3D Silicone Mango Mold – Cédric Grolet for Pavoflex (PX43104) – 12 cavities, 95 ml
Cédric Grolet × Pavoni Italia signature mold — Professional 400×300 mm format — Fast delivery from Patissland
Create one of Chef Cédric Grolet's most exotic and graphic creations with the Pavoflex Mango mold PX43104. The result of a collaboration between the famous pastry chef and Pavoni Italia, this professional-quality mold reproduces the mango's generous curves and natural shape. It is the signature tool for creating striking trompe-l'œil designs, combining the technical performance of platinum silicone with the haute couture aesthetic that has made the chef world-famous.
At Patissland, this Cédric Grolet mango mold is part of our official Pavoni Italia selection, dedicated to pastry chefs who strive for absolute excellence.
Pavoni engineering serving Cédric Grolet's signature trompe-l'œil creations
The Pavoflex Mango PX43104 mold is not just another mango mold: it is the "star chef" reference for mango trompe-l'œil creations, sculpted by Pavoni engineers based on Cédric Grolet's exact specifications.
- High-precision organic design: each cavity captures the characteristic asymmetrical volume of a real mango, for a realistic and elegant 3D finish
- 100% liquid Platinum Silicone: exceptional thermal purity and perfect flexibility for unmolding the domed shape without altering mousses or inserts
- Professional GN 1/1 format: the 400×300 mm tray fits pastry laboratory standards
- 12 cavities: optimal productivity, 12 identical mangoes in a single batch
- Extended thermal resistance: -40°C to +280°C, wider than the average silicone mold
Technical specifications
| Feature | Value |
|---|---|
| Brand | Pavoni Italia |
| Designer | Cédric Grolet |
| Reference | PX43104 (Pavoflex range) |
| Volume per cavity | 95 ml |
| Number of cavities | 12 |
| Cavity dimensions | 90 × 58 × h 35 mm |
| Tray format | 400 × 300 mm (GN 1/1) |
| Material | 100% liquid Platinum Silicone |
| Temperature range | -40°C to +280°C |
| Compatibility | Oven, blast freezer, blast chiller, microwave |
| Origin | Italy |
Pavoflex Cédric Grolet vs Silikomart Mango: which one should you choose?
Patissland offers both mango molds. Here's how to choose:
- Pavoflex Mango Cédric Grolet (PX43104): 12 cavities, 95 ml, GN 1/1 tray for professional kitchens, chef signature, resistance from -40 to +280°C, asymmetrical haute couture design. Who it’s for: professional pastry chefs who want the Grolet signature and maximum productivity.
- Silikomart Mango 3D: 6 cavities, 130 ml, generous individual size, patented internal rim. Who it’s for: pastry chefs who want a more substantial dessert size at a more accessible price.
The Pavoflex is the reference tool for pastry schools and CAP students; Silikomart is the price-and-size compromise for small and medium-sized production runs.
4 signature recipe ideas with the Pavoflex Mango
Cédric Grolet-inspired version (original)
- Very light mango mousse (made with fresh fruit)
- Mango-passion fruit gelled insert
- Passion fruit crémeux
- Almond dacquoise biscuit
- Orange mirror glaze + red velvet spray applied with an airbrush to the tip
The Cédric Grolet signature: maximum fruit intensity, haute couture finish.
Tropical coconut-mango version
- Coconut mousse
- Fresh mango insert
- Shredded coconut crunch
- White velvet spray base + yellow-orange gradient on top
Ideal for a summer menu or a Sunday brunch.
Frozen mango-yuzu version
- Alphonso mango sorbet (the most aromatic mango variety)
- Yuzu gel centre
- Sprayed Ivoire white chocolate coating for a “frosted fruit” effect
A premium frozen dessert menu that goes beyond the classic mango-passion fruit combination.
Blond chocolate Dulcey-mango version
- 35% Dulcey mousse
- Brown sugar-roasted mango insert
- Breton shortbread with semi-salted butter
- Blond mirror glaze
The perfect Valrhona × Pavoni pairing for an original autumn-winter menu.
Who is this Cédric Grolet Pavoflex mould for?
- Professional pastry chefs aiming for excellence and a star-chef signature
- Pastry students and pastry schools who want to work with industry-standard equipment
- Chocolatiers creating exceptional fruit pieces
- Fine-dining restaurants for signature plated desserts
- Passionate cake designers who invest in professional equipment
Patissland tip: to recreate the signature Cédric Grolet finish, the secret lies in combining two finishes: a glossy orange mirror glaze as the base, followed by a light red velvet spray targeted with an airbrush on the tip and shadows of the fruit. This two-step technique is what sets a “pretty mango” apart from a “Grolet mango”.
