Lemon Trompe-l'œil Mold - Cédric Grolet x Pavoni

The Citron trompe-l'œil mold from the Cédric Grolet collection for Pavoni allows you to create individual lemon-shaped entremets with a realistic finish. Made of food-grade platinum silicone, it reproduces the curves and texture of the fruit for sharp 3D pieces after freezing. Each cavity has slight variations, like two real lemons, enhancing the trompe-l'œil effect.

Features

• 8 lemon cavities per mold
• Cavity: Ø 5.3 cm, height 7 cm, volume 85 ml
• Mold dimensions: 30 x 17.5 cm
• Food-grade platinum silicone, flexible and durable
• Temperature range -40°C to +250°C
• Compatible with oven, freezer, and dishwasher

Make a lemon entremet

The classic construction stacks a lemon confit insert in the center, a lemon creamy layer around it, then a lemon mousse. Pour the mousse into the cavity, insert the frozen center, smooth flush, then freeze thoroughly (minimum 6 hours, ideally overnight). Unmold while cold: the flexibility of the silicone releases details without breaking. Finish with yellow velvet flocking applied to the still-frozen piece, then let thaw 2 to 3 hours in the refrigerator before serving.

Frequently Asked Questions

Is an advanced skill level required for this mold?
For a multi-texture trompe-l'œil entremet, yes: you need to master frozen inserts, creamy layers, and mousse. For simple use, it also works with a colored white chocolate shell or mousse without inserts.

Is freezing mandatory?
For entremets, yes. The piece must be frozen solid before unmolding to preserve the shape and texture of the lemon.

Can it be used with chocolate?
Yes. Pour tempered and colored white chocolate to create a lemon shell to fill with ganache or praline.

Discover the Pavoni collection and all of our entremet molds.