{"product_id":"moule-trompe-loeil-12-mangues","title":"Trompe l'oeil Mold 12 Mangoes","description":"\u003ch2\u003e3D Silicone Mango Mold – Cédric Grolet for Pavoflex (PX43104) – 12 cavities 95 ml\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSignature mold Cédric Grolet × Pavoni Italia — Pro format 400×300 mm — Fast delivery from Patissland\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCreate one of Chef \u003cstrong\u003eCédric Grolet\u003c\/strong\u003e's most exotic and graphic creations with the \u003cstrong\u003ePavoflex Mango Mold PX43104\u003c\/strong\u003e. Born from the collaboration between the famous pastry chef and \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e, this professional-quality mold reproduces the generous curves and natural shape of the mango. It is the \u003cstrong\u003esignature tool\u003c\/strong\u003e to create striking trompe-l'œil, combining platinum silicone technology with the haute couture aesthetics that made the chef world-renowned.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, this \u003cstrong\u003eCédric Grolet mango mold\u003c\/strong\u003e is part of our official Pavoni Italia selection, dedicated to pastry chefs aiming for absolute excellence.\u003c\/p\u003e\n\u003ch3\u003ePavoni engineering at the service of Cédric Grolet’s signature trompe-l'œil\u003c\/h3\u003e\n\u003cp\u003eThe Pavoflex Mango PX43104 mold is not just any mango mold: it is \u003cstrong\u003ethe\u003c\/strong\u003e \"star chef\" reference for mango trompe-l'œil, sculpted by Pavoni engineers from Cédric Grolet’s exact specifications.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-precision organic design\u003c\/strong\u003e: each mold captures the asymmetrical volume characteristic of a real mango, for a realistic and elegant 3D effect\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% liquid Platinum Silicone\u003c\/strong\u003e: exceptional thermal purity, perfect flexibility to unmold the rounded shape without damaging mousses and inserts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional GN 1\/1 format\u003c\/strong\u003e: the 400×300 mm tray fits pastry lab standards\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e12 cavities\u003c\/strong\u003e: optimal productivity, 12 identical mangoes in one batch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtended thermal resistance\u003c\/strong\u003e: -40°C to +280°C, wider than the average silicone mold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003ePavoni Italia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesigner\u003c\/td\u003e\n\u003ctd\u003eCédric Grolet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eReference\u003c\/td\u003e\n\u003ctd\u003ePX43104 (Pavoflex range)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume per cavity\u003c\/td\u003e\n\u003ctd\u003e95 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumber of cavities\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity dimensions\u003c\/td\u003e\n\u003ctd\u003e90 × 58 × h 35 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTray size\u003c\/td\u003e\n\u003ctd\u003e400 × 300 mm (GN 1\/1)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003e100% liquid Platinum Silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature range\u003c\/td\u003e\n\u003ctd\u003e-40°C to +280°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatibility\u003c\/td\u003e\n\u003ctd\u003eOven, freezer, blast chiller, microwave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eItaly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003ePavoflex Cédric Grolet vs Silikomart Mango: which one to choose?\u003c\/h3\u003e\n\u003cp\u003ePatissland offers two mango references. Here's how to choose:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePavoflex Mango Cédric Grolet (PX43104)\u003c\/strong\u003e: 12 cavities, 95 ml, GN 1\/1 tray for professional labs, chef signature, resistant from -40 to +280°C, asymmetrical haute couture design. \u003cstrong\u003eFor whom\u003c\/strong\u003e: professional pastry chefs who want the Grolet signature, maximum productivity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilikomart Mango 3D\u003c\/strong\u003e: 6 cavities, 130 ml, generous individual size, patented internal edge. \u003cstrong\u003eFor whom\u003c\/strong\u003e: pastry chefs who want a larger dessert size at a more accessible price.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe \u003cstrong\u003ePavoflex is the reference tool for pastry schools and CAP\u003c\/strong\u003e, Silikomart is the price\/size compromise for small and medium productions.