{"product_id":"moule-citron-ke057-by-cedric-grolet","title":"Lemon Mold KE057 by Cédric Grolet","description":"\u003ch2\u003eSilicone Mold Citron KE057 — Cédric Grolet × Pavoni Professional (large piece 1215 ml)\u003c\/h2\u003e\n\n\u003cp\u003eThe icon of the trompe-l'œil dessert in \u003cstrong\u003elarge shareable format\u003c\/strong\u003e. The \u003cstrong\u003eCitron KE057\u003c\/strong\u003e mold signed by Cédric Grolet and produced by Pavoni Italia embodies pastry design perfection. Inspired by the chef’s signature fruit, this mold allows you to create a \u003cstrong\u003eultra-realistic 3D lemon to share\u003c\/strong\u003e, with skin texture and precise relief. Made of professional-grade Platinum silicone, it combines flexibility, durability, and fine detail.\u003c\/p\u003e\n\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, we distribute the complete \u003cstrong\u003eCédric Grolet × Pavoni\u003c\/strong\u003e collection in its two formats: the \"Trompe-l'œil Lemon\" mold with 8 individual cavities for portioned desserts, and this \u003cstrong\u003eKE057 large single cavity mold\u003c\/strong\u003e to make one large lemon dessert meant to be shared. Two distinct approaches for two different professional uses: shop display (8 individual portions) vs \u003cstrong\u003eevent centerpiece\u003c\/strong\u003e (one large 1.2-liter lemon to slice).\u003c\/p\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"caracteristiques-title\"\u003e\n  \u003ch2 id=\"caracteristiques-title\" class=\"patissland-faq__title\"\u003eDetailed technical features\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eLarge single piece format — 1215 ml to share\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eUnlike the Trompe-l'œil mold with 8 cavities (individual portions of 85 ml), the \u003cstrong\u003eKE057 is a single large cavity\u003c\/strong\u003e: Ø 180 mm × height 70 mm, volume 1215 ml. You make \u003cstrong\u003eONE LARGE 1.2-liter lemon\u003c\/strong\u003e, meant to be sliced like a birthday cake.\u003c\/p\u003e\n      \u003cp\u003eStandard number of servings: 8 to 10 people depending on slicing. This is the \"centerpiece\" format for events — birthday cake, intimate wedding dessert, shared gourmet meal finale.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eExact dimensions — Ø 180 × 70 mm\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eDiameter\u003c\/strong\u003e: 180 mm (18 cm)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eHeight\u003c\/strong\u003e: 70 mm (7 cm)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eTotal volume\u003c\/strong\u003e: 1215 ml\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e: 1 unique (large format)\u003c\/p\u003e\n      \u003cp\u003eCompact size of a standard presentation plate 24-28 cm. Fits in a regular refrigerator on the lower shelf. For comparison: it has the same volume as a traditional 6-serving birthday cake.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePavocake Collection — Pavoni large format range\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe KE057 belongs to the \u003cstrong\u003ePavocake collection\u003c\/strong\u003e by Pavoni Italia, specializing in large unique pieces for shareable desserts (vs Pavoflex which includes multi-cavity molds). Reference \u003cstrong\u003eKE057\u003c\/strong\u003e engraved on the mold for professional identification. This collection is used by high-end pastry shops worldwide for their showpieces.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e100% 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 vulcanization), the highest quality food-grade silicone:\u003c\/p\u003e\n      \u003cp\u003e• Complies with the strictest European food standards\u003c\/p\u003e\n      \u003cp\u003e• Never alters the taste of preparations\u003c\/p\u003e\n      \u003cp\u003e• Releases no substances, even at high temperatures\u003c\/p\u003e\n      \u003cp\u003e• Elasticity preserved over time\u003c\/p\u003e\n      \u003cp\u003e• Resists repeated thermal shocks without degrading\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eExceptional thermal resistance: -60°C to +230°C\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eEspecially wide temperature range: \u003cstrong\u003efrom -60°C to +230°C\u003c\/strong\u003e. This allows in particular:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDeep freezing\u003c\/strong\u003e down to -60°C for industrial quick freezing (professional freezers)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eOven safe\u003c\/strong\u003e up to 230°C for cookies or shortbread in the mold base\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMicrowave safe\u003c\/strong\u003e for possible reheating\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDishwasher safe\u003c\/strong\u003e for normal or intensive cycles\u003c\/p\u003e\n      \u003cp\u003eThis range is especially useful for professionals working with quick freezers (-40°C to -60°C).