3D Vanilla Silicone Mold – Cédric Grolet for Pavoni (PX4310)
Create the iconic dessert Vanilla Trompe-l'œil by Chef Cédric Grolet with this professional mold from the Pavoflex range. The result of an exclusive collaboration with Pavoni Italia, this mold allows you to reproduce with striking realism the curved shape of a vanilla pod. Every texture detail has been studied to offer an organic and sophisticated finish to your individual entremets.
The Excellence of Design Cédric Grolet x Pavoni
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Morphological Realism: The design captures the natural and irregular appearance of the vanilla pod, allowing you to create signature desserts that captivate the eye.
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Professional Platinum Silicone: This 40x30 cm mold is made from high-density platinum silicone, ensuring exceptional thermal stability and no residual odor or taste.
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High-Definition Unmolding: Thanks to the flexibility and non-stick properties of Pavoflex silicone, the finest details of the "pod" are preserved during unmolding, even after freezing.
Technical Specifications and Capacity
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Number of Cavities: 10 individual cavities.
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Volume per Cavity: 80 ml (the ideal size for a boutique dessert or plated entremet).
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Pod Dimensions: 225 x 32 mm | Height: 35 mm.
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Plate Dimensions: 400 x 300 mm (professional GN 1/1 size).
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Thermal Resistance: From -40°C to +250°C. Suitable for freezing, deep freezing, and oven baking.
Patissland Expert Tips for a Successful Vanilla Trompe-l'œil
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Assembly: For a faithful result to Chef Grolet, use a very soft vanilla whipped ganache and a crispy or creamy insert delicately placed lengthwise.
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Unmolding: To avoid breaking the elongated shape of the pod, ensure the entremet is perfectly frozen through before removing the silicone.
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"Pod" Finish: After unmolding, use a black or dark brown velvet spray to create the characteristic powdered and matte effect of dried vanilla. You can also opt for a very thin dark chocolate mirror glaze.
