{"product_id":"moule-cacahuete-xxl-700ml","title":"XXL Peanut Mold 700ml","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-accordion-content a {\n    color: #b98b35;\n    text-decoration: underline;\n    font-weight: 600;\n  }\n\n  .patissland-accordion-content a:hover {\n    color: #8a6624;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-accordions\"\u003e\n\n  \u003cdetails class=\"patissland-accordion\" open\u003e\n    \u003csummary\u003ePeanut XXL 700 ml Silikomart mold, trompe-l'œil sharing layered dessert for 6 to 8 portions\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ePeanut XXL 700 ml Silikomart mold\u003c\/strong\u003e is a platinum silicone mold\n        professionnel conçu pour réaliser un \u003cstrong\u003eentremets original en forme de cacahuète géante\n        ultra realistic\u003c\/strong\u003e. Its design faithfully reproduces the textured shell of the peanut for\n        a spectacular trompe-l'œil effect, ideal for shop windows or a signature dessert\n        high-end event catering.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        With a \u003cspan class=\"patissland-highlight\"\u003e700 ml capacity\u003c\/span\u003e, this mold allows\n        create a layered dessert to share with 6 to 8 generous portions, perfectly suited for pastry chefs\n        professionals, gourmet restaurants, and prestigious events. This sheet is part of\n        dans notre \u003ca href=\"https:\/\/patistopsland.com\/collections\/moules-trompe-loeil\"\u003ecollection complète\n        of professional trompe-l'œil molds\u003c\/a\u003e alongside other nuts and realistic fruits\n        signature of the \u003ca href=\"https:\/\/patistopsland.com\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e brand.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWhy choose the XXL 700 ml sharing size\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003e700 ml large sharing piece\u003c\/strong\u003e size clearly stands out from other sizes\n        Patissland peanut and meets specific professional uses:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSharing pieces in pastry shops,\u003c\/strong\u003e layered desserts sold in 6-8 portions for families, Sunday meals, birthdays with friends\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSignature showcase,\u003c\/strong\u003e centerpiece that draws the eye and marks the visual identity of the business\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eGastronomic events,\u003c\/strong\u003e event desserts to reveal at the table, themed weddings, prestigious dinners\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eLuxury pastry,\u003c\/strong\u003e VIP room service or end-of-stay banquet\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry competitions,\u003c\/strong\u003e large-format trompe-l'œil pieces that have become an aesthetic judging standard\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For smaller sizes, the Patissland peanut range offers the\n        \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-mini-cacahuete-30ml\"\u003e30 ml mini peanut mold with 12 cavities\u003c\/a\u003e\n        for petit fours, and the\n        \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-6-cacahuetes-100ml\"\u003e100 ml peanut mold with 6 cavities\u003c\/a\u003e\n        for individual single-serving desserts. Many professionals own all 3 sizes for\n        cover all uses on the menu.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eDetailed technical specifications\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e Peanut XXL\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e 700 ml\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 196 × 88 × height 75 mm\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 1 large sharing piece\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% food-grade platinum silicone\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTemperature range:\u003c\/strong\u003e -60°C to +230°C\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e mousse, layered desserts, frozen dessert, freezing, deep freezing, oven\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCleaning:\u003c\/strong\u003e dishwasher safe\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        The 196 mm length size allows for a clean cut into 6 or 8 regular slices with a knife\n        heated pastry saw wiped between each cut. The 75 mm height is generous, allowing\n        to layer several strata (biscuit, insert, mousse, finish) for a visual effect\n        spectacular when cut.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eUltra-detailed trompe-l'œil design\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003eouter texture\u003c\/strong\u003e of the mold imitates with millimetric precision the\n        natural peanut shell, adding relief and realism to your creations. Reproduction\n        faithful to the characteristic longitudinal grooves, lateral bumps, and the\n        typical elongated shape of the peanut in a large piece.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        Once unmolded and finished with a brown beige caramel gradient velvet, the trompe-l'œil effect\n        is \u003cspan class=\"patissland-highlight\"\u003evisually stunning\u003c\/span\u003e. Your guests hesitate\n        several seconds before realizing it is a dessert and not a real peanut\n        giant placed on the table. Guaranteed \"wow\" effect for display or service presentations\n        at the table.