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eUltra-realistic reproduction — lemon skin texture\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe mold faithfully reproduces \u003cstrong\u003ethe granular texture\u003c\/strong\u003e of a real lemon’s skin: small irregular bumps, subtle relief, imperfect organic curves. This molding finesse distinguishes a true Pavoni from a generic silicone mold. With a yellow velvet spray or a well-applied mirror glaze, the result is indistinguishable from a real giant lemon.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"difference-title\"\u003e\n  \u003ch2 id=\"difference-title\" class=\"patissland-faq__title\"\u003eKE057 vs Trompe-l'œil Mold 8 cavities: which to choose?\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eComparison table of the two Citron Grolet molds\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eTrompe-l'œil Lemon Mold (8 cavities)\u003c\/strong\u003e\u003c\/p\u003e\n      \u003cp\u003e• Format: 8 individual portions\u003c\/p\u003e\n      \u003cp\u003e• Mold dimensions: Ø 5.3 cm × h 7 cm\u003c\/p\u003e\n      \u003cp\u003e• Volume: 85 ml per piece (total 680 ml)\u003c\/p\u003e\n      \u003cp\u003e• Use: shop display, individual restaurant desserts, daily orders\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eKE057 mold (large unique piece)\u003c\/strong\u003e\u003c\/p\u003e\n      \u003cp\u003e• Format: 1 shareable unique piece\u003c\/p\u003e\n      \u003cp\u003e• Dimensions: Ø 18 cm × h 7 cm\u003c\/p\u003e\n      \u003cp\u003e• Volume: 1215 ml (8-10 servings)\u003c\/p\u003e\n      \u003cp\u003e• Use: event centerpiece, wedding cake, gala dessert, special order\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhen to choose the KE057 rather than individual molds?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eChoose the KE057 if\u003c\/strong\u003e :\u003c\/p\u003e\n      \u003cp\u003e• You create a \u003cstrong\u003eunique exceptional piece\u003c\/strong\u003e for an event (intimate wedding, major birthday, gala dinner)\u003c\/p\u003e\n      \u003cp\u003e• You want a maximum \"wow\" effect — a giant lemon to cut in the room creates a spectacular impact\u003c\/p\u003e\n      \u003cp\u003e• You sell made-to-order pieces at €60-120 each for 8-10 people\u003c\/p\u003e\n      \u003cp\u003e• You create \u003cstrong\u003eplated desserts\u003c\/strong\u003e in a gourmet restaurant with slicing in front of the customer\u003c\/p\u003e\n      \u003cp\u003e• You participate in \u003cstrong\u003epastry competitions\u003c\/strong\u003e that require a large unique piece\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhen to prefer the 8 individual cavities?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003ePrefer the 8-cavity mold if\u003c\/strong\u003e :\u003c\/p\u003e\n      \u003cp\u003e• You stock a \u003cstrong\u003eshop display case\u003c\/strong\u003e with daily rotation\u003c\/p\u003e\n      \u003cp\u003e• You serve entremets with \u003cstrong\u003eplated service in a restaurant\u003c\/strong\u003e (individual portions)\u003c\/p\u003e\n      \u003cp\u003e• You host 6-8 guests at home and want to offer a portion to each\u003c\/p\u003e\n      \u003cp\u003e• You offer \u003cstrong\u003ehigh-end assortments of petit fours\u003c\/strong\u003e\u003c\/p\u003e\n      \u003cp\u003eMany professional pastry chefs own both molds to cover all uses.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"usage-title\"\u003e\n  \u003ch2 id=\"usage-title\" class=\"patissland-faq__title\"\u003eRecommended professional uses\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWedding and event centerpiece\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003eintimate weddings\u003c\/strong\u003e (30-50 guests) or \u003cstrong\u003ehigh-end corporate events\u003c\/strong\u003e, a large lemon trompe-l'œil placed on the dessert table creates a spectacular visual effect. To be sliced in the dining room in front of guests — the inside reveals textures (jam, creamy, mousse) with maximum surprise effect. Typical high-end catering prices: €80-150 per piece depending on decoration level.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSignature dessert for gourmet restaurant\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eIn a \u003cstrong\u003estarred or bistronomic restaurant\u003c\/strong\u003e, this large lemon can become your signature dessert to share (minimum 2 people). Presented whole on a wooden tray, sliced in front of the customer into generous portions. Format is especially suitable for restaurants that emphasize the \"show\" aspect of table service. Can be charged €18-30 per person for shared portions.