{"title":"Pavoni","description":"\u003cstyle\u003e .p-w{width:100vw;position:relative;left:50%;right:50%;margin-left:-50vw;margin-right:-50vw;padding:64px max(4vw,40px);background:#faf7f0;color:#2a2419;font-family:Montserrat,-apple-system,BlinkMacSystemFont,Segoe UI,sans-serif;line-height:1.65;box-sizing:border-box} .p-in{max-width:1800px;margin:0 auto} .p-h{text-align:center;margin-bottom:48px;padding-bottom:32px;border-bottom:2px solid #d7b36a} .p-cart{display:inline-block;font-size:13px;font-weight:500;letter-spacing:4px;text-transform:uppercase;color:#b98b35;margin-bottom:18px} .p-h2{font-size:32px;font-weight:600;color:#2a2419;margin:0 0 14px;letter-spacing:-0.5px} .p-chapo{font-size:15px;font-style:italic;color:#5c5247;max-width:780px;margin:0 auto 28px;line-height:1.7} .p-jump{display:inline-flex;align-items:center;gap:8px;padding:14px 32px;background:#b98b35;color:#fff;text-decoration:none;font-size:13px;font-weight:600;letter-spacing:1.5px;text-transform:uppercase;border-radius:4px;transition:background .2s} .p-jump:hover{background:#9a7220;color:#fff} .p-intro{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:32px 36px;margin-bottom:32px} .p-intro p{margin:0;font-size:16px;line-height:1.75;color:#3a3128} .p-sec{margin-bottom:32px} .p-h3{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 14px;padding-bottom:10px;border-bottom:1px solid #eadfcb} .p-sec p{margin:0 0 12px;font-size:15px;line-height:1.75;color:#3a3128} .p-sec strong{color:#2a2419;font-weight:600} .p-faq{margin-top:8px} .p-faq details{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;margin-bottom:10px;padding:0;overflow:hidden} .p-faq summary{padding:18px 24px;cursor:pointer;font-size:15px;font-weight:600;color:#2a2419;list-style:none;display:flex;justify-content:space-between;align-items:center} .p-faq summary::-webkit-details-marker{display:none} .p-faq summary::after{content:\"+\";font-size:22px;font-weight:300;color:#b98b35;transition:transform .2s} .p-faq details[open] summary::after{content:\"−\"} .p-faq details\u003ediv{padding:0 24px 22px;font-size:14px;line-height:1.7;color:#3a3128} .p-pal{background:#fdfaf2;border:1px solid #eadfcb;border-radius:12px;padding:28px 32px;margin-top:32px;text-align:center} .p-pal-h{font-size:13px;font-weight:600;letter-spacing:3px;text-transform:uppercase;color:#b98b35;margin:0 0 12px} .p-pal-p{margin:0;font-size:14px;line-height:1.8;color:#3a3128} .p-pal a{color:#9a7220;font-weight:500;text-decoration:underline} .p-anchor{display:block;height:1px;scroll-margin-top:80px} html{scroll-behavior:smooth} @media (max-width:768px){.p-w{padding:32px 18px}.p-h2{font-size:24px}.p-h3{font-size:18px}.p-intro{padding:22px 20px}.p-intro p{font-size:14px}.p-sec p{font-size:14px}} \u003c\/style\u003e\u003cdiv class=\"p-w\"\u003e\u003cdiv class=\"p-in\"\u003e\n\u003cdiv class=\"p-h\"\u003e\n\u003cdiv class=\"p-cart\"\u003ePatissland - Silicone Mold Brand\u003c\/div\u003e\n\u003ch2 class=\"p-h2\"\u003ePavoni, Italian Professional Pastry Molds\u003c\/h2\u003e\n\u003cp class=\"p-chapo\"\u003ePavoni Italia: Pavoflex silicone molds, dessert molds, trompe-l'œil molds, polycarbonate molds. Professional pastry designs since 1922.\u003c\/p\u003e\n\u003ca href=\"#allproducts\" class=\"p-jump\"\u003eView all products ↓\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-intro\"\u003e\u003cp\u003eThe \u003cstrong\u003ePavoni collection\u003c\/strong\u003e brings together the complete range from the Italian house Pavoni Italia, world leader in \u003cstrong\u003eprofessional pastry equipment\u003c\/strong\u003e since 1922. \u003cstrong\u003ePavoflex silicone molds\u003c\/strong\u003e for sculpted desserts, ultra-realistic 3D \u003cstrong\u003etrompe-l'œil molds\u003c\/strong\u003e, high-gloss \u003cstrong\u003epolycarbonate chocolate molds\u003c\/strong\u003e, \u003cstrong\u003esilicone mats\u003c\/strong\u003e and baking accessories. Signature designs for top chefs: Cédric Grolet, Antonio Bachour, Emmanuele Forcone.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"p-sec\"\u003e\n\u003ch3 class=\"p-h3\"\u003ePavoflex Silicone Molds\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003ePavoflex\u003c\/strong\u003e range is Pavoni’s signature: food-grade platinum silicone reinforced with a fiberglass mesh for perfect rigidity and clean release. \u003cstrong\u003eCapacities\u003c\/strong\u003e: 60ml (bite-sized) to 1500ml (family-sized desserts). \u003cstrong\u003eShapes\u003c\/strong\u003e: classic geometric (round, square, oval), sculptural (petals, waves, draped), thematic (hearts, stars, flowers). Resistant from -60°C to +260°C, dishwasher safe, BPA-free.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-sec\"\u003e\n\u003ch3 class=\"p-h3\"\u003eSignature Trompe-l'œil Molds\u003c\/h3\u003e\n\u003cp\u003ePavoni leads the market in \u003cstrong\u003e3D trompe-l'œil molds\u003c\/strong\u003e that revolutionized modern pastry: lemon, raspberry, strawberry, apple, pear, mandarin, exotic fruits. Photorealistic detail thanks to high-definition molding. \u003cstrong\u003eXXL format\u003c\/strong\u003e (shareable signature cakes) or \u003cstrong\u003eindividual format\u003c\/strong\u003e (bite-sized). All compatible with velvet spray for premium flocked finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-sec\"\u003e\n\u003ch3 class=\"p-h3\"\u003ePolycarbonate Chocolate Molds\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePavoni polycarbonate chocolate molds\u003c\/strong\u003e are the standard for professional chocolatiers. \u003cstrong\u003eTransparent polycarbonate\u003c\/strong\u003e: allows viewing crystallization, guarantees the signature shine of tempered chocolate, perfect rigidity for clean release. \u003cstrong\u003eSignature bars\u003c\/strong\u003e, \u003cstrong\u003efilled chocolates\u003c\/strong\u003e, \u003cstrong\u003eEaster and Christmas figures\u003c\/strong\u003e, \u003cstrong\u003eValentine’s hearts\u003c\/strong\u003e. Compatible with dark, milk, white chocolate, colorful inspirations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eIs Pavoni Pavoflex oven safe?\u003c\/summary\u003e\u003cdiv\u003eYes, \u003cstrong\u003ePavoflex platinum silicone\u003c\/strong\u003e withstands from -60°C to +260°C. Compatible with conventional ovens, convection ovens, microwaves, freezers, dishwashers. Avoid direct contact with flame and sharp utensils.\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow to unmold a Pavoflex dessert?\u003c\/summary\u003e\u003cdiv\u003eFreeze \u003cstrong\u003ecompletely at -18°C for 4-8 hours\u003c\/strong\u003e minimum before unmolding. Unmold while cold for clean edges. Slide a finger between the silicone and dessert to let air in, then gently press the base. The fiberglass mesh rigidity helps with unmolding.\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDifference between Pavoflex and Silikomart?\u003c\/summary\u003e\u003cdiv\u003e\u003cstrong\u003ePavoflex\u003c\/strong\u003e (Pavoni Italia): fiberglass-reinforced silicone, stiffer, very clean release, designs focused on sculptures and pure geometries. \u003cstrong\u003eSilikomart\u003c\/strong\u003e: softer silicone, wide range of chef signature trompe-l'œil molds, more affordable. Both brands complement each other in professional kitchens.\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eShould a Pavoni mold be greased?\u003c\/summary\u003e\u003cdiv\u003eNo, \u003cstrong\u003ePavoflex platinum silicone\u003c\/strong\u003e does not require greasing for classic pastries. For polycarbonate chocolate molds: no greasing either (tempering ensures release and shine). For high-temperature cakes (madeleines, financiers), a light release spray helps preserve details.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-pal\"\u003e\n\u003ch4 class=\"p-pal-h\"\u003eTo go further\u003c\/h4\u003e\n\u003cp class=\"p-pal-p\"\u003eAlso discover our collections \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/moules-entremets\"\u003edessert molds\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l'œil molds\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cspan id=\"allproducts\" class=\"p-anchor\"\u003e\u003c\/span\u003e","products":[{"product_id":"moule-demi-sphere-o2-4-cm","title":"Mold for 24 chocolates - Half-Sphere Ø2.4 cm","description":"\u003ch2\u003e\u003cspan\u003eHalf-Sphere Mold Diameter 2.4 cm - 24 Cavities:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis transparent polycarbonate half-sphere mold from the Pavoni brand is perfect for making chocolate half-spheres.\u003c\/p\u003e\n\u003cp\u003eDiameter: 2.4 cm\u003c\/p\u003e\n\u003cp\u003eHeight: 1.2 cm\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e24 pcs \/ 5 g\u003c\/span\u003e\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111543910442,"sku":"PMO1176S","price":14.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-24-chocolats-demi-sphere-o24-cm-pavoni-1.png?v=1772135248"},{"product_id":"cercle-a-tarte-en-inox-perfore-18cm","title":"Tartlet Mold by G. Fusto","description":"\u003ch3\u003eTartlet Mold by G. Fusto - 8 Cavities - Pavoni\u003c\/h3\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProduct Description\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eTartlet Mold\u003c\/strong\u003e designed by \u003cstrong\u003eGianluca Fusto\u003c\/strong\u003e from the \u003cstrong\u003ePavoflex\u003c\/strong\u003e range is the perfect tool for making \u003cstrong\u003eindividual tartlets\u003c\/strong\u003e with a modern and elegant design. Thanks to its \u003cstrong\u003e8 silicone cavities\u003c\/strong\u003e, this mold allows you to prepare perfectly portioned servings with a professional finish. Ideal for pastry chefs looking to add a creative touch to their desserts.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold Dimensions:\u003c\/strong\u003e 30 x 17.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity Dimensions:\u003c\/strong\u003e Ø 6 x h 2 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 48 ml per cavity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Pavoflex Silicone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProduct Benefits:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrecision and Design:\u003c\/strong\u003e\u003cbr\u003eDesigned for \u003cstrong\u003eeasy unmolding\u003c\/strong\u003e and a flawless finish. Perfect for \u003cstrong\u003erefined desserts\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTemperature Resistance:\u003c\/strong\u003e\u003cbr\u003eIdeal for baking or cold desserts, resistant to a wide temperature range.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111562162218,"sku":"PX3200S","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-a-tartelettes-by-g-fusto-pavoni-1.png?v=1772135253"},{"product_id":"moule-beloved","title":"Beloved Mold by E. Forcone","description":"\u003cp\u003e\u003cstrong\u003eBeloved Mold by Pavoni\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnhance Your Pastries with Spectacular 3D Creations!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesign Innovation\u003c\/strong\u003e: Created by World Pastry Champion Emmanuele Forcone, this silicone mold allows you to make desserts with a stunning 3D effect.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional Quality\u003c\/strong\u003e: Part of Pavoni’s pastry mold range, a brand known for its quality and innovation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMold Features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: 25 cm long, 14 cm wide, and 6 cm high.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e: ~1200 ml, ideal for family desserts or events.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicone Material\u003c\/strong\u003e: Flexible and non-stick for easy unmolding and flawless results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose the Beloved Mold?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnique 3D Effect\u003c\/strong\u003e: Adds a new and original dimension to your cakes and desserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEase of Use\u003c\/strong\u003e: Suitable for pastry chefs of all levels, from amateurs to professionals.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility\u003c\/strong\u003e: Perfect for special occasions, parties, or simply to add a touch of magic to your everyday pastries.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTurn Your Desserts into Works of Art with the Beloved Mold by Pavoni!\u003c\/strong\u003e \u003c\/p\u003e\n\u003cdiv id=\"description\"\u003e\n\u003cdiv class=\"ui-box-body\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111570911274,"sku":"KE049","price":27.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-beloved-by-e-forcone-pavoni-1.png?v=1772135256"},{"product_id":"moule-planet-pavoni-by-emmanuele-forcone","title":"Planet Mold by E. 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Made by the renowned Italian brand \u003cstrong\u003ePavoni\u003c\/strong\u003e, this non-stick mold allows for easy and quick unmolding for flawless desserts every time. Compatible with the \u003cstrong\u003eKE011\u003c\/strong\u003e insert for even more indulgent and original creations, this mold offers unparalleled versatility in pastry making.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional quality\u003c\/strong\u003e: Made of durable silicone, this mold ensures even cooking of your preparations, whether in the oven, refrigerator, or freezer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResistant to extreme temperatures\u003c\/strong\u003e: Withstands temperatures from \u003cstrong\u003e-40°C to +250°C\u003c\/strong\u003e, allowing for a wide variety of preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy maintenance\u003c\/strong\u003e: Cleans easily with warm water and a little dish soap, ensuring prolonged use without altering its properties.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLength: 25 cm\u003c\/li\u003e\n\u003cli\u003eWidth: 8.5 cm\u003c\/li\u003e\n\u003cli\u003eHeight: 7 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity\u003c\/strong\u003e: 540 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvantages\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNon-stick for effortless unmolding.\u003c\/li\u003e\n\u003cli\u003eWide thermal resistance for versatile use.\u003c\/li\u003e\n\u003cli\u003eIdeal for preparing logs with inserts, creating a unique visual and taste effect.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUsage\u003c\/strong\u003e:\u003cbr\u003eThis mold adapts to various recipes, from frozen desserts to baked cakes. Pair it with the KE011 insert to add layers of flavors and varied textures to your log and cake creations.\u003c\/p\u003e\n\u003cdiv id=\"description\"\u003e\n\u003cdiv class=\"ui-box-body\"\u003e\n\u003cp\u003eCan be used with \u003ca title=\"Yule Log Insert\" href=\"https:\/\/patistopsland.com\/products\/moule-a-buche-tronchetto-23cm\" data-mce-href=\"https:\/\/patistopsland.com\/products\/moule-a-buche-tronchetto-23cm\"\u003ethe Tronchetto Insert KE011\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111595814954,"sku":"KE012S","price":23.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-buche-tronchetto-25cm-pavoni-1.png?v=1772135271"},{"product_id":"moule-a-buche-tronchetto-23cm","title":"Log Insert Mold Tronchetto KE011","description":"\u003ch3\u003eAn Asset for Delicious Christmas Yule Logs\u003c\/h3\u003e\n\u003cp\u003eThe Pavoni Italia silicone yule log insert mold is the ideal tool for making Christmas yule logs that will surprise your guests. Designed to add an insert layer, this mold allows you to multiply flavors and textures at the heart of your festive desserts. Easily add a touch of cream, mousse, ice cream, or ganache to enhance your creations.\u003c\/p\u003e\n\u003ch3\u003eFeatures of the Silicone Yule Log Insert Mold\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: 23 x 5.5 x 5 cm (height)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity\u003c\/strong\u003e: 540 ml, for a generous and well-proportioned insert\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: High-quality non-stick silicone, ensuring easy release of preparations without risk of sticking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature Compatibility\u003c\/strong\u003e: Resistant from -40°C to +250°C, it can be used in the oven, refrigerator, and freezer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare\u003c\/strong\u003e: Easy to clean, it can be washed by hand or in the dishwasher, making it a practical and durable utensil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eVersatile Use for Creative Recipes\u003c\/h3\u003e\n\u003cp\u003eWith this mold, let your creativity run free in the kitchen! Whether for a frozen insert, a fruity mousse, a chocolate ganache, or even a soft biscuit, this silicone mold is perfect to meet all your desires. Its shape allows for even heat distribution, guaranteeing uniform cooking for professional results every time.\u003c\/p\u003e\n\u003ch3\u003eAdvantages of the Pavoni Italia Silicone Yule Log Insert Mold\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon-stick and flexible\u003c\/strong\u003e: Professional-quality silicone makes unmolding simple and quick, preserving the details of your preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal resistance\u003c\/strong\u003e: Move it directly from the freezer to the oven without fear of damage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy care\u003c\/strong\u003e: Dishwasher or hand washable, it retains its appearance and non-stick properties after each use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eInsert Ideas for Gourmet Yule Logs\u003c\/h3\u003e\n\u003cp\u003eWith the Pavoni Italia insert mold, create yule logs with varied inserts to impress your guests:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruity insert\u003c\/strong\u003e: Red fruit mousse or mango purée for a tangy contrast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate insert\u003c\/strong\u003e: Dark or white chocolate ganache for a gourmet touch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy insert\u003c\/strong\u003e: Add caramelized hazelnuts for a unique texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrozen insert\u003c\/strong\u003e: Sorbet or ice cream for a refreshing effect at the end of the meal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy Choose the Pavoni Italia Silicone Yule Log Insert Mold?\u003c\/h3\u003e\n\u003cp\u003eThis mold is an essential choice for amateur and professional pastry chefs wishing to enhance their Christmas yule logs. With its exceptional quality, ease of use, and practical care, it will allow you to create desserts worthy of the greatest chefs. Transform each yule log into a unique tasting experience with flavorful and surprising inserts!\u003c\/p\u003e\n\u003cp\u003eThe Pavoni Italia silicone yule log insert mold, a must-have to elevate your festive creations!\u003c\/p\u003e\n\u003ch2\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eCan be used with the \u003c\/span\u003e\u003ca style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" href=\"https:\/\/patistopsland.com\/products\/moule-a-buche-tronchetto\" title=\"Tronchetto Yule Log Mold\"\u003eTronchetto yule log mold\u003c\/a\u003e\n\u003c\/h2\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111608266794,"sku":"KE011S","price":18.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-buche-insert-tronchetto-ke011-pavoni-1.png?v=1772135275"},{"product_id":"tapis-de-cuisson-en-silicone-52-x-32-cm-1","title":"Micro Perforated Lightning Mat (variants available)","description":"\u003ch2\u003eSilicone Éclair Mat\u003cspan\u003e:\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThis micro-perforated mat from the Pavoni brand is made of silicone. Thanks to its non-stick properties, it is the perfect complement to pair with the tray. The micro-holes facilitate optimal heat distribution.