{"product_id":"kit-moules-bases-feuilletees-large","title":"Puff Pastry Base Molds Kit Large","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-accordion-content ol {\n    margin: 8px 0 0;\n    padding-left: 22px;\n  }\n\n  .patissland-accordion-content ol li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-accordion-content a {\n    color: #b98b35;\n    text-decoration: underline;\n    font-weight: 600;\n  }\n\n  .patissland-accordion-content a:hover {\n    color: #8a6624;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-accordions\"\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003eKit Sfoglia Torta KMF02 Cesare Murzilli x Pavoni Italia, rectangular tart frame to share\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eKit Sfoglia Torta KMF02\u003c\/strong\u003e is a signature creation \u003cspan class=\"patissland-highlight\"\u003eCesare Murzilli x Pavoni Italia\u003c\/span\u003e, designed to make \u003cstrong\u003erectangular puff pastry tarts to share\u003c\/strong\u003e with impeccable shop-quality results. The aluminum frame + stainless steel insert combo forms a \"U\" shape ready to fill, perfect for revisited rectangular Saint-Honoré, signature puff pastry tarts, creative brioches, or savory event versions.\u003c\/p\u003e\n\u003cp\u003eThis professional reference completes our range of signature molds from \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e and is part of Patissland's push into \u003cstrong\u003ehigh-end professional pastry molds\u003c\/strong\u003e. Format designed for productivity in shops, catering, and hospitality, with consistent results from batch to batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWhy you will love it\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSignature Murzilli look,\u003c\/strong\u003e straight edges and perfect internal cavity for filling with creams, fruits, ganaches, whipped cream, or savory preparations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuper crispy puff pastry crust,\u003c\/strong\u003e the insert compresses just enough for even rising and clean puff pastry layers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile,\u003c\/strong\u003e compatible with puff pastry, sweet dough, shortcrust pastry, creative brioches, or savory versions (pesto, candied vegetables, cheeses)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProductivity and consistency,\u003c\/strong\u003e identical results from batch to batch, ideal for pastry shops, event catering, and high-end hospitality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesigned by professionals,\u003c\/strong\u003e developed in collaboration with chef Cesare Murzilli and manufactured by Pavoni Italia, the Italian reference for professional pastry molds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCesare Murzilli, Italian contemporary pastry signature\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003echef Cesare Murzilli\u003c\/strong\u003e is one of the contemporary Italian pastry chefs recognized for his minimalist and geometric approach to modern puff pastry. His collaboration with \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e has produced several signature molds, including this KMF02 Sfoglia Torta kit.\u003c\/p\u003e\n\u003cp\u003eThe Murzilli approach is characterized by:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePure geometries and straight edges\u003c\/strong\u003e that visually structure the finished piece\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfectly defined cavity\u003c\/strong\u003e to showcase fillings (precise technical insert)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMastered puff pastry\u003c\/strong\u003e with controlled rising through light compression\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet and savory versatility\u003c\/strong\u003e that meets the needs of shops, caterers, and restaurants\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis signature has become one of the references for contemporary puff pastry practiced in the best international pastry shops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eKit contents and technical specifications\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe KMF02 kit contains 2 complementary items:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 food-grade aluminum frame\/band,\u003c\/strong\u003e dimensions 250 × 76 × height 69 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 stainless steel square tube insert,\u003c\/strong\u003e dimensions 250 × 60 × height 60 mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe frame + insert combo forms a \u003cstrong\u003eperfect \"U\" shape\u003c\/strong\u003e, ready to fill after baking and removing the insert.