{"product_id":"moule-pavoflex-px4392s-nuage-by-cedric-grolet","title":"Pavoflex Mold PX4392S Cloud by Cedric Grolet","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003ePavoni - Pavoflex collection by Cédric Grolet\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePavoflex PX4392 Nuage mold - Pavoni by Cédric Grolet\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eProfessional silicone mold with 12 cavities in signature cloud shape by Cédric Grolet for individual entremets\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003ePavoflex PX4392 Nuage mold\u003c\/strong\u003e by Pavoni Italia is a signature piece from the \u003cstrong\u003eCédric Grolet\u003c\/strong\u003e collection, pastry chef voted best restaurant pastry chef in the world and a major figure in contemporary French pastry. The raised cloud shape creates an immediately recognizable visual signature, ideal for positioning your offer in high-end pastry.\u003c\/p\u003e\n        \u003cp\u003eThis mold features \u003cstrong\u003e12 individual cavities of 75 mm diameter x 45 mm height\u003c\/strong\u003e, holding 140 ml per cavity. Standard 30 x 40 cm size designed to fit perfectly on professional convection oven trays and cooling cell racks.\u003c\/p\u003e\n        \u003cp\u003eMade of \u003cstrong\u003ehigh-quality food-grade non-stick silicone\u003c\/strong\u003e, this mold offers a wide thermal resistance from -40°C to +280°C, compatible with all professional production stages: blast freezer, freezer, cooling cell, convection oven, static oven, microwave.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 20px; margin: 0 0 6px 0; font-weight: 700;\"\u003eInteractive production calculator\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eWhich recipe to apply and what quantities to prepare according to your project?\u003c\/p\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-recette\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eNuage entremets recipe\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-recette\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"vanille-blanche\"\u003eWhite vanilla cloud with pearly white velvet (signature)\u003c\/option\u003e\n                \u003coption value=\"chocolat-blanc-coco\"\u003eIvory white chocolate coconut infusion with pineapple insert\u003c\/option\u003e\n                \u003coption value=\"citron-yuzu\"\u003eYuzu lemon cream with tangy gel insert\u003c\/option\u003e\n                \u003coption value=\"praline-noisette\"\u003eHazelnut praline with milk chocolate whipped ganache\u003c\/option\u003e\n                \u003coption value=\"chocolat-noir\"\u003e70% dark chocolate with salted butter caramel insert\u003c\/option\u003e\n                \u003coption value=\"fruits-rouges\"\u003eRed fruit mousse with flowing raspberry insert\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-quantite\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eNumber of individual pieces to produce\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-quantite\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"12\" selected\u003e12 pieces (1 full mold)\u003c\/option\u003e\n                \u003coption value=\"24\"\u003e24 pieces (2 molds - morning production)\u003c\/option\u003e\n                \u003coption value=\"48\"\u003e48 pieces (4 molds - daily production)\u003c\/option\u003e\n                \u003coption value=\"96\"\u003e96 pieces (8 molds - medium event)\u003c\/option\u003e\n                \u003coption value=\"180\"\u003e180 pieces (15 molds - large event)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cbutton id=\"pl-calc-btn\" style=\"width: 100%; padding: 14px 18px; background-color: #b98b35; color: #ffffff; border: none; border-radius: 8px; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; cursor: pointer; margin-bottom: 18px;\"\u003eCalculate my production\u003c\/button\u003e\n\n        \u003cdiv id=\"pl-calc-result\" style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 18px 22px; display: none;\"\u003e\n            \u003cp style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 3px; text-transform: uppercase; margin: 0 0 10px 0;\"\u003eYour production plan\u003c\/p\u003e\n            \u003cdiv id=\"pl-calc-output\" style=\"color: #444444; font-size: 14px; line-height: 1.7;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cscript\u003e\n        (function() {\n            var recettes = {\n                \"vanille-blanche\": {\n                    label: \"Nuage vanille blanche velours blanc nacré\",\n                    volume_mousse: 90,\n                    volume_insert: 30,\n                    volume_biscuit: 20,\n                    ingredients: \"mousse vanille bourbon de Madagascar, insert crémeux vanille, biscuit dacquoise amande, finition pulvérisation velours blanc nacré\",\n                    finition: \"Spray velours blanc nacré pulvérisé sur entremets congelé à 30 cm de distance pour effet mat poudré. Décor minimaliste : zeste de citron vert ou feuille d'or alimentaire au centre.\",\n                    tip: \"Recette signature absolue inspirée des nuages célestes. La couleur blanche pure laisse parler la forme architecturale du moule. Marge brute très élevée : coût matière inférieur à 1,20 euro par pièce pour un ticket TTC de 6 à 9 euros en vitrine boutique.