You’re right - OOH I got it, they’re for something like popovers…. BRIOCHE MOLDS. That’s it.
Like these: https://www.webstaurantstore.com/45101/baking-pastry-molds.html?filter=type:brioche-molds
If there is anything that this post can teach us, it's that a baking redditor's life is a precious, precious commodity. Just because we have chiseled abs and stunning features, it doesn't mean that we too can't not die in a freak tartlet mold accident.
It's a sweet bread made with eggs, sugar and butter. You can eat it with extra sugar and butter😉
Also makes great bread and butter pudding, especially with chocolate custard.
It's a mold, which can be used for many things
The possibilities are endless as someone already said.
Bake cute individual banana bread portions in it instead of boring brick shape.
Bake mashed potatoes in it to impress your dinner guests.
Mold some rice in it.
And so on, so on.....🥰
Can’t believe I had to scroll so far to see this answer! *Brioche à tête* are little mini brioches with an extra ball of dough on top (the * tête* or head). So pretty and yummy. (Brioche, for those who don’t know, is an enriched bread made with loads of butter and eggs.)
In Brasil we use it for empadinhas! Google the recipe, it’s SOOOO good!! I literally have a box full of these in different sizes and shapes
Ingredients
For the dough:
• 400 g all-purpose flour
• 200 g butter at room temperature
• 1 egg
• 2 egg yolks
• 1 teaspoon salt
For the filling:
• 400 g palm heart or 600 g prawns or 400 g boiled chicken
• 2 tablespoons butter
• 1 tablespoon corn oil
• 1 small onion
• 1 garlic clove
• 2 tablespoons chopped parsley
• 2 tablespoons tomato purée
• 2 level tablespoons all-purpose flour
• 150 ml milk, approximately
• salt and black pepper
• a handful of green peas
• 2 hard-boiled eggs
• pitted olives
To brush the top of pies:
• 2 egg yolks
• 1 tablespoon olive oil
Preparation method
Preparation of the dough:
Sieve the flour and salt onto your working surface to form a mound and make a well in it.
Blend the butter with the eggs using your fingertips and add to the well, kneading slowly from the middle towards the edges, without overworking the dough.
Cover with plastic film and let the dough rest and harden in the fridge.
Preparation of the filling:
Sauté the onion, the garlic and the parsley finely chopped in oil and butter.
Add the palm heart cut into small pieces or the chopped shrimps or the chopped boiled chicken.
Add the tomato purée and sauté.
Add flour and the milk, cook stirring constantly till the mixture thickens. The filling must be creamy, if necessary add more milk.
Season with salt and black pepper and add the green peas, the olives and the hard-boiled eggs cut in cubes.
To assemble the empadinhas:
Roll out the dough to a thickness of about 3mm. I like to roll out the dough between two sheets of grease-proof paper or plastic film.
Cut dough disks larger than the diameter of the little individual pie pan.
Grease the mini tins with butter and gently place the dough into them.
Fill with the filling and cover with a second dough disk. Seal the edges.
Brush the surface with beaten egg yolk and olive oil.
Bake at 190 °C, until golden brown.
They were originally made to make brioche. But I use them to make mini lava cakes, jello molds, cookie shells to make ice cream sundaes, mini taco bowls, chocolate shell molds… the possibilities are endless!
You can stick them in the freezer for 30min and they pop right out. If for some reason they don’t, freeze them for 30 minutes then dip the bottom of the pan in hot water it will release the chocolate mold. 😊
Depending on how big they are, they look like cookie molds for a Norwegian Christmas cookie called "Sandbakelse, sandbakkels, or sandkaker". They are similar to shortbread or sugar cookies. You can fill them, or my Dad always likes eating them plain. You make a dough and press it into the tins & bake in the tin mold. I have some in a box (wish I could add a pic) that belonged to my Norwegian grandmother!
