{"product_id":"moule-ke107-cest-la-vie","title":"Mold KE107 Such is Life","description":"\u003ch2 data-source-line=\"1-1\"\u003ePavocake C'EST LA VIE Silicone Mold by Emmanuele Forcone - Ø180mm | Pavoni Italia\u003c\/h2\u003e\n\u003cp data-source-line=\"3-3\"\u003e\u003cstrong\u003eSignature modern pebble design entremet sharing format - Exclusive collaboration with World Champion Emmanuele Forcone\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-source-line=\"5-5\"\u003eDiscover the Pavocake C'EST LA VIE by Emmanuele Forcone, the entremet sharing version of the famous minimalist design that translates the elegance of pure gesture into a friendly 18cm format. Inspired by the sweetness of life and purity of lines, this mold transforms the aesthetic of the organic pebble into a showcase centerpiece for 6-8 people. Its sophisticated design stands out with its \u003cstrong\u003eperfectly rounded shape without any angles\u003c\/strong\u003e, evoking the softness of a stone polished by waves, and its \u003cstrong\u003eslightly recessed upper surface\u003c\/strong\u003e creating a natural setting for spectacular decorations.\u003c\/p\u003e\n\u003cp data-source-line=\"7-7\"\u003eThe result of an exclusive collaboration with Emmanuele Forcone, World Pastry Champion, this mold from the \"Le Torte di Emmanuele\" collection embodies the \"less is more\" philosophy: removing the superfluous to reveal the essential. Its generous 48mm height allows complex multi-texture assemblies that reveal all the hidden richness beneath apparent simplicity when tasted.\u003c\/p\u003e\n\u003cp data-source-line=\"9-9\"\u003eProfessional silicone platinum Pavoni entremet mold, ensuring ultra-smooth surface, perfect release of the curved shape, and generous 1050ml volume for spectacular creations to share.\u003c\/p\u003e\n\u003chr data-source-line=\"11-11\"\u003e\n\u003ch2 data-source-line=\"13-13\"\u003e\u003cstrong\u003eSignature design by Emmanuele Forcone - Entremet format\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-source-line=\"15-15\"\u003e\u003cstrong\u003eThe excellence of pure form in a friendly format\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-source-line=\"17-17\"\u003eThe Pavocake C'EST LA VIE embodies the minimalist vision of World Champion Emmanuele Forcone: celebrating the beauty of essential form by adapting it to contemporary sharing formats. This iconic design translates the philosophy of the modern pebble into a generous diameter, where every curve is crafted to create perfect and timeless visual harmony.\u003c\/p\u003e\n\u003cp data-source-line=\"19-19\"\u003e\u003cstrong\u003eDesign features of the pebble entremet format:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"20-24\"\u003e\n\u003cli data-source-line=\"20-20\"\u003e\n\u003cstrong\u003eRounded organic shape\u003c\/strong\u003e: Completely free of angles for absolute visual and tactile softness at entremet scale\u003c\/li\u003e\n\u003cli data-source-line=\"21-21\"\u003e\n\u003cstrong\u003eCentered upper cavity\u003c\/strong\u003e: Technical innovation creating a perfect frame for complex decorations without overflow\u003c\/li\u003e\n\u003cli data-source-line=\"22-22\"\u003e\n\u003cstrong\u003eGenerous 48mm height\u003c\/strong\u003e: Ideal depth for sophisticated multi-layer assemblies revealing inner richness\u003c\/li\u003e\n\u003cli data-source-line=\"23-24\"\u003e\n\u003cstrong\u003eUltra-smooth surface\u003c\/strong\u003e: Perfect for uniform velvet flocking or flawless mirror glazing on large surfaces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"25-25\"\u003eThis shape transcends trends and adapts to all pastry aesthetics, from classic revisited to bold contemporary, turning each dessert into a true modern edible sculpture.