If you're familiar with Silpat, the first thing that comes to mind is probably a flat, flexible sheet that you'd use instead of parchment paper.
The Entremet from Silpat is a a little different than the company's other offerings.
The familiar flexible sheets are probably their most popular item, but that's not all they make. Not too long ago, I reviewed a ventilated nonstick sheet that's designed for bread baking called the Silpain.
The Entremet is different than either of those. But similar.
Like the company's other products, the Entremet is flexible and nonstick. But instead of being flat, it's formed into a shallow pan - about 3/4 inch high. So, it's perfect for sponge cake that you want to roll up to make a jelly roll. Or thin brownies. Or for candy. Or polenta that you're going to chill.
Or, for baking anything that you want to keep contained. It doesn't have to be fancy. Recently, I used the Entremet when I was drying out some cake crumbs. I could have spread them out on a baking sheet, no problem. But having them on the Entremet made it easier to gather up those crumbs and funnel them into a container for storage.
When it comes down to it, the Entremet is a flexible baking pan that you can use for pretty much anything that makes sense. Fudge. Bar cookies. Cornbread. Pizza. Focaccia.
Hmmm. How about those jelly squares? You shouldn't use a knife to cut anything that's in the Entremet, but since it's nonstick, you can just flip the product out and lift or peel the Entremet off. Okay, I haven't tried making jelly squares, but I don't see why it wouldn't work.
Who's it for: Bakers, candy makers, or anyone who thinks a flexible pan like this would be useful.
Pros: Definitely nonstick.
Cons: Because it's flexible, you do need to keep it on a baking sheet. For storage, it shouldn't be folded or mangled.
Wishes: It would be great to have this in other sizes.
Source: I received this from the manufacturer for the purpose of a review.