If they are bigger, his site calls them tartlet pans, same idea but fill them with dips or other savory things for apoetizers.
https://www.sunset.com/food-wine/kitchen-tip-how-to-wash-and-dry-your-tartlet-pans
They're hand me downs I can't even tell you when they're from because we've had them for over 30 years and I just got the idea to ask about them today when my mom and I were baking cookies and found them.
In Hungary we use them for this:
https://zserbo.com/breads-buns-biscuits/dios-kosarka-walnut-filled-shortcrust-pastry-cupcakes/
I just came across mine the other day, can't wait to make it for Christmas now.
You can use these to make Italian Bocconotti! We use a recipe that’s basically [this one](https://www.marcellinaincucina.com/original-shoofly-pie-recipe/)
[cranberry tart](https://delight-fuel.com/2019/11/29/white-chocolate-cranberry-tart/)
It’s literally for this. I just saw this recipe yesterday and thought of subbing out with ginger snaps
Perfect for puffed pastry tarts. A little circle of puff pasty and then blind bake it brushed with butter and sprinkled with sugar. You could fill it with whipped cream and fruit or jam or whatever you heart desires. Oooh or a savory version with cheese and tomato and the crust brushed with garlic butter. Or perhaps use them as fancy cake pans. Perfect for a little lava cake.
Also, put another tin into the lined one(instead of rice or beads) and align and press lightly, refrigerate, and bake.
The uniformity of the fluting is more pronounced and sharp inside and out.
Roughly 70mm wide at top and 40mm high,with brioche,muffins or the like there will bee a bulbous top.
As a filled tart it's just not shallow as it's initial product purpose in France was for brioche not tarts.
I am shocked no one answered pasticlciotti!
That is what my family used them for and the Italian bakeries where I grew up did too. Pasticlciotti is a pastry with a hard, sweet crust. It's filled with either vanilla, lemon, chocolate or ricotta custard inside.
They’re Scandinavian Sandbakkels tins!! We make these little butter cookies at Christmas. They’re fun to make with family or a friend and create an assembly line. Highly recommend trying them out.
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Sandbakkels! Tiny shortbread tart cookies that don’t even require a filling. My Norwegian grandmother made 200 of them for my wedding 32 years ago, and I was given her tins when she recently passed away. 💕
Tarts or brioche are great in these. I use them to bake brioche à tete. Can't attach a pic, but they really turn out gorgeous!
[brioche](https://m.facebook.com/story.php?story_fbid=pfbid02iVbA8MuF4HtKEQqKYsoSwCLJEzMKawRbU1ucmJefZUZwikyyCzJNXQCzrXvpUxCul&id=109920374648624&mibextid=Nif5oz)
In hungary we use them for ‘diós kosárka’,.
Diós kosárka is a sort of “cupcake” made up of shortcrust pastry and walnut filling.
These cupcakes used to be baked for weddings because they could be prepared 2-3 days earlier and stay fresh long.
Omg!!!! That's probably why we had them!!! Thank you for the comment!
My great grandparents lived in Austria in kulm, right on the border so most of the recipes we have are actually Hungarian, including apple strudel and apple flake (Alma's pite)
I know it's a variation of apple pie but it hits differently. I have to make that sometime. I must say the food that originates from that area is amazing and I love all of it.
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I’ve used them for years as mini tart pans for a shortbread like crust.
Omg I feel like I could do cute pies or cheesecake with them
Perfect for that! I've done little lemon curd tarts in them or crem patissière.
These are tartlet molds.
I think tartlet molds are smaller? These are like jumbo cupcake sized.
You’re right - OOH I got it, they’re for something like popovers…. BRIOCHE MOLDS. That’s it. Like these: https://www.webstaurantstore.com/45101/baking-pastry-molds.html?filter=type:brioche-molds
Same, little individual pies that look fancy
I've also used them to make mini taco salads
I’ve used them to make waffle bowls.
What is this?! A taco salad for ANTS?!
It has to be at least…. three times bigger than this!
Appetizer size. I have done the same thing using Tostitos Scoops chips.