Expert tips for successful Pavoflex mangoes
- Texture: use a light mousse (mango-passion fruit or coconut) and a fluid insert at the heart of the dessert to simulate the juiciness of ripe fruit.
- Demolding: deep-freezing to the core is essential, ideally in a blast chiller at -40°C. Pavoflex silicone’s non-stick properties allow you to remove the mold “like a skin.”
- Velvet coating: to recreate the mango skin, apply a yellow-and-red velvet spray gradient using an airbrush. The powdery effect enhances realism and conceals any possible air bubbles.
- Storage: spray on the velvet coating and serve within 12 hours for an optimal visual result.
Pavoflex mold care
- Hand washing with warm, soapy water recommended
- Dishwasher-safe
- Air-dry flat
- Store away from direct heat sources and impacts
Why buy your Cédric Grolet Pavoflex from Patissland?
- Authentic Pavoni Italia product, imported directly
- Official Cédric Grolet × Pavoni range
- Ships within 24 hours
- Competitive prices and fast delivery
- Advice and after-sales service from pastry enthusiasts
Frequently asked questions about the Cédric Grolet Pavoflex Mango mold
Where can I buy the Cédric Grolet mold for Pavoni in France?
The Cédric Grolet Pavoflex Mango PX43104 for Pavoni Italia is available from 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.
What is the difference between the Cédric Grolet Pavoflex and the Silikomart Mango?
The Cédric Grolet Pavoflex (PX43104) has 12 cavities of 95 ml on a GN 1/1 sheet, designed for professional kitchens, with a signature “star chef” design and an extended temperature range (-40 to +280°C). The Silikomart Mango has 6 cavities of 130 ml, making it more versatile and accessible, with a larger individual dessert format. Pavoflex is the choice for “schools and chefs,” while Silikomart offers the best price/size compromise for small and medium-sized productions.
What is the capacity of each Pavoflex Mango cavity?
Each cavity holds 95 ml, the ideal size for an exceptional individual dessert. The mold has 12 cavities, for a total preparation capacity of 1,140 ml per batch. Cavity dimensions: 90 × 58 × h 35 mm. GN 1/1 size sheet (400 × 300 mm) to fit professional kitchens.
Is the mold oven- and blast-chiller-safe?
Yes, its temperature range from -40°C to +280°C is one of the widest on the market. It can move directly from a blast freezer (-40°C) to a conventional oven or microwave (+280°C), without any deformation. This is one of the strengths of Pavoni Platinum silicone, which is superior to standard silicones.
How can you successfully make a signature Cédric Grolet trompe-l’œil mango?
Three keys: a light mango-passion fruit or coconut mousse with a fluid insert for juiciness, freezing all the way through in a blast freezer at -40°C before unmolding, and a two-step finish—a shiny orange mirror glaze as the base, followed by a light red velvet spray applied with an airbrush to the tip and shadows of the fruit. This two-step technique is Grolet’s visual signature.
Why is a Pavoni Cédric Grolet mold more expensive than another one?
The premium positioning of the Pavoflex Cédric Grolet comes from several factors: an exclusive design sculpted with the chef, 100% liquid Platinum silicone of superior quality, a professional GN 1/1 format for pastry labs, an extended temperature range, and Italian manufacturing. It is the reference tool for pastry schools and Michelin-starred chefs, which justifies its positioning.
Which finish creates the best ripe mango effect à la Cédric Grolet?
The chef’s signature technique combines two finishes: a shiny orange mirror glaze as the base, followed by a light red velvet spray applied with an airbrush specifically to the tip of the fruit and its natural shadows. This layering creates the ultra-realistic ripe-fruit effect that made it famous. The velvet spray alone will produce a more matte, contemporary finish.
Is the Pavoflex Mango mold dishwasher-safe?
Yes, 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 mold. Avoid abrasive products and scouring sponges.
How long can a mango entremets be kept?
A finished mango entremets can be kept in the refrigerator for 24 to 48 hours after thawing, or for up to 2 weeks in the deep freezer before finishing. Acidic coulis made with fresh mango may slightly discolor the glaze after 24 hours: spray on the velvet coating and serve within 12 hours for an optimal visual result.
Is this mold suitable for pastry schools and CAP programs?
Yes, it is one of the reference molds used in CAP pastry training, BTM programs, and private schools (Ferrandi, ENSP, Bellouet, etc.). The GN 1/1 format, chef signature, and Pavoni Platinum quality make it an investment in professional training that remains useful throughout one’s career.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