\u003c\/p\u003e\n\u003chr data-source-line=\"27-27\"\u003e\n\u003ch2 data-source-line=\"29-29\"\u003e\u003cstrong\u003eProfessional technical specifications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"dimensions-et-capacit%C3%A9\" data-source-line=\"31-31\"\u003e\u003cstrong\u003eDimensions and capacity\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"33-33\"\u003e\u003cstrong\u003eDessert mold:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"34-40\"\u003e\n\u003cli data-source-line=\"34-34\"\u003e\n\u003cstrong\u003eDiameter:\u003c\/strong\u003e 180mm (format for 6-8 generous servings)\u003c\/li\u003e\n\u003cli data-source-line=\"35-35\"\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 48mm (ideal depth for sophisticated assemblies)\u003c\/li\u003e\n\u003cli data-source-line=\"36-36\"\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e Approximately 1050ml\u003c\/li\u003e\n\u003cli data-source-line=\"37-37\"\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Rounded pebble with recessed upper cavity\u003c\/li\u003e\n\u003cli data-source-line=\"38-38\"\u003e\n\u003cstrong\u003eRecommended servings:\u003c\/strong\u003e 6-8 people depending on slicing\u003c\/li\u003e\n\u003cli data-source-line=\"39-40\"\u003e\n\u003cstrong\u003eCollection:\u003c\/strong\u003e \"Le Torte di Emmanuele\" - Pavoni Italia\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"mat%C3%A9riau-pavocake-platinum\" data-source-line=\"41-41\"\u003e\u003cstrong\u003ePavocake Platinum material\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"43-43\"\u003e\u003cstrong\u003eHigh-performance food-grade silicone:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"44-48\"\u003e\n\u003cli data-source-line=\"44-44\"\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Platinum (medical and food quality)\u003c\/li\u003e\n\u003cli data-source-line=\"45-45\"\u003e\n\u003cstrong\u003eThermal resistance:\u003c\/strong\u003e -40°C to +280°C\u003c\/li\u003e\n\u003cli data-source-line=\"46-46\"\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e CE food contact, FDA\u003c\/li\u003e\n\u003cli data-source-line=\"47-48\"\u003e\n\u003cstrong\u003eProperties:\u003c\/strong\u003e Natural non-stick, mirror surface, even baking, perfect release of complex curves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"49-49\"\u003e\n\u003ch2 data-source-line=\"51-51\"\u003e\u003cstrong\u003eProfessional applications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"entremets-contrast%C3%A9s-format-partage\" data-source-line=\"53-53\"\u003e\u003cstrong\u003eContrasting sharing-sized desserts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"55-55\"\u003e\u003cstrong\u003eSignature texture plays for display cases:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"56-60\"\u003e\n\u003cli data-source-line=\"56-56\"\u003e\n\u003cstrong\u003eC'est la Vie Strawberry-Basil\u003c\/strong\u003e: Pink velvet vanilla mousse + shiny strawberry compote heart artistically arranged\u003c\/li\u003e\n\u003cli data-source-line=\"57-57\"\u003e\n\u003cstrong\u003eC'est la Vie Chocolate-Passion\u003c\/strong\u003e: Matte dark chocolate mousse + lacquered passion fruit insert + cocoa dacquoise\u003c\/li\u003e\n\u003cli data-source-line=\"58-58\"\u003e\n\u003cstrong\u003eC'est la Vie Lemon-Raspberry\u003c\/strong\u003e: Powdered lemon bavarois + shiny raspberry jelly + Breton shortbread\u003c\/li\u003e\n\u003cli data-source-line=\"59-60\"\u003e\n\u003cstrong\u003eThe Freshness\u003c\/strong\u003e: Yogurt mousse + cavity filled with fresh strawberries and neutral glaze (as shown)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"61-61\"\u003e\u003cstrong\u003eSpectacular event creations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"62-66\"\u003e\n\u003cli data-source-line=\"62-62\"\u003e\n\u003cstrong\u003eVelvet\/Mirror Effect\u003c\/strong\u003e: Colored flocked body + large contrasting mirror surface in the cavity\u003c\/li\u003e\n\u003cli data-source-line=\"63-63\"\u003e\n\u003cstrong\u003eReimagined Tarts\u003c\/strong\u003e: Dessert entirely made of mousse and inserts, with fruit placed in the case\u003c\/li\u003e\n\u003cli