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMat Dimensions: 60 x 40 cm\u003c\/p\u003e\n\u003cp\u003e2 variants:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e20 éclair molds: 12.5 x 2.5 cm\u003c\/li\u003e\n\u003cli\u003e48 éclair molds: \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e6 x 1.8 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eUsage advice:\u003cbr\u003e1. Place the mat on a micro-perforated tray\u003cbr\u003e2. Apply the batter\u003cbr\u003e3. Put the tray in the oven\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"20 Imprints: 12.5 x 2.5 cm","offer_id":39616203849770,"sku":"ECL20","price":19.99,"currency_code":"EUR","in_stock":true},{"title":"48 Imprints: 6 x 1.8 cm","offer_id":39616203882538,"sku":"ECL48","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-a-eclairs-micro-perfore-variantes-disponibles-pavoni-1.png?v=1772135283"},{"product_id":"moule-trompe-loeil-poire","title":"Trompe l'oeil Mold by E.Forcone - Pear","description":"\u003ch3\u003ePavoni Trompe-l'œil Pear Mold\u003c\/h3\u003e\n\u003chr\u003e\n\u003ch4\u003eProduct Description\u003c\/h4\u003e\n\u003cp\u003eThe Pavoni Trompe-l'œil Pear Mold is designed to replicate the natural appearance and texture of a single-serving pear, offering a striking three-dimensional effect. In collaboration with Emmanuele Forcone, World Pastry Champion, this mold allows you to create nature-inspired desserts with artistic precision and impressive realism.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eTechnical Specifications\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold Dimensions\u003c\/strong\u003e: Diameter 5 cm, Height 7 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e: ~ 90 ml per cavity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of Cavities\u003c\/strong\u003e: 20\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: High-quality platinum silicone, suitable for extreme temperatures and professional pastry applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eAdvantages\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrompe-l'œil Effect\u003c\/strong\u003e: Faithfully reproduces the shape and details of a pear, ideal for spectacular single-serving dessert creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal Resistance\u003c\/strong\u003e: Withstands temperatures from -60°C to +230°C, making it perfect for frozen or baked preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Demolding\u003c\/strong\u003e: The flexibility of platinum silicone ensures perfect release without the need for greasing, while maintaining intact details.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHygiene and Safety\u003c\/strong\u003e: Dishwasher safe and compliant with food safety standards, for easy and safe maintenance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnlimited Creativity\u003c\/strong\u003e: Ideal for sweet or savory creations, allowing multiple recipe and presentation variations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eUsage Ideas\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruity Desserts\u003c\/strong\u003e: Create trompe-l'œil pears with fillings of varied flavors: pear mousse, caramel, or red fruit inserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefined Entremets\u003c\/strong\u003e: Make sophisticated individual entremets for special occasions, playing with natural textures and colors.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory Creations\u003c\/strong\u003e: Also suitable for savory preparations such as vegetable mousses or aspics, offering an elegant presentation for gourmet dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eCare Instructions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning\u003c\/strong\u003e: Dishwasher safe. Avoid abrasive detergents to preserve the quality of the silicone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: Store in a cool, dry place, away from direct light, to extend the mold’s lifespan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eAbout the Collaboration\u003c\/h4\u003e\n\u003cp\u003eThis mold collection is the result of a collaboration with Emmanuele Forcone, World Pastry Champion. Pavoni and Forcone have combined their talents to offer professional pastry chefs high-quality tools designed to inspire creativity and guarantee stunning results.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111652831274,"sku":"PX4329S","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-by-e-forcone-poire-pavoni-1.png?v=1772135290"},{"product_id":"moule-trompe-loeil-pomme","title":"Trompe l'oeil Mold by E. Forcone - Apple","description":"\u003ch1 data-path-to-node=\"3\"\u003e3D Apple Silicone Mold – Emmanuele Forcone for Pavoflex (PX4355)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eEnhance your displays with the \u003cb data-path-to-node=\"4\" data-index-in-node=\"30\"\u003eTrompe-l'œil Apple Mold\u003c\/b\u003e, born from the prestigious collaboration between \u003cb data-path-to-node=\"4\" data-index-in-node=\"100\"\u003ePavoni Italia\u003c\/b\u003e and \u003cb data-path-to-node=\"4\" data-index-in-node=\"117\"\u003eEmmanuele Forcone\u003c\/b\u003e, World Pastry Champion. This mold from the Pavoflex range allows you to recreate the iconic shape of the apple with striking three-dimensional realism. Designed for high performance, it offers chefs and enthusiasts a precision tool to create single portions with perfect organic details.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003eTechnical Excellence by Pavoni Italia\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eHigh Definition 3D Design:\u003c\/b\u003e Each cavity is designed to capture the curves and natural nuances of the apple, ensuring a stunning \"trompe-l'œil\" effect after unmolding.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eProfessional Platinum Silicone:\u003c\/b\u003e Made from high-quality platinum silicone, this mold is completely neutral, non-porous, and extremely durable. Its superior flexibility allows the release of the most delicate shapes without any tearing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eOptimized Productivity:\u003c\/b\u003e With \u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"30\"\u003e20 cavities\u003c\/b\u003e on a professional-sized tray, this mold enables consistent and fast production, ideal for banquet preparations or shop displays.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eFeatures and Thermal Performance\u003c\/h2\u003e\n\u003cul data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003e\u003cb data-path-to-node=\"8,0,0\" data-index-in-node=\"0\"\u003eNumber of Cavities:\u003c\/b\u003e 20 cavities per tray.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003e\u003cb data-path-to-node=\"8,1,0\" data-index-in-node=\"0\"\u003eVolume per Cavity:\u003c\/b\u003e ~ 90 ml (the standard size for an individual dessert).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,2,0\"\u003e\u003cb data-path-to-node=\"8,2,0\" data-index-in-node=\"0\"\u003eApple Dimensions:\u003c\/b\u003e Ø 55 mm | Height: 48 mm.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,0\"\u003e\u003cb data-path-to-node=\"8,3,0\" data-index-in-node=\"0\"\u003eThermal Range:\u003c\/b\u003e Resistant from \u003cb data-path-to-node=\"8,3,0\" data-index-in-node=\"33\"\u003e-60°C to +230°C\u003c\/b\u003e. Compatible with rapid cooling chambers, freezing, and oven baking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"9\"\u003ePatissland Expert Tips for a Perfect Apple\u003c\/h2\u003e\n\u003col start=\"1\" data-path-to-node=\"10\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eThe Core of the Fruit:\u003c\/b\u003e For total realism, insert a \u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"54\"\u003etart Granny Smith apple insert\u003c\/b\u003e in the center of a light vanilla or calvados mousse.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eProfessional Unmolding:\u003c\/b\u003e Ensure freezing to the core at a minimum of -18°C. The flexibility of Pavoni silicone allows you to \"push\" each cavity for instant unmolding without damaging the smooth finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003eThe \"Orchard\" Finish:\u003c\/b\u003e For the shiny look of a candy apple, use a \u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"79\"\u003ered mirror glaze\u003c\/b\u003e. For a natural appearance, opt for a \u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"138\"\u003ered or green velvet spray\u003c\/b\u003e, then finish with a light polish or add a chocolate stem or a real apple stem.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 data-path-to-node=\"11\"\u003eCare and Safety\u003c\/h2\u003e\n\u003cul data-path-to-node=\"12\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,0,0\"\u003e\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003eHygiene:\u003c\/b\u003e Material compliant with the strictest international food safety standards.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cb data-path-to-node=\"12,1,0\" data-index-in-node=\"0\"\u003eCleaning:\u003c\/b\u003e Compatible with professional dishwashers. For increased longevity, we recommend washing with hot water and a mild degreaser.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,2,0\"\u003e\u003cb data-path-to-node=\"12,2,0\" data-index-in-node=\"0\"\u003eStorage:\u003c\/b\u003e Store flat in a dry place, protected from dust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111659712554,"sku":"PX4330S","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-by-e-forcone-pomme-pavoni-1.png?v=1772135297"},{"product_id":"moule-trompe-loeil-peche","title":"Trompe l'oeil Mold by E. Forcone - Peach","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ePeach \/ Cherry Trompe-l'œil Mold by Emmanuele Forcone\u003c\/strong\u003e is an exclusive creation by \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e that pushes the limits of realism in pastry. Designed in collaboration with \u003cstrong\u003eWorld Pastry Champion Emmanuele Forcone\u003c\/strong\u003e, this versatile mold allows making either \u003cstrong\u003epeaches\u003c\/strong\u003e or \u003cstrong\u003echerries\u003c\/strong\u003e in single servings depending on the applied finish: velvet finish for the peach\/apricot effect, glossy red mirror glaze for the cherry effect. Professional format \u003cstrong\u003e20 cavities\u003c\/strong\u003e in platinum silicone, each cavity offers a volume of \u003cstrong\u003e90 ml\u003c\/strong\u003e (5.8 × 5.3 × 4.6 cm) with \u003cstrong\u003ehigher productivity\u003c\/strong\u003e than classic 12-cavity trompe-l'œil molds. Temperature range \u003cstrong\u003e-60°C to +230°C\u003c\/strong\u003e for frozen entremets as well as baked preparations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003ePavoni Italia\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDesigner\u003c\/strong\u003e\u003cspan\u003eEmmanuele Forcone\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eCavities\u003c\/strong\u003e\u003cspan\u003e20 identical cavities\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cspan\u003e5.8 × 5.3 × 4.6 cm (H)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e\u003cspan\u003e90 ml per cavity\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eVersatility\u003c\/strong\u003e\u003cspan\u003ePeach OR Cherry depending on finish\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose this double trompe-l'œil mold by Forcone?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ePeach \/ Cherry Trompe-l'œil Mold by Forcone\u003c\/strong\u003e stands out with 6 advantages making it a strategic reference for pastry workshops specializing in single servings:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDouble fruit identity in a single mold\u003c\/strong\u003e: exclusive feature allowing production of peaches OR cherries depending on the finishing choice (gradient velvet for peach, glossy red mirror glaze for cherry), a unique investment for two visually distinct desserts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e20 cavities for optimized productivity\u003c\/strong\u003e: larger format than traditional 12-cavity trompe-l'œil molds, producing 66% more pieces per production cycle, ideal for high-volume laboratories\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSignature World Champion Forcone\u003c\/strong\u003e: designed by Emmanuele Forcone, 2015 World Pastry Champion, whose expertise ensures precise anatomical accuracy of the reproduced fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStriking realism\u003c\/strong\u003e: faithful reproduction of contours, central groove, and three-dimensional volume of a real fruit, creating a trompe-l'œil effect that visually surprises the customer during tasting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-performance platinum silicone\u003c\/strong\u003e: food-grade material with perfect release without greasing, preserving fine details even after prolonged freezing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWide temperature range -60°C to +230°C\u003c\/strong\u003e: compatible with rapid freezing in blast chillers (down to -60°C) and direct oven baking (up to +230°C), for maximum versatility in the workshop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore the full collection of signature molds, see the \u003ca class=\"pl-link\" href=\"\/en\/collections\/moules-entremets\"\u003ePatissland Entremets Molds collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDetailed technical specifications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003ePavoni Italia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCollection\u003c\/td\u003e\n\u003ctd\u003ePavoflex\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesigner\u003c\/td\u003e\n\u003ctd\u003eEmmanuele Forcone (2015 World Pastry Champion)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct type\u003c\/td\u003e\n\u003ctd\u003eDouble Peach \/ Cherry trompe-l'œil mold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumber of cavities\u003c\/td\u003e\n\u003ctd\u003e20 identical cavities\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity width\u003c\/td\u003e\n\u003ctd\u003e5.8 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity depth\u003c\/td\u003e\n\u003ctd\u003e5.3 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity height\u003c\/td\u003e\n\u003ctd\u003e4.6 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume per cavity\u003c\/td\u003e\n\u003ctd\u003eAbout 90 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eHigh-quality platinum silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThermal resistance\u003c\/td\u003e\n\u003ctd\u003e-60°C to +230°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDishwasher compatibility\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDemolding\u003c\/td\u003e\n\u003ctd\u003eNo pre-greasing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMade in Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePeach or Cherry: choose the finish\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe major innovation of this mold lies in its \u003cstrong\u003eability to produce two visually distinct fruits\u003c\/strong\u003e from the same cavity, by only playing on the outer finish. Here is how to master the two looks:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eEffect\u003c\/th\u003e\n\u003cth\u003eRecommended finish\u003c\/th\u003e\n\u003cth\u003eColors\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePeach \/ Apricot\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble coat velvet spray\u003c\/td\u003e\n\u003ctd\u003eFirst uniform yellow-orange coat, second red-pink gradient coat on one side only to reproduce the characteristic blush of ripe fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCherry\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGlossy lacquered red mirror glaze\u003c\/td\u003e\n\u003ctd\u003eIntense cherry red mirror glaze, smooth and shiny finish evoking the waxed skin of fresh fruit. Add a stem in tempered chocolate for authenticity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eRealism details to add:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the peach\u003c\/strong\u003e: natural green leaf or colored marzipan, inserted at the top like a freshly picked fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the cherry\u003c\/strong\u003e: long stem in tempered dark chocolate (5 to 7 cm), inserted at the top to perfect the trompe-l'œil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContrasting base\u003c\/strong\u003e: place the fruit on a chocolate sable or golden crumble to contrast with the fruit color and create a complete visual staging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eForcone tip:\u003c\/strong\u003e for an even more realistic peach effect, after the velvet spray, lightly dust pearly peach powder on the sunny side of the fruit to add a fuzz and natural brightness effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDifferentiation: Forcone Peach\/Cherry vs other Patissland trompe-l'œil\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePatissland offers several trompe-l'œil molds signed by the greatest international pastry chefs. Here is how to position the \u003cstrong\u003ePeach \/ Cherry by Forcone\u003c\/strong\u003e in the range:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eMold\u003c\/th\u003e\n\u003cth\u003eCavities\u003c\/th\u003e\n\u003cth\u003eDesigner\u003c\/th\u003e\n\u003cth\u003eSpecificity\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePeach \/ Cherry by Forcone (this product)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e20\u003c\/td\u003e\n\u003ctd\u003eEmmanuele Forcone\u003c\/td\u003e\n\u003ctd\u003eDouble fruit in one mold + 20-cavity productivity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003e12 Mangoes by Cédric Grolet\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003ctd\u003eCédric Grolet\u003c\/td\u003e\n\u003ctd\u003eUnique exotic mango, 12-cavity format\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-framboises\"\u003eLampone 1.1 by Fabrizio Fiorani\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003ctd\u003eFabrizio Fiorani\u003c\/td\u003e\n\u003ctd\u003eSmall hyper-realistic raspberry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eChoice criterion Peach \/ Cherry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e if you want \u003cstrong\u003ecreative flexibility\u003c\/strong\u003e between two fruits depending on the season (peaches in summer, cherries in spring) with a single equipment investment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003elarge production volumes\u003c\/strong\u003e (20 cavities vs 12) with significant time savings on event orders\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003erevisited French desserts\u003c\/strong\u003e using European heritage fruits (Burlat cherries, Bigarreau, vine peaches, nectarines)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor exotic-themed creations, choose the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003eGrolet Mangoes\u003c\/a\u003e. For small-format red fruit desserts, prefer the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-framboises\"\u003eFiorani Raspberries\u003c\/a\u003e. The three molds complement each other in a diverse professional production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePreferred professional applications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ePeach \/ Cherry\u003c\/strong\u003e mold opens a wide creative universe around trompe-l'œil pastry and seasonal fruity entremets:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeach versions - Summer and stone fruit universe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVine peach trompe-l'œil:\u003c\/strong\u003e yellow peach mousse + peach-verbena compote insert + yellow-red gradient velvet finish for a realistic summer effect\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApricot trompe-l'œil:\u003c\/strong\u003e apricot mousse + flowing apricot-almond center + orange-red velvet finish evoking ripe Roussillon apricots\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeach-thyme trompe-l'œil:\u003c\/strong\u003e vanilla mascarpone mousse + fresh peach-thyme insert for subtle herbal notes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeach melba trompe-l'œil:\u003c\/strong\u003e modern tribute to the Escoffier dessert with vanilla mousse, poached peach insert, and hidden raspberry coulis\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCherry versions - Spring and red fruit universe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBurlat cherry trompe-l'œil:\u003c\/strong\u003e cherry mousse + dark chocolate ganache insert + intense cherry red mirror glaze\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry-pistachio