\u003c\/p\u003e\n\u003ch3\u003e4 signature recipe ideas with the Pavoflex Mango\u003c\/h3\u003e\n\u003ch4\u003eCédric Grolet inspired version (original)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eVery light mango mousse (made with fresh fruit)\u003c\/li\u003e\n\u003cli\u003eMango-passion gel insert\u003c\/li\u003e\n\u003cli\u003ePassion fruit crémeux\u003c\/li\u003e\n\u003cli\u003eAlmond dacquoise biscuit\u003c\/li\u003e\n\u003cli\u003eOrange mirror glaze + red velvet spray airbrushed on the tip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThe Cédric Grolet signature: maximum fruity intensity, haute couture finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eTropical coconut-mango version\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCoconut mousse\u003c\/li\u003e\n\u003cli\u003eFresh mango insert\u003c\/li\u003e\n\u003cli\u003eCrispy shredded coconut\u003c\/li\u003e\n\u003cli\u003eWhite velvet spray base + yellow-orange gradient on top\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIdeal for a summer menu or Sunday brunch.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eFrozen mango-yuzu version\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAlphonso mango sorbet (the most aromatic mango variety)\u003c\/li\u003e\n\u003cli\u003eYuzu gel heart\u003c\/li\u003e\n\u003cli\u003eWhite Ivoire chocolate coating sprayed for a \"frosted fruit\" effect\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eA premium frozen menu that breaks away from the classic mango-passion fruit.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBlond Dulcey-mango chocolate version\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDulcey 35% mousse\u003c\/li\u003e\n\u003cli\u003eRoasted mango insert with brown sugar\u003c\/li\u003e\n\u003cli\u003eSalted butter Breton shortbread\u003c\/li\u003e\n\u003cli\u003eBlond mirror glaze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThe perfect Valrhona × Pavoni pairing for an original autumn-winter menu.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWho is this Pavoflex Cédric Grolet mold for?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional pastry chefs\u003c\/strong\u003e aiming for excellence and starred chef signature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCAP pastry students and schools\u003c\/strong\u003e who want to work with reference equipment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolatiers\u003c\/strong\u003e for exceptional fruity pieces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet restaurants\u003c\/strong\u003e for signature plated desserts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePassionate cake designers\u003c\/strong\u003e investing in professional equipment\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland Tip\u003c\/strong\u003e: to replicate Cédric Grolet's signature finish, the secret lies in combining two finishes: a shiny orange mirror glaze as the base, then a light red velvet spray airbrushed on the tip and shadows of the fruit. This two-step technique is what sets a \"pretty mango\" apart from a \"Grolet mango.\"\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch3\u003eExpert tips for mastering your Pavoflex mangoes\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: use a light mousse (mango-passion or coconut) and a fluid insert at the heart of the dessert to simulate the juiciness of ripe fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmolding\u003c\/strong\u003e: deep freezing is essential, ideally in a -40°C chamber. The non-stick property of Pavoflex silicone allows you to remove the mold \"like a skin.\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlocking\u003c\/strong\u003e: to recreate the mango skin, use a yellow and red velvet spray gradient with an airbrush. The powdery effect enhances realism and hides any micro air bubbles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: spray the velvet and serve within 12 hours for optimal visual effect.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eCare for the Pavoflex mold\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash recommended with warm soapy water\u003c\/li\u003e\n\u003cli\u003eDishwasher safe\u003c\/li\u003e\n\u003cli\u003eDry flat in open air\u003c\/li\u003e\n\u003cli\u003eStore away from direct heat sources and shocks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy buy your Pavoflex Cédric Grolet at Patissland?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eAuthentic Pavoni Italia\u003c\/strong\u003e product, imported directly\u003c\/li\u003e\n\u003cli\u003e Official range \u003cstrong\u003eCédric Grolet × Pavoni\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e Shipping within 24 hours\u003c\/li\u003e\n\u003cli\u003e Competitive prices and fast delivery\u003c\/li\u003e\n\u003cli\u003e Advice and after-sales service by pastry enthusiasts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003csection aria-labelledby=\"faq-title-pavoflex-mango\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"faq-title-pavoflex-mango\"\u003eFrequently asked questions about the Pavoflex Mango Cédric Grolet mold\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhere to buy the Cédric Grolet mold for Pavoni in France?