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eSignature recipes for the XXL Peanut mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSignature chocolate-peanut entremets,\u003c\/strong\u003e 70% dark chocolate mousse + peanut ganache insert + peanut dacquoise biscuit + brown caramel velvet finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePeanut praline mousse,\u003c\/strong\u003e mousse made from pure peanut paste + whipped cream + melted white chocolate, almond-hazelnut praline insert, Breton shortbread base\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSignature milk chocolate caramel dessert,\u003c\/strong\u003e milk chocolate mousse + flowing salted butter caramel insert + caramelized roasted peanut brunoise\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAmerican-style peanut butter creation\u003c\/strong\u003e revisited gourmet, whipped peanut butter ganache + raspberry confit insert for \"PB\u0026amp;J\" reference, beige velvet finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSignature peanut frozen dessert,\u003c\/strong\u003e frozen parfait with peanut paste + nougatine + salted caramel swirl, brown velvet spray finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSnickers-style peanut praline entremets\u003c\/strong\u003e revisited haute couture, caramel ganache + peanut nougatine + milk chocolate mousse, chocolate rock glaze\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For the signature aromatic base, follow the\n        \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-beurre-de-cacahuete-maison\"\u003ehomemade peanut butter recipe Patissland\u003c\/a\u003e\n        which constitutes the flavor signature of the majority of these preparations. The butter of\n        homemade peanut brings an aromatic intensity impossible to achieve with the versions\n        classic industrial.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eTrompe-l'œil finish for a realistic giant peanut effect\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The result is \u003cstrong\u003eoptimal with a beige caramel or chocolate gradient velvet spray\u003c\/strong\u003e\n        to enhance the natural look of the peanut shell:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003ePrepare a mixture of cocoa butter + tempered white chocolate + Colour Mill liposoluble yellow and brown to obtain a natural golden beige\u003c\/li\u003e\n        \u003cli\u003ePrepare a second darker caramel brown mixture for the shadows in the grooves\u003c\/li\u003e\n        \u003cli\u003eKeep both mixtures at 35-40°C in a bain-marie\u003c\/li\u003e\n        \u003cli\u003eRemove the piece from the freezer at a minimum of -18°C (ideally -25°C in a blast freezer)\u003c\/li\u003e\n        \u003cli\u003eFirst spray the light beige in a uniform layer from 25-30 cm away using a food-grade paint sprayer\u003c\/li\u003e\n        \u003cli\u003eSpray caramel brown in localized touches on the grooves and relief areas to create the natural \"roasted\" gradient\u003c\/li\u003e\n        \u003cli\u003eOptional, light dusting of bitter cocoa powder after velvet drying for a \"vintage roasted\" effect\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For technical inspiration, consult our\n        \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-citron\"\u003elemon trompe-l'œil recipe\u003c\/a\u003e\n        and\n        \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eraspberry trompe-l'œil recipe\u003c\/a\u003e\n        which detail step-by-step the gradient velvet technique applicable to all shapes\n        trompe-l'œil from the collection.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eHigh-performance platinum silicone\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Made of \u003cstrong\u003e100% food-grade platinum silicone\u003c\/strong\u003e, this professional mold offers:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eClean unmolding without breakage\u003c\/strong\u003e even for fragile airy mousse pieces\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePrecise reproduction of the peanut shell reliefs\u003c\/strong\u003e after unmolding\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eThermal resistance from -60°C to +230°C\u003c\/strong\u003e for transfer from blast freezer to oven without shock\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCompatibility with freezer, oven, and professional blast freezer\u003c\/strong\u003e\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHigh durability under intensive use,\u003c\/strong\u003e several years in regular professional production\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNative non-stick,\u003c\/strong\u003e no prior greasing needed\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTotal neutrality\u003c\/strong\u003e in taste and smell, no aroma transfer between productions\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Silikomart quality guarantees a \u003cspan class=\"patissland-highlight\"\u003econsistent and professional finish\u003c\/span\u003e\n        reproducible from one production to another, signature of high-end pastry laboratories.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eUsage tips and perfect unmolding\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eFilling method:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003ePlace the mold on a rigid tray to facilitate handling and transport\u003c\/li\u003e\n        \u003cli\u003eFill carefully, making sure the preparation penetrates the reliefs of the side grooves (use the back of a spoon to push into the details)\u003c\/li\u003e\n        \u003cli\u003eTap the mold firmly on the work surface to eliminate air bubbles in fine details\u003c\/li\u003e\n        \u003cli\u003ePour in successive layers rather than all at once for multi-layer recipes (mousse, insert, mousse, biscuit)\u003c\/li\u003e\n        \u003cli\u003eFreeze completely before unmolding\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eUnmolding detailed reliefs:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eFreeze