trompe-l'œil:\u003c\/strong\u003e smooth pistachio mousse + whole amarena cherries in the center + glossy red finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRevisited Black Forest trompe-l'œil:\u003c\/strong\u003e dark chocolate mousse + Morello cherries in kirsch + shiny red glaze for a single-serving version of the classic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry-almond trompe-l'œil:\u003c\/strong\u003e almond mousse + cherry compote insert + glossy red glaze finish for French finesse\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBonus creative applications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet and savory versions:\u003c\/strong\u003e use for cherry-shaped appetizer bites with beetroot mousse or foie gras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvent pastries:\u003c\/strong\u003e weddings with fresh fruit themes, spring baptisms, rustic birthdays\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet plated dessert:\u003c\/strong\u003e centerpiece of a plated dish in starred restaurants\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eProfessional instructions - Inverted method\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003einverted assembly\u003c\/strong\u003e is the recommended technique to fully exploit the mold's realism. Here is the detailed protocol:\u003c\/p\u003e\n\u003col style=\"padding-left:22px;margin:8px 0\"\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eMold preparation:\u003c\/strong\u003e place the mold on a rigid tray. No greasing needed thanks to the platinum silicone non-stick coating\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eFirst layer of mousse:\u003c\/strong\u003e pipe at the bottom and along the walls, focusing on the rounded edges to fully capture the shape of the fruit\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eCentral insert:\u003c\/strong\u003e place your frozen insert (compote, creamy, ganache) in the center, making sure to leave a peripheral mousse margin of at least 5 mm\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eAnti-bubble tapping:\u003c\/strong\u003e gently tap the mold on the work surface to eliminate all air bubbles and ensure a clean unmolding\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eOptional base biscuit:\u003c\/strong\u003e add a 4 cm diameter disc of dacquoise, shortbread, or financier to close the base of the entremet\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eFinal smoothing:\u003c\/strong\u003e level the surface with a spatula for a perfectly flat base when turning over\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e place for at least 6 to 8 hours at -18°C, or 2 to 3 hours in a blast chiller at -40°C for perfect unmolding\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eUnmolding the trompe-l'œil fruit:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"padding-left:22px;margin:8px 0\"\u003e\n\u003cli style=\"margin:8px 0\"\u003eCheck \u003cstrong\u003ecomplete freezing\u003c\/strong\u003e at the core (essential to preserve details)\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003eCarefully turn the mold over onto a cold flat surface\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003ePull the silicone edges outward to gradually release each mold cavity\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003ePlace frozen fruits on a rack for finishing application\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003eProceed immediately with velvet finish or mirror glaze before thawing\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003eControlled thawing: 3 to 4 hours in the refrigerator before serving\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFinishing ideas according to the desired effect\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe outer finish entirely defines the identity of the resulting fruit. Here are the detailed techniques by effect:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Peach \/ Apricot - Gradient velvet spray effect:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo-pass application\u003c\/strong\u003e: first uniform pass in yellow-orange (base color), second pass in red-pink applied only on one side of the fruit to reproduce the sunny side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpray distance\u003c\/strong\u003e: 20 to 30 cm from the surface for an even veil without saturation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFuzz effect\u003c\/strong\u003e: very light peach pearly powder finish to evoke the characteristic fuzz of the fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRealistic detail\u003c\/strong\u003e: addition of a fresh green leaf or modeled green marzipan leaf, placed on top using an invisible toothpick\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Cherry - Lacquered mirror glaze effect:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry red mirror glaze\u003c\/strong\u003e: applied on frozen fruit at -30°C for a perfectly smooth flow, maximum shine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntense color\u003c\/strong\u003e: use of concentrated cherry red coloring for a deep shade close to ripe burlat cherry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate tail\u003c\/strong\u003e: 5 to 7 cm tail of tempered dark chocolate, placed on top just after glazing for perfect adhesion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRealistic reflection\u003c\/strong\u003e: slightly asymmetrical lighting to highlight mirror shine and the \"picked this morning\" fruit effect\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAssociated presentation bases:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate shortbread dusted with powdered sugar\u003c\/strong\u003e: brown-white contrast evoking fresh earth beneath the fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGolden almond crumble\u003c\/strong\u003e: \"straw pile\" effect for an authentic rustic presentation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempered engraved chocolate disk\u003c\/strong\u003e: contemporary graphic finish for plated presentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eMaintenance and storage\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePreserving platinum silicone and the mold’s fine details requires some precautions:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDishwasher safe\u003c\/strong\u003e: standard program with mild detergent, no prolonged high-temperature cycle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand washing recommended\u003c\/strong\u003e for optimal longevity: warm soapy water with a non-abrasive sponge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo harsh products\u003c\/strong\u003e: avoid abrasive detergents, bleach, and scrubbing sponges that can damage the silicone’s flexibility\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplete drying\u003c\/strong\u003e before storage to avoid residual moisture in the cavities\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStore \u003cstrong\u003eflat\u003c\/strong\u003e in a dry, temperate place, away from direct light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDo not bend the mold\u003c\/strong\u003e (risk of permanent deformation of the fine cavities)\u003c\/li\u003e\n\u003cli\u003eAvoid contact with sharp objects that could scratch the silicone\u003c\/li\u003e\n\u003cli\u003ePreserve non-stick qualities by avoiding contact with dust and greasy particles during storage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently asked questions for professionals\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eHow to make a trompe-l'œil cake with this mold?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe technique involves molding a frozen flavored mousse in the mold, unmolding it completely frozen, then applying an exterior finish (velvet spray for the peach, mirror glaze for the cherry) that creates the fruit illusion. Adding realistic details (chocolate stem, green leaf) completes the trompe-l'œil. The reverse method detailed in the \"Instructions\" section is the reference technique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy 20 cavities instead of 12?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 20-cavity format of the Forcone Peach\/Cherry mold offers a \u003cstrong\u003e66% higher productivity\u003c\/strong\u003e compared to 12-cavity trompe-l'œil molds, particularly useful for high-volume workshops handling event orders (weddings, baptisms, buffets). For smaller productions or finish tests, the 12-cavity molds remain relevant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the same mold really make both peaches AND cherries?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, this is the major innovation of the Forcone design. The shape of the fruit being sufficiently universal (slightly flattened sphere with a central groove), the exterior finish alone is enough to transform the visual identity. Gradient yellow-red velvet spray for the peach effect, glossy red mirror glaze for the cherry effect. A single equipment investment for two visually distinct desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich insert for 90 ml cavities?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 90 ml volume with a 5.8 cm diameter, an insert of 35 to 40 mm is optimal and leaves a nice peripheral foam thickness of 8 to 10 mm. Always freeze the insert before assembly to facilitate handling and ensure precise placement in the center of the cavity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatible with pulled or cooked sugar?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe mold withstands +230°C, making it compatible with most hot sweet preparations. For applications with sugar cooked at higher temperatures (advanced caramel), slightly cool the preparation before pouring to stay within the platinum silicone tolerance range.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDifference with the 12 Mangoes mold by Cédric Grolet?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003e12 Mangoes mold by Grolet\u003c\/a\u003e specifically reproduces the elongated shape of a mango (exotic fruit) in 12 cavities. The Peach \/ Cherry mold by Forcone offers a universal stone fruit shape (peach, cherry, apricot) in 20 cavities, with the specificity of being able to produce two types of fruits depending on the finish. Both are complementary: Grolet for exotic desserts, Forcone for traditional European fruits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to avoid air bubbles in fine details?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThree techniques: 1) tap the filled mold on the work surface after each addition of mousse to release air, 2) use mousse at room temperature (20°C) which flows better than cold mousse, 3) pour in several stages starting with the thin walls before adding the center.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pieces with one liter of mousse?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith 90 ml per cavity, one liter of mousse fills about 11 cavities. To produce all 20 cavities at once, plan for about 1.8 liters of mousse, not forgetting the volume taken up by inserts which slightly reduces the final consumption.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003ch2 class=\"pl-h2\"\u003eDiscover the Pavoflex Patissland collection\u003c\/h2\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003eTo complete your collection of signature molds, explore the other \u003cstrong\u003ePavoflex Pavoni Italia\u003c\/strong\u003e references available at Patissland: the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003e12 Mangoes mold by Cédric Grolet\u003c\/a\u003e (exotic trompe-l'œil), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-framboises\"\u003eLampone 1.1 mold by Fabrizio Fiorani\u003c\/a\u003e (12 hyper-realistic raspberries), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px43130-regalia\"\u003eREGALIA by Nicolas Rouzaud\u003c\/a\u003e (Haute Couture pleated fabric effect), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px43127-12-paniers\"\u003e12 Woven Baskets mold\u003c\/a\u003e (spring wicker effect), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px4364s-gummy\"\u003eGummy by Antonio Bachour\u003c\/a\u003e (modern single portions), as well as the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-silicone-pavoflex-mini-planet-px4321-pavoni\"\u003eMini Planet PX4321\u003c\/a\u003e (elegant spheres). For direct baking, the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-44-madeleines\"\u003e44 Madeleines mold\u003c\/a\u003e and the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px053-croissant\"\u003e20 Croissants mold PX053\u003c\/a\u003e complete the Pavoflex range.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-tip\" style=\"margin-top:24px;text-align:center;background:linear-gradient(135deg,#eadfcb 0%,#d7b36a 100%);border-left:none;border:1px solid #b98b35\"\u003e\n\u003cp style=\"font-size:15px;color:#2a2419\"\u003e\u003cem\u003eThe Patissland team, partner of demanding pastry chefs.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111664660522,"sku":"PX4331S","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-by-e-forcone-peche-pavoni-1.png?v=1772135305"},{"product_id":"tapis-de-cuisson-en-silicone-micro-perfore-38-x-30-cm","title":"Micro-perforated Silicone Mat (available variants)","description":"\u003cp\u003e\u003cstrong\u003ePavoni Micro-Perforated Silicone Baking Mat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pavoni micro-perforated silicone baking mat is a must-have for professionals and cooking enthusiasts seeking even and perfect baking. Designed by the Italian brand Pavoni, this mat is made from high-quality silicone, specially designed to ensure uniform heat distribution thanks to its micro-perforations.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: Micro-perforated silicone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvailable Dimensions\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003e380 x 300 mm\u003c\/li\u003e\n\u003cli\u003e585 x 385 mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturing\u003c\/strong\u003e: Designed for professional use, durable and non-stick\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdvantages of the Pavoni Micro-Perforated Silicone Mat:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eEven Baking\u003c\/strong\u003e: The micro-perforations allow optimal heat distribution, ensuring uniform baking of all your preparations, whether puff pastry, shortcrust pastry, or other pastry creations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eNon-Stick and Practical\u003c\/strong\u003e: Its non-stick silicone material makes it easy to release food without adding fats, for healthier preparations and simplified cleaning.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eVersatile Use\u003c\/strong\u003e: This mat is perfect for baking (cookies, viennoiseries, tarts), but also for cooking other foods requiring regular heat diffusion. It can also be used as a plating support to prevent sticking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eEasy and Practical Use:\u003c\/h3\u003e\n\u003cp\u003ePrepare your dough, place it directly on the micro-perforated mat, and bake for perfect results. This mat is ideal for chefs and pastry chefs seeking precision and quality in their culinary creations.\u003c\/p\u003e\n\u003ch3\u003eCare Instructions:\u003c\/h3\u003e\n\u003cp\u003eFor optimal cleaning, rinse the mat with warm water and a little dish soap, or place it in the dishwasher. Its durability allows repeated use without deformation or loss of quality.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"38 x 30 cm","offer_id":39619271622698,"sku":"FOROSIL43","price":18.99,"currency_code":"EUR","in_stock":true},{"title":"58.5 x 38.5 cm","offer_id":39619271655466,"sku":"FOROSIL64","price":21.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-en-silicone-micro-perfore-variantes-disponibles-pavoni-1.png?v=1772135431"},{"product_id":"moule-a-muffins-silicone-6-cavites","title":"Silicone Muffin Mold 6 Cavities","description":"\u003ch2\u003e\n\u003cspan\u003ePavoni Silicone Muffin Mold\u003c\/span\u003e:\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003eFormaflex silicone molds, for easy preparation of sweet or savory single servings. Ideal for muffins.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eDetails:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eResistance between -40 ° and +280 °C.\u003cbr\u003eDimension of one cavity: ø 7 cm h 4 cm\u003c\/p\u003e\n\u003cp\u003eMold size: 17.5x30 cm\u003cbr\u003eCavities: 6\u003cbr\u003eVolume: 130 ml\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32164232101930,"sku":"FR008","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-a-muffins-silicone-6-cavites-pavoni-1.png?v=1772135468"},{"product_id":"moule-mini-genoise-silicone-8-cavites","title":"Mini Silicone Sponge Cake Mold 6 Cavities","description":"\u003ch2\u003e\n\u003cspan\u003ePavoni Silicone Mini Sponge Cake Mold\u003c\/span\u003e:\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003eFormaflex silicone molds, for easy creation of sweet or savory single servings. Ideal for sponge cakes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eDetails:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eResistance between -40 ° and +280 °.\u003cbr\u003eDimension of one cavity: \u003cspan data-mce-fragment=\"1\"\u003eø 8 cm h 1.8 cm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMold size: 17.5x30 cm\u003cbr\u003eCavities: 6\u003cbr\u003eVolume: 85 ml\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32164254777386,"sku":"PMO1276S","price":15.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-mini-genoise-silicone-6-cavites-pavoni-1.png?v=1772135474"},{"product_id":"moule-cylindres-silicone-8-cavites","title":"Silicone Cylinder Mold 8 Cavities","description":"\u003ch2\u003e\n\u003cspan\u003ePavoni Silicone Mini Sponge Cake Mold\u003c\/span\u003e:\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003eFormaflex silicone molds, for easy creation of sweet or savory single servings. Ideal for sponge cakes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eDetails:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eResistance between -40 ° and +280 °.\u003cbr\u003eDimension of one cavity: \u003cspan data-mce-fragment=\"1\"\u003eø 6 cm h 3.5 cm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMold size: 17.5x30 cm\u003cbr\u003eCavities: 8\u003cbr\u003eVolume: 89 ml\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32164264083498,"sku":"PMO1277S","price":15.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-cylindres-silicone-8-cavites-pavoni-1.png?v=1772135476"},{"product_id":"moule-biscuits-silicone-3-cavites","title":"Silicone Cookie Mold 3 Cavities","description":"\u003ch2\u003e\n\u003cspan\u003ePavoni Silicone Cookie Mold\u003c\/span\u003e:\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003eFormaflex silicone molds, for easy creation of sweet or savory single servings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eDetails:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eResistance between -40 ° and +280 °.\u003cbr\u003eDimension of one cavity: \u003cspan data-mce-fragment=\"1\"\u003eø 10.3 cm h 2 cm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMold size: 17.5x30 cm\u003cbr\u003eCavities: 3\u003cbr\u003eVolume: 160 ml\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32164267393066,"sku":"PMO1278S","price":15.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-biscuits-silicone-3-cavites-pavoni-1.png?v=1772135479"},{"product_id":"moule-eclair-by-antonio-bachour","title":"Mold PX4353S Pastel","description":"\u003cp\u003eThe Pavoflex range is synonymous with Italian quality and elegance in the world of silicone molds. This 3D Pastel mold offers a unique design that combines originality and sophistication, designed for various uses ranging from pastries to frozen desserts.\u003c\/p\u003e\n\u003cp\u003eMade from high-quality silicone, this mold is flexible and non-stick, allowing for easy and effortless unmolding. Perfect for professionals, it offers excellent thermal resistance, suitable for both high oven temperatures (+280°C) and extreme freezing temperatures (-40°C).