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Disclosure: This site contains sponsored posts, affiliate links (which means I earn a percentage of the sale) and is part of the Amazon affiliate program, but all opinions are strictly my own.

Silpat® Entremet by HIC Brands that Cook {Review}

Disclosure: This could be a sponsored post or contain affiliate links (which means I earn a percentage of the sale), but all opinions are strictly my own.

I’m sure you’ve caught on to my love of silicone bakeware by now.  I’m pretty much a silicone salesman whenever guests are over and they comment on my collection.  There are just so many good things to say about it!  One piece of silicone bakeware I hadn’t yet tried was this Silpat® Entremet by HIC Brands that Cook, so of course, I jumped at the chance when HIC asked if I would review one.  First of all, an entremet is a French special cake, either sweet or savory, but you could cook all sorts of delicate treats in this.  Basically it is a silicone baking sheet reinforced with a special fiberglass mesh that allows for an even transfer of heat and even cooking throughout the dish.

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Silicone is naturally nonstick, so specialty items like ganache and jellies are easily removed.  I would next like to try drizzling baking chocolate in intricate designs onto the sheet.  I’m sure I could cool them on the pan and preserving the beautiful presentation after lifting out of a flexible nonstick baking sheet like this.

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The pan measures 10″ x 13 3/4″ x 1″ to fit inside an 13″ x 18″ cookie sheet, since placing it on a hard surface is recommended to transfer best in and out of the oven.  The Silpat® Entremet is microwave, oven and freezer safe, so you could even bake in the microwave on this!  I bet it would do a great job!

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I tried a favorite pumpkin roll recipe of mine, knowing that after cooking the pumpkin in a sheet pan, it would need to be rolled.  The Silpat® Entremet was perfect for the job.  I could flip over the cake and peel off the pan like wax paper.

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I made my recipe with fresh pumpkin that I pureed in October and had frozen for a few months, so it has a much lighter orange color than canned pumpkin.  And don’t tell the kids, but those are actually carrots and zucchini bits instead of funfetti sprinkles, haha!  I am not ashamed of smuggling a few veggies in where I can!  After it cooled, I filled the roll with a cream cheese filling, and it can be sliced like bread.  Oh mercy, I love this stuff!

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This pan would be great for layered baking, where you bake one hard layer at a time and remove from the pan in an entire piece to place on top of another.  When you’re done, you just rinse off the pan.  No scraping or dishwashing, but the nonstick surface doesn’t hold on to a lot of residue anyways.  I’m excited to try more recipes with this shiny guy!  See what else is new at Harold Import Co. and try your hand at some new recipes using your own Entremet, then come back and share with me your recipes!

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*This posting was sponsored by HIC Brands that Cook, but all opinions are strictly my own.

About Camille

I'm an old-fashioned Boston seamstress in love with her hubby and boys! I hate the rain, love getting emails, and could live on ice cream. I am a former Home Ec teacher, a casual marathoner, and a thrift-store shopaholic!

Comments


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    grace says:

    cool … looks like a yummy cake, care to share the recipe? I love anything with pumpkin, especially pumpkin cake roll .. thanks for sharing!

  2. Grace, you bet! My recipe is very similar to this one: http://allrecipes.com/recipe/pumpkin-roll-ii/
    Sans the walnuts, and replace self-pureed fresh pumpkin instead of canned pumpkin, and I added carrot and zucchini slivers 🙂 Its to die for!


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    Anna says:

    I love how its so easy to work with 🙂

  4. LESLIE STOCKTON says:

    i have been wanting to try silicone but didnt know if it was worth the money. now i definately have to try it!

  5. Rachel Ellis says:

    I love my Silpat® baking mat! I wasn’t aware of the Silpat® Entremet, I will have to try it soon!


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    I so want one now!!!

  7. claudia ellis says:

    hmmm, I’ve heard so many great things about silicone bake ware that I recently purchased a loaf form and a pie plate. I baked banana bread and filled the dough in the silicone loaf form but I would not hold it’s shape so I ended up refilling the dough into a regular form because I was afraid the dough would drip over the sides of the form. Maybe I did something wrong?

  8. Great review and pictures!

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