Pavoflex REGALIA Silicone Mold by Nicolas Rouzaud - 12 Cavities | Pavoni Italia
Signature design with Haute Couture pleated fabric effect
Discover the Pavoflex REGALIA mold by Nicolas Rouzaud, an exclusive Pavoni Italia creation that brings the elegance of haute couture into the world of fine pastry. This revolutionary mold reproduces with masterful precision a delicately pleated fabric effect all around, creating a sophisticated texture of exceptional finesse. The result of collaboration between Pavoni and Pastry Chef Nicolas Rouzaud, this iconic design combines generous height (48mm) and optimal volume (140ml) for complex multi-texture entremets worthy of the finest gastronomic tables.
Professional format 12-cavity platinum silicone Pavoni mold, ensuring perfect unmolding of delicate textile relief and consistent results for your prestigious creations.
Signature design by Nicolas Rouzaud
Textile excellence transposed into pastry
The REGALIA mold embodies Chef Nicolas Rouzaud’s vision: creating desserts that evoke the luxury and refinement of haute couture houses. This iconic design reproduces a sophisticated textile drape with millimetric regularity impossible to achieve by hand modeling.
Characteristics of the pleated relief:
- Horizontal and vertical pleats: Rhythmic alternation creating a realistic draped effect of great finesse
- Refined 3D texture: Pronounced relief capturing light for a luxurious visual impact
- High-definition details: Platinum silicone precision for faithful reproduction of textile patterns
- Flat top surface: Perfect platform for creative signatures and sophisticated decorations
This pleated structure immediately evokes the refinement of precious fabrics, transforming each entremet into a true edible work of art worthy of gala events and prestigious displays.
Professional technical specifications
Dimensions and capacity
Complete mold:
- Tray size: 400 × 300mm (professional GN standard)
- Number of cavities: 12 (optimized production)
- Silicone thickness: Optimized for flexibility and fine detail capture
Individual mold:
- Diameter: 70mm
- Height: 48mm (generous size for complex assemblies)
- Volume: Approximately 140ml
- Format: Cylinder with pleated textile relief and flat top surface
Pavoflex Platinum material
High-performance food-grade silicone:
- Grade: Platinum (medical and food grade)
- Thermal resistance: -40°C to +280°C
- Certification: CE food contact, FDA
- Properties: Natural non-stick, ultra-fine detail reproduction, shine upon unmolding
Professional applications
Gourmet multi-texture entremets
Sophisticated classic assemblies:
- Red Fruit-Vanilla Entremets: Compote insert + airy mousse revealing textile relief
- Chocolate-Passionfruit Creation: Joconde biscuit + creamy layer + light mousse for a play of textures
- Pistachio-Raspberry Dessert: Dacquoise + confit + Italian mousse in a pleated case
- Lemon-basil composition: Shortbread + lemon curd + mousse for gourmet creations
Advanced techniques:
- Inverted assembly: Frozen insert at the bottom + mousse pouring (ensures perfect filling of folds)
- Geometric inserts: Jelly or creamy cubes for a surprise when cut
- Mirror glazes: Smooth top surface ideal for shiny effect on textured relief
- Velvet spray: Velvety texture beautifully clinging to the pleated relief
Frozen and semi-frozen desserts
Optimal applications:
- Frozen parfaits: Layered contrasting frozen layers in a textile casing
- Semifreddo: Semi-frozen creamy texture enhanced by elegant relief
- Individual vacherins: Meringue base + artisanal ice cream with perfect unmolding
- Frozen entremets: Frozen mousses and creamy layers revealing sophisticated texture
Textured travel cakes
Heat resistance up to 280°C:
- Textured individual cakes: Lemon, pistachio with unique sophisticated look
- Giant financiers: Even baking revealing spectacular golden relief
- Original madeleines: Innovative shape with pleated effect after baking
Professional instructions
Recommended inverted assembly technique
Professional method for perfect details:
- Place the mold on a rigid tray for easy handling
- Pipe the first layer of mousse on the bottom and walls (focus on the relief)
- Insert your frozen insert (compote, creamy, jelly) in the center
- Complete with mousse up to halfway, removing air bubbles
- Add biscuit or dacquoise lightly soaked if desired
- Finish with mousse up to the edge
- Smooth the surface (future presentation base)
- Freeze for at least 6-8h for perfect unmolding of the delicate relief
Technical tip: Lightly tap the mold after pouring to remove any air bubbles in the fine folds and ensure perfect sharpness of the relief.
Unmolding the textile relief
Technique to preserve fine details:
- Complete freezing required (minimum 6-8h at -18°C)
- Turn the mold over onto a cold flat surface
- Gently pull the edges of the silicone outward
- The entremets release with full reproduction of the textile pleating
- Progressive thawing 3-4h in the refrigerator before finishing
Platinum silicone ensures exceptional shine and sharpness of the relief even after full freezing.
Finishing and decoration ideas
Top surface finishes
- Mirror glaze: Flat surface ideal for glossy lacquered effect contrasting with matte relief
- Chocolate decorations: Thin engraved plaques, Valrhona shavings, personalized writing
- Fresh fruits: Raspberries, blueberries, physalis for natural color accents
- Edible flowers: Pansies, nasturtiums for refined floral elegance
Effects on pleated relief
- Velvet spray: Matte velvety effect enhancing each fold with light catch
- Edible gold leaf: Golden touches for premium events and galas
- Sophisticated colorings: Gradients with Colour Mill dyes for shaded effects
- Edible glitter: Pearly flakes revealing the depth of the textile relief
Care and maintenance
Cleaning delicate relief
- Warm soapy water with a very soft sponge to preserve fine details
- Thorough rinsing between folds to remove all residues
- Complete drying before storage (avoid mold formation)
- Dishwasher not recommended to preserve optimal longevity
Professional storage
- Store flat in a dry, ventilated place, dust protection recommended
- Never fold (risk of damaging fine relief details)
- Avoid contact with sharp or abrasive objects
Lifetime: 400-600 uses with proper care, a durable investment for demanding professionals.
Frequently asked questions for professionals
Does the delicate pleated relief unmold without damage?
Perfectly. The controlled flexibility of platinum silicone combined with full freezing guarantees complete unmolding of the textile relief, preserving even the finest pleat details.
Is the inverted method mandatory?
Highly recommended for optimal filling. Direct pouring risks trapping air bubbles in the fine folds. The inverted method with frozen insert ensures perfect reproduction of all textile details.
Compatible with mirror glaze on textured relief?
Absolutely. The flat top surface is perfect for mirror glaze, while the pleated relief creates a spectacular visual contrast between smooth shine and sophisticated matte texture.
Real resistance for direct baking?
Excellent up to 280°C. Ideal for textured travel cakes, giant financiers, or madeleines with a unique pleated effect impossible to achieve otherwise.
Amount of preparation needed per mold?
For a complete 140ml dessert with insert and biscuit, allow 80-90g of mousse per mold, plus inserts according to the chosen recipe.
Professional format 12 molds • Signature design by Nicolas Rouzaud • Pavoni Platinum Silicone • Ø70×48mm • 140ml volume • Haute Couture fabric effect • -40°C to +280°C • Made in Italy