data-source-line=\"64-64\"\u003e\n\u003cstrong\u003eElegant Natural\u003c\/strong\u003e: Matte white mousse + fresh fruit artistically arranged in the cavity\u003c\/li\u003e\n\u003cli data-source-line=\"65-66\"\u003e\n\u003cstrong\u003eSophisticated Luxury\u003c\/strong\u003e: Velvet spray + glossy coulis creating a spectacular contrast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"desserts-glac%C3%A9s-format-familial\" data-source-line=\"67-67\"\u003e\u003cstrong\u003eFamily-sized frozen desserts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"69-69\"\u003e\u003cstrong\u003eOptimal applications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"70-74\"\u003e\n\u003cli data-source-line=\"70-70\"\u003e\n\u003cstrong\u003eFrozen Parfaits\u003c\/strong\u003e: Layered contrasting frozen layers revealing complexity when sliced\u003c\/li\u003e\n\u003cli data-source-line=\"71-71\"\u003e\n\u003cstrong\u003eSemifreddo\u003c\/strong\u003e: Creamy semi-frozen texture in an elegant large pebble case\u003c\/li\u003e\n\u003cli data-source-line=\"72-72\"\u003e\n\u003cstrong\u003eModern Vacherin\u003c\/strong\u003e: Meringue + artisanal ice cream with a clean contemporary presentation\u003c\/li\u003e\n\u003cli data-source-line=\"73-74\"\u003e\n\u003cstrong\u003eFrozen entremets\u003c\/strong\u003e: Frozen mousses with molten center for a thermal surprise\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"g%C3%A2teaux-de-voyage-sophistiqu%C3%A9s\" data-source-line=\"75-75\"\u003e\u003cstrong\u003eSophisticated travel cakes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"77-77\"\u003e\u003cstrong\u003eDirect baking up to 280°C:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"78-81\"\u003e\n\u003cli data-source-line=\"78-78\"\u003e\n\u003cstrong\u003eGiant molten center cake\u003c\/strong\u003e: Ideal shape for family chocolate half-baked with filling added in the cavity after baking\u003c\/li\u003e\n\u003cli data-source-line=\"79-79\"\u003e\n\u003cstrong\u003eGiant financier\u003c\/strong\u003e: Baked almond base filled with whipped ganache in the central hollow\u003c\/li\u003e\n\u003cli data-source-line=\"80-81\"\u003e\n\u003cstrong\u003eRevisited Savoy cake\u003c\/strong\u003e: Airy texture in a modern shape with localized glaze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"82-82\"\u003e\n\u003ch2 data-source-line=\"84-84\"\u003e\u003cstrong\u003eProfessional instructions\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"technique-de-montage-invers%C3%A9-(recommand%C3%A9e)\" data-source-line=\"86-86\"\u003e\u003cstrong\u003eInverted assembly technique (recommended)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"88-88\"\u003e\u003cstrong\u003eMethod for optimal visual effect:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-source-line=\"89-96\"\u003e\n\u003cli data-source-line=\"89-89\"\u003e\n\u003cstrong\u003eMold preparation\u003c\/strong\u003e: Place on a rigid tray or stable support, no greasing needed\u003c\/li\u003e\n\u003cli data-source-line=\"90-90\"\u003e\n\u003cstrong\u003eFirst layer of mousse\u003c\/strong\u003e: Generously pipe at the bottom and rounded walls (300-350g), bringing it well up the edges to avoid air bubbles\u003c\/li\u003e\n\u003cli data-source-line=\"91-91\"\u003e\n\u003cstrong\u003eCentral insert\u003c\/strong\u003e: Place frozen insert in the center (14-15cm diameter recommended for optimal balance)\u003c\/li\u003e\n\u003cli data-source-line=\"92-92\"\u003e\n\u003cstrong\u003eAdditional mousse\u003c\/strong\u003e: Add up to the recessed surface level (400-450g)\u003c\/li\u003e\n\u003cli data-source-line=\"93-93\"\u003e\n\u003cstrong\u003eOptional biscuit\u003c\/strong\u003e: 16cm disc lightly soaked according to recipe to close the entremet\u003c\/li\u003e\n\u003cli data-source-line=\"94-94\"\u003e\n\u003cstrong\u003eFinalizing\u003c\/strong\u003e: Mousse up to the mold edge, carefully smoothing the surface\u003c\/li\u003e\n\u003cli