Mold PX43129 Charm

The Pavoflex CHARME stands out with 6 features that make it the reference for pastry chefs looking to reinvent the traditional Charlotte:

• Signature by World Champion Emmanuele Forcone: design by the 2015 World Pastry Champion, recognized expert in contemporary technical pastry
• Faithful reproduction of vertical boudoirs: 3D relief evoking the perfect alignment of ladyfinger biscuits in the traditional Charlotte, impossible to reproduce manually with such regularity
• Recessed flat top surface: technical innovation that creates a natural setting for mirror glazes, coulis, and fresh fruits without overflow, ensuring clean professional finishes
• Generous 140 ml volume: optimal capacity for sophisticated multi-texture assemblies (biscuit + insert + mousse + finishing) worthy of high-end pastry displays
• High-performance platinum silicone: medical and food-grade material (CE and FDA certifications), naturally non-stick that perfectly reproduces the boudoir relief when unmolding without greasing
• Temperature range -40°C to +280°C: exceptional versatility allowing both frozen entremets and direct oven baking (financiers, individual cakes, reinvented madeleines)

To explore the complete Pavoflex range, see the Patissland Entremets Molds collection gathering all the signature molds of the great international pastry chefs.

The CHARME mold embodies the vision of Emmanuele Forcone, World Pastry Champion: preserving the soul of great French classics while adapting them to the technical demands of contemporary pastry. This iconic design captures the very essence of the traditional Charlotte with its contours evoking perfectly aligned sponge biscuits.

Charlotte relief features:

• Vertical ladyfinger contours: faithful reproduction of the characteristic alignment of traditional sponge biscuits that encircle a Charlotte
• Millimetric geometry: perfect regularity for an artisanal aesthetic without the constraints of manually placing biscuits one by one
• Pronounced vertical relief: 3D texture instantly evoking the elegance of the classic Charlotte recognizable at first glance
• Recessed flat surface: Forcone's technical innovation creating a natural setting for final decorations, without overflow on the walls

This vertical structure evokes the refinement of great French pastries, turning each entremet into a contemporary tribute to this heritage dessert rooted in global culinary culture.

Patissland offers several Pavoflex 12-cavity molds signed by internationally renowned pastry chefs. Here is how to position the CHARME by Forcone compared to the REGALIA by Rouzaud, two complementary references in the collection:

CHARME selection criteria: recommended for revisiting traditional French desserts (Strawberry Charlotte, Red fruit Charlotte, Pear-chocolate Charlotte) with a modern artisanal aesthetic. For event creations with sophisticated textile effect, choose the REGALIA by Rouzaud.

The CHARME mold opens a wide creative universe around the revisited Charlotte and professional multi-texture entremets:

Revisited modern Charlottes:

• Strawberry Charlotte: vanilla bavarois + strawberry compote insert, fresh fruit finish in the upper casing (classic French visual)
• Red fruit Charlotte: mascarpone mousse + raspberry-blackcurrant jelly for intense texture and color play
• Pear-chocolate Charlotte: white chocolate mousse + poached vanilla pear insert, warm autumn version
• Exotic Charlotte: coconut mousse + passion-mango insert for tropical flavor escape

Contemporary gastronomic creations:

• Charlotte pistachio-morello cherry: intense pistachio mousse + amarena cherries for spectacular color contrast
• Charlotte lemon-basil: tangy lemon mousse + basil jelly for modern herbal notes
• Charlotte caramel-apple: salted butter caramel mousse + Granny Smith apple compote, autumn version
• Charlotte tiramisu: mascarpone coffee mousse + soaked biscuit, Italian tribute to the Forcone tradition

Textured travel cakes (direct baking up to +280°C):

• Giant financiers: traditional batter revealing the golden boudoir relief after baking
• Individual cakes: lemon, pistachio, or chocolate with unique Charlotte visual
• Revisited madeleines: original format with characteristic vertical texture

The inverted assembly is the recommended technique to fully exploit the Charlotte relief. Here is the detailed protocol:

1. Mold preparation: place the mold on a rigid tray. No greasing needed thanks to the non-stick platinum silicone
2. First layer of mousse: pipe at the bottom and along the vertical walls, focusing on the boudoir reliefs to capture every detail
3. Insert center: place your frozen insert (compote, creamy, jelly) in the center, making sure to leave a peripheral margin of mousse
4. Mousse addition: add mousse up to half height, eliminating air bubbles by gently tapping the mold on the work surface
5. Optional biscuit: add a dacquoise or joconde lightly soaked according to your recipe, sized to 70 mm diameter to leave a 4 mm margin on the sides
6. Finishing: fill with mousse up to the level of the recessed flat surface, smoothing carefully with a spatula for a clean finish
7. Freezing: place for at least 6 to 8 hours at -18°C for perfect unmolding of the delicate relief

Unmolding the ladyfinger relief:

1. Check for complete freezing at the core (essential for optimal rigidity)
2. Carefully turn the mold over onto a cold flat surface
3. Unmold gradually by pulling the silicone edges outward
4. The ladyfinger relief fully releases as reproduced
5. Proceed with a controlled thaw of 3 to 4 hours in the refrigerator before finishing

The recessed flat surface automatically reveals the perfect casing for your final decorations.