thoroughly for at least 6 to 8 hours at -18°C, ideally 3-4 hours in a blast freezer at -25°C\u003c\/li\u003e\n        \u003cli\u003eRemove the mold, let sit for 30 seconds at room temperature (the silicone contracts slightly)\u003c\/li\u003e\n        \u003cli\u003eTurn the mold over onto a cake drum or serving plate\u003c\/li\u003e\n        \u003cli\u003ePress gently and evenly on the back of the mold starting from the edges\u003c\/li\u003e\n        \u003cli\u003eThe piece releases with its perfectly sharp details thanks to the platinum silicone's non-stick property\u003c\/li\u003e\n        \u003cli\u003eApply the velvet spray immediately on the frozen piece for trompe-l'œil finishing\u003c\/li\u003e\n        \u003cli\u003ePlace on a thin biscuit base (Breton shortbread, dacquoise, financier) for elegant finishing and presentation stability\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended professional uses\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePremium boutique pastry chefs\u003c\/strong\u003e offering signature shareable entremets sold to order for birthdays and family events\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSpecialized chocolatiers\u003c\/strong\u003e in large format pieces for seasonal displays and gift boxes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eGourmet restaurants\u003c\/strong\u003e for event desserts served to multiple guests, cut in the dining room for theatrical visual effect\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHigh-end hotels and palaces\u003c\/strong\u003e for end-of-stay banquets, weddings, and prestigious receptions\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eEvent pastries and caterers\u003c\/strong\u003e for modern themed wedding cakes and high-end corporate events\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNational and international pastry competitions\u003c\/strong\u003e where large trompe-l'œil pieces impress the juries\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWhy choose Silikomart for the XXL format\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003eSilikomart\u003c\/strong\u003e brand is one of the world references in cake design\n        contemporary since 2000 and offers the most complete trompe-l'œil range on the market\n        professional. Specific features of the Silikomart choice for this XXL piece:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eGenerous size and strong visual impact,\u003c\/strong\u003e centerpiece that leaves a mark\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRealistic and modern texture,\u003c\/strong\u003e superior reproduction precision compared to generic molds\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePerfect for signature entremets,\u003c\/strong\u003e instantly elevates the positioning of your menu\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand recognized in the professional world,\u003c\/strong\u003e reassures clients and starred chefs\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePremium and consistent result,\u003c\/strong\u003e perfect reproducibility from one production to another\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Discover the entire \u003ca href=\"https:\/\/patistopsland.com\/collections\/silikomart\"\u003eSilikomart Patissland range\u003c\/a\u003e\n        to expand your workshop with the most beautiful trompe-l'œil shapes and signatures\n        contemporary from the Italian brand.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePatissland complementary products\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHomemade peanut butter,\u003c\/strong\u003e signature ingredient for your fillings, follow the \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-beurre-de-cacahuete-maison\"\u003edetailed Patissland homemade peanut butter recipe\u003c\/a\u003e\n\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrown and caramel beige velvet sprays\u003c\/strong\u003e in ready-to-use cans for quick finishing\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa butter in pistoles\u003c\/strong\u003e to create your homemade velvet combined with white chocolate and Colour Mill liposoluble\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eColour Mill liposoluble brown, yellow, beige\u003c\/strong\u003e to color your homemade velvet finishes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional couverture chocolate,\u003c\/strong\u003e 70% dark, milk, white in pistoles for whipped ganaches and tempered shells\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional dried fruit pastes\u003c\/strong\u003e Sosa and other brands (pure peanut, almond-hazelnut praline, pistachio)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRoasted and caramelized peanuts\u003c\/strong\u003e for inclusions, brunoise, and crunchy decoration\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional salted butter caramel\u003c\/strong\u003e and gourmet inserts for signature molten centers\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSilver or gold cake drums\u003c\/strong\u003e in various diameters for an impressive final presentation\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eLarge cake boxes with transparent window\u003c\/strong\u003e for delivery that showcases the piece upon arrival\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eOther peanut formats,\u003c\/strong\u003e \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-mini-cacahuete-30ml\"\u003emini peanut 30 ml petit four\u003c\/a\u003e and \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-6-cacahuetes-100ml\"\u003eindividual peanut 100 ml\u003c\/a\u003e for a complete coherent range\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eOther trompe-l'œil shapes,\u003c\/strong\u003e