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetailed technical features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReference:\u003c\/strong\u003e KMF02 Kit stampi sfoglia torta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Pavoni Italia, design by Cesare Murzilli\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterials:\u003c\/strong\u003e food-grade aluminum (frame), stainless steel (insert)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven compatibility:\u003c\/strong\u003e up to 250°C (workshop recommendation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUses:\u003c\/strong\u003e puff pastry baking, pre-baking and drying doughs, cold assembly, pressing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e hand wash recommended (warm water + mild detergent), dry thoroughly. Avoid dishwasher to preserve the aluminum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e made in Italy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWhy two different heights (69 mm vs 60 mm)\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eFrequently asked question: why is the frame 69 mm high and the insert 60 mm? This \u003cspan class=\"patissland-highlight\"\u003e9 mm difference is intentional\u003c\/span\u003e, precisely calculated:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe 69 mm frame\u003c\/strong\u003e supports the puff pastry, protects the rise during baking, and prevents the layers from collapsing due to melted butter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe 60 mm insert\u003c\/strong\u003e creates a clean cavity inside with an ideal technical clearance of a few millimeters all around, allowing the puff pastry to rise properly without being crushed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis precise engineering is what sets a Pavoni Italia pro kit apart from a generic rectangular frame. The final result features perfectly straight edges, a uniform cavity ready to fill, and puff pastry that has risen in a controlled, even way.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eInstructions for a clean result in 6 steps\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoll out your\u003c\/strong\u003e puff or shortcrust dough to 3-4 mm thickness on a floured surface. Lightly grease the aluminum frame to ease unmolding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLine the inside of the frame\u003c\/strong\u003e with the dough, letting it extend 1 to 2 mm above the top edge to compensate for shrinkage during baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace the stainless steel insert in the center\u003c\/strong\u003e of the frame to form the cavity. You can lightly oil the insert to make removal easier after baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChill for 15 to 20 minutes\u003c\/strong\u003e in the freezer or 30 minutes in the fridge. This step is crucial for the best edge hold and consistent puff pastry layers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook on a micro-perforated plate\u003c\/strong\u003e to allow air circulation and even cooking. For puff pastry, place a light weight on the insert (another plate + 200-300 g) for controlled, regular rising\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmold while warm\u003c\/strong\u003e using a kitchen glove, gently remove the insert, dry for 3 to 5 minutes in a slightly open oven if the cavity seems damp, then fill according to your recipe\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003ePro tip Murzilli:\u003c\/strong\u003e spray a veil of melted cocoa butter or brush a light syrup to \u003cspan class=\"patissland-highlight\"\u003ewaterproof the inner walls\u003c\/span\u003e before filling. This prevents the moist filling (cream, fresh fruit) from softening the crispy puff pastry during service.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eSignature recipe ideas\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe 250 mm rectangular format × 60 mm cavity is sized for \u003cstrong\u003eshare pieces of 6-8 portions\u003c\/strong\u003e or plated desserts in gourmet dining. Some signature recipes to explore:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRevisited rectangular Saint-Honoré,\u003c\/strong\u003e crispy puff pastry base baked in the KMF02, filled with Madagascar vanilla diplomat cream, shiny caramelized mini choux lined on top, amber caramel streak for signature finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrunchy vanilla-caramel,\u003c\/strong\u003e puff pastry base, pressed almond-hazelnut praline insert at the bottom, intense vanilla namelaka on top, decorated with praline feuilletine and tempered dark chocolate shavings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRectangular red fruit tart,\u003c\/strong\u003e golden puff pastry base, vanilla cream filling, lined with fresh red fruits (raspberries, strawberries, red currants, blueberries), shiny neutral glaze\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModern rectangular mille-feuille,\u003c\/strong\u003e 3 separately baked puff pastry layers, alternating vanilla pastry cream flavored and fruit, white fondant with chocolate marbling on top\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory version with lemon mascarpone cream,\u003c\/strong\u003e puff pastry base, lemon zest mascarpone cream, grilled early-season vegetables (asparagus, zucchini, cherry tomatoes), fresh herbs (basil, chives, flat-leaf parsley)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory tart with pesto and candied tomatoes,\u003c\/strong\u003e puff pastry base, basil-pine nut pesto, oven-candied cherry tomatoes, aged parmesan shavings, fresh basil garnish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLayered brioche with dried fruits,\u003c\/strong\u003e layered brioche filled with pistachio paste + sliced almonds + caramel, unmolded warm, enjoyed during premium tea time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eRecommended professional uses\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium boutique pastry chefs\u003c\/strong\u003e who want to expand their range with modern rectangular puff pastry items sold by the slice or as a share piece for 6-8 people\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet restaurants\u003c\/strong\u003e for plated