Mold C'est La Vie - PX43122S

The C'EST LA VIE mold embodies World Champion's minimalist vision: eliminate the superfluous to reveal the essential.

• Rounded organic shape: complete absence of angles, for visual and tactile softness
• Centered recessed cavity: a natural setting for contrasting effects
• Elegant low profile: 30 mm in height for a modern aesthetic
• Ultra-smooth surface: ideal for flawless velvet flocking or mirror glazing

Signature contrasting entremets

• Velvet / mirror effect: colored velvet-flocked body + glossy mirror-glazed center
• Matte / glossy contrast: powdered vanilla mousse + lacquered salted butter caramel insert
• Natural duality: lemon bavarois + set raspberry confit center
• Chocolate sophistication: velvety dark chocolate mousse + centered glossy ganache

Flavor creations

• Exotic: white coconut mousse + passion fruit-mango center
• Red: fromage blanc mousse + strawberry-basil coulis
• Indulgent: hazelnut mousse + flowing praline center
• Fresh: mint mousse + translucent lime jelly

Frozen desserts and travel pastries

• Frozen parfaits, semifreddo, artisanal sorbets, frozen entremets with molten centers
• Direct baking up to 280°C: filled financiers, moist cakes with molten centers, individual cakes

1. Preparation: place the mold on a rigid tray. No greasing required.
2. First layer: pipe generously onto the bottom and rounded sides
3. Insert: place the frozen insert in the center (Ø 50 to 55 mm recommended)
4. Filling: add mousse up to the level of the recessed surface
5. Biscuit: 6 to 7 cm disk, lightly soaked (optional)
6. Finalization: fill the mousse to the top, then smooth carefully
7. Freezing: 6 to 8 hours minimum at -18°C

Signature cavity finish

1. Unmold the frozen pebble
2. Spray the velvet coating onto the frozen piece (protect the cavity)
3. Carefully pipe coulis, glaze, or ganache into the cavity (10 to 15 ml)
4. Place a single decorative element on the glossy center

Glossy fillings

• Mirror glaze: red berry red, passion fruit yellow, matcha green
• Jellified coulis: raspberry, mango, apricot
• Fluid caramel: salted butter or vanilla
• Grand cru chocolate glazed ganache

Minimalist decorations

• Single fruit: raspberry, blueberry, physalis
• Fresh herb or edible flower
• Tempered chocolate disk, delicate shaving
• Edible gold leaf on the glossy center

Effects around the edge

• Matte velvet spray capturing the light on the curves
• Gradient coloring with soft transitions
• Pearlescent sprinkles highlighting the softness of the curves

• Warm soapy water and a very soft sponge to preserve the mirror surface
• Rinse the rounded curves thoroughly
• Dry completely before storing to prevent marks
• Dishwasher-safe; hand washing recommended for greater longevity
• Store flat; never fold to preserve the curve

How much insert fits in the cavity?
The upper cavity holds 10 to 15 ml of liquid filling, enough for the visual effect without overflowing. For a solid insert, Ø 50 to 55 mm is optimal.

Does the corner-free shape make unmolding easier?
Yes. The absence of corners eliminates points of tension, ensuring perfect release and the silicone's natural shine.

How do you create the signature matte/glossy effect?
Spray velvet coating onto the frozen entremet while protecting the cavity, then fill the cavity with mirror glaze or coulis after partial thawing.

Is 110 ml enough for a complete entremet?
Yes, it is the ideal size for an individual boutique entremet or plated dessert: biscuit + insert + generous mousse.

Suitable for direct baking?
Yes, up to 280°C. Excellent for financiers or soft cakes, with filling added to the cavity after baking.