{"product_id":"moule-trompe-loeil-12-framboises","title":"Raspberry Trompe l'oeil Mold","description":"\u003cstyle\u003e\n.pl-v6f { font-family: 'Montserrat', Arial, sans-serif; background: #faf7f0; border: 1px solid #e8dcc4; border-radius: 10px; padding: 24px; color: #2a2419; line-height: 1.7; font-size: 15px; }\n.pl-v6f h3 { font-family: 'Montserrat', Arial, sans-serif; color: #b98b35; font-size: 19px; margin: 0 0 14px 0; font-weight: 700; }\n.pl-v6f .bloc { background: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 8px; padding: 20px 24px; margin-bottom: 16px; }\n.pl-v6f details { background: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 8px; margin-bottom: 14px; overflow: hidden; }\n.pl-v6f summary { cursor: pointer; padding: 16px 52px 16px 22px; font-weight: 700; color: #b98b35; font-size: 16px; list-style: none; position: relative; }\n.pl-v6f summary::-webkit-details-marker { display: none; }\n.pl-v6f summary::after { content: '+'; position: absolute; right: 22px; top: 50%; transform: translateY(-50%); font-size: 22px; color: #d7b36a; font-weight: 400; }\n.pl-v6f details[open] summary::after { content: '-'; }\n.pl-v6f .corps { padding: 4px 22px 20px 22px; }\n.pl-v6f ul, .pl-v6f ol { padding-left: 20px; margin: 10px 0; }\n.pl-v6f li { margin-bottom: 7px; }\n.pl-v6f li::marker { color: #d7b36a; }\n.pl-v6f table { width: 100%; border-collapse: collapse; margin: 12px 0; font-size: 14px; }\n.pl-v6f th { background: #fdf5e0; color: #2a2419; padding: 10px 12px; text-align: left; border-bottom: 2px solid #d7b36a; }\n.pl-v6f td { padding: 9px 12px; border-bottom: 1px solid #e8dcc4; }\n.pl-v6f .recette { background: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 8px; padding: 4px 22px 18px; }\n.pl-v6f .recette h3 { font-size: 16px; margin-top: 16px; }\n.pl-v6f .note { background: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 16px 20px; margin: 16px 0; font-size: 14px; }\n.pl-v6f a { color: #b98b35; font-weight: 600; }\n\u003c\/style\u003e\n\n\u003cdiv class=\"pl-v6f\"\u003e\n\n\u003cdetails open\u003e\n\u003csummary\u003eRaspberry trompe-l'oeil silicone mold 12 cavities\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cp\u003ePavoni silicone mold from the Pavoflex range, designed to make individual raspberry entremets with a trompe-l'oeil appearance. Each mold reproduces the relief of the drupelets of a real raspberry, for a dessert with a realistic look in display or on the plate. The mold is signed by pastry chef Fabrizio Fiorani for Pavoni.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e12 identical cavities, 95 ml per mold, total 1,140 ml per batch\u003c\/li\u003e\n\u003cli\u003eFlexible platinum silicone, fine relief reproduction and unmolding without breakage\u003c\/li\u003e\n\u003cli\u003eSheet size 400 x 300 mm, compatible with laboratory frames\u003c\/li\u003e\n\u003cli\u003eTemperature range from -40 °C to +280 °C: freezing, cell, oven\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eTechnical features\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003ePavoni, Pavoflex range\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDesigner\u003c\/th\u003e\n\u003ctd\u003eFabrizio Fiorani\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCavities\u003c\/th\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVolume per cavity\u003c\/th\u003e\n\u003ctd\u003e95 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCavity dimensions\u003c\/th\u003e\n\u003ctd\u003eØ 65 mm x height 58 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSheet format\u003c\/th\u003e\n\u003ctd\u003e400 x 300 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaterial\u003c\/th\u003e\n\u003ctd\u003ePlatinum silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003e-40 °C to +280 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCompatibility\u003c\/th\u003e\n\u003ctd\u003eOven, blast chiller, cell, microwave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eRecipe: raspberry trompe-l'oeil entremets (12 pieces)\u003c\/summary\u003e\n\u003cdiv class=\"recette\"\u003e\n\u003cp\u003eIndicative quantities for 12 cavities of 95 ml. Assembly upside down, insert in the center.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberry insert (to be poured into an insert mold or ice cube tray)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e250 g of raspberry purée\u003c\/li\u003e\n\u003cli\u003e30 g of sugar\u003c\/li\u003e\n\u003cli\u003e5 g of NH pectin\u003c\/li\u003e\n\u003cli\u003e10 g of lemon juice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAlmond dacquoise (sheet, to be cut into discs)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100 g of egg whites\u003c\/li\u003e\n\u003cli\u003e40 g of sugar\u003c\/li\u003e\n\u003cli\u003e80 g of \u003ca href=\"\/en\/collections\/amandes-brutes-poudres-blanchies\"\u003ealmond powder\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e80 g of icing sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRaspberry mousse\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e300 g of raspberry purée\u003c\/li\u003e\n\u003cli\u003e60 g of sugar\u003c\/li\u003e\n\u003cli\u003e8 g of \u003ca href=\"\/en\/collections\/gelatines\"\u003erehydrated gelatin\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e300 g of softly whipped heavy cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSteps\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eInsert: heat the purée with the sugar and pectin mixed together, bring to a boil for 1 minute, add the lemon juice, pour into small molds and freeze.