data-source-line=\"95-96\"\u003e\n\u003cstrong\u003eFreezing\u003c\/strong\u003e: Minimum 8-10h at -18°C for perfect unmolding of the shaped form\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 id=\"d%C3%A9moulage-et-finition-signature\" data-source-line=\"97-97\"\u003e\u003cstrong\u003eUnmolding and signature finishing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"99-99\"\u003e\u003cstrong\u003eTechnique revealing the entremet design:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-source-line=\"100-104\"\u003e\n\u003cli data-source-line=\"100-100\"\u003e\n\u003cstrong\u003eUnmolding\u003c\/strong\u003e: Turn the frozen mold onto a 20cm drum or serving plate, carefully peel off the silicone\u003c\/li\u003e\n\u003cli data-source-line=\"101-101\"\u003e\n\u003cstrong\u003eFlocking (optional)\u003c\/strong\u003e: Spray velvet spray on the frozen entremet for a sophisticated matte effect\u003c\/li\u003e\n\u003cli data-source-line=\"102-102\"\u003e\n\u003cstrong\u003eCavity filling\u003c\/strong\u003e: Gently pipe coulis, glaze, or arrange fruit in the cavity (80-100ml)\u003c\/li\u003e\n\u003cli data-source-line=\"103-104\"\u003e\n\u003cstrong\u003eFinal decoration\u003c\/strong\u003e: Create the signature effect by contrasting the outer texture with the shiny center\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-source-line=\"105-105\"\u003e\n\u003ch2 data-source-line=\"107-107\"\u003e\u003cstrong\u003eTop cavity finishing ideas\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"garnitures-brillantes-spectaculaires\" data-source-line=\"109-109\"\u003e\u003cstrong\u003eSpectacular shiny garnishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"110-113\"\u003e\n\u003cli data-source-line=\"110-110\"\u003e\n\u003cstrong\u003eMirror glaze\u003c\/strong\u003e: 80-100ml of red berry, passion fruit yellow, or matcha green glaze for a glossy lacquer effect\u003c\/li\u003e\n\u003cli data-source-line=\"111-111\"\u003e\n\u003cstrong\u003eGenerous fruity coulis\u003c\/strong\u003e: Apricot glaze, redcurrant jelly, fluid caramel for a gourmet shine\u003c\/li\u003e\n\u003cli data-source-line=\"112-113\"\u003e\n\u003cstrong\u003eGlossy ganache\u003c\/strong\u003e: Grand cru chocolate for a shiny intensity contrasting with velvet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"d%C3%A9cors-fruits-dans-l'%C3%A9crin\" data-source-line=\"114-114\"\u003e\u003cstrong\u003eFruit decorations in the case\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"115-119\"\u003e\n\u003cli data-source-line=\"115-115\"\u003e\n\u003cstrong\u003eStrawberry cascade\u003c\/strong\u003e: 150-200g of sliced strawberries arranged in a rosette as shown\u003c\/li\u003e\n\u003cli data-source-line=\"116-116\"\u003e\n\u003cstrong\u003eAssorted red fruits\u003c\/strong\u003e: Raspberries, blueberries, currants for a colorful palette\u003c\/li\u003e\n\u003cli data-source-line=\"117-117\"\u003e\n\u003cstrong\u003eExotic compositions\u003c\/strong\u003e: Mango, passion fruit, physalis for tropical touches\u003c\/li\u003e\n\u003cli data-source-line=\"118-119\"\u003e\n\u003cstrong\u003eBound brunoise\u003c\/strong\u003e: Diced fruits bound with jelly for a modern effect\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"effets-sur-pourtour-galet\" data-source-line=\"120-120\"\u003e\u003cstrong\u003eEffects on pebble edges\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"121-124\"\u003e\n\u003cli data-source-line=\"121-121\"\u003e\n\u003cstrong\u003eVelvet spray\u003c\/strong\u003e: Sophisticated matte effect on large surfaces capturing the light\u003c\/li\u003e\n\u003cli data-source-line=\"122-122\"\u003e\n\u003cstrong\u003eGradient coloring\u003c\/strong\u003e: Smooth transitions with Colour Mill dyes on organic curves\u003c\/li\u003e\n\u003cli data-source-line=\"123-124\"\u003e\n\u003cstrong\u003eNatural finishes\u003c\/strong\u003e: Pearly glitter revealing the softness of the curves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"125-125\"\u003e\n\u003ch2 