\"\n                },\n                \"chocolat-blanc-coco\": {\n                    label: \"Chocolat blanc Ivoire coco insert ananas\",\n                    volume_mousse: 85,\n                    volume_insert: 35,\n                    volume_biscuit: 20,\n                    ingredients: \"mousse chocolat blanc Ivoire Valrhona infusion noix de coco, insert ananas Victoria caramélisé, biscuit moelleux coco, glaçage neutre Sosa translucide\",\n                    finition: \"Glaçage neutre transparent versé à 35°C. Décor : noix de coco râpée toastée légèrement et dés d'ananas frais sur le sommet.\",\n                    tip: \"Recette tropicale élégante. Le contraste sucré-acidulé entre ananas et chocolat blanc fonctionne sur clientèle estivale. Variante saisonnière idéale pour décliner la carte en juin-août.\"\n                },\n                \"citron-yuzu\": {\n                    label: \"Crème citron yuzu insert acidulé\",\n                    volume_mousse: 90,\n                    volume_insert: 30,\n                    volume_biscuit: 20,\n                    ingredients: \"crème onctueuse citron jaune et yuzu, insert gel acidulé citron Bergamote, biscuit moelleux amande, glaçage miroir jaune brillant\",\n                    finition: \"Glaçage miroir jaune citron brillant à 35°C. Décor : zeste de citron vert frais et feuille d'oxalis pourpre au centre.\",\n                    tip: \"Référence directe à l'esthétique citron Cédric Grolet. Le yuzu apporte une signature japonisante moderne. Marge brute excellente sur cette recette : agrumes peu coûteux, perception luxueuse maximale.\"\n                },\n                \"praline-noisette\": {\n                    label: \"Praliné noisette ganache montée chocolat lait\",\n                    volume_mousse: 80,\n                    volume_insert: 40,\n                    volume_biscuit: 20,\n                    ingredients: \"ganache montée chocolat au lait Jivara Valrhona, insert praliné noisette du Piémont, biscuit croustillant feuillantine, finition pulvérisation velours caramel\",\n                    finition: \"Spray velours caramel doré pour effet noisette torréfiée. Décor : noisette caramélisée entière au centre, éclats de feuilletine sur la base.\",\n                    tip: \"Recette de saison automne-hiver. Le praliné noisette maison fait toute la différence : torréfiez les noisettes 15 minutes à 160°C avant broyage pour développer les arômes. Cible client recherchant la pâtisserie réconfortante haut de gamme.\"\n                },\n                \"chocolat-noir\": {\n                    label: \"Chocolat noir 70% insert caramel beurre salé\",\n                    volume_mousse: 85,\n                    volume_insert: 35,\n                    volume_biscuit: 20,\n                    ingredients: \"mousse chocolat noir 70% origine Guanaja Valrhona, insert caramel beurre salé coulant, biscuit moelleux cacao, finition pulvérisation velours noir mat\",\n                    finition: \"Spray velours noir mat pour effet sombre sophistiqué. Décor : feuille d'or alimentaire ou fleur de sel sur le sommet.\",\n                    tip: \"Recette pour clientèle adulte exigeante. Le contraste salé-sucré du caramel beurre demi-sel justifie un ticket premium. Excellente accroche en vitrine grâce au velours noir mat qui détone visuellement.\"\n                },\n                \"fruits-rouges\": {\n                    label: \"Fruits rouges insert coulant framboise\",\n                    volume_mousse: 85,\n                    volume_insert: 35,\n                    volume_biscuit: 20,\n                    ingredients: \"mousse fruits rouges mélangés (framboise, fraise, mûre), insert coulant framboise pure, biscuit sablé breton beurre demi-sel, glaçage miroir rouge brillant\",\n                    finition: \"Glaçage miroir rouge brillant. Décor : framboise fraîche entière au centre et microfeuilles de menthe.\",\n                    tip: \"Recette polyvalente toute saison. Le contraste sucré-acidulé fonctionne avec une clientèle large. Marge brute confortable hors saison grâce aux fruits congelés. Excellente pièce de réassort vitrine.\"\n                }\n            };\n\n            function calcule() {\n                var recetteKey = document.getElementById(\"pl-calc-recette\").value;\n                var quantite = parseInt(document.getElementById(\"pl-calc-quantite\").value);\n                var r = recettes[recetteKey];\n\n                var volume_total = quantite * 140;\n                var volume_mousse_total = quantite * r.volume_mousse;\n                var volume_insert_total = quantite * r.volume_insert;\n                var volume_biscuit_total = quantite * r.volume_biscuit;\n                var moules_necessaires = Math.ceil(quantite \/ 12);\n\n                var html = \"\";\n                html += \"\u003cp style=\\\"margin: 0 0 14px 0;\\\"\u003e\u003cstrong\u003e\" + r.label + \" - \" + quantite + \" pièces individuelles\u003c\/strong\u003e\u003c\/p\u003e\";\n                html += \"\u003cul style=\\\"margin: 0 0 14px 0; padding-left: 18px;\\\"\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eMoules nécessaires :\u003c\/strong\u003e \" + moules_necessaires + \" moule(s) Nuage PX4392 (12 cavités chacun)\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eVolume total à préparer :\u003c\/strong\u003e \" + volume_total + \" ml (\" + (volume_total\/1000).toFixed(2) + \" L)\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eMousse principale :\u003c\/strong\u003e \" + volume_mousse_total + \" ml (\" + r.volume_mousse + \" ml par pièce)\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eInsert \/ garniture :\u003c\/strong\u003e \" + volume_insert_total + \" ml (\" + r.volume_insert + \" ml par pièce)\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eBiscuit \/ base :\u003c\/strong\u003e \" + volume_biscuit_total + \" ml (\" + r.volume_biscuit + \" ml par pièce)\u003c\/li\u003e\";\n                html += \"\u003c\/ul\u003e\";\n                html += \"\u003cp style=\\\"margin: 0 0 10px 0;\\\"\u003e\u003cstrong\u003eComposition :\u003c\/strong\u003e \" + r.ingredients + \".