XXL Peanut Mold 700ml

The Peanut XXL 700 ml Silikomart mold is a platinum silicone mold professionnel conçu pour réaliser un entremets original en forme de cacahuète géante ultra realistic. Its design faithfully reproduces the textured shell of the peanut for a spectacular trompe-l'œil effect, ideal for shop windows or a signature dessert high-end event catering.

With a 700 ml capacity, this mold allows create a layered dessert to share with 6 to 8 generous portions, perfectly suited for pastry chefs professionals, gourmet restaurants, and prestigious events. This sheet is part of dans notre collection complète of professional trompe-l'œil molds alongside other nuts and realistic fruits signature of the Silikomart brand.

The 700 ml large sharing piece size clearly stands out from other sizes Patissland peanut and meets specific professional uses:

• Sharing pieces in pastry shops, layered desserts sold in 6-8 portions for families, Sunday meals, birthdays with friends
• Signature showcase, centerpiece that draws the eye and marks the visual identity of the business
• Gastronomic events, event desserts to reveal at the table, themed weddings, prestigious dinners
• Luxury pastry, VIP room service or end-of-stay banquet
• Pastry competitions, large-format trompe-l'œil pieces that have become an aesthetic judging standard

For smaller sizes, the Patissland peanut range offers the 30 ml mini peanut mold with 12 cavities for petit fours, and the 100 ml peanut mold with 6 cavities for individual single-serving desserts. Many professionals own all 3 sizes for cover all uses on the menu.

• Brand: Silikomart
• Model: Peanut XXL
• Capacity: 700 ml
• Dimensions: 196 × 88 × height 75 mm
• Format: 1 large sharing piece
• Material: 100% food-grade platinum silicone
• Temperature range: -60°C to +230°C
• Use: mousse, layered desserts, frozen dessert, freezing, deep freezing, oven
• Cleaning: dishwasher safe

The 196 mm length size allows for a clean cut into 6 or 8 regular slices with a knife heated pastry saw wiped between each cut. The 75 mm height is generous, allowing to layer several strata (biscuit, insert, mousse, finish) for a visual effect spectacular when cut.

The outer texture of the mold imitates with millimetric precision the natural peanut shell, adding relief and realism to your creations. Reproduction faithful to the characteristic longitudinal grooves, lateral bumps, and the typical elongated shape of the peanut in a large piece.

Once unmolded and finished with a brown beige caramel gradient velvet, the trompe-l'œil effect is visually stunning. Your guests hesitate several seconds before realizing it is a dessert and not a real peanut giant placed on the table. Guaranteed "wow" effect for display or service presentations at the table.

• Signature chocolate-peanut entremets, 70% dark chocolate mousse + peanut ganache insert + peanut dacquoise biscuit + brown caramel velvet finish
• Peanut praline mousse, mousse made from pure peanut paste + whipped cream + melted white chocolate, almond-hazelnut praline insert, Breton shortbread base
• Signature milk chocolate caramel dessert, milk chocolate mousse + flowing salted butter caramel insert + caramelized roasted peanut brunoise
• American-style peanut butter creation revisited gourmet, whipped peanut butter ganache + raspberry confit insert for "PB&J" reference, beige velvet finish
• Signature peanut frozen dessert, frozen parfait with peanut paste + nougatine + salted caramel swirl, brown velvet spray finish
• Snickers-style peanut praline entremets revisited haute couture, caramel ganache + peanut nougatine + milk chocolate mousse, chocolate rock glaze

For the signature aromatic base, follow the homemade peanut butter recipe Patissland which constitutes the flavor signature of the majority of these preparations. The butter of homemade peanut brings an aromatic intensity impossible to achieve with the versions classic industrial.

The result is optimal with a beige caramel or chocolate gradient velvet spray to enhance the natural look of the peanut shell:

• Prepare a mixture of cocoa butter + tempered white chocolate + Colour Mill liposoluble yellow and brown to obtain a natural golden beige
• Prepare a second darker caramel brown mixture for the shadows in the grooves
• Keep both mixtures at 35-40°C in a bain-marie
• Remove the piece from the freezer at a minimum of -18°C (ideally -25°C in a blast freezer)
• First spray the light beige in a uniform layer from 25-30 cm away using a food-grade paint sprayer
• Spray caramel brown in localized touches on the grooves and relief areas to create the natural "roasted" gradient
• Optional, light dusting of bitter cocoa powder after velvet drying for a "vintage roasted" effect

For technical inspiration, consult our lemon trompe-l'œil recipe and raspberry trompe-l'œil recipe which detail step-by-step the gradient velvet technique applicable to all shapes trompe-l'œil from the collection.

Made of 100% food-grade platinum silicone, this professional mold offers:

• Clean unmolding without breakage even for fragile airy mousse pieces
• Precise reproduction of the peanut shell reliefs after unmolding
• Thermal resistance from -60°C to +230°C for transfer from blast freezer to oven without shock
• Compatibility with freezer, oven, and professional blast freezer
• High durability under intensive use, several years in regular professional production
• Native non-stick, no prior greasing needed
• Total neutrality in taste and smell, no aroma transfer between productions

Silikomart quality guarantees a consistent and professional finish reproducible from one production to another, signature of high-end pastry laboratories.

