Tarts d'Autor

Elegant modern tarts conceived with the Pastry excellence.

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Guillaume Mabilleau - Jean Jacques Borne - Jean Michel Perruchon

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PARADIS-2

Kit Tarte Ring Paradis Ø80mm

Mould
Size: Ø 70 h 11 mm 
Volume: 6x37 ml Tot. 222 ml

Rings (6 PCS) 
Size: Ø 80 h 20 mm

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KIT_TARTE_TOP_SCONT_isola
The unique technique created by MOF Pâtissier Guillaume Mabilleau finds its expression in the new Kit Tarte Ring Paradis Ø 80 mm by Silikomart Professional. The kit is composed by two elements: six rings with a 80 mm diameter in thermoplastic composite crush-proof material suitable for baking and creating the base and a silicone mould with 6 cavities of Ø 70 h 11 mm each to make a mousse or a cremoso to lay over the shortcrust base. The rings are non-stick and stainless, they allow an homogenous baking and they are characterized by a high thermal stability. 
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MOF Guillame Mabilleau 

The Pastry Chef Guillaume MABILLEAU began his career in Maine-et-Loire, before travelling around France and working in some prestigious establishments. He won the Best Craftsman of France (MOF) title for the pastry section in 2011 at 28 years old, and is one of France’s pâtisserie prodigies. In 2012, he and his friend Jean-Baptiste Robin, pastry chef as well, decided to create the NUANCES GOURMANDES brand and specialized their company in one single product: macarons.

MONTBLANC

Kit Tarte Ring Montblanc Ø80mm

Mould
Size: Ø 74 h 42 mm 
Volume: 6x106 ml Tot. 636 ml

Rings (6 PCS) 
Size: Ø 80 h 20 mm

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KIT_TARTE_TOP_SCONT_montblanc
Montblanc, the traditional dessert comes in a new "dress" thanks to Kit Tarte Ring Montblanc Ø 80 mm by Silikomart Professional created with MOF Jean-Jacques Borne. The kit is composed by two elements: six rings of 80 mm diameter in thermoplastic composite crush-proof material suitable for baking and creating the base and a silicone mould with 6 cavities of Ø 74 h 42 mm each to make a mousse or a cremoso to lay over the shortcrust pastry. The rings are non-stick and stainless, they allow an homogenous baking and they are characterized by a high thermal stability.
BORNE-1

BORNE

MOF Jean-Jacques Borne

Jean Jacques Borne, Meilleur Ouvrier de France (Best Craftsman of France) in the Gelato Category, approached the world of pastry in 1975 as an apprentice of Mr. Reynaud (in St. Etienne). He has been a teacher at the École Nationale de la Pâtisserie in Yssingeaux from 1992 to 2002. He founded the Institue de l’Excellence Culinaire, a culinary and pastry school for professionals in 2004. He also founded the Kaori boutique in 2011, where all the products are created with 100 % natural ingredients.

 

HONORE

Kit Tarte Ring Honoré Ø80mm

Mould
SIze: Ø 70 h 13 mm 
Volume: 6838 ml Tot. 272 ml

Rings (8 PCS) 
Size: Ø 80 h 20 mm

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Soft and firm at the same time, the new Kit Tarte Ring Honoré Ø 80 mm by Silikomart Professional conceived with MOF Pâtissier Jean-Michel Perruchon will surprise you. The kit is composed by two elements: 8 rings with a 80 mm diameter in thermoplastic composite crush-proof material suitable for baking and creating the base and a silicone mould made up 8 cavities of Ø 70 h 13 mm each to make a mousse or a cream to lay over the shortcrust pastry. The rings are non-stick and stainless, they allow an homogenous baking and they are characterized by a high thermal stability.
PARRUCHON

PERRUCHON

MOF Jean-Michel Perruchon

Jean Michel Perruchon, Meilleur Ouvrier de France (Best Craftsman of France), head of the Bellouet Conseil gastronomic school in Paris, worked for some of the best Parisian pastry companies such as Fauchon, Lenôtre, Constant, La Maison du Chocolat. He founded the Bellouet Conseil Gastronomic School in 1989 together with the MOF G. Bellouet, as a school focused on improving the professionals’ skills. He also wrote several gastronomic books of international renown. Jean Michel PERRUCHON has won many gastronomic competitions such as “Le Vase de Sèvres du Président de la République” in Arpajon, the contest “Charles Proust”, he was Finalist of the Coupe de France and finally he obtained the title of “Meilleur Ouvrier de France” in 1993.

Download the MOF's recipes!