\u003c\/p\u003e\";\n                html += \"\u003cp style=\\\"margin: 0 0 14px 0;\\\"\u003e\u003cstrong\u003eFinition recommandée :\u003c\/strong\u003e \" + r.finition + \"\u003c\/p\u003e\";\n                html += \"\u003cp style=\\\"margin: 12px 0 0 0; padding-top: 12px; border-top: 1px solid #eadfcb; color: #8a6624; font-style: italic;\\\"\u003e\u003cstrong\u003eTip Patissland :\u003c\/strong\u003e \" + r.tip + \"\u003c\/p\u003e\";\n\n                document.getElementById(\"pl-calc-output\").innerHTML = html;\n                document.getElementById(\"pl-calc-result\").style.display = \"block\";\n            }\n\n            document.getElementById(\"pl-calc-btn\").addEventListener(\"click\", calcule);\n        })();\n        \u003c\/script\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eTechnical features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Pavoni Italia, Pavoflex collection by Cédric Grolet\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSignature creator:\u003c\/strong\u003e Cédric Grolet, best restaurant pastry chef in the world\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eNumber of cavities:\u003c\/strong\u003e 12\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCavity dimensions:\u003c\/strong\u003e Ø 75 mm x height 45 mm\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eVolume per cavity:\u003c\/strong\u003e 140 ml\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTotal mold volume:\u003c\/strong\u003e 1,680 ml (1.68 L)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOverall dimensions:\u003c\/strong\u003e 300 x 400 mm (professional standard size)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMaterial:\u003c\/strong\u003e high-quality food-grade non-stick silicone\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTemperature range:\u003c\/strong\u003e -40°C to +280°C\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatibility:\u003c\/strong\u003e convection oven, static oven, microwave, freezer, blast freezer, cooling cell, dishwasher\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eWho this mold is for\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProfessional pastry chefs\u003c\/strong\u003e wishing to offer a signature piece inspired by Cédric Grolet’s style\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProduction chefs\u003c\/strong\u003e in high-end pastry and luxury hotels\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEvent caterers\u003c\/strong\u003e for wedding buffets, family ceremonies, and prestigious banquets\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGourmet restaurants\u003c\/strong\u003e for plating petits fours and pre-desserts\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAdvanced amateur pastry chefs\u003c\/strong\u003e seeking the professional finish of top houses\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003ePatissland tips for using the mold in production\u003c\/h3\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 14px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 1: leverage the Cédric Grolet signature in the display\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe name Cédric Grolet is a powerful premium purchase trigger. Explicitly mention the Grolet signature on your display labels and digital media (Instagram, website, menu). This justifies a price including tax between 6 and 9 euros per individual piece, with a gross margin over 80% on the signature white vanilla recipe.\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 14px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 2: preserve the cloud shape definition when unmolding\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe cloud shape has soft curves that lose sharpness if the dessert is unmolded too hot. Freeze for at least 4 to 6 hours at -18°C before unmolding. Gently release by pressing the base of each cavity, never by twisting sideways. Apply glaze or velvet spray immediately after unmolding to capture the finish and preserve the cloud silhouette.\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 3: optimize your production with 12 pieces per baking\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe 30 x 40 cm size with 12 cavities is calibrated for a standard professional convection oven tray. Simultaneous baking of 12 dacquoise biscuits in 12 minutes at 170°C, then chain filling for freezing. With 2 molds in rotation, you produce 24 pieces every 30 minutes at full capacity.