see the \u003ca href=\"https:\/\/patistopsland.com\/collections\/moules-trompe-loeil\"\u003ecomplete Patissland trompe-l'œil mold collection\u003c\/a\u003e to expand your realistic fruit menu\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eInspiring recipes,\u003c\/strong\u003e \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-citron\"\u003eCédric Grolet lemon trompe-l'œil\u003c\/a\u003e and \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eraspberry trompe-l'œil\u003c\/a\u003e to master the velvet technique\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eCare and lifespan\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDishwasher safe\u003c\/strong\u003e on the top rack, or hand wash with warm soapy water using a soft sponge to preserve fine details\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAvoid abrasive sponges\u003c\/strong\u003e that could damage the fine grooves of the peanut shell\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eComplete drying\u003c\/strong\u003e before storing flat in a dry, ventilated place\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNever fold the mold,\u003c\/strong\u003e keep it flat in its original packaging\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eKeep out of prolonged direct sunlight\u003c\/strong\u003e to preserve the silicone properties\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        With regular professional use (1 to 2 uses per day, careful cleaning after each\n        use), the Silikomart mold retains all its properties for \u003cspan class=\"patissland-highlight\"\u003eseveral years without degradation\u003c\/span\u003e.\n        Investment quickly amortized for active pastry chefs with this trompe-l'œil signature.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow many servings in a 700 ml entremet?\u003c\/strong\u003e\u003cbr\u003e\n        The 700 ml capacity allows serving 6 to 8 generous portions depending on the cut. 6 servings for\n        Main dessert event format (90-100 g per serving), 8 servings for classic dessert format\n        end-of-meal classic (75-90 g per serving). Cross-sectional slicing into regular slices to reveal\n        the inner layers when cut (very appealing \"open peanut\" effect).\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat difference with the other peanut formats?\u003c\/strong\u003e\u003cbr\u003e\n        \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-mini-cacahuete-30ml\"\u003eMini 30 ml with 12 cavities\u003c\/a\u003e = bite-sized finger food treats.\n        \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-6-cacahuetes-100ml\"\u003e100 ml format with 6 cavities\u003c\/a\u003e = individual single-serving desserts.\n        \u003cstrong\u003eXXL 700 ml large piece\u003c\/strong\u003e = shared dessert 6-8 servings for display and events.\n        Many professionals own all 3 formats to cover all uses.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow long to freeze before unmolding?\u003c\/strong\u003e\u003cbr\u003e\n        For the 700 ml large piece format, allow at least 6 to 8 hours at -18°C in a freezer\n        classic for perfect core setting. In a blast freezer at -25°C, 3 to 4 hours\n        are enough. The rule is, better to freeze too long than not enough for this large volume.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eDoes the mold go directly into the oven?\u003c\/strong\u003e\u003cbr\u003e\n        Yes up to 230°C, for giant chocolate-peanut fondants or large individual cakes.\n        The main use remains cold preparations (mousses, bavarois, frozen parfaits)\n        which further enhance the finesse of the trompe-l'œil relief after velvet finishing.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow to avoid air bubbles in the grooves?\u003c\/strong\u003e\u003cbr\u003e\n        Tap the mold firmly after each layer is poured, use the back of a spoon\n        to push the preparation into fine details, pour in several stages rather than\n        only once, pierce visible bubbles on the surface with a wooden pick before freezing.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs it suitable for advanced amateur use?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, although designed for professionals, advanced amateurs who want to make a dessert\n        \"wow\" for a family event find in this mold a simple tool to use for\n        a maximum effect. The velvet technique can be replaced by a simple rock glaze with\n        milk chocolate for enthusiasts without a food spray gun.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow to transport without damaging?\u003c\/strong\u003e\u003cbr\u003e\n        Place the piece on a 12 mm diameter cake drum suitable (28-30 cm minimum for this size),\n        slide the whole into a large cake box with a transparent window. For\n        long trips or in hot weather, use an insulated food bag. Handle with\n        caution as the velvet finish is fragile to rubbing and fingerprints.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat seasonality for this creation?\u003c\/strong\u003e\u003cbr\u003e\n        Peanut works particularly well in the autumn-winter season (October to March) when\n        caramelized and chocolate desserts are preferred. It is also a classic of\n        Halloween, year-end holidays, and Valentine's Day. For summer, opt instead for the versions\n        iced (peanut frozen parfait) more refreshing.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":53112598856019,"sku":"51301","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-cacahuete-xxl-700ml-silikomart-1.jpg?v=1777686977","url":"https:\/\/patistopsland.com\/en\/products\/moule-cacahuete-xxl-700ml","provider":"Patissland","version":"1.0","type":"link"}