Silicone entremet molds
Silicone entremet molds in geometric and sculptural shapes, for frozen desserts with clean unmolding and a professional finish.
Making entremets and choosing the right sizes
Build upside down (mousse, insert, sponge cake), freeze completely (4-8 hours at -18°C), unmold while cold for clean edges, then finish with mirror glaze or velvet spray. Individual sizes (80-120 ml) or large sizes (600-1500 ml), with or without insert molds.
Brands and designs
Silikomart and Pavoni work with chefs on signature designs, making it possible to reproduce original creations consistently, which facilitates serial production.
Frequently asked questions
How do you unmold it without breaking it?
Freeze completely, unmold while cold by letting a little air in, and press on the bottom.
Does it need to be frozen?
Yes, for clean unmolding and well-defined edges.
Oven and freezer?
Yes, platinum silicone is heat-resistant; see the product details.
Does it need greasing?
No, not for frozen entremets.