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003ePreparation and maintenance\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBefore first use:\u003c\/strong\u003e wash with warm soapy water and air dry\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSterilization possible:\u003c\/strong\u003e place in oven at 150°C for 2 minutes for optimal hygiene in professional production\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eRinse after use:\u003c\/strong\u003e with hot water immediately after unmolding to prevent residue drying\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHand washing\u003c\/strong\u003e recommended with a soft sponge and liquid soap to preserve details\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDishwasher safe\u003c\/strong\u003e on a gentle cycle for intensive use\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStore flat,\u003c\/strong\u003e away from direct heat sources\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eHow many individual pieces in a Cloud mold?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eThe mold has 12 identical cavities of 140 ml each, to produce 12 individual desserts per use. Size calibrated for a professional convection oven tray 30 x 40 cm.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eWhy does a mold signed by Cédric Grolet justify a premium price?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eCédric Grolet redefined the codes of high-end pastry with his trompe-l'œil creations and iconic formal signatures (lemons, hazelnuts, flowers, clouds). The Pavoflex Cédric Grolet mold collection allows access to these signature shapes, immediately recognizable by knowledgeable customers and justifying a high price positioning in the display.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eWhich finish best highlights the cloud shape?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eThe pearly white velvet spray is the absolute signature finish that best highlights the cloud shape by giving it a celestial matte powdered look. The transparent neutral Sosa glaze allows the natural color of the mousse to show for a more raw effect. For colored versions (red berry, lemon yellow), prefer shiny mirror glazes that amplify light reflection on the rounded silhouette.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eCan the mold go in the oven to bake a biscuit base?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eYes, the thermal range goes up to +280°C, one of the widest on the market. You can bake a dacquoise biscuit, Breton shortbread, or almond moelleux directly in the cavities to save time, then fill with mousse and insert after cooling.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eHow long should the freezing be for perfect unmolding?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eFreeze for a minimum of 4 to 6 hours at -18°C for individual 140 ml entremets. For professional production, allow 6 to 8 hours to ensure complete setting at the core and clean unmolding without deformation of the details.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eIs the mold suitable for oven-baked preparations?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eAbsolutely. The thermal resistance up to +280°C allows baking financiers, madeleines, moelleux, and all types of soft biscuits directly in the cavities. Simply place the mold on a flat perforated tray to ensure even baking.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eWhat is the estimated lifespan of the mold?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0;\"\u003eHigh-quality Pavoni silicone offers a professional lifespan of several thousand cycles, provided the thermal range and maintenance conditions are respected. This represents several years of intensive use in pastry shops or restaurant kitchens.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete your individual entremets station with the Cédric Grolet signature:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDiscover the entire \u003ca href=\"\/en\/collections\/pavoni\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePavoni\u003c\/a\u003e collection and our selection of \u003ca href=\"\/en\/collections\/moules-silicone\" style=\"color: #8a6624; text-decoration: underline;\"\u003eprofessional silicone molds\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eCreate a matte velvet finish with our \u003ca href=\"\/en\/collections\/spray-velours\" style=\"color: #8a6624; text-decoration: underline;\"\u003eedible velvet sprays\u003c\/a\u003e in pearly white, caramel, and matte black shades.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003ePrepare your colored mirror glazes with our \u003ca href=\"\/en\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline;\"\u003ewater-soluble and fat-soluble food colorings\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eStabilize your entremets for long-term preservation with our \u003ca href=\"\/en\/collections\/stabilisants\" style=\"color: #8a6624; text-decoration: underline;\"\u003eprofessional Sosa stabilizers\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49510572130643,"sku":"PX4392S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-pavoflex-px4392s-nuage-by-cedric-grolet-pavoni-1.webp?v=1772152543","url":"https:\/\/patistopsland.com\/en\/products\/moule-pavoflex-px4392s-nuage-by-cedric-grolet","provider":"Patissland","version":"1.0","type":"link"}