Pavocake CHARME Silicone Mold by Emmanuele Forcone - Ø180mm | Pavoni Italia
Classic Charlotte signature design in sharing entremet format - Exclusive collaboration with World Champion Emmanuele Forcone
Discover the Pavocake CHARME by Emmanuele Forcone, the entremet sharing version of the famous Charlotte design that brings the timeless elegance of classic French pastry into a friendly 18cm format. This mold transforms the iconic aesthetic of the traditional Charlotte into a showcase centerpiece for 6-8 people. Its sophisticated design reproduces with perfect geometric precision the silhouette of a fruit Charlotte, evoking ladyfingers carefully aligned in a refined crown.
The result of an exclusive collaboration with Emmanuele Forcone, World Pastry Champion, this mold combines respect for French tradition with modern technical innovation. Its slightly recessed central surface creates a perfect natural setting for spectacular mirror glazes, velvet effects, or generous cascades of fresh fruit.
Professional silicone platinum Pavoni entremet mold, ensuring even baking, perfect release, and generous 1050ml volume for sophisticated shared assemblies.
Signature design by Emmanuele Forcone - Entremet format
The heritage of the French Charlotte in a friendly format
The Pavocake CHARME embodies the vision of World Champion Emmanuele Forcone: preserving the soul of the great classics of French pastry by adapting them to contemporary sharing formats. This iconic design captures the very essence of the traditional Charlotte with its contours evoking perfectly aligned ladyfinger biscuits, scaled up to a generous diameter for spectacular creations.
Charlotte relief features in entremet size:
- Vertical ladyfinger contours: Faithful reproduction of the characteristic alignment of ladyfinger biscuits at entremet scale
- Millimetric geometry: Perfect regularity for artisanal aesthetics without manual assembly constraints
- Pronounced vertical relief: 45mm height ideal for complex multi-layer assemblies
- Recessed flat surface: Technical innovation creating a natural setting for spectacular decorations without overflow
This structure immediately evokes the refinement of the great French pastry houses, transforming each entremet into a contemporary tribute to this heritage dessert.
Professional technical specifications
Dimensions and capacity
Dessert mold:
- Diameter: 180mm (format for 6-8 generous servings)
- Height: 45mm (ideal depth for complex assemblies)
- Volume: Approximately 1050ml
- Format: Cylinder with vertical ladyfinger relief and recessed flat surface
- Recommended servings: 6-8 people depending on slicing
Pavocake 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, even baking, fine detail reproduction, perfect unmolding
Professional applications
Revisited Charlottes to share
Classic entremet variations:
- Royal strawberry Charlotte: Vanilla Bavarian cream + homemade strawberry compote, generous fresh strawberry topping
- Assorted red fruit Charlotte: Mascarpone mousse + raspberry-currant jelly for a spectacular color palette
- Pear-chocolate Charlotte: Valrhona white chocolate mousse + vanilla bourbon poached pear insert
- Exotic Charlotte: Coconut mousse + passion-mango insert in tropical relief
Gourmet event creations:
- Pistachio-sour cherry Charlotte: Intense pistachio mousse + amarena cherries for visual contrast
- Lemon-basil Charlotte: Tangy lemon mousse + basil jelly for refreshing herbal notes
- Caramel-apple Charlotte: Salted butter caramel mousse + Granny Smith apple compote
Multi-texture entremets for display cases
Spectacular layered architecture:
- Structural base: Vanilla joconde, almond dacquoise, or Breton shortbread (16cm disc)
- Surprise insert: Homemade compote, fruity cream, or flavored jelly (12-14cm diameter)
- Main mousse: Classic Bavarian cream, Italian meringue mousse (600-700g)
- Spectacular finishing: Use of recessed surface for decorations without overflow
Travel cakes in family size
Direct baking up to 280°C:
- Giant Savoy cake: Airy texture revealing golden ladyfinger relief
- Family lemon cake: Dripping glaze in the casing, textured relief
- Revisited pound cake: Original format with unique Charlotte texture
Professional instructions
Recommended inverted assembly technique
Method for perfect details:
- Mold Preparation: Place on a rigid tray, no greasing needed
- First mousse layer: Generously pipe at the bottom and sides, emphasizing ladyfinger contours
- Central insert: Place your frozen insert in the center (12-14cm diameter recommended)
- Additional mousse: Add up to half the height, removing air bubbles
- Optional biscuit: Dacquoise or joconde 16cm lightly soaked
- Finishing: Mousse up to the flat surface level, careful smoothing
- Freezing: Minimum 8-10 hours at -18°C for perfect unmolding
Unmolding the boudoir relief
Technique preserving details:
- Complete freezing required for optimal firmness
- Delicate turning onto serving plate or 20cm drum
- Gradual unmolding: Gently pull silicone edges outward
- Perfect release: Boudoir relief fully reproduced
- Controlled thawing: 4-5 hours in the refrigerator before finishing
Top case finishing ideas
Spectacular glazes
- Colored mirror glaze: Red red fruits, yellow passion fruit, pink raspberry for a lacquered effect
- Generous coulis: Apricot glaze, redcurrant jelly flowing in the case
- Whipped ganache: Chocolate piped in generous rosettes
- Diplomat cream: Vanilla base for classic French decorations
Fruity decorations in the case
- Red fruit cascade: 200-250g of raspberries, strawberries arranged in a dome
- Exotic fruits: Mango, passion fruit, physalis for tropical touches
- Poached fruits: Pears, peaches for refined events
- Seasonal compositions: Creative mixes depending on availability
Care and maintenance
Cleaning the delicate relief
- Warm soapy water with a soft sponge to preserve boudoir details
- Thorough rinsing between vertical reliefs
- Complete drying before storage
- Dishwasher safe but manual cleaning recommended for longevity
Professional storage
- Store flat in a dry, ventilated place
- Never fold (risk of damaging reliefs)
- Protection against sharp objects
Lifetime: 400-500 uses with proper care.
Frequently asked questions for professionals
Difference with the individual Pavoflex CHARME format?
The Pavocake is 18cm in diameter (6-8 servings) compared to 7.8cm for the individual format. Same iconic design but adapted for shareable entremets.
Preparation volume needed?
For a complete entremet: about 600-700g of mousse + 200-250g of insert + 16cm biscuit depending on the structure.
Recommended freezing time?
Minimum 8-10 hours for entremet format, ensuring optimal firmness for perfect unmolding of the delicate relief.
Compatible with direct baking?
Yes, heat resistant up to 280°C. Excellent for family travel cakes with spectacular Charlotte relief.
Entremet format Ø18cm • Signature design Emmanuele Forcone World Champion • Pavoni Platinum Silicone • 45mm height • 1050ml volume • Classic Charlotte effect • 6-8 servings • -40°C to +280°C • Made in Italy
