Raspberry trompe-l'oeil silicone mold 12 cavities
Pavoni silicone mold from the Pavoflex range, designed to make individual raspberry entremets with a trompe-l'oeil appearance. Each mold reproduces the relief of the drupelets of a real raspberry, for a dessert with a realistic look in display or on the plate. The mold is signed by pastry chef Fabrizio Fiorani for Pavoni.
- 12 identical cavities, 95 ml per mold, total 1,140 ml per batch
- Flexible platinum silicone, fine relief reproduction and unmolding without breakage
- Sheet size 400 x 300 mm, compatible with laboratory frames
- Temperature range from -40 °C to +280 °C: freezing, cell, oven
Technical features
| Brand | Pavoni, Pavoflex range |
|---|---|
| Designer | Fabrizio Fiorani |
| Cavities | 12 |
| Volume per cavity | 95 ml |
| Cavity dimensions | Ø 65 mm x height 58 mm |
| Sheet format | 400 x 300 mm |
| Material | Platinum silicone |
| Temperature | -40 °C to +280 °C |
| Compatibility | Oven, blast chiller, cell, microwave |
Recipe: raspberry trompe-l'oeil entremets (12 pieces)
Indicative quantities for 12 cavities of 95 ml. Assembly upside down, insert in the center.
Raspberry insert (to be poured into an insert mold or ice cube tray)
- 250 g of raspberry purée
- 30 g of sugar
- 5 g of NH pectin
- 10 g of lemon juice
Almond dacquoise (sheet, to be cut into discs)
- 100 g of egg whites
- 40 g of sugar
- 80 g of almond powder
- 80 g of icing sugar
Raspberry mousse
- 300 g of raspberry purée
- 60 g of sugar
- 8 g of rehydrated gelatin
- 300 g of softly whipped heavy cream
Steps
- Insert: heat the purée with the sugar and pectin mixed together, bring to a boil for 1 minute, add the lemon juice, pour into small molds and freeze.
- Dacquoise: whip the egg whites with sugar, fold in sifted almond powder and icing sugar, spread on a sheet, bake for 12 minutes at 180 °C, cut discs slightly smaller than the cavities.
- Mousse: warm one-third of the purée, dissolve the gelatin in it, add the rest of the purée and sugar, then gently fold in the whipped cream.
- Assembly upside down: fill each cavity two-thirds full with mousse, insert a frozen raspberry insert, top up with mousse, close with a dacquoise disc flush with the edge.
- Freeze thoroughly, ideally in a blast chiller, then unmold cold: the flexibility of the silicone releases the relief without deforming it.
- Finish: spray a raspberry red velvet spray right after taking it out of the freezer, in two passes, a uniform light red then a fine mist of deeper red on the tips.
Succeeding with trompe-l'oeil and variations
The contrast when cutting comes from the gelled insert: pure raspberry or raspberry-lemon works very well. For a ripening effect, finish the velvet with a mist of deep red only on the tips, using a spray gun or airbrush with cocoa butter tinted with liposoluble colorants.
Core variations: white chocolate ivory mousse Valrhona and raspberry insert for a classic pairing, or pistachio mousse and raspberry-rose insert for a more elaborate version. A subtle finish with gold leaf enhances the plated dessert.
Care
- Hand wash recommended with warm soapy water, dishwasher allowed on gentle cycle
- Air dry, mold turned over
- Store flat, away from direct heat sources
- Avoid abrasive sponges that would mark the silicone relief
Associated collections
This mold is part of the trompe-l'oeil molds selection and the Pavoni range. For other sizes of individual and shareable entremets, see entremet molds. The finish is completed with glazes and drips and, for bases, equipment from the macarons collection.
Note: entremets must be fully frozen before unmolding, otherwise the relief will deform. After spraying the velvet, serve within 12 hours to preserve the appearance, as moisture will eventually dull the finish.
Frequently Asked Questions
What volume for an individual entremet?
Each cavity holds 95 ml, a size suitable for an individual portion in a display or plated dessert. The mold produces 12 pieces per batch.
How to achieve a ripe raspberry effect?
Apply the red velvet spray in two passes: a uniform raspberry red, then a light mist of deep red on the tips to simulate ripening.
Can you bake directly in the mold?
Yes, silicone can withstand up to 280 °C, allowing you to bake a cake or insert in it. For trompe-l'oeil, the main use remains freezing before unmolding and finishing.
Is the mold durable?
Platinum silicone retains its non-stick properties and shape through many uses, provided it is washed gently and stored flat.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
