Product Review: Silpat Entremet

Silpat Entremet.  Nonstick baguette-baking is a new way to bake  Photo: Silpat Entremet

LOS ANGELES – A new way to bake, the Silpat Entremet is a nonstick silicone baking pan that allows you to make cakes, brownies and casseroles without using nonstick spray.

The Original Silpat, was created by M. Guy Demarle in Northern France while searching for a better way to bake his baguettes. He made the first nonstick baguette-baking tray and then went on to invent the first original Silpat mat. The Original Silpat mat was and still is made out of fiberglass and food safe silicone.

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The mat was created to replace parchment paper and it allowed bakers to bake without greasing the pan and clean quickly.  Even though Teflon existed the Silpat revolutionized baking in ways Teflon couldn’t. For instance, it created the possibility of a thinner cookie, such as the tuile, or a gooey batter as found in marshmallows, and even design sugar creations.

All of these creations can be done with ease when the Silpat mat is used.

Silpat now has a new product on the market that brings the same nonstick quality of the Silpat mat to a pan for brownies, cakes and even casseroles and just in time for baking season. 

It’s the Silpat Entremet baking dish and it comes in a 10” by 13-¾” size, which fits perfectly in a 13” by 18” pan. It works in temperatures from -40°F to 500°F in any conventional oven.

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“Do those silicone baking sheets and pans bake foods without the food sticking?”  Is a frequently asked question when it comes to baking with any silicone product. The flimsy sides and questionable material leave us with a bit of uncertainty.

When an oven is hot, what we’re cooking is usually fluid and then when what we’re baking is finished cooking it’s typically stuck tight unless we grease the pan to death.  Baking with such a pan without greasing it can make a cook quite nervous.

Thus, our test is warranted. We made a typical baked brownie to find out just how easy it is to bake and clean using the Silpat Entremet.

Silpat Enterment Test: Brownies

Step 1- we made brownie mix.
Step 2- we preheated our oven.
Step 3- we placed Silpat Entremet on a cookie sheet.
Step 4- we poured brownie mix into the pan.
Step 5- we baked the brownies for required time. Step 6- we removed the brownies and let them cool in the pan.
Step 7- we flipped the brownies onto a cutting board, sliced, served.

When the brownies were poured into the pan the brownie mixture stuck to the spoon and slightly lifted the silicone Silpat Entremet pan. After the brownies were cooked and cooled we removed them out of the pan easily. 


First, the Entremet pan worked just as the directions described.
Second, we found it simple to use, clean and care for.
Third, because the pan is thin it can fit easily into a storage area.
Fourth, the brownies did not stick at all, not even a little bit. They released from the pan perfectly.


First, although the pan is thin and can be stored easily it is not sturdy so it absolutely cannot be stored on its side.
Second, because cutting in the pan will damage the Silpat Entremet it forces the consumer to take this into consideration before you bake in it.

Overall Rating: 1 cup out of 1 cup. The Silpat Entremet is a good product for those looking for a nonstick silicone baking pan. It’s easy to use and does what it says it will. You will definitely spend a little more in the beginning when you buy the pan but you will save money in the end because you won’t be buying parchment and nonstick spray.

Purchasing Info: the Silpat Entremet can be purchased on Amazon Prime for $44.42.

For more great cooking tips, recipes and stories from Chef Mary, visit her website at

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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran


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