Pistachio Mold 120ml

Faithful reproduction of the natural shape of the pistachio with its ridged oval shell and its two slightly open valves. Low-end molds produce approximate shapes like "green oval"; Silikomart Professional truly recreates the look of an oversized pistachio. Once glazed green or velvet sprayed, the illusion is stunning.

Ideal volume for individual restaurant-sized desserts (neither too small to be considered a petit four, nor too large to be heavy at the end of a meal). This format is the current standard for dessert trays and gourmet restaurants that want "beautiful" plating.

Platinum silicone (the highest quality level): flexible, elastic, ultra-durable over time. Naturally non-stick, allowing perfect unmolding without sticking. Unlike standard silicones, platinum does not yellow, does not deform over time, and retains its mechanical properties over thousands of cycles.

The flexibility of platinum silicone allows you to gently "turn over" each cavity to release the preparation without damaging the details. The pistachio's ridges are preserved all the way to the plate, with no deformation possible. This is the weak point of low-end molds that crush or deform the reliefs when unmolding.

Total versatility: withstands from -60°C (professional lab blast chillers) to +230°C (oven baking). Easily goes from freezer to service with frozen cakes. Compatible with all modern pastry techniques: freezing, thermal shock, mirror glaze, velvet spray.

Pistachio mousse on pistachio joconde biscuit, pistachio praline insert, almond green mirror glaze. The perfect trompe-l'œil trio: an entremet shaped like a pistachio... with pistachio flavor. Multi-layered flavor that surprises when cut. A modern signature found in the top Parisian pastry shops.

Nothing forces you to make pistachio: lime mousse, yogurt-basil mousse, kiwi-cucumber mousse, mint-white chocolate mousse. The effect is striking: pistachio-shaped dessert with a totally unexpected flavor. Trompe-l'œil taken to the max.

Individual pistachio ice cream, pistachio-almond semifreddo, frozen nut parfait. The resistance to negative cold (-60°C) allows long freezing without shape alteration. Ideal for "made-to-order" service: take out of the freezer, unmold, serve immediately.

Vanilla bavarois with pistachio creamy insert, white chocolate vanilla creamy on Breton shortbread. Lighter, airy textures work perfectly in this mold: they capture every detail of the imprint and release well thanks to the flexibility of the silicone.

Ideal mold for XXL chocolate candies or solid chocolate pieces (tempered dark or milk Valrhona Caraïbe chocolate). The pistachio ridges are perfectly reproduced in chocolate, creating a surprising effect. Perfect for Easter displays or gourmet gift boxes.

For creative restaurateurs: avocado espuma, pea-mint mousse, zucchini-basil cream, or even frozen foie gras. The green pistachio shape creates a surprising effect as an appetizer or gourmet starter. A contemporary signature that entertains your guests.

Brand: Silikomart Professional (Italy)

Model: Pistachio Trompe L'Œil

Volume per cavity: 120 ml

Number of cavities: 6 per mold

Material: food-grade platinum silicone (premium quality)

Thermal resistance: from -60°C to +230°C

Use: oven, freezer, blast chiller, microwave

Care: dishwasher safe (normal cycle)

Manufactured in Italy — Silikomart Professional guarantee

6 cavities x 120 ml = 720 ml of mixture per batch. Perfect for serving 6 people individually, or for preparing multiple batches in a row for an event (wedding, seminar, restaurant service). The 6 cavities bake/freeze evenly thanks to their distribution on the tray.

Food-grade platinum silicone certified to European standards (FDA, LFGB, CE). Phthalate-free, BPA-free, odorless. Platinum silicone is the most chemically inert: it does not transfer taste or substances to your preparations, even after hundreds of uses and thermal cycles.

The natural green of pistachio is delicate: neither too fluorescent (artificial) nor too dull. For the mousse: add 100% pistachio paste (which naturally colors in a delicate green) + optionally a pinch of matcha powder to intensify without additives. For mirror glaze or velvet spray: use a almond green or pistachio green food-grade coloring. Avoid "fir" or "mint" green shades that would look fake.

Fill with a piping bag for precise dosing. Gently tap the mold on the work surface to release air bubbles (which would create holes on the unmolded surface). For a central insert (praline, confit, etc.), fill halfway, add the previously frozen insert, then cover with the remaining mixture. Smooth with a spatula if needed.

For a truly stunning trompe-l'œil: unmold the desserts while still frozen and immediately spray them with a almond green velvet spray. The thermal contrast instantly creates that "powdered" look so characteristic of real pistachios. Apply from 20-25 cm away in successive thin layers to avoid buildup.

Alternative to velvet: a pistachio green mirror glaze gives a very contemporary "lacquered" effect. Apply on frozen entremets, at a maximum of 35°C. This finish is more technically demanding but gives a stunning result in the display case, under a spotlight. Prefer this for desserts displayed in pastry shops or on buffets.

Minimum 6 hours in a standard freezer, ideally a full night (10-12 hours). For professionals equipped with rapid cooling chambers: 2-3 hours at -30°C is enough. A preparation not frozen enough will deform when unmolded and lose the delicate details of the pistachio ridges. Patience = perfect result.