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold dimensions:\u003c\/strong\u003e 40 x 30 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions of each cavity:\u003c\/strong\u003e Ø12.5 x 2.8 x 2.8 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 14\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 90 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsage:\u003c\/strong\u003e Compatible with oven, microwave, and freezer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMultiple Uses\u003c\/strong\u003e This Pavoflex mold is designed for creating petit fours and individual portions. Thanks to its flexibility and non-stick properties, it can be used to prepare cakes, ice creams, mousses, and much more. Its high thermal resistance allows safe use under various culinary preparation conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare Instructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRinse the mold with hot water after each use.\u003c\/li\u003e\n\u003cli\u003eIn case of dirt, use mild soap and a non-abrasive sponge for cleaning.\u003c\/li\u003e\n\u003cli\u003eDishwasher safe, but hand washing is recommended to preserve the silicone’s durability.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith Pavoflex, you choose professional quality that combines innovative design and ease of use. This mold is the perfect choice for demanding chefs and pastry chefs who want to offer creations with flawless finishes.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32164293705770,"sku":"PX4353S","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-px4353s-pastel-pavoni-1.png?v=1772135488"},{"product_id":"moule-monocake-rond","title":"Moule PX4334S Round by G. Fusto","description":"\u003ch3\u003eROUND Mold PX4334S - Progetto Mono Kit\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003cbr\u003eThe ROUND mold PX4334S is part of the Progetto Mono mold collection, designed by the Pavoni brand and created in collaboration with the renowned pastry chef Gianluca Fusto. This versatile kit includes a professional quality silicone mold as well as a dual-function cutter. Ideal for sweet or savory creations, this mold is designed for elegant and perfectly detailed round single portions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold dimensions\u003c\/strong\u003e: 300 x 400 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e: 12 round cavities\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions of one cavity\u003c\/strong\u003e: Diameter 7.4 cm x Height 1.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e: 64 ml per cavity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOperating temperatures\u003c\/strong\u003e: from -40°C to +250°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional Features\u003c\/strong\u003e\u003cbr\u003eThis mold comes with a dual-function plastic cutter, allowing you to cut the base in biscuit or shortcrust pastry and to portion the filling precisely:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eInsert Cutter\u003c\/strong\u003e: Diameter 59 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCookie Cutter\u003c\/strong\u003e: Diameter 99 mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvantages\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility\u003c\/strong\u003e: This mold is perfect for creating individual entremets, frozen desserts, cream portions, or even savory preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrecision\u003c\/strong\u003e: Thanks to Pavoflex technology, each cavity is perfectly defined, ensuring an exceptional visual result.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy unmolding\u003c\/strong\u003e: The flexibility of the silicone facilitates quick and smooth unmolding, even for the most delicate preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDurable\u003c\/strong\u003e: This high-quality silicone mold withstands extreme temperatures, from freezer to oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Uses\u003c\/strong\u003e\u003cbr\u003eThe ROUND mold PX4334S is ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIndividual cakes\u003c\/li\u003e\n\u003cli\u003eMousses and entremets\u003c\/li\u003e\n\u003cli\u003eCreme and flans\u003c\/li\u003e\n\u003cli\u003eFrozen creations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCare Instructions\u003c\/strong\u003e\u003cbr\u003eClean the mold with warm water and a mild detergent after each use to ensure its durability and maintain its non-stick surface.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168716861482,"sku":"PX4334","price":37.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-px4334s-round-by-g-fusto-pavoni-1.png?v=1772135527"},{"product_id":"moule-pavosphere","title":"20-Cavity Sphere Mold","description":"\u003ch2\u003e20-Cavity Sphere Mold:\u003c\/h2\u003e\n\u003cp\u003eThis high-quality 30x40 cm silicone mold is designed for professional use. It allows you to create over 50 innovative shapes for sweet or savory treats as well as individual portions. This mold is produced using a special injection pressing method to ensure perfect detail definition.\u003cbr\u003ePerfect for oven and quick cooling cell (from -40 °C to +250 °C)\u003cbr\u003e20 cavities\u003cbr\u003eVOL: 110 ML\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168753463338,"sku":"PMO1297S","price":34.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-spheres-20-cavites-pavoni-1.png?v=1772135534"},{"product_id":"moule-silicone-pavoflex-sphere-30mm-px4313-pavoni","title":"Mold 30 Spheres Ø 30 mm","description":"\u003ch3 data-start=\"773\" data-end=\"843\" class=\"\"\u003e\u003cstrong data-start=\"780\" data-end=\"843\"\u003ePavoflex Silicone Mold PX4313 – Sphere Ø30 mm (400x300 mm)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"845\" data-end=\"1053\" class=\"\"\u003eThe \u003cstrong data-start=\"854\" data-end=\"873\"\u003ePavoflex PX4313 mold\u003c\/strong\u003e is ideal for making \u003cstrong data-start=\"902\" data-end=\"948\"\u003eprecise half-spheres of 30 mm diameter\u003c\/strong\u003e, perfectly suited for fruity inserts, mini entremets, decorations, or refined individual portions.\u003c\/p\u003e\n\u003cp data-start=\"1055\" data-end=\"1249\" class=\"\"\u003eThanks to \u003cstrong data-start=\"1078\" data-end=\"1112\"\u003ePavoni’s silicone injection technology\u003c\/strong\u003e, it guarantees \u003cstrong data-start=\"1130\" data-end=\"1166\"\u003eexceptional detail finesse\u003c\/strong\u003e, smooth unmolding, and perfect durability, even with delicate textures.\u003c\/p\u003e\n\u003chr data-start=\"1251\" data-end=\"1254\" class=\"\"\u003e\n\u003ch3 data-start=\"1256\" data-end=\"1285\" class=\"\"\u003e\u003cstrong data-start=\"1263\" data-end=\"1285\"\u003eTechnical details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1286\" data-end=\"1564\"\u003e\n\u003cli data-start=\"1286\" data-end=\"1307\" class=\"\"\u003e\n\u003cp data-start=\"1288\" data-end=\"1307\" class=\"\"\u003e\u003cstrong data-start=\"1288\" data-end=\"1298\"\u003eModel\u003c\/strong\u003e: PX4313\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1308\" data-end=\"1335\" class=\"\"\u003e\n\u003cp data-start=\"1310\" data-end=\"1335\" class=\"\"\u003e\u003cstrong data-start=\"1310\" data-end=\"1324\"\u003eCollection\u003c\/strong\u003e: Pavoflex\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1336\" data-end=\"1372\" class=\"\"\u003e\n\u003cp data-start=\"1338\" data-end=\"1372\" class=\"\"\u003e\u003cstrong data-start=\"1338\" data-end=\"1357\"\u003eMold size\u003c\/strong\u003e: 400 × 300 mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1373\" data-end=\"1409\" class=\"\"\u003e\n\u003cp data-start=\"1375\" data-end=\"1409\" class=\"\"\u003e\u003cstrong data-start=\"1375\" data-end=\"1399\"\u003eCavity dimensions\u003c\/strong\u003e: Ø 30 mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1410\" data-end=\"1445\" class=\"\"\u003e\n\u003cp data-start=\"1412\" data-end=\"1445\" class=\"\"\u003e\u003cstrong data-start=\"1412\" data-end=\"1436\"\u003eVolume per cavity\u003c\/strong\u003e: ~14 ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1446\" data-end=\"1476\" class=\"\"\u003e\n\u003cp data-start=\"1448\" data-end=\"1476\" class=\"\"\u003e\u003cstrong data-start=\"1448\" data-end=\"1471\"\u003eNumber of cavities\u003c\/strong\u003e : 30\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1477\" data-end=\"1517\" class=\"\"\u003e\n\u003cp data-start=\"1479\" data-end=\"1517\" class=\"\"\u003e\u003cstrong data-start=\"1479\" data-end=\"1490\"\u003eMaterial\u003c\/strong\u003e: Platinum silicone injection\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1518\" data-end=\"1564\" class=\"\"\u003e\n\u003cp data-start=\"1520\" data-end=\"1564\" class=\"\"\u003e\u003cstrong data-start=\"1520\" data-end=\"1547\"\u003eSupported temperatures\u003c\/strong\u003e: -40°C to +280°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1566\" data-end=\"1569\" class=\"\"\u003e\n\u003ch3 data-start=\"1571\" data-end=\"1602\" class=\"\"\u003e\u003cstrong data-start=\"1578\" data-end=\"1602\"\u003eIdeal uses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1603\" data-end=\"1754\"\u003e\n\u003cli data-start=\"1603\" data-end=\"1641\" class=\"\"\u003e\n\u003cp data-start=\"1605\" data-end=\"1641\" class=\"\"\u003eIndividual entremet half-spheres\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1642\" data-end=\"1682\" class=\"\"\u003e\n\u003cp data-start=\"1644\" data-end=\"1682\" class=\"\"\u003e3D decorations on entremets or Yule logs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1683\" data-end=\"1711\" class=\"\"\u003e\n\u003cp data-start=\"1685\" data-end=\"1711\" class=\"\"\u003eCreamy or jammy inserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1712\" data-end=\"1754\" class=\"\"\u003e\n\u003cp data-start=\"1714\" data-end=\"1754\" class=\"\"\u003eDomes for sweet or savory bite-sized treats\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1756\" data-end=\"1759\" class=\"\"\u003e\n\u003ch3 data-start=\"1761\" data-end=\"1801\" class=\"\"\u003e\u003cstrong data-start=\"1768\" data-end=\"1801\"\u003eThe advantages of Pavoflex silicone\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1802\" data-end=\"1941\"\u003e\n\u003cli data-start=\"1802\" data-end=\"1831\" class=\"\"\u003e\n\u003cp data-start=\"1804\" data-end=\"1831\" class=\"\"\u003eVery sharp and consistent detail\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1832\" data-end=\"1862\" class=\"\"\u003e\n\u003cp data-start=\"1834\" data-end=\"1862\" class=\"\"\u003eNo lubrication required\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1863\" data-end=\"1891\" class=\"\"\u003e\n\u003cp data-start=\"1865\" data-end=\"1891\" class=\"\"\u003eOver 2000 usage cycles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1892\" data-end=\"1941\" class=\"\"\u003e\n\u003cp data-start=\"1894\" data-end=\"1941\" class=\"\"\u003eFreezer, oven, and dishwasher safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1943\" data-end=\"1946\" class=\"\"\u003e\n\u003ch3 data-start=\"1948\" data-end=\"2004\" class=\"\"\u003e \u003cstrong data-start=\"1954\" data-end=\"2004\"\u003eThe precision tool for demanding pastry chefs\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"2005\" data-end=\"2168\" class=\"\"\u003ePerfectly sized for modern portions, this mold allows you to play with texture and aesthetics for a professional finish every time.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168765980714,"sku":"PX4313S","price":38.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-30-spheres-o-30-mm-pavoni-1.png?v=1772135540"},{"product_id":"moule-creme-pavoni-by-emmanuele-forcone","title":"Cream Mold by E. Forcone","description":"\u003ch3\u003eCrème Mold Pavoni: Elegance and Performance in Pastry\u003c\/h3\u003e\n\u003cp\u003eThe Pavoni Crème mold is the perfect solution for pastry professionals seeking a mold that combines aesthetics and performance. Designed in collaboration with World Pastry Champion Emmanuele Forcone, this high-quality silicone mold allows you to create striking three-dimensional creations for a spectacular result.\u003c\/p\u003e\n\u003ch3\u003eTechnical Features of the Pavoni Crème Mold\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: 25 x 8.4 x 7.5 cm (height)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e: 1000 ml, ideal for generous and elegant portions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: Premium silicone, ensuring easy unmolding and preserving the finest details of the dessert\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature Resistance\u003c\/strong\u003e: From -40°C to +250°C, making it suitable for both cold preparations (freezing) and hot ones (oven baking)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Mold Designed for Creativity\u003c\/h3\u003e\n\u003cp\u003eThanks to its smooth curves and elongated shape, the Crème mold allows you to create modern and refined entremets. Its design has been specially studied to add a unique visual dimension to your creations. Unmolding is facilitated by the flexibility of the silicone, allowing you to preserve all the details of your preparation without risk of breakage.\u003c\/p\u003e\n\u003ch3\u003ePresentation Ideas\u003c\/h3\u003e\n\u003cp\u003eThis mold is ideal for desserts such as bavarois, entremets, and other sophisticated pastries. For a professional finish, you can fill it with fruits, decorate with chocolate leaves, or touches of ganache. The decoration possibilities are endless, and this mold offers a perfect canvas to unleash your creativity in pastry.\u003c\/p\u003e\n\u003ch3\u003eWhy Choose the Pavoni Crème Mold?\u003c\/h3\u003e\n\u003cp\u003eThe Pavoni Crème mold is aimed at demanding pastry chefs who want to enhance their creations with a captivating 3D effect. Whether for special events or high-end desserts, this mold is a must-have for those who want to offer an unparalleled visual and gustatory experience.\u003c\/p\u003e\n\u003cp\u003eWith the Pavoni Crème mold, transform your recipes into true works of art, combining taste and aesthetics. An essential for any professional pastry shop that wants to stay at the forefront of trends.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168872968234,"sku":"KE022S","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-creme-by-e-forcone-pavoni-1.png?v=1772135552"},{"product_id":"moule-nevada-pavoni-by-emmanuele-forcone","title":"Nevada Mold by E. Forcone","description":"\u003ch2\u003eNevada Pavoni Mold:\u003c\/h2\u003e\n\u003cdiv id=\"description\"\u003e\n\u003cdiv class=\"ui-box-body\"\u003e\n\u003cdiv\u003eNew silicone baking molds that will help you create a spectacular dessert with a magnificent 3D effect designed by World Pastry Champion Emmanuele Forcone.\u003cbr\u003eDimensions:\u003cbr\u003eØ ext. 180\u003cbr\u003eØ int. 36 x h 70 mm\u003cbr\u003eVol: ~ 1150 ml\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168878899242,"sku":"PMO1301S","price":22.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-nevada-by-e-forcone-pavoni-1.png?v=1772135556"},{"product_id":"moule-trompe-loeil-citron-by-cedric-grolet","title":"Trompe l'oeil Mold - Lemons by Cédric Grolet","description":"\u003ch2\u003eLemon Trompe-l'œil Mold — Cédric Grolet Collection for Pavoni (8 cavities, 85 ml)\u003c\/h2\u003e\n\u003cp\u003eCreate \u003cstrong\u003espectacular trompe-l'œil desserts\u003c\/strong\u003e with the \u003cstrong\u003eCédric Grolet Lemon Mold\u003c\/strong\u003e, from the exclusive collection developed with Pavoni by the \u003cstrong\u003eBest Pastry Chef in the World 2017\u003c\/strong\u003e. This platinum silicone mold perfectly reproduces the shape of a lemon, with zest details, organic curves, and authentic proportions — to make the \u003cstrong\u003e3D individual entremets\u003c\/strong\u003e that made Cédric Grolet world-famous. A must-have reference for contemporary cake design and high-end pastry.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, we distribute the entire \u003cstrong\u003eCédric Grolet collection for Pavoni\u003c\/strong\u003e: lemon, hazelnut, chestnut, saint-honoré, vanilla pods. The lemon mold is the iconic model of the range; it is THE creation that propelled Cédric Grolet to the top of the pastry world with his \"Lemon Tart Trompe-l'œil\" served at Meurice. Today, this mold allows any professional pastry chef or advanced amateur to reproduce these exceptional desserts in their own kitchen.\u003c\/p\u003e\n\u003csection aria-labelledby=\"caracteristiques-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"caracteristiques-title\"\u003eDetailed technical specifications\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e8-cavity format — efficient professional production\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eEach mold has \u003cstrong\u003e8 silicone cavities\u003c\/strong\u003e to produce 8 individual desserts per batch. Ideal size for professional pastry chefs managing daily orders (shop, caterer, restaurant) and for advanced amateurs hosting 6-8 guests. With 2 molds, you make 16 pieces at once — a size compatible with medium receptions without complex management.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMold and cavity dimensions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions of the entire mold\u003c\/strong\u003e: 30 × 17.5 cm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions of one cavity\u003c\/strong\u003e: Ø 5.3 cm × height 7 cm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVolume per cavity\u003c\/strong\u003e: 85 ml — balanced individual portion, neither too large nor too small\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal mold yield\u003c\/strong\u003e: 680 ml (8 × 85 ml)\u003c\/p\u003e\n\u003cp\u003eThe 85 ml size corresponds to the standard for high-end individual entremets — generous enough for 3-4 layered textures (confit insert + creamy layer + mousse + glaze), yet contained enough for an elegant tasting without being heavy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRealistic trompe-l'œil details — unique cavities\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe originality of this mold: \u003cstrong\u003eeach cavity is slightly different\u003c\/strong\u003e, with subtle variations in details (slight surface ripples, bulge variations). This is intentional — Cédric Grolet wanted to reproduce the fact that no two real lemons are ever identical. Your 8 desserts will each have their own character, like real fruits picked from the basket. This detail makes all the difference between a convincing trompe-l'œil dessert and an artificial look.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional food-grade platinum silicone\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eMade of \u003cstrong\u003eplatinum silicone\u003c\/strong\u003e (platinum-cured silicone) — the highest quality food-grade silicone available. Unlike standard silicone, platinum silicone:\u003c\/p\u003e\n\u003cp\u003e• Never alters the taste of your preparations\u003c\/p\u003e\n\u003cp\u003e• Releases no substances into food, even at high temperatures\u003c\/p\u003e\n\u003cp\u003e• Maintains its elasticity over time (does not harden)\u003c\/p\u003e\n\u003cp\u003e• Resists repeated thermal shocks without degrading\u003c\/p\u003e\n\u003cp\u003eIt is the material used in all kitchens of major Michelin-starred restaurants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eExtreme thermal resistance: -40°C to +250°C\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe mold withstands an exceptional temperature range: \u003cstrong\u003efrom -40°C to +250°C\u003c\/strong\u003e. This range allows all uses:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFreezing \/ deep freezing\u003c\/strong\u003e: to set mousses and creamy fillings before unmolding, essential for sharp pieces\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven baking\u003c\/strong\u003e: soaked biscuits, lemon financiers, individual tart bases\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThermal shock resistance\u003c\/strong\u003e: go from freezer to oven directly without cracking\u003c\/p\u003e\n\u003cp\u003eWider range than most silicone molds on the market (often -40°C to +220°C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSimple maintenance — dishwasher safe\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eAfter use, the mold is cleaned: 1\/ By hand with warm soapy water (recommended method to extend the life of the silicone), 2\/ In the \u003cstrong\u003edishwasher\u003c\/strong\u003e on normal setting (possible but slightly accelerates silicone aging over time). Platinum silicone does not absorb odors or food coloring — after washing, it comes out perfectly clean.