003e, rest 2-3 hours\u003c\/li\u003e\n\u003cli\u003eMake a new \u003cstrong\u003esingle fold (3)\u003c\/strong\u003e, rest 2-3 hours\u003c\/li\u003e\n\u003cli\u003eFinish with a \u003cstrong\u003edouble fold (4)\u003c\/strong\u003e, rest overnight in the fridge\u003c\/li\u003e\n\u003cli\u003eThe next day, roll out with the sheeter and cut according to the KMF01 mold\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"patissland-pro-tip\"\u003e\n\u003cstrong\u003eCocoa variant:\u003c\/strong\u003e replace 150g of flour with 150g of 10\/12% cocoa + add 50g of 35% cream. Savory hazelnut variant: add 300g of \u003ca href=\"\/en\/collections\/noisettes\"\u003ehazelnut powder\u003c\/a\u003e + 18g of white vinegar.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eWho is this Pavoni KMF01 kit for?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoutique pastry chefs\u003c\/strong\u003e seeking a signature display with perfectly sized individual rectangular puff pastry bases\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStarred chefs and gourmet restaurants\u003c\/strong\u003e for plated desserts with clean edges and individual portions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-end caterers\u003c\/strong\u003e for dinner cocktails, sweet puff pastry appetizers or \u003ca href=\"\/en\/collections\/aromes\"\u003esavory flavored\u003c\/a\u003e ones\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndependent and advanced passionate pastry chefs\u003c\/strong\u003e who want to replicate at home the professional precision seen with Cédric Grolet, Pierre Hermé, or Cesare Murzilli at Portrait Milano\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eExpert tips to master your puff pastry bases\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ch3\u003eThe puff pastry\u003c\/h3\u003e\n\u003cp\u003eUse a W 280\/300 flour (strength 8–10%), follow the \u003cstrong\u003e4 folds (3+4+3+4)\u003c\/strong\u003e with 2-3 hours rest between each, and roll the dough to 2-3 mm thickness before baking in the KMF01.\u003c\/p\u003e\n\u003ch3\u003eLaminating\u003c\/h3\u003e\n\u003cp\u003eGently prick the dough with a fork to limit rising to exactly 30 mm, the height of the mold. Without pricking, the dough will rise too much and push off the stainless steel tube.\u003c\/p\u003e\n\u003ch3\u003eBaking\u003c\/h3\u003e\n\u003cp\u003ePreheat to 210°C, put in the oven and immediately lower to 200°C. Bake 18 to 22 minutes for an even golden color. Sprinkle with a mixture of powdered sugar + dextrose halfway through baking for a characteristic glazed finish.\u003c\/p\u003e\n\u003ch3\u003eUnmolding\u003c\/h3\u003e\n\u003cp\u003eLet cool for 5 minutes before removing the central stainless steel tube, then 5 more minutes before removing the aluminum strip. The dough retains its firmness and perfect shape.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eCare for the Pavoni KMF01 Kit\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand wash only\u003c\/strong\u003e with warm soapy water — to preserve the aluminum\u003c\/li\u003e\n\u003cli\u003eDry immediately by hand with a clean cloth to avoid oxidation marks on the aluminum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvoid the dishwasher\u003c\/strong\u003e: harsh detergents dull the aluminum strip\u003c\/li\u003e\n\u003cli\u003eStore flat in a dry place, protected from humidity\u003c\/li\u003e\n\u003cli\u003eAvoid abrasive sponges that can scratch the stainless steel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eWhy buy your Pavoni Kit from Patissland?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eAuthentic Pavoni Italia product\u003c\/strong\u003e, imported directly from Italy\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eThe best market price\u003c\/strong\u003e on the KMF01 reference\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003ePermanent stock\u003c\/strong\u003e — shipping within 24 business hours\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eClick \u0026amp; Collect\u003c\/strong\u003e in Osny (95) for Parisian professionals\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eDelivery throughout Europe\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eResponsive customer service in French,\u003c\/strong\u003e pastry team familiar with the products\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePatissland is the French reference shop for professional pastry equipment and ingredients since 2019, and the official distributor of \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni Italia\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eFrequently asked questions about the Pavoni KMF01 Kit\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ch3\u003eIs the kit delivered complete (aluminum strip + stainless steel tube)?\u003c\/h3\u003e\n\u003cp\u003eYes, the KMF01 is a \u003cstrong\u003etwo-piece kit\u003c\/strong\u003e: 1 aluminum strip 380×33×30 mm + 1 stainless steel tube 380×25×25 mm, sold together. Everything is included to make individual puff pastry bases directly.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference with the KMF02?\u003c\/h3\u003e\n\u003cp\u003eThe KMF01 (this product) is the \u003cstrong\u003esingle\/individual format\u003c\/strong\u003e 38 cm — ideal for individual portions. The KMF02 is the large 25 cm format for \u003cstrong\u003ecut cakes\u003c\/strong\u003e to share (Saint-Honoré, Black Forest, etc.).\u003c\/p\u003e\n\u003ch3\u003eWhat type of dough should be used?