Charm Mold - KE113S

Pavocake CHARME embodies Emmanuele Forcone's vision: preserving the spirit of the great French classics while adapting them to contemporary sharing formats.

• Vertical ladyfinger contours: faithful reproduction of the aligned ladyfinger biscuits at entremets scale
• Millimetre-precise geometry: perfect consistency, without the constraints of assembling biscuits one by one by hand
• Pronounced vertical relief: 45 mm height, ideal for multi-layer assemblies
• Recessed flat surface: a technical innovation creating a natural setting for decorations, with no overhang on the sides

Reimagined Charlottes for sharing

• Strawberry royale Charlotte: vanilla bavarois + homemade strawberry compote, finished with fresh strawberries
• Red berry Charlotte: mascarpone mousse + raspberry-blackcurrant jelly
• Pear-chocolate Charlotte: white chocolate mousse + vanilla-poached pear insert
• Exotic Charlotte: coconut mousse + passion fruit-mango insert
• Pistachio-sour cherry Charlotte: pistachio mousse + Amarena cherries
• Lemon-basil Charlotte: tangy lemon mousse + basil jelly

Typical entremets architecture

• Base: vanilla joconde, almond dacquoise or Breton shortbread (16 cm disc)
• Insert: fruit compote, crémeux or jelly (12 to 14 cm diameter)
• Mousse: 600 to 700 g
• Finish: recessed surface, with no overhang

Travel cakes (direct baking up to 280°C)

• Giant Gâteau de Savoie, family-sized lemon cake, reinvented quatre-quarts

1. Preparation: place the mold on a rigid tray. No greasing required.
2. First layer: pipe generously onto the bottom and sides, focusing on the boudoir reliefs
3. Insert: place the frozen insert in the center (Ø 12 to 14 cm)
4. Filling: add mousse to halfway up, then tap to remove air bubbles
5. Sponge: lightly soaked 16 cm dacquoise or joconde (optional)
6. Finalizing: fill to the level of the flat surface and smooth with a spatula
7. Freezing: At least 8 to 10 hours at -18°C
8. Unmolding: turn out onto a plate or a 20 cm cake drum, pull the silicone edges outward
9. Thawing: 4 to 5 hours in the refrigerator before finishing

Glazes

• Colored mirror glaze: red for red berries, yellow for passion fruit, pink for raspberry
• Generous coulis: apricot glaze, redcurrant jelly
• Piped whipped ganache in a rosette
• Vanilla diplomat cream for a classic French finish

Fruit decorations

• Red berry cascade: 200 to 250 g arranged in a dome
• Exotic fruits: mango, passion fruit, physalis
• Poached fruit: pears, peaches
• Seasonal compositions subject to availability

• Warm soapy water and a soft sponge to preserve the boudoir details
• Rinse carefully between the vertical reliefs
• Dry completely before storing
• Dishwasher-safe, but hand washing is recommended for a longer lifespan
• Store flat in a dry, well-ventilated place
• Never fold the mold (risk of damaging the reliefs)

What is the difference from the individual Pavoflex CHARME?
The Pavocake is 180 mm in diameter (6 to 8 servings), compared with 78 mm for the individual 12-cavity format. Same iconic design, adapted for entremets to share. See the CHARME PX43129 12-cavity mold.

How much mixture should I prepare?
For a complete entremets: approximately 600 to 700 g of mousse + 200 to 250 g of insert + a 16 cm sponge.

Recommended freezing time?
At least 8 to 10 hours for this entremets format, to ensure the rigidity required to unmold the delicate relief.

Suitable for direct baking?
Yes, heat-resistant up to 280°C. Excellent for family-sized travel cakes with the Charlotte relief.

What insert diameter should I use for this mold?
12 to 14 cm, leaving a generous layer of peripheral mousse. Always freeze the insert before assembly.