Silicone entremet molds
Silicone molds for entremets, geometric and sculptural shapes, for frozen desserts with clean unmolding and professional finishing.
Successfully making an entremet and sizes
Assemble upside down (mousse, gelled insert, biscuit), freeze thoroughly (4-8 hours at -18°C), unmold cold for clean edges, then finish with mirror glaze or velvet spray. Individual sizes (80-120 ml) or large (600-1500 ml), with or without insert molds.
Brands and designs
Silikomart and Pavoni collaborate with chefs for signature designs, allowing the reproduction of signature pieces with consistency that facilitates mass production.
Frequently asked questions
How to unmold without breaking?
Freeze completely, unmold cold by letting in some air, press on the bottom.
Should it be frozen?
Yes, for clean unmolding and sharp edges.
Oven and freezer?
Yes, platinum silicone is resistant; see the datasheet.
Should it be greased?
No, not for frozen entremets.