service of rectangular puff pastry tarts cut into regular portions in front of the customer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvent caterers\u003c\/strong\u003e for wedding buffets, cocktail dinners, corporate events with versatile sweet and savory pieces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-end hotels and palaces\u003c\/strong\u003e for afternoon tea, VIP room service, prestigious banquets with signature rectangular creations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisanal bakery-pastry\u003c\/strong\u003e offering savory event pieces (modern quiches, seasonal savory tarts, creative puff pastry brioches)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry competitions\u003c\/strong\u003e where Murzilli geometries are recognized as a standard of contemporary Italian pastry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-end event pastries\u003c\/strong\u003e specialized in weddings and prestigious anniversaries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003ePro tips for successful puff pastry\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWell-chilled puff pastry,\u003c\/strong\u003e taken out of the fridge immediately before rolling to preserve the separation of butter layers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegular rolling,\u003c\/strong\u003e precise 3-4 mm with leveling bars to avoid uneven thicknesses that warp during baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSystematic cold resting\u003c\/strong\u003e before baking to relax the gluten and ensure straight rising without shrinkage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMicro-perforated tray\u003c\/strong\u003e mandatory for air circulation under the piece, otherwise the base remains moist and soft\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight weight on the insert,\u003c\/strong\u003e 200-300 g maximum, enough to control rising without crushing the puff pastry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking at 200-210°C\u003c\/strong\u003e for 25-35 minutes depending on thickness, monitoring browning in the last 10 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWaterproofing the walls\u003c\/strong\u003e with cocoa butter or light syrup after cooling to preserve crispness after filling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFilling just before serving\u003c\/strong\u003e for moist compositions (creams, fresh fruits), puff pastry loses its crispness after 2-3 hours of direct contact with a moist filling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWhy choose Pavoni Italia over a generic brand\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e brand has been a global reference in professional pastry molds for several decades. Pavoni advantages vs generic brands:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrecise reproducible engineering,\u003c\/strong\u003e each frame and insert meet the same strict dimensional tolerances for consistent results\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-quality materials,\u003c\/strong\u003e premium food-grade aluminum (frame) and 18\/10 stainless steel (insert) that withstand hundreds of uses without deformation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInternational chef collaborations,\u003c\/strong\u003e Cesare Murzilli, Antonio Bachour, Cédric Grolet, all signatures that guarantee the technical relevance of the molds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInternational distribution,\u003c\/strong\u003e you will find the same Pavoni molds in professional pastry shops in several countries, ensuring supply continuity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in Italy,\u003c\/strong\u003e Italian manufacturing recognized for quality metalwork in pastry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eMaintenance and lifespan\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand washing recommended,\u003c\/strong\u003e with warm soapy water and a soft sponge to preserve the aluminum finish which can oxidize in harsh dishwashers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo dishwasher\u003c\/strong\u003e for the aluminum frame, aggressive detergent and prolonged heat eventually damage the surface\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe stainless steel insert\u003c\/strong\u003e can be dishwasher safe if necessary\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplete drying\u003c\/strong\u003e immediately after washing with a clean cloth to prevent lime marks and water spots\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStore flat\u003c\/strong\u003e in a dry place, protected from prolonged humidity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvoid metal abrasive sponges\u003c\/strong\u003e that could scratch the aluminum frame surface and affect unmolding\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith regular professional use (several times a week), the KMF02 kit retains all its properties for \u003cspan class=\"patissland-highlight\"\u003eseveral years without degradation\u003c\/span\u003e. Investment quickly amortized for active pastry chefs using this puff pastry signature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003ePatissland complementary products\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional puff pastry doughs\u003c\/strong\u003e in blocks or frozen sheets ready to roll out, major time saver for high-volume production\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTourage butter\u003c\/strong\u003e 84% fat content, Bordier or Charentes-Poitou AOP type for signature homemade puff pastry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMicro-perforated sheets\u003c\/strong\u003e in aluminum or silicone for even puff pastry baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilikomart perforated silicone mats\u003c\/strong\u003e for grease-free baking with optimal air circulation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa butter pistoles\u003c\/strong\u003e to waterproof the inner walls before moist filling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry creams and namelaka\u003c\/strong\u003e in ready-to-use mixes for time-saving in service\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDried fruits and gourmet inserts,\u003c\/strong\u003e pure pistachio paste, almond-hazelnut praline, white chocolate namelaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalted butter caramel\u003c\/strong\u003e for revisited rectangular Saint-Honoré\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOther signature Pavoni Italia molds,\u003c\/strong\u003e Mono Sfoglia KMF01 individual size, Pavoflex Cédric Grolet (Tablet, Lemon, Hazelnut), Pavoflex Antonio Bachour LINEA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry frames and rings\u003c\/strong\u003e in aluminum and stainless steel in various sizes to expand your professional tool range\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRectangular serving dishes\u003c\/strong\u003e in slate, wood, or stainless steel to enhance table service of the rectangular tart\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eFrequently Asked Questions\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the kit work without puff pastry?\u003c\/strong\u003e\u003cbr\u003eYes, it works very well with sweet pastry, shortcrust pastry, leavened dough, or puff pastry brioche. The \"U\" shape geometry of the frame + insert always produces a perfect cavity ready to fill, whatever dough is used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould the dough be pricked before baking?\u003c\/strong\u003e\u003cbr\u003eFor \u003cstrong\u003epuff pastry\u003c\/strong\u003e, no, or very lightly, to preserve the rise of the layers. For \u003cstrong\u003esweet or shortcrust pastry\u003c\/strong\u003e, yes, prick with a fork or a professional docking tool to limit blistering and ensure even baking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use a release spray?\u003c\/strong\u003e\u003cbr\u003eYes, a very thin layer applied evenly on the insert and inner frame. Avoid excessive greasy sprays that could create a greasy film altering the puff pastry’s golden color during baking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat cooking temperature is recommended?\u003c\/strong\u003e\u003cbr\u003eFor puff pastry, 200-210°C for 25-35 minutes depending on thickness. For sweet or shortcrust pastry, 170-180°C for 20-25 minutes. The frame withstands up to 250°C in short bursts without damage, but most baking stays within the 170-210°C range.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many servings in a 250 × 60 mm tart?\u003c\/strong\u003e\u003cbr\u003eThe format allows cutting into 6 to 8 regular portions depending on desired generosity. 6 portions for generous plated service (4 cm × 6 cm each), 8 portions for cocktail or tea time service (3 cm × 6 cm each).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many times can this kit be used?\u003c\/strong\u003e\u003cbr\u003eWith careful maintenance (hand washing, immediate drying, flat storage), the kit retains all its properties for several years with regular professional use. Investment amortized after a few weeks of production.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDifference from the KMF01 Mono Sfoglia?\u003c\/strong\u003e\u003cbr\u003eThe \u003cstrong\u003eKMF01 Mono Sfoglia\u003c\/strong\u003e is a \u003cstrong\u003esingle individual\u003c\/strong\u003e format for 1 piece per person, portion size. The \u003cstrong\u003eKMF02 Sfoglia Torta\u003c\/strong\u003e (this sheet) is a \u003cstrong\u003erectangular sharing tart\u003c\/strong\u003e format for 6-8 servings. Many professionals own both to cover individual and sharing orders.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for advanced amateur use?\u003c\/strong\u003e\u003cbr\u003eYes, although designed for professionals, advanced amateurs who want to make bakery-level puff pastry tarts will find this kit a simple-to-use tool for maximum effect. The technique remains accessible with quality store-bought puff pastry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the kit work for savory cooking?\u003c\/strong\u003e\u003cbr\u003eAbsolutely, it's one of the major strengths of the KMF02. Modern quiches, seasonal savory tarts, pesto versions, candied vegetables, aged cheeses, creative puff pastry brioches. The sweet-savory versatility allows the kit to be amortized across several product lines in a pastry-catering shop.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong data-start=\"3785\" data-end=\"3804\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/xMrhH_VJzmk?si=ozJi66xCEWHh2fnq\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":51939637068115,"sku":"KMF02","price":26.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/kit-moules-bases-feuilletees-large-pavoni-1.webp?v=1772159958","url":"https:\/\/patistopsland.com\/en\/products\/kit-moules-bases-feuilletees-large","provider":"Patissland","version":"1.0","type":"link"}