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe Pavoflex Mango PX43104 mold by Cédric Grolet for Pavoni Italia is available at Patissland, the official distributor of the Pavoni range in France. We guarantee an authentic product imported from Italy, permanent stock, and fast delivery throughout France.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the difference between the Pavoflex Cédric Grolet and the Silikomart Mango?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe Pavoflex Cédric Grolet (PX43104) offers 12 cavities of 95 ml on a GN 1\/1 tray, designed for professional labs, with a \"star chef\" design signature and extended thermal resistance (-40 to +280°C). The Silikomart Mango offers 6 cavities of 130 ml, more versatile and accessible, with a larger individual dessert size. Pavoflex is the reference for \"schools and chefs,\" Silikomart is the price\/format compromise for small and medium productions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the volume of each cavity in the Pavoflex Mango?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eEach cavity holds 95 ml, an ideal size for an exceptional individual dessert. The mold has 12 cavities, totaling 1,140 ml of preparation per batch. Dimensions per cavity: 90 × 58 × h 35 mm. Tray in GN 1\/1 format (400 × 300 mm) to fit professional labs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDoes the mold withstand the oven and the cooling chamber?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, its thermal range from -40°C to +280°C is one of the widest on the market. It goes seamlessly from the rapid cooling cell (-40°C) to a conventional oven or microwave (+280°C) without any deformation. This is one of the strengths of Pavoni Platinum silicone, superior to standard silicones.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to successfully make a signature Cédric Grolet mango trompe-l'œil?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThree keys: a light mango-passion or coconut mousse with a fluid insert for juiciness, freezing at core in a -40°C blast chiller before unmolding, and a two-step finish — shiny orange mirror glaze as a base, then a light red velvet spray targeted with an airbrush on the tip and shadows of the fruit. This two-step technique is Grolet’s visual signature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhy is a Pavoni Cédric Grolet mold more expensive than others?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe premium positioning of the Pavoflex Cédric Grolet comes from several factors: exclusive sculpted design with the chef, 100% liquid Platinum silicone of superior quality, professional GN 1\/1 size for laboratories, extended thermal resistance, Italian manufacturing. It is the reference tool for pastry schools and starred chefs, which justifies its positioning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhich finish gives the best ripe mango effect by Cédric Grolet?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe chef's signature technique combines two finishes: a shiny orange mirror glaze as a base, then a light red velvet spray applied with an airbrush targeted on the tip of the fruit and natural shadows. This layering creates the ultra-realistic ripe fruit effect that made it famous. The velvet spray alone will give a more matte and contemporary look.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs the Pavoflex Mango mold dishwasher safe?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, it is dishwasher safe. However, hand washing with warm soapy water significantly extends the life of the Platinum silicone and preserves the fine details of the molding. Avoid abrasive products and scrubbing sponges.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow long can a mango entremet be stored?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eA finished mango entremet can be kept for 24 to 48 hours in the refrigerator after thawing, or up to 2 weeks in the freezer before finishing. Acidic coulis made from fresh mango may slightly discolor the glaze after 24 hours: spray the velvet and serve within 12 hours for optimal visual effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs this mold suitable for pastry schools and CAP training?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, it is one of the reference molds used in CAP pastry training, BTM, and private schools (Ferrandi, ENSP, Bellouet, etc.). The GN 1\/1 size, the chef's signature, and the Pavoni Platinum quality make it a training investment that serves throughout your professional life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\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":49420148113747,"sku":"PX43104","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-12-mangues-pavoni-1.webp?v=1781067113","url":"https:\/\/patistopsland.com\/en\/products\/moule-trompe-loeil-12-mangues","provider":"Patissland","version":"1.0","type":"link"}