data-source-line=\"127-127\"\u003e\u003cstrong\u003eCare and maintenance\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"nettoyage-surface-lisse\" data-source-line=\"129-129\"\u003e\u003cstrong\u003eCleaning smooth surfaces\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"130-134\"\u003e\n\u003cli data-source-line=\"130-130\"\u003e\n\u003cstrong\u003eWarm soapy water\u003c\/strong\u003e with a very soft sponge to preserve the mirror surface\u003c\/li\u003e\n\u003cli data-source-line=\"131-131\"\u003e\n\u003cstrong\u003eThorough rinsing\u003c\/strong\u003e of rounded curves without angles\u003c\/li\u003e\n\u003cli data-source-line=\"132-132\"\u003e\n\u003cstrong\u003eComplete drying\u003c\/strong\u003e before storage to avoid marks\u003c\/li\u003e\n\u003cli data-source-line=\"133-134\"\u003e\n\u003cstrong\u003eDishwasher safe\u003c\/strong\u003e but manual cleaning recommended for optimal longevity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"stockage-professionnel\" data-source-line=\"135-135\"\u003e\u003cstrong\u003eProfessional storage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"136-139\"\u003e\n\u003cli data-source-line=\"136-136\"\u003eStore flat in a dry, ventilated place without crushing the mold\u003c\/li\u003e\n\u003cli data-source-line=\"137-137\"\u003eNever fold to preserve perfect curvature\u003c\/li\u003e\n\u003cli data-source-line=\"138-139\"\u003eProtection against sharp or abrasive objects\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"140-140\"\u003e\u003cstrong\u003eDurability:\u003c\/strong\u003e Designed for thousands of uses in a professional environment.\u003c\/p\u003e\n\u003chr data-source-line=\"142-142\"\u003e\n\u003ch2 data-source-line=\"144-144\"\u003e\u003cstrong\u003eFrequently asked questions for professionals\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-source-line=\"146-147\"\u003e\u003cstrong\u003eHow much preparation is needed for a complete entremet?\u003c\/strong\u003e\u003cbr\u003eAbout 700-800g of mousse + 200-250g of insert + 16cm biscuit depending on the structure. The upper cavity holds 80-100ml of filling for the visual effect.\u003c\/p\u003e\n\u003cp data-source-line=\"149-150\"\u003e\u003cstrong\u003eHow to create the signature matte\/glossy effect?\u003c\/strong\u003e\u003cbr\u003eVelvet flocking on the frozen entremet (protect the cavity), then fill the cavity with mirror glaze or shiny coulis creating the characteristic spectacular contrast.\u003c\/p\u003e\n\u003cp data-source-line=\"152-153\"\u003e\u003cstrong\u003eRecommended freezing time?\u003c\/strong\u003e\u003cbr\u003eMinimum 8-10 hours for entremet size, ensuring optimal firmness for perfect unmolding of the curved shape without deformation.\u003c\/p\u003e\n\u003cp data-source-line=\"155-156\"\u003e\u003cstrong\u003eDifference from the individual Pavoflex size?\u003c\/strong\u003e\u003cbr\u003eThe Pavocake is 18cm (6-8 servings) compared to 7.4cm for the individual size, with increased height to 48mm for more sophisticated assemblies.\u003c\/p\u003e\n\u003cp data-source-line=\"158-159\"\u003e\u003cstrong\u003eCompatible with direct baking?\u003c\/strong\u003e\u003cbr\u003eYes, heat resistant up to 280°C. Excellent for travel cakes with filling added after baking in the cavity to create the signature effect.\u003c\/p\u003e\n\u003chr data-source-line=\"161-161\"\u003e\n\u003cp data-source-line=\"163-163\"\u003e\u003cstrong\u003eEntremet mold Ø18cm • Signature design by Emmanuele Forcone World Champion • Collection \"Le Torte di Emmanuele\" • Pavoni Platinum Silicone • 48mm height • 1050ml volume • Modern pebble shape • 6-8 servings • -40°C to +280°C • Made in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":53082036994387,"sku":"KE107S","price":26.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-ke107-c-est-la-vie-pavoni-1.jpg?v=1772162748","url":"https:\/\/patistopsland.com\/en\/products\/moule-ke107-cest-la-vie","provider":"Patissland","version":"1.0","type":"link"}