\u003c\/h3\u003e\n\u003cp\u003eAll professional puff pastries: classic Italian sfoglia, cocoa sfoglia, hazelnut sfoglia for savory dishes, or even \u003cstrong\u003eSwiss bread dough\u003c\/strong\u003e (Murzilli natural yeast, recipe from the Pavoni book). See our recipe ideas above.\u003c\/p\u003e\n\u003ch3\u003eShould the mold be greased before baking?\u003c\/h3\u003e\n\u003cp\u003eNo, that’s the advantage of stainless steel: \u003cstrong\u003eno greasing needed\u003c\/strong\u003e for the inner tube. For the aluminum band, a light \u003ca href=\"\/en\/collections\/spray-de-graissage\"\u003egreasing spray\u003c\/a\u003e or clarified butter is enough at the start to ease unmolding.\u003c\/p\u003e\n\u003ch3\u003eHow many pieces does one kit produce?\u003c\/h3\u003e\n\u003cp\u003eOne kit produces \u003cstrong\u003eone puff pastry base at a time\u003c\/strong\u003e. Professional pastry chefs usually buy 4 to 8 kits to produce batches in parallel in the oven. \u003cstrong\u003eIdeal individual portion\u003c\/strong\u003e size to serve whole.\u003c\/p\u003e\n\u003ch3\u003eAre the corners really straight?\u003c\/h3\u003e\n\u003cp\u003eYes, that is precisely the signature of the Murzilli kit: thanks to the rigidity of the inner stainless steel tube, the \u003cstrong\u003e4 internal corners remain perfectly straight at 90°\u003c\/strong\u003e during baking, creating a flawless geometric cavity, which no silicone mold or simple frame can achieve.\u003c\/p\u003e\n\u003ch3\u003eCan raised preparations be baked inside?\u003c\/h3\u003e\n\u003cp\u003eYes, the KMF01 perfectly supports \u003cstrong\u003eraised puff pastry doughs\u003c\/strong\u003e like Swiss bread, brioche breads, or individual viennoiserie. See the Murzilli Swiss bread recipe included in the official Pavoni PDF.\u003c\/p\u003e\n\u003ch3\u003eCompatible with blast chilling?\u003c\/h3\u003e\n\u003cp\u003eYes, stainless steel and aluminum perfectly withstand passage in a -40°C blast chiller. You can also pre-freeze raw dough in the molds before direct oven baking.\u003c\/p\u003e\n\u003ch3\u003eCan it be used in a professional convection oven?\u003c\/h3\u003e\n\u003cp\u003eYes, it is even the recommended cooking method. The thermal conduction of aluminum combines with the airflow for \u003cstrong\u003eperfectly even\u003c\/strong\u003e cooking on all 4 sides.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003ch2\u003eEssential complements for your Murzilli puff pastry bases\u003c\/h2\u003e\n\u003cdiv class=\"patissland-cards\"\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eRings \u0026 Frames\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eTart rings, square and rectangular frames to complete your professional mold range.\u003c\/div\u003e\n\u003ca class=\"patissland-card-lien\" href=\"\/en\/collections\/cercles-cadres\"\u003eSee frames\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eStainless Steel Molds\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eThe full range of professional stainless steel molds for precision pastry.\u003c\/div\u003e\n\u003ca class=\"patissland-card-lien\" href=\"\/en\/collections\/moules-en-inox-1\"\u003eDiscover\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eThe entire Pavoni range\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eSignature molds from international chefs, platinum silicone and high-end stainless steel.\u003c\/div\u003e\n\u003ca class=\"patissland-card-lien\" href=\"\/en\/collections\/pavoni\"\u003eSee Pavoni\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eChocolates \u0026 Pralinés\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eValrhona Opalys, Ivory, Dulcey couverture for your creamy desserts and ganaches.\u003c\/div\u003e\n\u003ca class=\"patissland-card-lien\" href=\"\/en\/collections\/collection-chocolat-et-praline\"\u003eSee chocolates\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003ePistachios \u0026 Hazelnuts\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eIranian pistachio, hazelnut powder for streusel, pure pastry pistachio paste.\u003c\/div\u003e\n\u003ca class=\"patissland-card-lien\" href=\"\/en\/collections\/pistaches\"\u003eSee pistachios\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eVanilla \u0026 Flavors\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eBourbon vanilla, vanilla paste, concentrated natural professional flavors.\u003c\/div\u003e\n\u003ca class=\"patissland-card-lien\" href=\"\/en\/collections\/aromes\"\u003eSee flavors\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eGelatins\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eSheet and powdered gelatins, 200 bloom gold quality for whipped ganaches.\u003c\/div\u003e\n\u003ca class=\"patissland-card-lien\" href=\"\/en\/collections\/gelatines\"\u003eSee gelatins\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eAdditives \u0026 Pectins\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eNH pectin, rice and corn starches, essential professional gelling agents.\u003c\/div\u003e\n\u003ca class=\"patissland-card-lien\" href=\"\/en\/collections\/additifs-alimentaires\"\u003eDiscover\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eGold Leaves\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eFor the premium finish of your individual sfoglie.\u003c\/div\u003e\n\u003ca class=\"patissland-card-lien\" href=\"\/en\/collections\/feuilles-dor-paillettes\"\u003eDiscover\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":51939556524371,"sku":"KMF01","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/kit-moules-bases-feuilletees-mono-pavoni-1.webp?v=1772159943","url":"https:\/\/patistopsland.com\/en\/products\/kit-moules-bases-feuilletees-38-cm","provider":"Patissland","version":"1.0","type":"link"}