30 DAYS OPEN PURCHASEThe savarin mould is the ring mould behind savarin and baba au rhum, the French yeast cake that soaks up syrup and then gets filled with cream or fruit in the middle. In individual size it becomes a dessert that looks straight out of a restaurant, even if it was made in your kitchen in tracksuit bottoms. This box holds six 80 mm moulds with closed bases, so everyone at the dinner table gets their own.
The coating is a two-layer, PFAS-free non-stick that Gobel describes as one of the thickest around, so the cake releases without butter. The mould handles 250°C and is made in France by Gobel, who have been making bakeware since 1887.