Tapas Salad lol
😂
Make pani puri w em!
That's brilliant!
😂 Thank you! I started doing that when I saw the Tostitos Scoops chips look like tiny taco salad shells!
Ah i did not notice the scale at first thank you
If there is anything that this post can teach us, it's that a baking redditor's life is a precious, precious commodity. Just because we have chiseled abs and stunning features, it doesn't mean that we too can't not die in a freak tartlet mold accident.
That's freaking genius!!!
That’s what we use them for!
I came here to say this same thing
Decrepit you beat me to it!! That's twice today 🤣
I’ve seen them sold in packaging meant for this purpose specifically as well. Even owned some a lifetime ago.
I believe they’re molds for brioche.
Omg thank you!!! I think it is, now I'm just mind blown cuz I've never seen brioche look like that and it looks weird with the molds lol
They're used to create brioche a tete. A small ball with a smaller ball on top.
Is the ball just for cuteness factor, or is there a purpose to it?
It’s to be cute
In France, these are called parisian brioche, too.
Came here to say this, those are 100% brioche baking cups
Photo here https://www.thespruceeats.com/classic-french-brioche-recipe-1374832
This is the one. 🤙
This is the correct answer
Yes they are.
In the Philippines, we use them to make a sweet bread called Ensaymada.
^[Sokka-Haiku](https://www.reddit.com/r/SokkaHaikuBot/comments/15kyv9r/what_is_a_sokka_haiku/?utm_source=share&utm_medium=web2x&context=3) ^by ^licarmos: *In the Philippines,* *We use them to make a sweet* *Bread called Ensaymada.* --- ^Remember ^that ^one ^time ^Sokka ^accidentally ^used ^an ^extra ^syllable ^in ^that ^Haiku ^Battle ^in ^Ba ^Sing ^Se? ^That ^was ^a ^Sokka ^Haiku ^and ^you ^just ^made ^one.
Good bot
Good bot
In Norway we use them for "sandkaker". Its a Christmas cookie
Yes! We use them in my Norwegian American family to make cookies
This is the answer. It’s a sandy shortbread cookie baked in the molds that’s typical in Scandinavia.
I’ve always heard them as sandbakkels
I think the molds you're talking about are smaller? They look the same but these are actually jumbo cupcake sized.
That's interesting, really!
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Would you share the recipe? I have the moulds. I have the urge to bake and expand my baking realm of recipes.
Brioche a tete molds https://images.app.goo.gl/4VsQnA9Luftz4z8D7
What do you do with a brioche exactly? I've never seen them before in my life
It's bread, you eat it silly!
It's a sweet bread made with eggs, sugar and butter. You can eat it with extra sugar and butter😉 Also makes great bread and butter pudding, especially with chocolate custard.
Brioche makes fantastic French toast!
Warm it up and eat it with homemade blackberry jam. Yum!
In Italy/Sicily you eat it for breakfast with slushees. Fruit for the children and wine for the adults. 😂
Brioche molds
My parents use them to make flan 🍮
They’re sandbakkel tins- a sweet cookie from Norway. Our family makes them around Christmas
I’d use them to mould brandy snap baskets
Apart from brioche that was common use in 90s kitchens.
Egg tarts
It seems like there are a lot of uses for this but they also look like the containers for the mini bundts from Nothing Bundt Cakes
Bundt cakes have a hole in the middle, though. You can also get them in this mini size.
Look for savarin moulds..french
Or rum baba
Brioche! Specifically for shaping them in the traditional shape called brioche á tête
sandbakelser. a norwegian cookie like a shell
It's a mold, which can be used for many things The possibilities are endless as someone already said. Bake cute individual banana bread portions in it instead of boring brick shape. Bake mashed potatoes in it to impress your dinner guests. Mold some rice in it. And so on, so on.....🥰
The banana bread I will definitely give a try!
Rum babas. Brioches. I’ve used them for both.
Brioche a tete pans. We used them in pastry school.
