Baking ring, stainless steel, Ø 10 cm

Round baking ring for making tartelettes and rondo’s among other pastries. A baking ring has no bottom. It is used to cut shapes out of rolled out dough, then the ring is placed on greased ovenproof paper on a baking tray and the inside of the baking ring is coated with dough (foncer). This can subsequently be filled. You can also use the ring for arranging a dish on a plate, for instance rice or tartare.