\u003c\/li\u003e\n\u003cli\u003eDacquoise: whip the egg whites with sugar, fold in sifted almond powder and icing sugar, spread on a sheet, bake for 12 minutes at 180 °C, cut discs slightly smaller than the cavities.\u003c\/li\u003e\n\u003cli\u003eMousse: warm one-third of the purée, dissolve the gelatin in it, add the rest of the purée and sugar, then gently fold in the whipped cream.\u003c\/li\u003e\n\u003cli\u003eAssembly upside down: fill each cavity two-thirds full with mousse, insert a frozen raspberry insert, top up with mousse, close with a dacquoise disc flush with the edge.\u003c\/li\u003e\n\u003cli\u003eFreeze thoroughly, ideally in a blast chiller, then unmold cold: the flexibility of the silicone releases the relief without deforming it.\u003c\/li\u003e\n\u003cli\u003eFinish: spray a \u003ca href=\"\/en\/collections\/spray-velours\"\u003eraspberry red velvet spray\u003c\/a\u003e right after taking it out of the freezer, in two passes, a uniform light red then a fine mist of deeper red on the tips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eSucceeding with trompe-l'oeil and variations\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cp\u003eThe contrast when cutting comes from the gelled insert: pure raspberry or raspberry-lemon works very well. For a ripening effect, finish the velvet with a mist of deep red only on the tips, using a spray gun or \u003ca href=\"\/en\/collections\/air-brush\"\u003eairbrush\u003c\/a\u003e with cocoa butter tinted with \u003ca href=\"\/en\/collections\/colorants-liposolubles\"\u003eliposoluble colorants\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eCore variations: white chocolate ivory mousse \u003ca href=\"\/en\/collections\/valrhona\"\u003eValrhona\u003c\/a\u003e and raspberry insert for a classic pairing, or pistachio mousse and raspberry-rose insert for a more elaborate version. A subtle finish with \u003ca href=\"\/en\/collections\/feuilles-dor-paillettes\"\u003egold leaf\u003c\/a\u003e enhances the plated dessert.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eCare\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash recommended with warm soapy water, dishwasher allowed on gentle cycle\u003c\/li\u003e\n\u003cli\u003eAir dry, mold turned over\u003c\/li\u003e\n\u003cli\u003eStore flat, away from direct heat sources\u003c\/li\u003e\n\u003cli\u003eAvoid abrasive sponges that would mark the silicone relief\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eAssociated collections\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cp\u003eThis mold is part of the \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l'oeil molds\u003c\/a\u003e selection and the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni\u003c\/a\u003e range. For other sizes of individual and shareable entremets, see \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eentremet molds\u003c\/a\u003e. The finish is completed with \u003ca href=\"\/en\/collections\/glacages-1\"\u003eglazes and drips\u003c\/a\u003e and, for bases, equipment from the \u003ca href=\"\/en\/collections\/macarons\"\u003emacarons\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"note\"\u003e\n\u003cstrong\u003eNote:\u003c\/strong\u003e entremets must be fully frozen before unmolding, otherwise the relief will deform. After spraying the velvet, serve within 12 hours to preserve the appearance, as moisture will eventually dull the finish.\n\u003c\/div\u003e\n\n\u003cdiv class=\"bloc\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat volume for an individual entremet?\u003cbr\u003e\u003c\/strong\u003eEach cavity holds 95 ml, a size suitable for an individual portion in a display or plated dessert. The mold produces 12 pieces per batch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to achieve a ripe raspberry effect?\u003cbr\u003e\u003c\/strong\u003eApply the red velvet spray in two passes: a uniform raspberry red, then a light mist of deep red on the tips to simulate ripening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you bake directly in the mold?\u003cbr\u003e\u003c\/strong\u003eYes, silicone can withstand up to 280 °C, allowing you to bake a cake or insert in it. For trompe-l'oeil, the main use remains freezing before unmolding and finishing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold durable?\u003cbr\u003e\u003c\/strong\u003ePlatinum silicone retains its non-stick properties and shape through many uses, provided it is washed gently and stored flat.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49422472511827,"sku":"PX4394S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-trompe-l-oeil-framboise-pavoni-1.jpg?v=1772152262","url":"https:\/\/patistopsland.com\/en\/products\/moule-trompe-loeil-12-framboises","provider":"Patissland","version":"1.0","type":"link"}