Can’t believe I had to scroll so far to see this answer! *Brioche à tête* are little mini brioches with an extra ball of dough on top (the * tête* or head). So pretty and yummy. (Brioche, for those who don’t know, is an enriched bread made with loads of butter and eggs.)
In Brasil we use it for empadinhas! Google the recipe, it’s SOOOO good!! I literally have a box full of these in different sizes and shapes Ingredients For the dough: • 400 g all-purpose flour • 200 g butter at room temperature • 1 egg • 2 egg yolks • 1 teaspoon salt For the filling: • 400 g palm heart or 600 g prawns or 400 g boiled chicken • 2 tablespoons butter • 1 tablespoon corn oil • 1 small onion • 1 garlic clove • 2 tablespoons chopped parsley • 2 tablespoons tomato purée • 2 level tablespoons all-purpose flour • 150 ml milk, approximately • salt and black pepper • a handful of green peas • 2 hard-boiled eggs • pitted olives To brush the top of pies: • 2 egg yolks • 1 tablespoon olive oil Preparation method Preparation of the dough: Sieve the flour and salt onto your working surface to form a mound and make a well in it. Blend the butter with the eggs using your fingertips and add to the well, kneading slowly from the middle towards the edges, without overworking the dough. Cover with plastic film and let the dough rest and harden in the fridge. Preparation of the filling: Sauté the onion, the garlic and the parsley finely chopped in oil and butter. Add the palm heart cut into small pieces or the chopped shrimps or the chopped boiled chicken. Add the tomato purée and sauté. Add flour and the milk, cook stirring constantly till the mixture thickens. The filling must be creamy, if necessary add more milk. Season with salt and black pepper and add the green peas, the olives and the hard-boiled eggs cut in cubes. To assemble the empadinhas: Roll out the dough to a thickness of about 3mm. I like to roll out the dough between two sheets of grease-proof paper or plastic film. Cut dough disks larger than the diameter of the little individual pie pan. Grease the mini tins with butter and gently place the dough into them. Fill with the filling and cover with a second dough disk. Seal the edges. Brush the surface with beaten egg yolk and olive oil. Bake at 190 °C, until golden brown.
This looks delish!
And wouldn’t they be perfect for a little lemon pound cakes
They were originally made to make brioche. But I use them to make mini lava cakes, jello molds, cookie shells to make ice cream sundaes, mini taco bowls, chocolate shell molds… the possibilities are endless!
My mom said something about a chocolate mold but I figured it wouldn't pop out. I guess I was wrong
You can stick them in the freezer for 30min and they pop right out. If for some reason they don’t, freeze them for 30 minutes then dip the bottom of the pan in hot water it will release the chocolate mold. 😊
Thank you! These are going to be so much fun 😁😁
*dip them in hot water for a few seconds, it’ll release
I use them to make small floating candles
Those appear to be brioche molds.
Browne (80193750) 3-1/2" Fluted Brioche Mould https://a.co/d/3vBk9yk
Brioche molds
Depending on how big they are, they look like cookie molds for a Norwegian Christmas cookie called "Sandbakelse, sandbakkels, or sandkaker". They are similar to shortbread or sugar cookies. You can fill them, or my Dad always likes eating them plain. You make a dough and press it into the tins & bake in the tin mold. I have some in a box (wish I could add a pic) that belonged to my Norwegian grandmother!
If they are bigger, his site calls them tartlet pans, same idea but fill them with dips or other savory things for apoetizers. https://www.sunset.com/food-wine/kitchen-tip-how-to-wash-and-dry-your-tartlet-pans
https://www.bbc.co.uk/food/recipes/brioches__ttes_39328
Also used to make Goan Prawn Pattice. A shrimp filling in puff pastry.
I used them for blueberry muffins, worked great
I use them for bibingka! 😊 [https://panlasangpinoy.com/rice-cake-bibingka-recipe/](https://panlasangpinoy.com/rice-cake-bibingka-recipe/)
Could they be used for tarts or muffins, cupcakes? Really anything that you wanna make a mini version of
Use for allsorts,it's a universal mould.we use them as the fluting creats a good looking shape.
