Silpat silicone baking mats are one of the most durable, long lasting, temperature withstanding silicone mats available. They are professional grade quality with many bakeries choosing to bake with Silpat silicone baking mats.
- 2000-3000 uses
- up to 500°F in the oven – much more heat resistant than other silicone baking mats (~420°F)
- several sizes available that fit perfectly in a baking sheet
- commercial grade
I have used my Silpat baking mats for over a year now with baking many different foods:
- chocolate decorations
I find the Silpat silicone mats are much higher quality than my other silicone mats. They are able to withstand the high usage and high temperatures. I love the way my macarons turn out using the Slip
I find the Silpat silicone mats are much higher quality than my other silicone mats. They are able to withstand the high usage and high temperatures.
I love the way macarons turn out using the Silpat silicone baking mat. They give them a beautiful matte round finish to them which makes them look professional, like they came from a commercial bakery.
At first, I used parchment paper to bake macarons, but after getting more comfortable making macarons I like using the Silpat much better.
My favorite dessert to make with Silpat silicone baking mat are chocolate decorations.
I can easily pipe chocolate directly on the silicone mat and then place it in the freezer.
The silicone baking mat is much thicker, so I find I don’t easily ruin the design.
Using parchment paper for chocolate decorations is much more difficult because it’s flimsy, and easily movable which can disturb the design. I much prefer using the Silpat silicone baking mat.
When I make croissants, I find the Silpat silicone mat very easy to use for rolling out my croissant dough. I like having a couple of silicone mats. One for rolling out the dough, and one for shaping the butter layer.
The butter layer is easily manipulated on the silicone mat, since it remains in one place without moving.
I find using cling wrap is much more difficult to make the butter layer since it moves around and it quite flimsy. I find it hard to place it on a plate and then into the fridge, and somehow get it off of the plate in one piece to place into the croissant dough for lamination. The butter layer frequently breaks on me if I use cling wrap.
It’s much easier and I’ve had no issues at all with the butter layer breaking when I use my Silpat silicone mat. I would recommend to use it for anyone attempting croissants.
I have used my Silpat silicone baking mat for baking croissants on as well and so far I’m very impressed with how well they have turned out.
Silpat baking mat sizes
- Full Sheet Size, 16-1/2″ x 24-1/2″
- Countertop Workstation Mat, 15-1/8″ x 23″
- Half Sheet Size, 11-5/8 x 16-1/2
- Toaster Oven Baking Mat – 7 7/8″ x 10 7/8″
- Octagonal Microwave Size Baking Mat – 10 1/4″
- Round, 12″
- Cake Liner Round 9″
Silpat temperature range
Silpat’s can be used in frozen environments and up to 500°F in the oven.
Silpat mat vs parchment paper
|Silicone Baking Mat (Silpat)
|One time use
|Lines a baking sheet
|Can line many different baking pans such as: baking sheet, loaf pan, deep baking sheet, cake pans
|Cookies - need to cook for a couple min longer than parchment paper, roast vegetables, caramel, butter lamination
|Cookies, scones, cakes, breads
|Do not use over 500 degrees F. Ok to use for almost every temperature in the oven
|Do not use over 420 degrees F - has the potential to burn the paper
|Flatter more rounder cookies
|Cookies will be taller and will not spread out as much
Silpat silicone mat vs parchment paper for making macarons
Silpat silicone mats are the gold standard for baking macarons. However, sometimes the macarons need a bit of longer bake time when using a Silpat silicone mat vs using parchment paper. Silpat silicone mats allow macarons to spread wider, which produces more of a rounder and flatter macaron than using parchment paper. This gives the macarons a more professional look to them when baked with a Silpat silicone mat.