Place the pistachio entremet on a black or slate plate (the green stands out beautifully). Accompany with a streak of coulis (chocolate, raspberry, or caramel), some chopped roasted pistachio pieces, a touch of edible gold leaf for the "haute pâtisserie" touch. Serve very chilled (taken out 10 minutes before tasting to soften the texture).

Signature tool to diversify a menu of individual entremets and offer a "deceptive dried fruit" creation that stands out. Perfect for pastry chefs who want to update their offerings with contemporary trends inspired by the great Parisian Houses.

To create XXL tempered chocolate pieces (Easter, gourmet gifts), oversized chocolate bonbons, or mixed chocolate-ganache-praline creations. The pistachio shape adds originality and identity to the shop.

Signature plated dessert, deceptive appetizer, surprising gourmet starter (in savory version). A tool that breaks away from the classic "sphere-cylinder-rectangle" and brings a true visual personality to your tasting menu.

Perfect for weddings, seminars, upscale cocktail receptions. The original pistachio shape catches the eye on dessert and canapé buffets. Service is made easier by the individual portion size.

Enthusiasts who want to take it to the next level by recreating creations inspired by Grolet, Guichon, Conticini, Hermé. An investment that bridges the gap between "homemade pastry" and "signature pastry" to host at home with desserts worthy of a gourmet restaurant.

Wash the mold before the very first use with warm soapy water, rinse thoroughly, dry carefully. This step removes any manufacturing residues. Afterward, you can use it without prior greasing: platinum silicone is naturally non-stick.

By hand: warm soapy water + soft sponge (no metal sponge or abrasive pad). In the dishwasher: normal cycle, preferably on the top rack. Dry thoroughly before storing to avoid limescale deposits. Avoid sharp utensils (knives, rigid spatulas) that could cut the silicone.

Store flat on a shelf to maintain the shape of the cavities. Do not stack heavy objects on top (risk of long-term deformation). If possible, keep the original cardboard support to slide the mold flat. Keep away from direct heat sources (radiator, hot oven).

Silicone can sometimes retain odors after very aromatic preparations. Solution: soak for 30 minutes in a mixture of hot water + 2 tablespoons of baking soda, rinse, dry. The odor disappears completely, and the mold regains its neutrality.

Trompe-l'œil desserts captivate with their realism and elegance. The pistachio shape adds originality and refinement to your creations, setting you apart from classic shapes (spheres, cylinders, rectangles). Combined with a velvet glaze or green mirror coating, it achieves a highly professional visual result that surprises guests and leaves a lasting impression.

Yes, platinum silicone withstands up to 230°C. However, this mold is mainly designed for cold or frozen preparations (mousses, entremets, bavarois, ice creams). Oven baking is not its primary use. If you bake in the oven, always place the mold on a metal tray for better stability and heat distribution.

Yes, food-grade platinum silicone is microwave safe. Useful for gently reheating certain preparations or for specific cooking techniques (individual sandwich loaves, flans, ...). Respect the appliance's maximum temperatures.

Silikomart Professional = platinum silicone (superior quality) vs standard silicone of low-end molds. Specifically: platinum is thicker, more flexible, resists extreme thermal cycles without deforming or yellowing. 3D details are much sharper (the pistachio grooves are clear, not blurry). Lifespan is 3 to 5 times longer than low-end. It’s a real professional investment that pays off quickly.

Creative tip: after unmolding and velvet spray, some pastry chefs add a "slightly open shell" effect by painting a thin dark line in the middle of the pistachio (with a brush and brown food coloring or a bit of colored cocoa butter). The illusion of an open pistachio ready to eat is then complete. A true pro’s finishing touch.

1 mold = 6 servings. For home service for 6 people, 1 mold is enough. For an event (wedding, seminar), count: 1 mold per 6 guests, so 5 molds for 30 people. The advantage of silicone: you can quickly chain batches (unmolding, washing, filling). Investing in 2-3 identical molds greatly speeds up production.

Absolutely, and that’s even the idea. Silikomart offers a whole range of trompe-l'œil molds for nuts and fruits (almond, hazelnut, raspberry, strawberry, etc.). Offering a "trompe-l'œil platter" mixing several shapes on the same buffet creates a spectacular effect: guests discover a basket of "real fake nuts." Memorable signature guaranteed.

Successful pairing ideas: a raspberry coulis (red acidity vs creamy green), a lemon sorbet (complementary freshness), a warm vanilla custard (hot-cold), roasted pistachio pieces (doubling the theme), or simply a drizzle of Valrhona Caraïbe dark chocolate (elegant bitterness). Avoid overpowering flavors (very salty caramel, strong exotic fruits) that would overwhelm the delicacy of the pistachio.

Honestly: more suitable for intermediate or advanced levels. Techniques for frozen entremets + velvet/mirror glaze require some practice. But for a motivated beginner who wants to progress quickly, it’s an excellent tool to move to the next level. Start with simple mousses before tackling complex glazes — the mold forgives small practice errors.