Pear & Fig Mold 115

The Silikomart Professional Pear and Fig trompe-l'œil mold, also called the Pera and Fico kit, enables the creation of fruity 3D desserts shaped like pears and figs with a realistic and professional finish. This pear silicone mold is ideal for making individual entremets, mousses, frozen desserts, fruit inserts, and pastry creations inspired by nature.

The kit includes a platinum silicone mold with 5 cavities of 115 ml each and a practical plastic support to stabilize preparations during assembly, freezing, and unmolding. Thanks to its organic and detailed shapes, it allows you to craft elegant trompe-l'œil desserts featuring pear, fig, caramel, chocolate, vanilla, dried fruits, or autumn fruits.

The Pera and Fico kit is designed for pastry chefs, restaurateurs, caterers, and enthusiasts who want to create realistic individual desserts without compromising on unmolding or finishing.

• Two 3D fruits: pear and fig to vary creations with a single kit.
• Trompe-l'œil effect: realistic shapes, natural volumes, and high-end presentation.
• 100% platinum silicone: flexible, durable, odorless, and food-safe.
• Easy unmolding: ideal for mousses, frozen entremets, and delicate preparations.
• Plastic support included: enhanced stability during filling and freezing.
• Professional use: compatible with oven, freezer, deep freezer, microwave, and dishwasher.

This mold is especially interesting for creating an original display or offering a signature dessert centered on autumn fruits.

• Brand: Silikomart Professional
• Model: Pera and Fico
• Type: 3D trompe-l'œil silicone mold
• Shapes: pear and fig
• Number of cavities: 5 molds
• Cavity dimensions: 60 x 55 mm
• Height: 76 mm
• Volume per cavity: 115 ml
• Total volume: 575 ml
• Material: 100% platinum silicone
• Thermal resistance: from -60°C to +230°C
• Included accessory: plastic support stand

The 115 ml volume per cavity is ideal for individual restaurant entremets, plated desserts, or generous-sized showcase pieces.

This pear-shaped silicone mold and fig mold allows you to create realistic fruity desserts, as well as more indulgent combinations with chocolate, caramel, or dried fruits.

• Pear chocolate entremet: pear mousse, dark chocolate cream, cocoa biscuit.
• Pear caramel vanilla: vanilla mousse, pear insert, flowing caramel.
• Pear hazelnut: pear bavarois, hazelnut praline, crispy feuilletine.
• Fig honey almond: fig mousse, honey insert, almond financier biscuit.
• Fig chocolate: chocolate ganache, fig compote, soft biscuit.
• Autumn dessert: pear, fig, walnut, cinnamon, caramel, and vanilla.
• Frozen dessert: perfect pear ice cream or fig semifreddo for plated service.

To enhance the trompe-l'œil effect, finish with a velvet spray, colored flocking, mirror glaze, or edible dusting.

For a clean result, work in reverse assembly. Fill each cavity with a light mousse, add a frozen insert, then finish with a biscuit or crunchy layer suited to the shape.

• 1. Prepare a mousse: pear, vanilla, white chocolate, caramel, or hazelnut.
• 2. Partially fill the mold: pipe the mousse into the cavities.
• 3. Add an insert: pear compote, fig cream, caramel, or ganache.
• 4. Complete with the mousse: smooth to avoid air bubbles.
• 5. Close with a base: soft biscuit, dacquoise, financier, or crunchy layer.
• 6. Freeze through: unmold only when the pieces are perfectly set.
• 7. Finish: apply a velvet spray, mirror glaze, or powdered finish.

Complete freezing is essential to preserve the fruit details and avoid any deformation when unmolding.

The pear and fig trompe-l'œil reaches its full dimension with a detailed finish. The choice of color enhances the fruit illusion and creates a professional visual result.

• For the pear: light green velvet spray, pale yellow, pistachio green, or pear mirror glaze.
• For the fig: violet, dark red, burgundy, brown, or dusting of cocoa and red fruits.
• Natural effect: powdered coloring applied with a brush to shade the reliefs.
• Glossy effect: fine mirror glaze for a brighter fruit.
• Modern effect: velvet spray for a matte, soft, and high-end finish.

For a realistic finish, apply decorations on frozen desserts and work in thin layers so as not to mask the mold's volumes.

The Pera and Fico mold is especially suited for cold work. Thanks to its resistance down to -60°C, it can be used in the freezer, blast freezer, or cooling cell.

It is suitable for mousses, bavarois, frozen parfaits, semifreddos, fruit inserts, whipped ganaches, and individual desserts. Platinum silicone facilitates the unmolding of delicate preparations, provided they are perfectly frozen.

This mold is ideal for advance production: assembly, freezing, unmolding, finishing, then storage before serving.

Thanks to its resistance up to +230°C, this Silikomart silicone mold can also be used for certain baked preparations: soft cookies, financiers, individual cakes, fruit bases, or pastry mixtures suited to 3D shapes.

For regular baking, place the mold on a rigid tray before putting it in the oven. Let it cool slightly before unmolding to preserve the fruit shape.

The same kit can therefore be used for both frozen desserts and baked creations, making it a versatile tool for professionals and advanced enthusiasts.

Silikomart platinum silicone is designed for regular use. To preserve the mold's quality, clean it after each use with a soft sponge and a non-abrasive product.

• Dishwasher safe according to usage recommendations.
• Do not use knives or sharp objects in the cavities.
• Do not expose directly to flame.
• Dry carefully before storing.
• Store flat with its support to preserve the 3D shapes.

Platinum silicone is odorless and does not retain flavors when properly maintained.

This kit is intended for pastry professionals and enthusiasts who want to create visually distinctive desserts.

• Pastry shops: realistic individual entremets for display.
• Restaurants: plated desserts focused on fruits and seasons.
• Caterers: sweet pieces for buffets and events.
• Ice cream makers: frozen pear, fig, caramel, or chocolate desserts.
• Pastry schools: learning assembly, unmolding, and 3D finishes.
• Advanced enthusiasts: trompe-l'œil desserts with professional results.

To succeed with your pear and fig trompe-l'œil desserts, combine this mold with the right finishing and assembly products.

• Covering sugar pastes for entremets and cakes
• Cake design and pastry decoration universe
• New pastry molds and accessories
• Velvet sprays and colored flocking for trompe-l'œil finishes.
• Gel, fat-soluble, and powder food colorings to shade the reliefs.
• Couverture chocolates, gelatin, and pralines for mousses, inserts, and ganaches.

Does the mold allow making pears and figs?
Yes, the Pera and Fico kit allows you to recreate two different fruits in 3D: the pear and the fig.

What is the volume per cavity?
Each cavity offers a volume of 115 ml, totaling 575 ml for the 5 cavities.

Can this mold be used for frozen entremets?
Yes, that is one of its main uses. The mold withstands down to -60°C and allows clean unmolding after complete freezing.

Is the mold oven-safe?
Yes, it withstands up to +230°C and can be used for some baked preparations.

How to achieve a realistic trompe-l'œil effect?
Use a fruity mousse, a contrasting insert, and a finish with velvet spray, mirror glaze, or powder dye to shade the fruit's surface.

Is the plastic support useful?
Yes, it stabilizes the mold during filling, freezing, and handling, which helps achieve a regular shape and a cleaner result.