\u003c\/p\u003e\n\u003cp\u003eAvoid sharp objects (knives, forks) that could cut the surface.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"grolet-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"grolet-title\"\u003eThe Cédric Grolet universe: history and signature\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWho is Cédric Grolet?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eCédric Grolet\u003c\/strong\u003e is now considered one of the best pastry chefs in the world. Pastry chef at the Meurice in Paris and then at the Opera, he revolutionized contemporary pastry with his trompe-l'œil aesthetics — desserts that perfectly imitate the appearance of real fruits but hide several sophisticated textures inside. Titles: \u003cstrong\u003eBest Restaurant Pastry Chef in the World 2017\u003c\/strong\u003e, Best Pastry Chef in the World 2018 by The Best Chef Awards, author of bestsellers \"Fruits\", \"Opéra\" and \"Pâtisserie\" (Ducasse Books).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHistory of the Grolet × Pavoni collection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003ePavoni\u003c\/strong\u003e is the Italian manufacturer of professional silicone molds of reference since 1983 — used in all the major houses worldwide (Ladurée, Fauchon, Pierre Hermé, Dalloyau). In 2018, Pavoni and Cédric Grolet signed an exclusive partnership to reproduce the chef's signature creations in mold format. The collection now includes: \u003cstrong\u003elemon\u003c\/strong\u003e (the original model), \u003cstrong\u003ehazelnut\u003c\/strong\u003e, \u003cstrong\u003echestnut\u003c\/strong\u003e, \u003cstrong\u003evanilla pods\u003c\/strong\u003e, \u003cstrong\u003esaint-honoré\u003c\/strong\u003e. Each mold is designed from 3D scans of the chef's real creations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhy lemon is the iconic model\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eLemon Trompe-l'œil Tart\u003c\/strong\u003e is the creation that launched Cédric Grolet onto the international stage. First published on Instagram in 2016, it generated millions of views and laid the foundation for a whole trend — that of \"realistic fruit\" desserts hiding complex gastronomic compositions. Even today, it is the most photographed dessert at the Meurice. This mold gives you access to the exact shape that made Grolet a pastry legend.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCédric Grolet's book \"Fruits\" — reference\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo master the technique fully, Cédric Grolet's book \u003cstrong\u003e\"Fruits\"\u003c\/strong\u003e (Ducasse Books, 2017) details the complete recipe for the Lemon Trompe-l'œil: Menton lemon cream, lemon confit, lemon mousse, yellow velvet coating. It is THE absolute reference for reproducing the authentic dessert in its entirety. The book is available in French, English, Japanese, and Korean — a worldwide success with over 100,000 copies sold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"technique-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"technique-title\"\u003eTechnique for making the lemon trompe-l'œil\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStructure of a trompe-l'œil entremet (4 textures)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe typical Grolet recipe has 4 stacked textures:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCore\u003c\/strong\u003e: a very concentrated \u003cstrong\u003elemon confit insert\u003c\/strong\u003e (zest + juice + sugar, cooked long) — gives the flavor explosion at the center\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeart surround\u003c\/strong\u003e: a smooth \u003cstrong\u003elemon cream\u003c\/strong\u003e (juice, eggs, whipped butter) — rich and long-lasting mouthfeel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMain body\u003c\/strong\u003e: a \u003cstrong\u003elight lemon mousse\u003c\/strong\u003e based on Italian meringue + juice + gelatin — airy structure\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinishing\u003c\/strong\u003e: \u003cstrong\u003elemon yellow velvet spray\u003c\/strong\u003e to reproduce the rough texture of real lemon skin\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 1 — Prepare the lemon confit inserts\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003ePrepare your \u003cstrong\u003elemon confit inserts\u003c\/strong\u003e in a mini silicone half-sphere mold (Ø 2.5 cm), freeze them solid. This is essential: a soft insert would mix with the mousse and ruin the textural contrast effect. Count 8 inserts for 1 full mold. Bright yellow color obtained by cooking the zest + juice + sugar for 30-40 minutes until thick jam consistency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 2 — Prepare the lemon cream\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003elemon cream\u003c\/strong\u003e is traditionally made: lemon juice + eggs + sugar + butter, cooked at 82°C in a bain-marie, then cooled and blended with an immersion blender to incorporate air. Spread the cream in a thin layer in a medium flexible mold (Ø 3.5 cm half-sphere), insert the confit insert in the center, freeze. You get a double core \"cream + confit\" to insert into the mousse.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 3 — Lemon mousse and assembly in the mold\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003ePrepare the \u003cstrong\u003elemon mousse\u003c\/strong\u003e with Italian meringue + lemon juice + gelatin + whipped cream. Fill each cavity of the Grolet mold 70% with mousse, insert the frozen core in the center, fill with the remaining mousse smoothing flush. Tap the mold lightly on the work surface to release air bubbles. \u003cstrong\u003eFreeze for at least 6 hours, ideally overnight\u003c\/strong\u003e for perfect freezing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 4 — Unmolding and velvet spray\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eOnce frozen, unmold carefully: the platinum silicone’s flexibility allows you to remove the pieces intact without breaking surface details. Place the entremets on a rack, then apply the \u003cstrong\u003eyellow lemon velvet spray\u003c\/strong\u003e (made from colored cocoa butter) from 10-15 cm away — this creates the rough texture characteristic of lemon skin. The velvet spray sets instantly on contact with the frozen pieces. Defrost 2-3 hours in the refrigerator before tasting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eChocolate variant — \"lemon in white chocolate\" version\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eSimplified version for beginners or chocolatiers: pour \u003cstrong\u003etempered white chocolate colored yellow\u003c\/strong\u003e directly into the mold in a thin layer, then set it in the cold. You get a lemon-shaped chocolate shell that you can fill with ganache or praline. Easier than the full entremet but just as visually impressive. This variant is very popular in Easter or Christmas chocolateries.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"public-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"public-title\"\u003eWho is this mold for?\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional pastry chefs — shop, caterer, restaurant\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eProfessional \u003cstrong\u003epastry chefs\u003c\/strong\u003e use this mold to offer a \u003cstrong\u003ehigh-end signature piece\u003c\/strong\u003e in their display — a lemon trompe-l'œil entremet sold for €6-12 each depending on city\/positioning. The Instagram-friendly look naturally drives store traffic. For wedding caterers, it’s THE piece that leaves a lasting impression during cocktail receptions. Gourmet restaurants use it as a signature dessert on the menu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eAdvanced amateurs — Grolet technical challenge\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eadvanced enthusiasts\u003c\/strong\u003e who have already mastered the basics of pastry (creams, mousses, frozen inserts, glazes), recreating a Grolet at home is THE ultimate challenge. It's a full weekend project (2 days of spread-out preparation), but the result is worth it: you can reproduce in your kitchen a dessert that would sell for €12 at Meurice. The guests' reactions are well worth the technical effort.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eTeachers and pastry schools — educational\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003epastry schools\u003c\/strong\u003e (CAP, Bachelor, ENSP Yssingeaux, Ferrandi, Lenôtre) regularly use Grolet molds to teach advanced techniques: creamy fillings, confits, frozen inserts, airy mousses, velvet glazes. It is the ideal teaching tool for a \"contemporary pastry\" module — recognizable shape + multiple techniques + photogenic result for student portfolios.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFood stylists and culinary photographers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eculinary photo shoots\u003c\/strong\u003e, trompe-l'œil desserts are extremely photogenic: instantly recognizable shape (a lemon), textured surface that plays with light, bright color. Food stylists working for magazines, social media, or brand campaigns frequently use these Grolet molds for visual productions. If you are a pastry content creator on Instagram\/TikTok, this mold guarantees high-performing photos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"associes-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"associes-title\"\u003eComplementary Patissland products\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOther molds from the Cédric Grolet × Pavoni collection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eComplete your Grolet collection at Patissland:\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eHazelnut Trompe-l'œil mold\u003c\/strong\u003e — with the iconic shell shape\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eChestnut Trompe-l'œil mold\u003c\/strong\u003e — realistic chestnut skin texture\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eVanilla Pod mold\u003c\/strong\u003e — for long entremets\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eSaint-Honoré style mold\u003c\/strong\u003e — modern interpretation of the classic\u003c\/p\u003e\n\u003cp\u003eOwning the complete collection allows you to offer several seasonal variations in display or restaurant menu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eLemon yellow velvet spray\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eEssential for achieving the authentic look: the \u003cstrong\u003eyellow velvet spray\u003c\/strong\u003e (colored cocoa butter) is applied on frozen, unmolded pieces, from 15 cm away. Creates the rough matte texture characteristic of real lemon skin. Patissland offers several brands: Callebaut PowerFlowers, PCB Creation, Silikomart. Spray in 2-3 light passes for even coverage without dripping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMolds for inserts (Silikomart half-spheres)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo make the \u003cstrong\u003econfit and creamy inserts\u003c\/strong\u003e at the heart of the entremet, you need small silicone half-sphere molds: Ø 2.5 cm for the confit, Ø 3.5 cm for the creamy + confit insert. Patissland offers the corresponding Silikomart molds that stack easily in the freezer. Huge time saver compared to DIY.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eYellow food colorings for sugar paste or mousses\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eIf you want to tint your lemon mousse to enhance the bright yellow, Patissland offers a range of \u003cstrong\u003efood colorings\u003c\/strong\u003e: Colour Mill (water-dispersible, ideal for white chocolate), gel colorings for sugar paste, concentrated powdered food colorings. For lemon, a bright yellow shade with a slight green tint (a touch of lime green) gives the most natural result.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCake drums and bases for presentation\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo present your individual Grolet desserts on a \u003cstrong\u003edisplay tray\u003c\/strong\u003e, Patissland offers: \u003cstrong\u003e12 mm white cake drum\u003c\/strong\u003e for display, \u003cstrong\u003e4 mm silver bases\u003c\/strong\u003e rectangular for transport and elegant presentation. The silver base particularly enhances yellow entremets (chromatic contrast).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"faq-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"faq-title\"\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the difference between this mold and the Pavoni KE057 mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThis mold is the \u003cstrong\u003e\"Lemon Trompe-l'œil Mold\"\u003c\/strong\u003e signature of the Cédric Grolet × Pavoni collection — format \u003cstrong\u003e8 cavities\u003c\/strong\u003e, Ø 5.3 cm × h 7 cm, 85 ml volume per cavity, with subtle variations between cavities typical of Grolet’s philosophy. This is the mold that exactly reproduces the signature \"Lemon Tart\" served at Meurice. Check the dimensions carefully before purchase if you are looking for a precise reference to reproduce a published recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDo you need to be very experienced to use this mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo \u003cstrong\u003eachieve a result close to Grolet\u003c\/strong\u003e: yes, advanced pastry experience is necessary (creamy, mousses, frozen inserts, velvet spray). Expect a good level of enthusiast who has already made several entremets or attended training.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003esimplified use\u003c\/strong\u003e: you can very well use it to pour colored white chocolate (shells), simple mousse without insert, or even frozen yogurt for children. The mold itself is not difficult — it’s the Grolet recipe that is technical.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan the Grolet lemon tart be faithfully reproduced?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, the complete recipe is published in the book \u003cstrong\u003e\"Fruits\" by Cédric Grolet (Ducasse Books, 2017)\u003c\/strong\u003e with all exact proportions and detailed techniques. With this mold + the book + quality ingredients (Menton lemon juice, couverture cocoa butter, 200 Bloom gelatin), you will achieve a result very faithful to the original from Meurice. The only potential difference: the chef’s skill acquired over 20 years of practice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow long does preparation take for 8 pieces?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor a complete Grolet entremet with double insert (confit + creamy) + mousse + velvet spray: allow \u003cstrong\u003e2 days spread out\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003e• Day 1: prepare the confit and creamy inserts, freeze them separately (2-3 hours of active work + overnight freezing)\u003c\/p\u003e\n\u003cp\u003e• Day 2: prepare the mousse, assemble the entremets in the mold, freeze (1 hour of work + minimum 6 hours freezing)\u003c\/p\u003e\n\u003cp\u003e• Finishing: unmolding + velvet spray (20 min)\u003c\/p\u003e\n\u003cp\u003e• Thawing: 2-3 hours in the refrigerator before serving\u003c\/p\u003e\n\u003cp\u003eTotal technique: about 4 hours of active work spread over 2 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan it be unmolded warm or must it be frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003emousse entremets\u003c\/strong\u003e: freezing is \u003cstrong\u003emandatory\u003c\/strong\u003e. An unfrozen mousse cannot be unmolded without deforming — it is physically impossible to achieve the trompe-l'œil details on a soft material. The mousse must be frozen solid.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003eoven baking\u003c\/strong\u003e (financiers, soft cookies): unmold while warm, shortly after removing from the oven (10 min rest). The flexibility of silicone allows for clean unmolding.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003etempered chocolate\u003c\/strong\u003e: unmold once the chocolate is fully crystallized (2-3h at 17°C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDoes the mold yellow over time?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003ePlatinum silicone \u003cstrong\u003edoes not yellow\u003c\/strong\u003e even after hundreds of uses — this is one of the major advantages of this premium material vs standard silicone. Some low-end silicones yellow in areas exposed to heat or fats — not Pavoni silicone. Your mold will keep its white\/translucent appearance for years of intensive use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the average lifespan?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eWith careful use (preferably hand washing, no sharp utensils, flat storage): a Pavoni platinum silicone mold lasts \u003cstrong\u003e5-10 years in domestic use\u003c\/strong\u003e and \u003cstrong\u003e2-5 years in intensive professional use\u003c\/strong\u003e (multiple uses per week). Signs of end of life: loss of elasticity, small cracks at the corners, difficulty unmolding. At that point, replace with a new one as degraded silicone can release micro-particles.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhere can I see a video example of the technique?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eCédric Grolet has published several \u003cstrong\u003eofficial tutorials\u003c\/strong\u003e on his Instagram account (@cedricgrolet) and on the YouTube channel \"Cédric Grolet\". His slow-motion teardown videos revealing the inside of the trompe-l'œil have gone viral and are extraordinary educational references. You can also find TV reports and documentaries (Canal+, Netflix series \"Chef's Table: Pastry\").\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs it suitable for frozen desserts sold in the deli section?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, perfectly. \u003cstrong\u003eGrolet entremets\u003c\/strong\u003e are naturally products that keep very well frozen (texture stable up to 2-3 months at -18°C). Many professional pastry chefs produce in batches and store in the freezer, thawing on demand for display. The velvet spray is applied only when taken out of the freezer — the mold itself perfectly withstands repeated freeze\/thaw cycles thanks to its thermal range of -40°C to +250°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to store the mold between uses?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eStore the mold \u003cstrong\u003eflat\u003c\/strong\u003e (not folded, not rolled) in a \u003cstrong\u003edry and temperate\u003c\/strong\u003e place. Ideally in its original box or on a dedicated shelf. Avoid crushing it under heavy objects (this could deform the impressions over time). Avoid direct sunlight and heat sources (oven, radiator). A well-stored mold retains its elasticity and sharp details for years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cstyle\u003e\n  .patissland-faq {\n    margin: 2.5rem 0;\n    font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n    max-width: 100%;\n  }\n  .patissland-faq__title {\n    font-size: 1.5rem;\n    font-weight: 600;\n    margin-bottom: 1.25rem;\n    color: #2c1810;\n    border-bottom: 2px solid #8B4513;\n    padding-bottom: 0.5rem;\n  }\n  .patissland-faq__item {\n    border: 1px solid #e5e0d8;\n    border-radius: 8px;\n    margin-bottom: 0.75rem;\n    background: #fdfaf5;\n    overflow: hidden;\n    transition: box-shadow 0.2s ease;\n  }\n  .patissland-faq__item[open] {\n    box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n    border-color: #8B4513;\n  }\n  .patissland-faq__question {\n    padding: 1rem 1.25rem 1rem 2.5rem;\n    cursor: pointer;\n    font-size: 1rem;\n    color: #2c1810;\n    list-style: none;\n    position: relative;\n    padding-right: 2.5rem;\n    user-select: none;\n    transition: background-color 0.2s ease;\n  }\n  .patissland-faq__question strong { font-weight: 600; }\n  .patissland-faq__question:hover { background-color: #f5efe5; }\n  .patissland-faq__question::-webkit-details-marker { display: none; }\n  .patissland-faq__question::marker { display: none; content: \"\"; }\n  .patissland-faq__question::before {\n    content: \"\";\n    position: absolute;\n    left: 1.1rem;\n    top: 50%;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #8B4513;\n    border-bottom: 2px solid #8B4513;\n    transform: translateY(-70%) rotate(-45deg);\n    transition: transform 0.2s ease;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::before {\n    transform: translateY(-30%) rotate(45deg);\n  }\n  .patissland-faq__question::after {\n    content: \"+\";\n    position: absolute;\n    right: 1.25rem;\n    top: 50%;\n    transform: translateY(-50%);\n    font-size: 1.5rem;\n    font-weight: 300;\n    color: #8B4513;\n    line-height: 1;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n  .patissland-faq__answer {\n    padding: 0 1.25rem 1.25rem 2.5rem;\n    color: #4a3c2e;\n    line-height: 1.65;\n    font-size: 0.95rem;\n  }\n  .