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePastry shop — special order\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eOffer this \u003cstrong\u003emade-to-order piece\u003c\/strong\u003e in your shop for birthdays and private events. Positioning: unique high-end piece priced at €60-100 for 8-10 people. Strong differentiation from classic birthday cakes (raspberry, strawberry) found everywhere. Your signature = \"we create authentic Cédric Grolet creations on order.\"\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePastry competitions and demonstrations\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003eprofessional competitions\u003c\/strong\u003e (MOF Pastry Chef, World Championship, Sirha), a large lemon trompe-l'œil is an impressive piece that demonstrates both technical mastery (molding precision, velvet spray, internal architecture) and contemporary aesthetics. Pavoni molds are allowed in most competitions as they are recognized as standard professional tools.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eShop display — demonstration piece\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYou can also use this mold to create a \u003cstrong\u003edisplay piece not intended for sale\u003c\/strong\u003e — a large decorative lemon to impress customers and showcase your expertise. Combined with indirect lighting, it draws the eye and becomes a powerful visual communication tool for your shop (Instagram photos, Google Business Profile).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"recette-title\"\u003e\n  \u003ch2 id=\"recette-title\" class=\"patissland-faq__title\"\u003eTypical recipe for a large lemon (Grolet adaptation)\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eAdapt the Grolet recipe for the large format\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe official recipe published in the book \u003cstrong\u003e\"Fruits\" by Cédric Grolet\u003c\/strong\u003e (Ducasse Books) is designed for individual entremets of 85 ml. For the large 1215 ml format, you must:\u003c\/p\u003e\n      \u003cp\u003e1\/ \u003cstrong\u003eMultiply quantities by about 14-15\u003c\/strong\u003e (1215\/85) for the outer mousse\u003c\/p\u003e\n      \u003cp\u003e2\/ \u003cstrong\u003eAdapt the internal structure\u003c\/strong\u003e: much larger confit + creamy insert in the center\u003c\/p\u003e\n      \u003cp\u003e3\/ \u003cstrong\u003eIncrease freezing time\u003c\/strong\u003e to at least 12-24 hours (the large format takes longer to set in the center)\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 1 — Prepare the internal insert\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003ePrepare a \u003cstrong\u003elarge double insert\u003c\/strong\u003e: dense lemon confit core + thick layer of lemon creamy around it. Use a \u003cstrong\u003esilicone half-sphere mold Ø 12-14 cm\u003c\/strong\u003e to form the insert (must be frozen separately, at least 6 hours). This insert will then be placed in the center of the large KE057 mold before pouring the mousse around it. Allow about 400-500 ml for the insert (1\/3 of the total volume).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 2 — Lemon mousse and assembly\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003ePrepare \u003cstrong\u003e800 ml of lemon mousse\u003c\/strong\u003e (Italian meringue + lemon juice + gelatin + whipped cream — quantities multiplied by 14 compared to the individual recipe). Fill the KE057 mold to 70% with the mousse, place the frozen insert in the center pressing lightly to embed it, fill with the remaining mousse smoothing flush. Tap the mold on the work surface to release bubbles. \u003cstrong\u003eFreeze for at least 12 hours, ideally 24 hours\u003c\/strong\u003e for a large format.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 3 — Unmolding and finishing\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eCarefully unmold onto a serving plate or rack. The large size requires more caution when unmolding — gradually remove the silicone starting from the edges toward the center. Place on a rack, then \u003cstrong\u003espray yellow velvet\u003c\/strong\u003e from 20-25 cm away (farther than for individual portions, to cover the large surface evenly). If you prefer a lemon mirror glaze, pour it at 35°C over the still frozen piece. Thaw 6-8 hours in the refrigerator before serving.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCutting and plating service\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a \u003cstrong\u003emaximum theatrical effect\u003c\/strong\u003e: cut the lemon in front of guests with a smooth blade knife previously dipped in hot water (makes cutting through the mousse easier and clearly reveals the internal textures). Serve each slice on a plate with a drizzle of lemon coulis or some candied zest for decoration. The visual effect \"opening the lemon and discovering the inside\" is always a memorable moment for guests.