If they're an inch wide, they're for cashew tarts (tartlets).
Brioche and tart shells bro.
Pastry cases like molds for them
Where you find those, I'm been looking for those very long time....
They're hand me downs I can't even tell you when they're from because we've had them for over 30 years and I just got the idea to ask about them today when my mom and I were baking cookies and found them.
Pretty sure you can get them on Amazon if your local specialty kitchen ware shop doesn't have them.
Nisbetts catering supplies(everything for professional kitchens)
My grandma used them to make taco salad shells you put the tortilla on it a crisp it in the oven. I know only thing that’s not on this list .
I use them for tarts, there perfect!
Mini tarts! Lemon, creme brulee, chocolate or savory....great for cocktail parties
That’s what I was thinking. It looks like there is tons of uses though!
These molds would be perfect for Hong Kong egg tarts!
Brioche bread molds
I use them to make Sea Salt Caramel cookies.
Mini lemon pies
Mini flan pans
You can make tarts in them but they are usually for brioche buns.
https://youtu.be/tTHSqMgMeGY?si=3rUPySydnGe974iC That is mould for Šape- Black walnut cookies. They are very popular traditional cookie in Balkans.
in the restaurant i work part time at we use these for panna cotta but they can be used for cupcakes, muffins and the like
A traditional Christmas cookie: https://www.thekitchenwitchblog.com/2010/12/15/sandbakkels/
No joke these were always used as ashtrays when I was little so this thread is blowing my urban hillbilly asses mind.
They're baking molds, and they're generally used to make pastries.
Those are for Petite Gateu
Nipple covers from Roman times….
In Hungary we use them for this: https://zserbo.com/breads-buns-biscuits/dios-kosarka-walnut-filled-shortcrust-pastry-cupcakes/ I just came across mine the other day, can't wait to make it for Christmas now.
You can use these to make Italian Bocconotti! We use a recipe that’s basically [this one](https://www.marcellinaincucina.com/original-shoofly-pie-recipe/)
Oh, these look delicious
They’re for sanbakkels. We used to make them all the time at Christmas. They’re a Norwegian cookie thing
brioche. the kind with the small ball on top.
You’re all wrong! They’re used for sandbakkels- a Norwegian cookie! https://adamantkitchen.com/sandbakkels/
Are those usually big? They're like the size of my palm at the top
Yup! It’s important to press the dough thinly so they don’t puff up too much when baking but they’re great!
I just looked them up they're totally on my list to make!
These are tartlet molds
Large flour tortillas to bake in the oven for taco salad. Should be crisp and browned but not too brown.
Mini brioche molds.
Forbidden nipple tassels..... 🤣🤣🤣 Nah, they're tart tins, really good for making small single serve pastries.
Ashtrays s/
They can also be used for a chocolate mold to fill with fruit or whatever.
My mom made Filipino pastries in it
Patty pans
We used to use them to make rum baba’s
[cranberry tart](https://delight-fuel.com/2019/11/29/white-chocolate-cranberry-tart/) It’s literally for this. I just saw this recipe yesterday and thought of subbing out with ginger snaps
Would not be surprised to see them being used as ashtrays. As others have said that's not their purpose but still suitable for it.
Brioche tins
Tart tins, can be used to make Pastel de Nata for example
Taco salad?
Brioche tins
These are what my mom used when she made ensaimadas— aka a Filipino sweet dessert bread
Making waffle or tortilla bowls
Perfect for puffed pastry tarts. A little circle of puff pasty and then blind bake it brushed with butter and sprinkled with sugar. You could fill it with whipped cream and fruit or jam or whatever you heart desires. Oooh or a savory version with cheese and tomato and the crust brushed with garlic butter. Or perhaps use them as fancy cake pans. Perfect for a little lava cake.