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n  .patissland-faq__answer p:last-child { margin-bottom: 0; }\n  @media (max-width: 640px) {\n    .patissland-faq__title { font-size: 1.25rem; }\n    .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n    .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n  }\n\u003c\/style\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168888107050,"sku":"AF006S","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-citrons-by-cedric-grolet-pavoni-1.png?v=1772135565"},{"product_id":"moule-trompe-loeil-marron-by-cedric-grolet","title":"Trompe l'oeil Mold - Chestnuts by Cédric Grolet","description":"\u003ch3\u003ePavoni Cédric Grolet - Chestnut Trompe l'œil Mold (Double Silicone Mold with 8 Cavities)\u003c\/h3\u003e\n\u003cp\u003eExplore the world of culinary trompe-l'œil with the \u003cstrong\u003eChestnut Trompe l'œil Mold\u003c\/strong\u003e by Pavoni, designed by master pastry chef Cédric Grolet. This double silicone mold offers 8 cavities specifically designed to faithfully reproduce the shape of a chestnut, down to the smallest detail. Perfect for passionate chefs and pastry chefs, it allows the creation of individual 3D portions that captivate with their realism.\u003c\/p\u003e\n\u003cp\u003eCédric Grolet, awarded \u003cstrong\u003eBest Pastry Chef in the World 2018\u003c\/strong\u003e, imagined this unique range, where every detail contributes to a perfect illusion, offering culinary creations of surprising authenticity. In addition to the chestnut, this collection also includes trompe-l'œil molds to represent lemons and hazelnuts, for a complete artistic and gustatory experience.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions per cavity:\u003c\/strong\u003e Diameter 5.3 cm x Height 5.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall mold dimensions:\u003c\/strong\u003e 30 cm x 17.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity per cavity:\u003c\/strong\u003e 85 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 8 3D cavities\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality food-grade non-stick silicone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature resistance:\u003c\/strong\u003e -40°C to +250°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare instructions:\u003c\/strong\u003e Dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eKey Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic Design:\u003c\/strong\u003e Each cavity is meticulously designed to capture the subtle details of the chestnut, creating individual portions with stunning realism.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium Quality Material:\u003c\/strong\u003e Made from food-grade silicone, this mold is flexible, durable, and resistant, ensuring easy release without compromising detail precision.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature Versatility:\u003c\/strong\u003e This mold is ideal for cold preparations such as ice creams or mousses, but also suitable for hot creations baked in the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Maintenance:\u003c\/strong\u003e Designed for intensive use, this mold is dishwasher safe for effortless cleaning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsage Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrompe l'œil Creations:\u003c\/strong\u003e For optimal visual effect, use glazes, spray velvet, or edible powders to reproduce the natural texture of the chestnut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Demolding:\u003c\/strong\u003e Thanks to the silicone’s flexibility, creations can be easily unmolded by gently pressing each cavity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreative Variations:\u003c\/strong\u003e This mold is perfect for individual pastries but can also be used for frozen desserts or creative confections.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCédric Grolet x Pavoni Collection\u003c\/h3\u003e\n\u003cp\u003eThis exclusive \"Trompe l'œil\" range by Pavoni, designed by Cédric Grolet, consists of several silicone molds that reproduce fruits and nuts in 3D with amazing realism. In addition to the \u003cstrong\u003echestnut mold\u003c\/strong\u003e, the collection also includes molds for trompe-l'œil \u003cstrong\u003ehazelnuts\u003c\/strong\u003e and \u003cstrong\u003elemons\u003c\/strong\u003e. Each mold is a work of art in itself, designed to enhance your pastry creations.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eTransform your kitchen into a culinary art workshop with the \u003cstrong\u003eChestnut Trompe l'œil Mold by Pavoni and Cédric Grolet\u003c\/strong\u003e. This professional mold is an essential tool for all pastry chefs wishing to add a touch of originality and sophistication to their creations.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168907407402,"sku":"AF007S","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-marrons-by-cedric-grolet-pavoni-1.png?v=1772135573"},{"product_id":"moule-trompe-loeil-noisette-by-cedric-grolet","title":"Trompe l'oeil Mold - Hazelnuts by Cédric Grolet","description":"\u003ch2\u003eSilicone Mold Hazelnut 3D, Cédric Grolet for Pavoni (AF001), 8 cavities 82 ml\u003c\/h2\u003e\n\u003cp\u003eStep into haute pastry with the \u003cstrong\u003eMoule Noisette 3D\u003c\/strong\u003e, from the prestigious collaboration between Chef \u003cstrong\u003eCédric Grolet\u003c\/strong\u003e and Pavoni Italia. This professional mold from the \u003cstrong\u003eCédric Grolet for Pavoni\u003c\/strong\u003e range is the ultimate tool to create the famous trompe-l'œil desserts. Its ingenious design allows you to reproduce the exact volume of a hazelnut with striking organic realism, thanks to a \u003cstrong\u003edouble hinged mold system\u003c\/strong\u003e that forms a whole 3D hazelnut with no visible seam line.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, we distribute the \u003cstrong\u003ecomplete Cédric Grolet × Pavoni collection\u003c\/strong\u003e: lemon, hazelnut, chestnut, vanilla pods, saint-honoré. The hazelnut mold is one of the iconic models in the range, recognizable by its perfectly spherical shape with the small characteristic cap of the fruit. A professional reference used by pastry chefs who want to create the \u003cstrong\u003etrompe-l'œil desserts\u003c\/strong\u003e that have become a signature of contemporary pastry.\u003c\/p\u003e\n\u003csection aria-labelledby=\"caracteristiques-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"caracteristiques-title\"\u003eDetailed technical features\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e360° design with double hinged mold\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eUnlike classic half-sphere molds that require assembling two halves after demolding (with a visible seam line), this model consists of \u003cstrong\u003etwo hinged parts that snap together\u003c\/strong\u003e to form a whole hazelnut. The result: a full 3D volume with no visible seam line on the surface. This fundamentally distinguishes this mold from standard productions and allows for the iconic trompe-l'œil realism of Cédric Grolet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOrganic realism, direct molding\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe texture and curves of each cavity were \u003cstrong\u003edirectly molded from models created by Cédric Grolet\u003c\/strong\u003e, capturing every irregularity for a \"more lifelike than nature\" finish. Each cavity is slightly different (just like two real hazelnuts in nature), giving your 8 pieces a unique and authentic character. This attention to detail is what sets a true signature mold apart from a generic silicone mold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFormat 8 cavities, efficient professional production\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eEach mold has \u003cstrong\u003e8 individual 3D volume cavities\u003c\/strong\u003e. You produce 8 individual desserts per batch. Ideal format for professional pastry chefs handling daily orders (shop, caterer, restaurant) as well as advanced amateurs hosting 6 to 8 guests. With two molds in parallel, you make 16 pieces at once, a size compatible with medium-sized receptions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eExact dimensions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions of the entire mold\u003c\/strong\u003e: 300 × 175 mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions of a hazelnut\u003c\/strong\u003e: Ø 54 mm × height 60 mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVolume per cavity\u003c\/strong\u003e: 82 ml (refined individual portion)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal mold yield\u003c\/strong\u003e: 656 ml (8 × 82 ml)\u003c\/p\u003e\n\u003cp\u003eThe 82 ml size corresponds to the standard for high gastronomy individual entremets. Generous enough to hold several stacked textures (praline insert + cream + mousse), compact enough for an elegant tasting without heaviness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHigh-density platinum silicone, Pavoni quality\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eMade of \u003cstrong\u003ehigh-density platinum silicone\u003c\/strong\u003e, this mold is designed to withstand intensive use in pastry labs or home kitchens. Platinum silicone (platinum-cured) is the highest quality food-grade silicone available. It never alters the taste of preparations, releases no substances even at high temperatures, and retains its elasticity over time. It is the material used in all kitchens of the world’s top pastry houses.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eThermal resistance, 40°C to +250°C\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eParticularly wide temperature range, \u003cstrong\u003efrom -40°C to +250°C\u003c\/strong\u003e. This range allows:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFreezing and deep-freezing\u003c\/strong\u003e to set mousses and creams before unmolding, essential for obtaining clean pieces with all the mold details\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven baking\u003c\/strong\u003e for soaked biscuits, hazelnut financiers, individual tart bases integrated into the assembly\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDishwasher compatibility\u003c\/strong\u003e to simplify cleaning in production\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"technique-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"technique-title\"\u003eTechnique for making the hazelnut trompe-l'œil\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStructure of a hazelnut trompe-l'œil entremet\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe typical Grolet recipe for hazelnut includes 3 to 4 stacked textures:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCore\u003c\/strong\u003e: a \u003cstrong\u003eflowing hazelnut praline insert\u003c\/strong\u003e for the surprise effect when tasting, a highlight of discovering the dessert\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeart surround\u003c\/strong\u003e: a smooth \u003cstrong\u003ehazelnut cream\u003c\/strong\u003e, a rich and lasting link on the palate that adds roundness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMain body\u003c\/strong\u003e: a \u003cstrong\u003elight hazelnut mousse\u003c\/strong\u003e based on Italian meringue or set custard, airy structure\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExterior finishing\u003c\/strong\u003e: a \u003cstrong\u003ethin milk chocolate shell\u003c\/strong\u003e or \u003cstrong\u003ebrown velvet spray\u003c\/strong\u003e to reproduce the color and rough texture of the hazelnut shell\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 1, Prepare the flowing praline insert\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003ePrepare your \u003cstrong\u003ehazelnut praline inserts\u003c\/strong\u003e using a 50 to 60% hazelnut praline, to which you add a small amount of gelatin to set just enough when frozen (soft insert when tasting, not hard). Pour into a mini silicone half-sphere mold (Ø 2.5 cm), freeze very hard for at least 6 hours. This is essential; a soft insert would mix with the mousse and ruin the textural contrast effect. Plan 8 inserts for 1 full mold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 2, Hazelnut crémeux and core assembly\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ehazelnut crémeux\u003c\/strong\u003e is made classically: milk + cream + egg yolks + sugar + hazelnut praline, cooked at 82°C in a bain-marie, then cooled and blended with an immersion blender to incorporate air. Spread the crémeux in a thin layer in an intermediate flexible mold (Ø 3.5 cm half-sphere), insert the praline insert in the center, freeze. You get a double core \"crémeux + flowing praline\" to insert into the mousse.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 3, Hazelnut mousse and assembly in the mold\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003ePrepare the \u003cstrong\u003eairy hazelnut mousse\u003c\/strong\u003e with Italian meringue + hazelnut cream (milk + yolks + praline) + gelatin + whipped cream. Fill each cavity of the Grolet mold to 70% with the mousse, clasp the two parts of the mold together (this is where the double mold design really makes sense), insert the frozen core through the top opening, fill with the remaining mousse. Tap the mold lightly on the work surface to remove air bubbles. \u003cstrong\u003eFreeze for at least 6 hours, ideally overnight\u003c\/strong\u003e for perfect freezing through.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 4, Unmolding and finishing \"hazelnut shell\"\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eOnce the preparation is frozen through (minimum -18°C), \u003cstrong\u003ecarefully unclasp the two parts of the mold\u003c\/strong\u003e. The flexibility of platinum silicone allows releasing the spherical shape without deformation or cracking, by simple pressure. Place the pieces on a rack, then apply the finishing:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOption 1, Brown velvet spray\u003c\/strong\u003e for the powdered\/snow effect on the hazelnut base\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOption 2, Light brushing with edible gold colorant\u003c\/strong\u003e or \u003cstrong\u003echocolate mirror glaze\u003c\/strong\u003e for the hazelnut cap and a more luxurious effect\u003c\/p\u003e\n\u003cp\u003eDefrost 2 to 3 hours in the refrigerator before tasting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHazelnut chocolate shell variant\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eSimplified version for chocolatiers: pour \u003cstrong\u003etempered milk hazelnut chocolate\u003c\/strong\u003e directly into the mold in a thin layer, tilt to coat all the walls, pour out the excess, chill to set. You get a \u003cstrong\u003ehazelnut-shaped chocolate shell\u003c\/strong\u003e that you can fill with praline ganache, crunchy praline, or gianduja. Seal with a second layer of chocolate. Spectacular for Easter, Christmas chocolate shops, or for \"dried fruit\" themed collections.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"grolet-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"grolet-title\"\u003eThe Cédric Grolet universe and the Pavoni collection\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eThe hazelnut in the Cédric Grolet universe\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eAfter the worldwide success of the \u003cstrong\u003eLemon Trompe-l'œil\u003c\/strong\u003e, Cédric Grolet extended his signature to several iconic dried fruits. The \u003cstrong\u003ehazelnut\u003c\/strong\u003e is one of his flagship creations, paired with hazelnut praline, which is a classic of French pastry. This dessert regularly appears in his books and on his social media (Instagram @cedricgrolet). The AF001 mold allows you to reproduce this distinctive shape exactly in your own kitchen or lab.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eReference AF001, signature collection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe reference \u003cstrong\u003eAF001\u003c\/strong\u003e corresponds to the first signature model of the Cédric Grolet collection for Pavoni. Each mold in the range has its code: AF001 hazelnut, followed by other models (lemon, chestnut, vanilla, saint-honoré). These codes make identification easy in Pavoni catalogs and allow professionals to order without ambiguity. If you are developing a complete Grolet collection, keep these references for your inventory.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePavoni Italia, a reference manufacturer\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003ePavoni\u003c\/strong\u003e is the Italian manufacturer of professional silicone molds, a benchmark since 1983. Its molds are used in all the major pastry houses worldwide. In 2018, Pavoni and Cédric Grolet signed an exclusive partnership to reproduce the chef’s signature creations in mold format. Each mold is designed from 3D scans of the chef’s real creations, ensuring absolute fidelity to the original dessert served in his pastry shops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eThe book \"Fruits\" by Cédric Grolet, a technical reference\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo master the Grolet technique completely, the book \u003cstrong\u003e\"Fruits\" by Cédric Grolet\u003c\/strong\u003e (Ducasse Books, 2017) details the full recipes for various trompe-l'œil: candied fruits, creamy fillings, mousses, velvet coatings. It is THE ultimate reference for reproducing authentic desserts in their entirety. The book is available in French, English, Japanese, and Korean, and has sold over 100,000 copies worldwide. The hazelnut dessert is covered in detail with exact proportions and techniques.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"public-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"public-title\"\u003eWho is this mold for?\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional pastry chefs, shops, and caterers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional pastry chefs\u003c\/strong\u003e use this mold to offer a \u003cstrong\u003ehigh-end signature piece\u003c\/strong\u003e in their display. A hazelnut trompe-l'œil dessert stands out immediately from classic cakes and catches customers' eyes. The Instagram-friendly visual naturally drives traffic. For event caterers, it is a memorable piece at cocktail receptions and weddings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eChocolatiers, shell and bonbon variations\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eChocolatiers\u003c\/strong\u003e use this mold in many ways: chocolate shells filled with praline, large chocolate hazelnuts for Easter collections, signature bonbons in a premium selection. The instantly recognizable shape and realistic details make these pieces culinary collectibles that customers buy as much for their aesthetics as for their taste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eAdvanced amateurs, Grolet technical challenge\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eadvanced enthusiasts\u003c\/strong\u003e who already master the basics of pastry (creamy fillings, mousses, frozen inserts, glazes), recreating a Grolet at home is one of the ultimate challenges. It is a full weekend project (2 days of spread-out preparation), but the result is spectacular. Guests' reactions to a tray of 8 homemade trompe-l'œil hazelnuts are well worth the technical effort invested.