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"associes-title\"\u003e\n  \u003ch2 id=\"associes-title\" class=\"patissland-faq__title\"\u003ePatissland complementary products\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eTrompe-l'œil Lemon mold 8 cavities (complementary)\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eIf you want to offer \u003cstrong\u003eboth formats in your shop\u003c\/strong\u003e, Patissland also distributes the Trompe-l'œil Lemon mold with 8 individual cavities. With both molds, you cover all requests: daily display (8 individual portions) + event orders (large KE057 format). Many professional pastry shops have both for maximum flexibility.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eYellow lemon velvet spray\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eEssential for the trompe-l'œil finish: \u003cstrong\u003eyellow velvet spray\u003c\/strong\u003e (colored cocoa butter) to spray on the frozen piece. For a large KE057 format, count on 1 full can to get an even coverage (more than for individual portions). Patissland offers Callebaut PowerFlowers, PCB Creation, Silikomart Chef's Touch.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSilicone half-sphere mold for central insert\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo make the \u003cstrong\u003elarge central insert\u003c\/strong\u003e (jam + creamy) to place in the heart of KE057, you need a silicone half-sphere mold Ø 12-14 cm. Patissland offers the corresponding Silikomart molds, stackable in the freezer for the preparation phase. Without this insert, you get a \"single-texture dessert\" that loses all the interest of the Grolet trompe-l'œil.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eShiny yellow mirror glaze (alternative to velvet)\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eAlternative to velvet spray: a \u003cstrong\u003eshiny lemon mirror glaze\u003c\/strong\u003e poured at 35°C on the still frozen piece. Completely different finish — \"lacquered ceramic\" effect vs the \"matte skin\" effect of velvet. Both finishes are valid, depending on the style and effect desired. For maximum effect, some pros apply a very thin veil of velvet THEN a light mirror glaze (double finish).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePresentation tray and cake drum\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo place your large 18 cm lemon, use a \u003cstrong\u003etray Ø 24-28 cm minimum\u003c\/strong\u003e: 12 mm white cake drum for display, rustic wooden tray for natural wedding, black slate for gourmet restaurant (spectacular color contrast with the yellow lemon). Patissland offers a wide range of presentation bases to suit your style.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"faq-title\"\u003e\n  \u003ch2 id=\"faq-title\" class=\"patissland-faq__title\"\u003eFrequently asked questions\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the difference between KE057 and the Trompe-l'œil Lemon 8 cavities mold?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThese are two \u003cstrong\u003edifferent and complementary\u003c\/strong\u003e products from the Cédric Grolet × Pavoni collection:\u003c\/p\u003e\n      \u003cp\u003e• \u003cstrong\u003eKE057\u003c\/strong\u003e = ONE large single piece Ø 18 cm, 1215 ml, for 8-10 shareable people\u003c\/p\u003e\n      \u003cp\u003e• \u003cstrong\u003eTrompe-l'œil 8 cavities\u003c\/strong\u003e = 8 individual portions Ø 5.3 cm, 85 ml each\u003c\/p\u003e\n      \u003cp\u003eChoose according to your use: event sharing or individual portion. Many pros have both to cover all needs.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow many people does it serve?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eWith a volume of 1215 ml and a diameter of 18 cm, this mold is designed for \u003cstrong\u003e8 to 10 people\u003c\/strong\u003e for gourmet portions (120-150 ml per person). For a more generous \"large family cake\" effect, count 6-8 people. For mini portions like cocktail appetizers, you can go up to 12-15 people. Adjust according to context and guests’ appetite.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMinimum recommended freezing time?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a large 1215 ml size: \u003cstrong\u003eminimum 12 hours, ideally 24 hours\u003c\/strong\u003e. The large volume takes longer to freeze through than an individual 85 ml (which freezes in 4-6h). If you unmold too early, the center will not be fully set and your piece will collapse. With a professional freezer (-40°C to -60°C), you can reduce to 6-8h but be cautious with timing.