Micro perforated and non-sticked silicone pad. The micro holes allow the optimal distribution of the heat and let the dough grab on to them to have a perfect result. The pad comes printed with outlines to make the perfect sized éclairs.

Chosen by Joakim Prat Maitre Choux .

24 indents éclair: mm 125 X 25 X 5 H

Pad: mm 600 x 400

HOW TO USE AS SHOWN IN THE PICTURE

1. Put the pad on the microperforated tray

2. Pipe the dough

3. Put the tray into the oven