3D Silicone Mango Mold – Cédric Grolet for Pavoflex (PX43104) – 12 cavities 95 ml
Signature mold Cédric Grolet × Pavoni Italia — Pro format 400×300 mm — Fast delivery from Patissland
Create one of Chef Cédric Grolet's most exotic and graphic creations with the Pavoflex Mango Mold PX43104. Resulting from the collaboration between the famous pastry chef and Pavoni Italia, this professional-quality mold reproduces the generous curves and natural shape of the mango. It is the signature tool to create striking trompe-l'œil, combining platinum silicone technology with the haute couture aesthetics that made the chef world-renowned.
At Patissland, this Cédric Grolet mango mold is part of our official Pavoni Italia selection, dedicated to pastry chefs aiming for absolute excellence.
Pavoni engineering at the service of Cédric Grolet's signature trompe-l'œil
The Pavoflex Mango PX43104 mold is not just any mango mold: it is the "star chef" reference for mango trompe-l'œil, sculpted by Pavoni engineers from Cédric Grolet's exact specifications.
- High-precision organic design: each mold captures the asymmetrical volume characteristic of a real mango, for a realistic and elegant 3D effect
- 100% liquid Platinum Silicone: exceptional thermal purity, perfect flexibility to unmold the rounded shape without damaging mousses and inserts
- Professional GN 1/1 format: the 400×300 mm tray fits pastry lab standards
- 12 cavities: optimal productivity, 12 identical mangoes in one batch
- Extended thermal resistance: -40°C to +280°C, wider than average silicone molds
Technical specifications
| Feature | Value |
|---|---|
| Brand | Pavoni Italia |
| Designer | Cédric Grolet |
| Reference | PX43104 (Pavoflex range) |
| Volume per cavity | 95 ml |
| Number of cavities | 12 |
| Cavity dimensions | 90 × 58 × h 35 mm |
| Tray size | 400 × 300 mm (GN 1/1) |
| Material | 100% liquid Platinum Silicone |
| Temperature range | -40°C to +280°C |
| Compatibility | Oven, freezer, blast chiller, microwave |
| Origin | Italy |
Pavoflex Cédric Grolet vs Silikomart Mango: which one to choose?
Patissland offers both mango references. Here's how to choose:
- Pavoflex Mango Cédric Grolet (PX43104): 12 cavities, 95 ml, GN 1/1 tray for professional labs, chef signature, resistance -40 to +280°C, asymmetrical haute couture design. For whom: professional pastry chefs who want the Grolet signature, maximum productivity.
- Silikomart Mango 3D: 6 cavities, 130 ml, generous individual size, patented internal edge. For whom: pastry chefs who want a larger dessert size at a more accessible price.
The Pavoflex is the reference tool for pastry schools and CAP, Silikomart is the price/size compromise for small and medium productions.
4 signature recipe ideas with the Pavoflex Mango
Cédric Grolet inspired version (original)
- Very light mango mousse (made with fresh fruit)
- Mango-passion gelled insert
- Passion fruit crémeux
- Almond dacquoise biscuit
- Orange mirror glaze + red velvet airbrushed spray on the tip
The Cédric Grolet signature: maximum fruity intensity, haute couture finish.
Tropical coconut-mango version
- Coconut mousse
- Fresh mango insert
- Crispy shredded coconut
- White velvet spray base + yellow-orange gradient on top
Ideal for a summer menu or Sunday brunch.
Frozen mango-yuzu version
- Alphonso mango sorbet (the most aromatic mango variety)
- Yuzu gel heart
- White Ivoire chocolate coating sprayed for a "frosted fruit" effect
A premium frozen menu that breaks away from the classic mango-passion.
Blond Dulcey-mango chocolate version
- Dulcey 35% mousse
- Roasted mango insert with brown sugar
- Salted butter Breton shortbread
- Blond mirror glaze
The perfect Valrhona × Pavoni pairing for an original autumn-winter menu.
Who is this Pavoflex Cédric Grolet mold for?
- Professional pastry chefs aiming for excellence and starred chef signature
- CAP pastry students and schools who want to work with reference equipment
- Chocolatiers for exceptional fruity creations
- Gourmet restaurants for signature plated desserts
- Passionate cake designers investing in professional equipment
Patissland Tip: to recreate Cédric Grolet's signature finish, the secret lies in combining two finishes: a shiny orange mirror glaze as the base, then a light red velvet spray airbrushed on the tip and shadows of the fruit. This two-step technique is what sets a "pretty mango" apart from a "Grolet mango."