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDoes the mold really withstand -60°C?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, the -60°C to +230°C range is Pavoni certified. This makes it compatible with \u003cstrong\u003eprofessional quick freezers\u003c\/strong\u003e that go down to -40°C or -60°C depending on the model (Friulinox, Irinox, Frigel). Many professional pastry chefs use these freezers to speed up the setting time of entremets — and the KE057 withstands these extreme temperatures without ever becoming brittle or cracking.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan you make a chocolate version (white chocolate shell)?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, it is even a very popular variation in chocolaterie. Pour \u003cstrong\u003etempered white chocolate colored yellow\u003c\/strong\u003e into the mold, tilt to coat all the walls, pour out the excess, let it crystallize. You get a hollow lemon shell that you can fill with ganache, praline, lemon cream, compote... Close with a second layer of chocolate. Spectacular for Easter chocolaterie or for Valentine’s Day.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan you bake directly in the oven?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, up to 230°C, but this is not the mold’s main use. It is mainly designed for \u003cstrong\u003emousse desserts + velvet spray\u003c\/strong\u003e (no baking). However, you can use it for giant financiers, XXL madeleines, or soft cakes — the oven heat respects the shape. Note: the 3D lemon shape is better suited for preparations that keep their structure (set mousses) than for batters that may rise unevenly (leavened doughs).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to unmold without damaging the piece?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eProfessional technique for large format: 1\/ Take the mold out of the freezer, 2\/ \u003cstrong\u003eLet it sit 2-3 minutes at room temperature\u003c\/strong\u003e to let the silicone relax slightly, 3\/ Turn the mold upside down on a rack, 4\/ \u003cstrong\u003eGently press the walls from bottom to top\u003c\/strong\u003e gradually detaching from the outside to the inside, 5\/ Let the piece slide onto the rack. Platinum silicone + cold + natural fat from the mousse = perfect unmolding without breakage.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow long can a dessert be stored before serving?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eIn the freezer\u003c\/strong\u003e: 2-3 months at -18°C (airtight packaging or vacuum-sealed cover to avoid surface ice crystals)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eThawed in the refrigerator\u003c\/strong\u003e: maximum 48h at 4°C (beyond that, the mousse texture starts to degrade)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eAt room temperature for serving\u003c\/strong\u003e: take out 15-20 minutes before tasting to release the aromas\u003c\/p\u003e\n      \u003cp\u003eNever refreeze a thawed dessert — this would ruin the texture and could cause health issues.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs it compatible with HACCP hygiene rules?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, Pavoni Platinum silicone is \u003cstrong\u003ecertified compliant with European food safety standards\u003c\/strong\u003e (regulations EC 1935\/2004 and EU 10\/2011). It is used in all professional kitchens across Europe, including those subject to strict HACCP audits. For HACCP tracking in your establishment, you can consult Pavoni's technical datasheets on their official website (downloadable PDFs) detailing compliance and material traceability.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the lifespan with intensive professional use?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eWith heavy use (1-3 times per week, frequent freeze\/thaw cycles, repeated washings): \u003cstrong\u003e2 to 5 years\u003c\/strong\u003e typical lifespan for a Pavoni Platinum silicone. With occasional use (1-2 times per month): 5-10 years. End-of-life signs: loss of elasticity, cracks at the corners, difficulty unmolding. Platinum silicone is among the most durable on the market — much more so than standard silicones which wear out in 6-12 months.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\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":52353112932691,"sku":"KE057","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-citron-ke057-by-cedric-grolet-pavoni-1.webp?v=1772161084","url":"https:\/\/patistopsland.com\/en\/products\/moule-citron-ke057-by-cedric-grolet","provider":"Patissland","version":"1.0","type":"link"}