Filling method:

• Place the mold on a rigid tray to facilitate handling and transport
• Fill carefully, making sure the preparation penetrates the reliefs of the side grooves (use the back of a spoon to push into the details)
• Tap the mold firmly on the work surface to eliminate air bubbles in fine details
• Pour in successive layers rather than all at once for multi-layer recipes (mousse, insert, mousse, biscuit)
• Freeze completely before unmolding

Unmolding detailed reliefs:

• Freeze thoroughly for at least 6 to 8 hours at -18°C, ideally 3-4 hours in a blast freezer at -25°C
• Remove the mold, let sit for 30 seconds at room temperature (the silicone contracts slightly)
• Turn the mold over onto a cake drum or serving plate
• Press gently and evenly on the back of the mold starting from the edges
• The piece releases with its perfectly sharp details thanks to the platinum silicone's non-stick property
• Apply the velvet spray immediately on the frozen piece for trompe-l'œil finishing
• Place on a thin biscuit base (Breton shortbread, dacquoise, financier) for elegant finishing and presentation stability

• Premium boutique pastry chefs offering signature shareable entremets sold to order for birthdays and family events
• Specialized chocolatiers in large format pieces for seasonal displays and gift boxes
• Gourmet restaurants for event desserts served to multiple guests, cut in the dining room for theatrical visual effect
• High-end hotels and palaces for end-of-stay banquets, weddings, and prestigious receptions
• Event pastries and caterers for modern themed wedding cakes and high-end corporate events
• National and international pastry competitions where large trompe-l'œil pieces impress the juries

The Silikomart brand is one of the world references in cake design contemporary since 2000 and offers the most complete trompe-l'œil range on the market professional. Specific features of the Silikomart choice for this XXL piece:

• Generous size and strong visual impact, centerpiece that leaves a mark
• Realistic and modern texture, superior reproduction precision compared to generic molds
• Perfect for signature entremets, instantly elevates the positioning of your menu
• Brand recognized in the professional world, reassures clients and starred chefs
• Premium and consistent result, perfect reproducibility from one production to another

Discover the entire Silikomart Patissland range to expand your workshop with the most beautiful trompe-l'œil shapes and signatures contemporary from the Italian brand.

• Homemade peanut butter, signature ingredient for your fillings, follow the detailed Patissland homemade peanut butter recipe
• Brown and caramel beige velvet sprays in ready-to-use cans for quick finishing
• Cocoa butter in pistoles to create your homemade velvet combined with white chocolate and Colour Mill liposoluble
• Colour Mill liposoluble brown, yellow, beige to color your homemade velvet finishes
• Professional couverture chocolate, 70% dark, milk, white in pistoles for whipped ganaches and tempered shells
• Professional dried fruit pastes Sosa and other brands (pure peanut, almond-hazelnut praline, pistachio)
• Roasted and caramelized peanuts for inclusions, brunoise, and crunchy decoration
• Professional salted butter caramel and gourmet inserts for signature molten centers
• Silver or gold cake drums in various diameters for an impressive final presentation
• Large cake boxes with transparent window for delivery that showcases the piece upon arrival
• Other peanut formats, mini peanut 30 ml petit four and individual peanut 100 ml for a complete coherent range
• Other trompe-l'œil shapes, see the complete Patissland trompe-l'œil mold collection to expand your realistic fruit menu
• Inspiring recipes, Cédric Grolet lemon trompe-l'œil and raspberry trompe-l'œil to master the velvet technique

• Dishwasher safe on the top rack, or hand wash with warm soapy water using a soft sponge to preserve fine details
• Avoid abrasive sponges that could damage the fine grooves of the peanut shell
• Complete drying before storing flat in a dry, ventilated place
• Never fold the mold, keep it flat in its original packaging
• Keep out of prolonged direct sunlight to preserve the silicone properties

With regular professional use (1 to 2 uses per day, careful cleaning after each use), the Silikomart mold retains all its properties for several years without degradation. Investment quickly amortized for active pastry chefs with this trompe-l'œil signature.

How many servings in a 700 ml entremet?
The 700 ml capacity allows serving 6 to 8 generous portions depending on the cut. 6 servings for Main dessert event format (90-100 g per serving), 8 servings for classic dessert format end-of-meal classic (75-90 g per serving). Cross-sectional slicing into regular slices to reveal the inner layers when cut (very appealing "open peanut" effect).

What difference with the other peanut formats?
Mini 30 ml with 12 cavities = bite-sized finger food treats. 100 ml format with 6 cavities = individual single-serving desserts. XXL 700 ml large piece = shared dessert 6-8 servings for display and events. Many professionals own all 3 formats to cover all uses.

How long to freeze before unmolding?
For the 700 ml large piece format, allow at least 6 to 8 hours at -18°C in a freezer classic for perfect core setting. In a blast freezer at -25°C, 3 to 4 hours are enough. The rule is, better to freeze too long than not enough for this large volume.

Does the mold go directly into the oven?
Yes up to 230°C, for giant chocolate-peanut fondants or large individual cakes. The main use remains cold preparations (mousses, bavarois, frozen parfaits) which further enhance the finesse of the trompe-l'œil relief after velvet finishing.

How to avoid air bubbles in the grooves?
Tap the mold firmly after each layer is poured, use the back of a spoon to push the preparation into fine details, pour in several stages rather than only once, pierce visible bubbles on the surface with a wooden pick before freezing.

Is it suitable for advanced amateur use?
Yes, although designed for professionals, advanced amateurs who want to make a dessert "wow" for a family event find in this mold a simple tool to use for a maximum effect. The velvet technique can be replaced by a simple rock glaze with milk chocolate for enthusiasts without a food spray gun.

How to transport without damaging?
Place the piece on a 12 mm diameter cake drum suitable (28-30 cm minimum for this size), slide the whole into a large cake box with a transparent window. For long trips or in hot weather, use an insulated food bag. Handle with caution as the velvet finish is fragile to rubbing and fingerprints.

What seasonality for this creation?
Peanut works particularly well in the autumn-winter season (October to March) when caramelized and chocolate desserts are preferred. It is also a classic of Halloween, year-end holidays, and Valentine's Day. For summer, opt instead for the versions iced (peanut frozen parfait) more refreshing.