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePastry schools and training\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003ePastry schools\u003c\/strong\u003e use Grolet molds to teach advanced techniques: creamy fillings, flowing pralines, frozen inserts, airy mousses, velvet glazes. It is an ideal teaching tool for a \"contemporary pastry\" module. The recognizable shape combined with the multiple required techniques makes it an excellent exercise to synthesize skills.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFood stylists and content creators\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eculinary photo shoots\u003c\/strong\u003e, trompe-l'œil molds are extremely photogenic: instantly recognizable shape, textured surface that plays with light, warm hazelnut color. Food stylists and content creators on Instagram or TikTok often use these Grolet molds for engaging visual productions. If you are a pastry content creator, this mold guarantees high-impact photos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"associes-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"associes-title\"\u003eComplementary products at Patissland\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOther molds from the Cédric Grolet × Pavoni collection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eComplete your Grolet collection at Patissland:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLemon Trompe-l'œil mold\u003c\/strong\u003e, 8 individual cavities\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKE057 Lemon mold\u003c\/strong\u003e, unique large size 1215 ml\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChestnut Trompe-l'œil mold\u003c\/strong\u003e, realistic chestnut skin texture\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVanilla Pod mold\u003c\/strong\u003e, for long desserts\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSaint-Honoré mold\u003c\/strong\u003e, a modern take on the classic\u003c\/p\u003e\n\u003cp\u003eOwning the complete collection allows offering several seasonal variations in display or restaurant menu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHazelnut praline and hazelnut paste\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo make the flowing praline insert and hazelnut mousse, Patissland offers a range of \u003cstrong\u003ehazelnut pralines\u003c\/strong\u003e and \u003cstrong\u003epure hazelnut paste\u003c\/strong\u003e of professional quality. The choice of praline is crucial; a good 50 to 60% praline gives a dessert with aromatic depth that low-end products cannot reach.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eBrown velvet spray and gold colorings\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eEssentials for achieving the authentic look:\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003ebrown velvet spray\u003c\/strong\u003e (colored cocoa butter) is applied on frozen unmolded pieces from 15 cm distance, creating the rough matte texture characteristic of the hazelnut shell\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003egold food coloring\u003c\/strong\u003e to apply with a brush on certain areas for a premium luminous effect\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003echocolate mirror glaze\u003c\/strong\u003e for a shinier finish like \"coated hazelnut\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMolds for inserts (Silikomart half-spheres)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo make the \u003cstrong\u003epraline and crémeux inserts\u003c\/strong\u003e at the heart of the entremet, you need small silicone half-sphere molds, Ø 2.5 cm for the praline and Ø 3.5 cm for the double praline + crémeux core. Patissland offers the corresponding Silikomart molds that stack easily in the freezer. Huge time saver compared to homemade DIY.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCouverture chocolate and coatings\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor the \u003cstrong\u003emilk chocolate shell\u003c\/strong\u003e version, Patissland offers several professional quality couverture chocolates. For an authentic trompe-l'œil hazelnut, choose a milk chocolate with natural hazelnut notes. For the mirror glaze version, a \u003cstrong\u003e70% dark chocolate\u003c\/strong\u003e gives the most visually elegant result.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSosa pistachio paste, complementing Grolet recipes\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eIf you develop a \u003cstrong\u003ecomplete Grolet collection\u003c\/strong\u003e with several variations of dried fruits, the \u003cstrong\u003eSosa pistachio paste 1 kg\u003c\/strong\u003e is essential for pistachio-raspberry entremets and pistachio crémeux that often accompany hazelnuts in a display. Highly appreciated thematic consistency \"premium dried fruits\" by customers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"faq-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"faq-title\"\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat sets this mold apart from a classic half-sphere mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThree fundamental differences:\u003c\/p\u003e\n\u003cp\u003e1. The \u003cstrong\u003edouble articulated mold system\u003c\/strong\u003e allows forming a whole 3D hazelnut without a visible seam line, whereas a half-sphere mold produces two shells to assemble with a clear demarcation\u003c\/p\u003e\n\u003cp\u003e2. The \u003cstrong\u003eorganic texture and details\u003c\/strong\u003e were molded directly from Cédric Grolet’s models, offering realism impossible to achieve with a generic mold\u003c\/p\u003e\n\u003cp\u003e3. The \u003cstrong\u003ePavoni high-density platinum silicone\u003c\/strong\u003e offers durability and unmolding precision far superior to standard silicones\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDo you need to be very experienced to use this mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo \u003cstrong\u003eachieve a result close to Grolet\u003c\/strong\u003e, yes, advanced pastry experience is necessary (creamy layers, mousses, frozen inserts, velvet spray). Expect a good level of enthusiast who has already made several multi-texture entremets.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003esimplified use\u003c\/strong\u003e, you can very well use it to pour colored hazelnut milk chocolate (shells), simple mousse without insert, or even hazelnut ice cream. The mold itself is not difficult; it’s the full Grolet recipe that is technical.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow does the articulated double mold system work?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe mold consists of two silicone plates that fit together precisely. Each plate contains 8 half-cavities. You fill the cavities of the bottom plate with mousse, insert the frozen core, cover with more mousse, then position the top plate over it with a clipping system that ensures perfect sealing between the two parts. After freezing, you unclip the two plates and the hazelnuts come out intact, perfectly spherical and without a seam line.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan you faithfully reproduce Grolet’s hazelnut dessert?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, the full recipe is published in the book \u003cstrong\u003e\"Fruits\" by Cédric Grolet\u003c\/strong\u003e (Ducasse Books) with all exact proportions and detailed techniques. With this mold + the book + quality ingredients (50 to 60% hazelnut praline, couverture cocoa butter, 200 Bloom gelatin), you will get a result very faithful to the original. The only potential difference is the chef’s skill acquired through many years of daily practice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow long does it take to prepare 8 pieces?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor a complete Grolet entremet with double insert (runny praline + creamy) + mousse + velvet finish, count on \u003cstrong\u003e2 days spread out\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eDay 1, prepare the praline and creamy inserts, freeze them separately (2 to 3 hours of active work + overnight freezing)\u003c\/p\u003e\n\u003cp\u003eDay 2, prepare the mousse, assemble the entremets in the mold, clip, freeze (1 hour of work + minimum 6 hours freezing)\u003c\/p\u003e\n\u003cp\u003eFinishing, unmolding + velvet spray or glaze (20 minutes)\u003c\/p\u003e\n\u003cp\u003eThawing, 2 to 3 hours in the refrigerator before serving\u003c\/p\u003e\n\u003cp\u003eTotal technical time, about 4 hours of active work spread over 2 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan you bake in the oven with this mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, up to 250°C, but this is not the mold’s main use. It is designed for \u003cstrong\u003emousse entremets + velvet finish\u003c\/strong\u003e (no baking). However, you can use it for soft hazelnut biscuits, financiers, or madeleines in the original shape. Note, however, that the 3D spherical shape is better suited for preparations that keep their structure (set mousses) than for batters that rise irregularly during baking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to clean the mold between uses?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e1. Unclip the two parts of the mold\u003c\/p\u003e\n\u003cp\u003e2. Wash by hand with \u003cstrong\u003ewarm soapy water\u003c\/strong\u003e using a soft sponge (recommended method to extend silicone lifespan)\u003c\/p\u003e\n\u003cp\u003e3. Rinse thoroughly and let dry completely in open air before storage\u003c\/p\u003e\n\u003cp\u003eDishwasher use is possible but slightly accelerates silicone aging in the long term. Avoid sharp objects (knives, forks) that could cut the surface and compromise future unmolding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the lifespan for intensive professional use?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eWith intensive use (several uses per week, frequent freeze\/thaw cycles, repeated washing), a typical lifespan of \u003cstrong\u003e2 to 5 years\u003c\/strong\u003e for a Pavoni platinum silicone. With occasional use (1 to 2 times per month), 5 to 10 years. Signs of end of life include loss of elasticity in the clipping system, cracks at the corners, difficulty unmolding. Platinum silicone is among the most durable available, much more so than standard silicones which wear out in 6 to 12 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs it suitable for entremets sold frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, perfectly. The \u003cstrong\u003eGrolet entremets\u003c\/strong\u003e are naturally products that keep very well frozen (texture stable for 2 to 3 months at -18°C). Many professional pastry chefs produce in batches and store in the freezer, thawing on demand for display. The velvet finish or glaze is applied only when taken out of the freezer. The mold perfectly withstands repeated freeze\/thaw cycles thanks to its thermal range of -40°C to +250°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to store the mold between uses?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eStore the mold \u003cstrong\u003eflat\u003c\/strong\u003e, with the two parts separated or clipped together, in a \u003cstrong\u003edry and temperate\u003c\/strong\u003e place. Ideally in its original box or on a dedicated shelf. Avoid crushing it under heavy objects that could deform the impressions over time. Avoid direct sunlight and heat sources (oven, radiator). A well-stored mold retains its elasticity and sharp details for years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cstyle\u003e\n  .patissland-faq {\n    margin: 2.5rem 0;\n    font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n    max-width: 100%;\n  }\n  .patissland-faq__title {\n    font-size: 1.5rem;\n    font-weight: 600;\n    margin-bottom: 1.25rem;\n    color: #2c1810;\n    border-bottom: 2px solid #8B4513;\n    padding-bottom: 0.5rem;\n  }\n  .patissland-faq__item {\n    border: 1px solid #e5e0d8;\n    border-radius: 8px;\n    margin-bottom: 0.75rem;\n    background: #fdfaf5;\n    overflow: hidden;\n    transition: box-shadow 0.2s ease;\n  }\n  .patissland-faq__item[open] {\n    box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n    border-color: #8B4513;\n  }\n  .patissland-faq__question {\n    padding: 1rem 1.25rem 1rem 2.5rem;\n    cursor: pointer;\n    font-size: 1rem;\n    color: #2c1810;\n    list-style: none;\n    position: relative;\n    padding-right: 2.5rem;\n    user-select: none;\n    transition: background-color 0.2s ease;\n  }\n  .patissland-faq__question strong { font-weight: 600; }\n  .patissland-faq__question:hover { background-color: #f5efe5; }\n  .patissland-faq__question::-webkit-details-marker { display: none; }\n  .patissland-faq__question::marker { display: none; content: \"\"; }\n  .patissland-faq__question::before {\n    content: \"\";\n    position: absolute;\n    left: 1.1rem;\n    top: 50%;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #8B4513;\n    border-bottom: 2px solid #8B4513;\n    transform: translateY(-70%) rotate(-45deg);\n    transition: transform 0.2s ease;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::before {\n    transform: translateY(-30%) rotate(45deg);\n  }\n  .patissland-faq__question::after {\n    content: \"+\";\n    position: absolute;\n    right: 1.25rem;\n    top: 50%;\n    transform: translateY(-50%);\n    font-size: 1.5rem;\n    font-weight: 300;\n    color: #8B4513;\n    line-height: 1;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n  .patissland-faq__answer {\n    padding: 0 1.25rem 1.25rem 2.5rem;\n    color: #4a3c2e;\n    line-height: 1.65;\n    font-size: 0.95rem;\n  }\n  .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n  .patissland-faq__answer p:last-child { margin-bottom: 0; }\n  @media (max-width: 640px) {\n    .patissland-faq__title { font-size: 1.25rem; }\n    .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n    .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n  }\n\u003c\/style\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168919859242,"sku":"AF008S","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-noisettes-by-cedric-grolet-pavoni-1.png?v=1772135582"},{"product_id":"moule-a-15-chocolats-polycarbonate-o3-2-cm","title":"Mold for 15 chocolates - Half-Sphere Ø3.2 cm","description":"\u003ch2\u003e\u003cspan\u003e3.2 cm Diameter Half-Sphere Mold - 15 Cavities:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis transparent polycarbonate half-sphere mold from the brand Pavoni is perfect; it can also be used for bavarois, desserts, ice creams, and more.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168934080554,"sku":"PMO1305S","price":14.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-15-chocolats-demi-sphere-o32-cm-pavoni-1.png?v=1772135586"},{"product_id":"moule-21-chocolats-polygone-o2-5-cm","title":"21 Chocolate Mold - Polygon","description":"\u003ch2\u003e\u003cspan\u003ePolygon Mold Diameter 2.5 cm - 21 cavities:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis transparent polycarbonate polygon mold from the Pavoni brand is perfect, it can also be used for bavarois, desserts, ice creams, and more.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168947384362,"sku":"PMO1306S","price":14.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-21-chocolats-polygone-pavoni-1.png?v=1772135596"},{"product_id":"moule-24-chocolats-coeur","title":"24 Chocolate Mold - Heart","description":"\u003ch2\u003e\u003cspan\u003e24-Cavity Heart Mold:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis transparent polycarbonate heart mold from the brand Pavoni is perfect for creating 24 chocolates with the following dimensions:\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ein cm: \u003c\/span\u003e\u003cspan\u003e2.5 x 2.8 x 1.5 H \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e24 pcs \/ 8 g\u003c\/span\u003e\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168957968426,"sku":"PMO1308S","price":14.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-24-chocolats-coeur-pavoni-1.png?v=1772135604"},{"product_id":"moule-futura-by-e-forcone","title":"Futura Mold by E. Forcone","description":"\u003cp\u003e \u003cstrong\u003eFutura Pavoni Mold - Innovation and Elegance in Pastry\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExpert Design\u003c\/strong\u003e: Created with the expertise of World Pastry Champion Emmanuele Forcone, this Pavoni silicone baking mold is a revelation for those looking to create desserts with a breathtaking 3D effect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrecise Dimensions\u003c\/strong\u003e: Measuring 23 cm long, 10 cm wide, and 4.5 cm high, the Futura Pavoni Mold is perfectly sized for elegant and contemporary creations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuitable Volume\u003c\/strong\u003e: With a volume of 850 ml, it is ideal for making medium-sized desserts, combining beauty with the right quantity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSilicone Quality\u003c\/strong\u003e: Made from premium silicone, this mold not only ensures easy unmolding but also remarkable durability, making it perfect for frequent and varied use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVersatility and Creativity\u003c\/strong\u003e: Ideal for a wide range of recipes, this mold allows you to explore innovative shapes and textures for your desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEase of Use and Maintenance\u003c\/strong\u003e: The non-stick silicone facilitates unmolding, and its easy cleaning makes this mold a practical choice for both amateur and professional pastry chefs.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eFor Modern Pastry Enthusiasts\u003c\/strong\u003e The Futura Pavoni Mold is a must-have for those who want to add an artistic and modern dimension to their pastries. A perfect ally to impress on every occasion.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32229490688042,"sku":"KE034S","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-futura-by-e-forcone-pavoni-1.png?v=1772135831"},{"product_id":"empreinte-moule-a-buche","title":"Log Mold for Yule Log","description":"\u003ch2\u003eWild Pavoni Mold:\u003c\/h2\u003e\n\u003cdiv id=\"description\"\u003e\n\u003cdiv class=\"ui-box-body\"\u003e\n\u003cdiv\u003eCreate a truly unique creation! You will achieve a quick and impressive decoration with these silicone mats.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eSize: 250x190 mm\u003cbr\u003eIdeal when used with the \u003ca href=\"\u0026lt;div\u0026gt;\u0026lt;a%20title=%22Pavoni Tronchetto Mold%22%20href=%22https:\/\/patistopsland.com\/products\/moule-a-buche-tronchetto?_pos=1\u0026amp;amp;_sid=40f33c947\u0026amp;amp;_ss=r%22%20target=%22_blank%22\u0026gt;https:\/\/patistopsland.com\/products\/moule-a-buche-tronchetto?_pos=1\u0026amp;amp;_sid=40f33c947\u0026amp;amp;_ss=r\u0026lt;\/a\u0026gt;\u0026lt;\/div\u0026gt;%20\u0026lt;div\u0026gt;\u0026lt;\/div\u0026gt;\" target=\"_blank\" title=\"TRONCHETTO MOLD\" rel=\"noopener noreferrer\"\u003eTronchetto\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ca title=\"Pavoni Tronchetto Mold\" href=\"https:\/\/patistopsland.com\/products\/moule-a-buche-tronchetto?_pos=1\u0026amp;_sid=40f33c947\u0026amp;_ss=r\" target=\"_blank\"\u003e\u003c\/a\u003e \u003cbr\u003eDesign registered by the Pavoni brand\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32229496455210,"sku":"TX02","price":13.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/empreinte-moule-a-buche-pavoni-1.png?v=1772135836"},{"product_id":"tapis-a-dentelle-magic-decor-n-04a-39-x-8cm","title":"Magic Decor Lace Mat No. 04A - 39 x 8cm","description":"\u003ch2\u003e\u003cspan\u003eLace Mat:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eWith this silicone lace mat from Magic Decor, you can create beautiful lace decorations on your cakes!