Expert tips for mastering your Pavoflex mangoes
- Texture: use a light mousse (mango-passion or coconut) and a fluid insert at the dessert’s core to simulate the juiciness of ripe fruit.
- Unmolding: deep freezing is essential, ideally in a blast chiller at -40°C. The non-stick property of Pavoflex silicone allows the mold to be removed "like a skin."
- Flocking: to recreate the mango skin, use a yellow and red velvet spray gradient with an airbrush. The powdery effect enhances realism and hides any micro air bubbles.
- Storage: spray the velvet and serve within 12 hours for optimal visual effect.
Pavoflex mold care
- Hand wash recommended with warm soapy water
- Dishwasher safe
- Dry flat in open air
- Store away from direct heat sources and shocks
Why buy your Pavoflex Cédric Grolet at Patissland?
- ✅ Authentic Pavoni Italia product, imported directly
- ✅ Official range Cédric Grolet × Pavoni
- ✅ Shipping within 24 hours
- ✅ Competitive prices and fast delivery
- ✅ Advice and after-sales service by pastry enthusiasts
Frequently asked questions about the Pavoflex Mango Cédric Grolet mold
Where to buy the Cédric Grolet mold for Pavoni in France?
The Pavoflex Mango PX43104 mold by Cédric Grolet for Pavoni Italia is available at Patissland, the official Pavoni distributor in France. We guarantee an authentic product imported from Italy, permanent stock, and fast delivery throughout France.
What is the difference between the Pavoflex Cédric Grolet and the Silikomart Mango?
The Pavoflex Cédric Grolet (PX43104) offers 12 cavities of 95 ml on a GN 1/1 plate, designed for professional kitchens, with a "star chef" design signature and extended thermal resistance (-40 to +280°C). The Silikomart Mango offers 6 cavities of 130 ml, more versatile and accessible, with a larger individual dessert size. Pavoflex is the reference for "schools and chefs," Silikomart is the price/size compromise for small and medium productions.
What is the volume of each cavity in the Pavoflex Mango?
Each cavity holds 95 ml, an ideal size for an exceptional individual dessert. The mold has 12 cavities, totaling 1,140 ml of preparation per batch. Dimensions per cavity: 90 × 58 × h 35 mm. Plate in GN 1/1 format (400 × 300 mm) to fit professional kitchens.
Is the mold oven and blast chiller safe?
Yes, its thermal range from -40°C to +280°C is one of the widest on the market. It goes seamlessly from the blast chiller (-40°C) to a conventional oven or microwave (+280°C) without any deformation. This is one of the strengths of Pavoni Platinum silicone, superior to standard silicones.
How to successfully make a signature Cédric Grolet mango trompe-l'œil?
Three keys: a light mango-passion or coconut mousse with a fluid insert for juiciness, freezing at -40°C in a blast chiller before unmolding, and a two-step finish — shiny orange mirror glaze as the base, then a light red velvet spray targeted with an airbrush on the tip and shadows of the fruit. This two-step technique is Grolet's visual signature.
Why is a Pavoni Cédric Grolet mold more expensive than others?
The premium positioning of the Pavoflex Cédric Grolet comes from several factors: exclusive design sculpted with the chef, 100% liquid Platinum silicone of superior quality, professional GN 1/1 size for laboratories, extended thermal resistance, Italian manufacturing. It is the reference tool for pastry schools and starred chefs, which justifies its positioning.
Which finish gives the best ripe mango effect by Cédric Grolet?
The chef's signature technique combines two finishes: a shiny orange mirror glaze as the base, then a light red velvet spray applied with an airbrush targeted on the fruit's tip and natural shadows. This layering creates the ultra-realistic ripe fruit look that made it famous. The velvet spray alone gives a more matte and contemporary finish.
Is the Pavoflex Mango mold dishwasher safe?
Yes, it is dishwasher safe. However, hand washing with warm soapy water significantly extends the life of the Platinum silicone and preserves the fine details of the molding. Avoid abrasive products and scrubbing sponges.
How long can a mango entremet be stored?
A finished mango entremet can be kept for 24 to 48 hours in the refrigerator after thawing, or up to 2 weeks in the freezer before finishing. Acidic coulis made from fresh mango may slightly discolor the glaze after 24 hours: spray the velvet and serve within 12 hours for optimal visual effect.
Is this mold suitable for schools and CAP pastry programs?
Yes, it is one of the reference molds used in CAP pastry training, BTM, and private schools (Ferrandi, ENSP, Bellouet, etc.). The GN 1/1 size, the chef's signature, and the Pavoni Platinum quality make it a training investment that serves throughout your professional life.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