The recessed flat surface is the signature innovation of the CHARME mold. It naturally holds decorations without overflow on the textured walls:

Shiny glazes and coulis:

• Colored mirror glaze: red red fruits, yellow passion, pink raspberry contrasting with the matte relief of the ladyfingers
• Fruity coulis: apricot glaze, redcurrant jelly, fluid caramel for pastry shine
• Whipped ganache: dark, white, or milk chocolate piped in a rosette in the upper casing
• Diplomat cream: vanilla base for classic French decorations consistent with the Charlotte spirit

Fruity decorations in the casing:

• Fresh red fruits: raspberries, strawberries, redcurrants arranged in a generous dome (signature Charlotte aux fraises look)
• Exotic fruits: mango, passion fruit, physalis for bright tropical touches
• Poached fruits: pears, peaches, apricots for refined seasonal elegance
• Mixed compositions: seasonal blends for renewed creativity throughout the year

Effects on the ladyfinger relief:

• Velvet spray: authentic matte biscuit effect on the walls contrasting with the central glaze shine
• Sophisticated colorings: gradients with dyes for shaded effects on vertical ladyfingers
• Golden touches: edible gold leaf for premium events (weddings, galas, Easter)
• Pearlescent glitter: flakes revealing the depth of the textile relief for year-end celebrations

Preserving the fine vertical reliefs requires some maintenance precautions:

Cleaning delicate reliefs:

• Warm soapy water with a very soft sponge to preserve the ladyfinger details without damaging them
• Thorough rinsing between vertical reliefs to remove all foam or cream residues
• Complete drying before storage to prevent mold growth in the reliefs
• Dishwasher safe but manual cleaning recommended for maximum silicone longevity

Professional storage:

• Store flat in a dry, ventilated place, with recommended dust protection
• Never fold the mold (risk of irreversibly damaging the fine reliefs)
• Avoid contact with sharp or abrasive objects that could scratch the silicone

Which mold to use for making a modern Charlotte?

The Pavoflex CHARME by Forcone mold is specifically designed to reproduce the Charlotte aesthetic with geometric regularity impossible to achieve manually. The vertical ladyfinger relief instantly captures the visual identity of a traditional Charlotte, while freeing the pastry chef from the constraints of manually assembling ladyfingers one by one.

Does the ladyfinger relief unmold without damage?

Perfectly. The controlled flexibility of platinum silicone combined with full freezing guarantees the complete reproduction of the vertical relief, preserving all the details evoking the traditional alignment of ladyfingers.

Does the recessed surface really make decoration easier?

Absolutely. This technical innovation designed by Forcone creates a natural setting for mirror glazes and coulis, preventing overflow on the textured walls and ensuring a clean professional finish without smudges.

Can real Charlottes be made with individual biscuits?

This mold reproduces the Charlotte aesthetic without the constraints of manual assembly. For a hybrid traditional effect, you can line the interior with real ladyfingers after unmolding to combine the mold's quick appearance with the authentic taste of genuine biscuits.

Is the 140 ml volume sufficient for complex assemblies?

With 140 ml and 38 mm height, the format is ideal for assembling biscuit + insert + generous mousse, perfect for sophisticated multi-texture entremets worthy of high-end pastry displays.

Compatible with direct baking for travel cakes?

Yes, resistance up to +280°C. Excellent for giant financiers, individual cakes, or madeleines with a unique Charlotte relief impossible to achieve with other molds.

Which insert do you recommend for a 78 mm diameter?

For an outer diameter of 78 mm, an insert of 50 to 60 mm is optimal and leaves a nice thickness of peripheral mousse. Always freeze the insert before assembly to facilitate handling and ensure precise placement.

What is the difference with the REGALIA by Nicolas Rouzaud mold?

The CHARME by Forcone offers a vertical Charlotte ladyfinger effect (Ø 78 mm × 38 mm), ideal for revisiting classic heritage recipes. The REGALIA by Rouzaud offers a Haute Couture pleated fabric effect (Ø 70 mm × 48 mm), aimed at event creations and gala pieces. Both molds complement each other in a diversified professional production.