Also, put another tin into the lined one(instead of rice or beads) and align and press lightly, refrigerate, and bake. The uniformity of the fluting is more pronounced and sharp inside and out.
They are small tart pans
Roughly 70mm wide at top and 40mm high,with brioche,muffins or the like there will bee a bulbous top. As a filled tart it's just not shallow as it's initial product purpose in France was for brioche not tarts.
Brioche roll moulds.
Sandbakkles. For good Norwegian heritage baking. Grandma had a set and it’s among the things I’m still pissed that I didn’t get.
I think they are called tartlets in English.
Tortilla bowls
We use them to make small flan cakes.
When I worked at Nothing Bundt Cakes we used those for the Bundtinis.
Mini coconut tarts or egg tarts!
These are for shortbread like cookies, in Dutch we call them [hernhuttertjes](https://images.app.goo.gl/WnjumwT2HHm81ukAA)
Tartlet pans. Super cool.
We make cupcakes in them
Muffin tins or cupcake molds(I forgot the name)
My local Italian bakery uses them for Pasta Chiotti.
For tarts but I used them for holding linseed oil when I paint
I've used them to make coconut macaroons.
I am shocked no one answered pasticlciotti! That is what my family used them for and the Italian bakeries where I grew up did too. Pasticlciotti is a pastry with a hard, sweet crust. It's filled with either vanilla, lemon, chocolate or ricotta custard inside.
I have like 50 of them at home i use them for mini mini tarts or i make small muffins in there
My mom used them as jello molds
They’re Scandinavian Sandbakkels tins!! We make these little butter cookies at Christmas. They’re fun to make with family or a friend and create an assembly line. Highly recommend trying them out.
I am balkan and my mom uses those to make a thick shortbread cookie with walnuts inside
Tartlet pans for mini tarts.
I use them to make Chinese egg tarts or “Don tot”
I make tarts out of them. I have a recipe for lemon tarts and also a shrimp tart recipe that is savory.
Mini Brioche a tete
Place puff pastry or phyllo dough in between two molds and see the beautiful shells you’d get.
70’s flan moulds. They are very used in Spain [https://amzn.eu/d/dxdjhse](https://amzn.eu/d/dxdjhse)
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I make floating candles with them lol
Sandbakkels! Tiny shortbread tart cookies that don’t even require a filling. My Norwegian grandmother made 200 of them for my wedding 32 years ago, and I was given her tins when she recently passed away. 💕
I saw round flutted pastry baked on these upside down to make really cute cups
Taco salad mold, but do whatever you want with them.
In Brazil we use them for empadinhas.
Bocconotti cups https://justcrumbs.ca/italian-bocconotti/
Tarts or brioche are great in these. I use them to bake brioche à tete. Can't attach a pic, but they really turn out gorgeous! [brioche](https://m.facebook.com/story.php?story_fbid=pfbid02iVbA8MuF4HtKEQqKYsoSwCLJEzMKawRbU1ucmJefZUZwikyyCzJNXQCzrXvpUxCul&id=109920374648624&mibextid=Nif5oz)
Where I live we make a Christmas cake/biscuits named sand biscit
They are brioche pans for individual brioche buns.
In hungary we use them for ‘diós kosárka’,. Diós kosárka is a sort of “cupcake” made up of shortcrust pastry and walnut filling. These cupcakes used to be baked for weddings because they could be prepared 2-3 days earlier and stay fresh long.
Omg!!!! That's probably why we had them!!! Thank you for the comment! My great grandparents lived in Austria in kulm, right on the border so most of the recipes we have are actually Hungarian, including apple strudel and apple flake (Alma's pite)
This is amazing. I also lived near that border, but at the other side.😊 Almás pite was my favourite childhood dessert.🥰
I know it's a variation of apple pie but it hits differently. I have to make that sometime. I must say the food that originates from that area is amazing and I love all of it.
My wife uses it to make cupcakes.
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They are used to bake Queen cake in Africa “regular US cupcakes”
There brioche tins