Several Silform® shapes have been especially developed for choux pastry. Our round and elongated shapes make piping and calibrating choux pastries much easier than ever before. The naturally flexible texture of these pastries is a perfect fit for our Silform® shapes. It does not need to be glazed or scratched. When baking choux pastry, we recommend the use of a deck oven for optimal performance. When removed from the oven, your finished product will be perfectly even and smooth on top. For more information please visit: SasaDemarle.com

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