\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eDetails:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eMat dimensions:\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e80.5 x 390 mm\u003c\/span\u003e\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39503832055850,"sku":"X0834Q","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/tapis-a-dentelle-magic-decor-n04a-39-x-8cm-pavoni-1.jpg?v=1772138846"},{"product_id":"tapis-a-dentelle-magic-decor-smd07a","title":"Magic Decor Lace Mat No. 07A - 39 x 8cm","description":"\u003ch1 data-start=\"786\" data-end=\"832\"\u003ePavoni – Magic Decor Lace Mat SMD07A\u003c\/h1\u003e\n\u003cp data-start=\"834\" data-end=\"1036\"\u003eWith the \u003cstrong data-start=\"842\" data-end=\"888\"\u003ePavoni SMD07A silicone lace mat\u003c\/strong\u003e, easily create \u003cstrong data-start=\"913\" data-end=\"958\"\u003ebeautiful edible lace borders\u003c\/strong\u003e to enhance your cakes: wedding cakes, number cakes, entremets, cupcakes…\u003c\/p\u003e\n\u003ch2 data-start=\"1038\" data-end=\"1053\"\u003eKey Features\u003c\/h2\u003e\n\u003cul data-start=\"1054\" data-end=\"1467\"\u003e\n\u003cli data-start=\"1054\" data-end=\"1151\"\u003e\n\u003cp data-start=\"1056\" data-end=\"1151\"\u003e\u003cstrong data-start=\"1056\" data-end=\"1085\"\u003eDouble long border pattern\u003c\/strong\u003e: \u003cem data-start=\"1088\" data-end=\"1105\"\u003eSilicone stripe\u003c\/em\u003e and \u003cstrong data-start=\"1109\" data-end=\"1121\"\u003e3D effect\u003c\/strong\u003e to play with reliefs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1152\" data-end=\"1227\"\u003e\n\u003cp data-start=\"1154\" data-end=\"1227\"\u003e\u003cstrong data-start=\"1154\" data-end=\"1189\"\u003eFlexible \u0026amp; non-stick silicone\u003c\/strong\u003e: clean unmolding, very fine details.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1228\" data-end=\"1330\"\u003e\n\u003cp data-start=\"1230\" data-end=\"1330\"\u003e\u003cstrong data-start=\"1230\" data-end=\"1259\"\u003eXL size (80.5 × 390 mm)\u003c\/strong\u003e: perfect for wrapping a cake tier or cutting into sections.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1331\" data-end=\"1467\"\u003e\n\u003cp data-start=\"1333\" data-end=\"1467\"\u003e\u003cstrong data-start=\"1333\" data-end=\"1347\"\u003eVersatile\u003c\/strong\u003e: compatible with \u003cstrong data-start=\"1361\" data-end=\"1393\"\u003eedible lace pastes\u003c\/strong\u003e (such as Magic Decor\/edible lace), thin pulled isomalt, very flexible pastillage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"1469\" data-end=\"1494\"\u003eInstructions (summary)\u003c\/h2\u003e\n\u003col data-start=\"1495\" data-end=\"1920\"\u003e\n\u003cli data-start=\"1495\" data-end=\"1553\"\u003e\n\u003cp data-start=\"1498\" data-end=\"1553\"\u003e\u003cstrong data-start=\"1498\" data-end=\"1510\"\u003ePrepare\u003c\/strong\u003e your lace paste according to the packaging.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1554\" data-end=\"1639\"\u003e\n\u003cp data-start=\"1557\" data-end=\"1639\"\u003e\u003cstrong data-start=\"1557\" data-end=\"1567\"\u003eSpread\u003c\/strong\u003e a thin layer on the mat with a spatula, \u003cstrong data-start=\"1615\" data-end=\"1636\"\u003escrape off the excess\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1640\" data-end=\"1751\"\u003e\n\u003cp data-start=\"1643\" data-end=\"1751\"\u003e\u003cstrong data-start=\"1643\" data-end=\"1653\"\u003eDry\u003c\/strong\u003e at room temperature or at \u003cstrong data-start=\"1673\" data-end=\"1694\"\u003elow temperature\u003c\/strong\u003e (follow the instructions of your lace mixture).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1752\" data-end=\"1835\"\u003e\n\u003cp data-start=\"1755\" data-end=\"1835\u003eWhen the lace is \u003cstrong data-start=\"1777\" data-end=\"1796\"\u003eflexible and dry\u003c\/strong\u003e, \u003cstrong data-start=\"1798\" data-end=\"1810\"\u003ecarefully peel\u003c\/strong\u003e it off the mat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1836\" data-end=\"1920\"\u003e\n\u003cp data-start=\"1839\" data-end=\"1920\"\u003e\u003cstrong data-start=\"1839\" data-end=\"1848\"\u003eAttach\u003c\/strong\u003e to the cake with a little water, edible glue, or neutral gel.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 data-start=\"1922\" data-end=\"1932\"\u003eTips\u003c\/h2\u003e\n\u003cul data-start=\"1933\" data-end=\"2204\"\u003e\n\u003cli data-start=\"1933\" data-end=\"2005\"\u003e\n\u003cp data-start=\"1935\" data-end=\"2005\"\u003eFor \u003cstrong data-start=\"1944\" data-end=\"1958\"\u003eclean edges\u003c\/strong\u003e, run a scraper over before drying.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2006\" data-end=\"2112\"\u003e\n\u003cp data-start=\"2008\" data-end=\"2112\"\u003eIf the lace is too brittle, \u003cstrong data-start=\"2042\" data-end=\"2074\"\u003ereduce drying time\u003c\/strong\u003e or slightly moisten the back.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2113\" data-end=\"2204\"\u003e\n\u003cp data-start=\"2115\" data-end=\"2204\"\u003eStore the borders flat, between \u003cstrong data-start=\"2150\" data-end=\"2180\"\u003esheets of parchment paper\u003c\/strong\u003e, in a closed box.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"2206\" data-end=\"2225\"\u003eSpecifications\u003c\/h2\u003e\n\u003cul data-start=\"2226\" data-end=\"2577\"\u003e\n\u003cli data-start=\"2226\" data-end=\"2277\"\u003e\n\u003cp data-start=\"2228\" data-end=\"2277\"\u003e\u003cstrong data-start=\"2228\" data-end=\"2241\"\u003eReference\u003c\/strong\u003e: Pavoni \u003cstrong data-start=\"2251\" data-end=\"2261\"\u003eSMD07A\u003c\/strong\u003e (Magic Decor)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2278\" data-end=\"2316\"\u003e\n\u003cp data-start=\"2280\" data-end=\"2316\"\u003e\u003cstrong data-start=\"2280\" data-end=\"2291\"\u003eMaterial\u003c\/strong\u003e: food-grade silicone\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2317\" data-end=\"2414\"\u003e\n\u003cp data-start=\"2319\" data-end=\"2414\"\u003e\u003cstrong data-start=\"2319\" data-end=\"2333\"\u003eUsable area\u003c\/strong\u003e: 80.5 × 390 mm (border) – \u003cstrong data-start=\"2360\" data-end=\"2376\"\u003edouble pattern\u003c\/strong\u003e: \u003cem data-start=\"2379\" data-end=\"2396\"\u003eSilicone stripe\u003c\/em\u003e \u0026amp; \u003cstrong data-start=\"2399\" data-end=\"2412\"\u003e3D effect\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2415\" data-end=\"2490\"\u003e\n\u003cp data-start=\"2417\" data-end=\"2490\"\u003e\u003cstrong data-start=\"2417\" data-end=\"2430\"\u003eCare\u003c\/strong\u003e: hand wash with warm soapy water, dry thoroughly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2491\" data-end=\"2577\"\u003e\n\u003cp data-start=\"2493\" data-end=\"2577\"\u003e\u003cstrong data-start=\"2493\" data-end=\"2508\"\u003eUse\u003c\/strong\u003e: cake decoration, entremets, tier edges, cut toppers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39503832612906,"sku":"SMD07A","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-a-dentelle-magic-decor-n07a-39-x-8cm-pavoni-1.jpg?v=1772138860"},{"product_id":"tapis-a-dentelle-magic-decor-n-08-39-x-8cm","title":"Magic Decor Lace Mat No. 08 - 39 x 8cm","description":"\u003cp\u003e\u003cstrong\u003eMagic Decor Silicone Lace Mat\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eTurn Your Cakes into Works of Art!\u003c\/strong\u003e With the Magic Decor silicone lace mat, add a touch of elegance and sophistication to your desserts. Ideal for amateur or professional bakers, this mat is designed to create beautiful edible lace decorations, perfect for weddings, birthdays, and all special occasions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 80.5 x 390 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality silicone, flexible and durable\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsage:\u003c\/strong\u003e Easy to use, simply spread your mixture on the mat and let it dry to achieve delicate and detailed lace.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning:\u003c\/strong\u003e Easily washable with warm soapy water, reusable for many creations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e Why Choose It?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncredible Precision:\u003c\/strong\u003e Capture the finest details for a professional finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlexibility and Durability:\u003c\/strong\u003e A tool designed to withstand repeated use while remaining flexible for easy removal of your creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e Use it with a variety of lace mixtures, fondant, chocolate, and more.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBPA-Free:\u003c\/strong\u003e Food-safe, allowing you to decorate your cakes worry-free.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e Usage Tips:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare Your Mixture:\u003c\/strong\u003e Choose an edible lace mixture or make your own.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpread on the Mat:\u003c\/strong\u003e Use a spatula to evenly distribute the mixture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLet Dry:\u003c\/strong\u003e According to your mixture’s instructions, let it air dry or speed up the process with a low-temperature oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmold:\u003c\/strong\u003e Gently remove the lace from the mat and apply it to your cake.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003e Transform every cake into a centerpiece full of charm and sophistication. The Magic Decor Silicone Lace Mat is the essential tool for those who want to take their pastry art to the next level.\u003c\/strong\u003e\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39503838052394,"sku":"X0839Q","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-a-dentelle-magic-decor-n08-39-x-8cm-pavoni-1.jpg?v=1772138868"},{"product_id":"tapis-a-dentelle-magic-decor-n-102-39-x-8cm","title":"Magic Decor Lace Mat No. 102 - 37 x 13cm","description":"\u003ch1 data-start=\"708\" data-end=\"757\"\u003eLace Mat – Magic Decor (36.8 × 13.5 cm)\u003c\/h1\u003e\n\u003cp data-start=\"759\" data-end=\"1010\"\u003eCreate \u003cstrong data-start=\"769\" data-end=\"804\"\u003eultra-fine lace borders\u003c\/strong\u003e in no time to enhance wedding cakes, tiered cakes, and event cakes. The \u003cstrong data-start=\"900\" data-end=\"925\"\u003eMagic Decor by Pavoni\u003c\/strong\u003e mat offers a \u003cstrong data-start=\"935\" data-end=\"962\"\u003erich and consistent pattern\u003c\/strong\u003e, easy to unmold thanks to its flexible silicone.\u003c\/p\u003e\n\u003ch2 data-start=\"1012\" data-end=\"1027\"\u003eKey Features\u003c\/h2\u003e\n\u003cul data-start=\"1028\" data-end=\"1335\"\u003e\n\u003cli data-start=\"1028\" data-end=\"1109\"\u003e\n\u003cp data-start=\"1030\" data-end=\"1109\"\u003e\u003cstrong data-start=\"1030\" data-end=\"1046\"\u003eStrip format\u003c\/strong\u003e: 36.8 × 13.5 cm (easy to join all around a cake).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1110\" data-end=\"1184\"\u003e\n\u003cp data-start=\"1112\" data-end=\"1184\"\u003e\u003cstrong data-start=\"1112\" data-end=\"1149\"\u003eFlexible \u0026amp; non-stick silicone\u003c\/strong\u003e: clean unmolding, precise details.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1185\" data-end=\"1252\"\u003e\n\u003cp data-start=\"1187\" data-end=\"1252\"\u003e\u003cstrong data-start=\"1187\" data-end=\"1203\"\u003eReusable\u003c\/strong\u003e: heat resistant, cleans quickly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1253\" data-end=\"1335\"\u003e\n\u003cp data-start=\"1255\" data-end=\"1335\"\u003e\u003cstrong data-start=\"1255\" data-end=\"1269\"\u003eVersatile\u003c\/strong\u003e: edible lace, very thin fondant, flexible pastillage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"1337\" data-end=\"1362\"\u003eUsage Tips\u003c\/h2\u003e\n\u003col data-start=\"1363\" data-end=\"1756\"\u003e\n\u003cli data-start=\"1363\" data-end=\"1475\"\u003e\n\u003cp data-start=\"1366\" data-end=\"1475\"\u003eSpread an \u003cstrong data-start=\"1377\" data-end=\"1417\"\u003eedible lace mixture\u003c\/strong\u003e (such as Magic Decor) on the mat using a spatula.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1476\" data-end=\"1548\"\u003e\n\u003cp data-start=\"1479\" data-end=\"1548\"\u003eScrape off the excess to \u003cstrong data-start=\"1502\" data-end=\"1536\"\u003efill only the cavities\u003c\/strong\u003e of the pattern.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1549\" data-end=\"1637\"\u003e\n\u003cp data-start=\"1552\" data-end=\"1637\"\u003e\u003cstrong data-start=\"1552\" data-end=\"1563\"\u003eDrying\u003c\/strong\u003e: air dry (until set) or in a low oven at ~70–90 °C (a few minutes).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1638\" data-end=\"1756\"\u003e\n\u003cp data-start=\"1641\" data-end=\"1756\"\u003eCarefully peel off the strip and apply it to a \u003cstrong data-start=\"1702\" data-end=\"1723\"\u003eslightly damp\u003c\/strong\u003e cake (or with edible glue).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"1758\" data-end=\"1862\"\u003e\u003cem data-start=\"1758\" data-end=\"1768\"\u003eTip:\u003c\/em\u003e prepare several strips and store them flat in an airtight box until assembly.\u003c\/p\u003e\n\u003ch2 data-start=\"1864\" data-end=\"1883\"\u003eSpecifications\u003c\/h2\u003e\n\u003cul data-start=\"1884\" data-end=\"2083\"\u003e\n\u003cli data-start=\"1884\" data-end=\"1921\"\u003e\n\u003cp data-start=\"1886\" data-end=\"1921\"\u003e\u003cstrong data-start=\"1886\" data-end=\"1896\"\u003eBrand\u003c\/strong\u003e: Pavoni – Magic Decor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1922\" data-end=\"1960\"\u003e\n\u003cp data-start=\"1924\" data-end=\"1960\"\u003e\u003cstrong data-start=\"1924\" data-end=\"1935\"\u003eMaterial\u003c\/strong\u003e: food-grade silicone\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1961\" data-end=\"2006\"\u003e\n\u003cp data-start=\"1963\" data-end=\"2006\"\u003e\u003cstrong data-start=\"1963\" data-end=\"1983\"\u003eStrip dimensions\u003c\/strong\u003e: \u003cstrong data-start=\"1986\" data-end=\"2004\"\u003e36.8 × 13.5 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2007\" data-end=\"2083\"\u003e\n\u003cp data-start=\"2009\" data-end=\"2083\"\u003e\u003cstrong data-start=\"2009\" data-end=\"2022\"\u003eCare\u003c\/strong\u003e: warm soapy water or dishwasher (top rack)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39503839232042,"sku":"SMD102","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/tapis-a-dentelle-magic-decor-n102-37-x-13cm-pavoni-1.jpg?v=1772138880"},{"product_id":"tapis-a-dentelle-magic-decor-n-11-39-x-8cm","title":"Magic Decor Lace Mat No. 11 - 39 x 8cm","description":"\u003cp\u003e \u003cstrong\u003eMagic Decor Lace Mat\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eTransform your cakes into artistic masterpieces with the Magic Decor Silicone Lace Mat. This mat is the perfect tool for baking enthusiasts looking to add a touch of elegance and refinement to their creations. Whether for a wedding, birthday, or simply for the joy of creating, this lace mat allows you to craft sophisticated and delicate decorations in no time.\u003c\/p\u003e\n\u003ch3\u003eFeatures:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHigh-Quality Material:\u003c\/strong\u003e Made from flexible, durable, and non-stick silicone, this mat ensures easy release of your lace decorations without breaking or cracking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eVersatile Use:\u003c\/strong\u003e Perfect for decorating your cakes, cupcakes, desserts, and other treats with elegant lace patterns. A must-have for any baker wanting to elevate their creations to the next level.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTechnical Details:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 390 x 805 mm. These generous dimensions provide a large working surface, allowing you to cover wide areas of your cakes or create multiple decorations at once.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Art of Baking:\u003c\/h3\u003e\n\u003cp\u003eThis lace mat is more than just a kitchen accessory; it’s an invitation to explore your creativity and express your baking artistry. The decoration possibilities are endless, letting you customize each cake according to the desired theme and style.\u003c\/p\u003e\n\u003ch3\u003eUsage Tip:\u003c\/h3\u003e\n\u003cp\u003eFor optimal results, be sure to use lace paste suitable for silicone mats. Spread the paste evenly over the mat, let it dry, then carefully unmold to reveal an exquisite lace decoration ready to beautify your creations.\u003c\/p\u003e\n\u003cp\u003eEmbark on a culinary adventure where the beauty and delicacy of lace decorations will make every cake a unique work of art. The Magic Decor Lace Mat is the perfect tool to make every occasion memorable and impress your guests with creations as stunning as they are delicious.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39503839625258,"sku":"SMD11","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-a-dentelle-magic-decor-n11-39-x-8cm-pavoni-1.jpg?v=1772138885"},{"product_id":"tapis-a-dentelle-magic-decor-n-12-39-x-8cm","title":"Magic Decor Lace Mat No. 12 - 39 x 8cm","description":"\u003ch2\u003e\u003cspan\u003eLace Mat:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eWith this silicone lace mat from Magic Decor, you will create beautiful lace decorations on your cakes!\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eDetails:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eMat dimensions:\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e390 x 805mm\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39503840182314,"sku":"X0844Q","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/tapis-a-dentelle-magic-decor-n12-39-x-8cm-pavoni-1.jpg?v=1772138889"},{"product_id":"moule-buche-sequoia","title":"Sequoia Yule Log Mold","description":"\u003ch2\u003eSequoia Mold :\u003c\/h2\u003e\n\u003cdiv id=\"description\"\u003e\n\u003cdiv class=\"ui-box-body\"\u003e\n\u003cdiv\u003eNew silicone baking molds that will help you create a spectacular dessert with a unique 3D effect.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDIMENSIONS: mm 250x92x74 h\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVOLUME: ~ 1186 ml\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39503847587882,"sku":"X0847Q","price":22.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-buche-sequoia-pavoni-1.jpg?v=1772138905"},{"product_id":"moule-jupiter","title":"Jupiter Mold","description":"\u003cp\u003e \u003cstrong\u003eJupiter Mold\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eDiscover the Jupiter Mold, an Italian innovation in the world of pastry that promises to transform your desserts into true works of art. Thanks to its high-quality silicone design, this mold offers unparalleled ease of release for desserts with a breathtaking 3D effect. Ideal for pastry chefs seeking excellence and precision, this mold is your ally for creations that stand out from the ordinary.\u003c\/p\u003e\n\u003ch3\u003eKey Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmatched Non-Stick:\u003c\/strong\u003e Forget greasing! The silicone's non-stick properties ensure easy and clean release for flawless desserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpectacular 3D Effect:\u003c\/strong\u003e Every detail of the mold is reproduced with exceptional fidelity, allowing your creations to stand out for their aesthetics and originality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal Resistance:\u003c\/strong\u003e Usable within a temperature range from -40°C to +280°C, this mold is perfect for a variety of uses, from freezer to oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eItalian Design:\u003c\/strong\u003e Made in Italy, the Jupiter Mold is the result of unmatched craftsmanship and quality, delivering professional results at home.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTechnical Specifications:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Elegant gray\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 16.7 x 15.8 x 4 cm. 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