Regalia Mold - PX43130S

The REGALIA mold embodies Chef Nicolas Rouzaud's vision: creating desserts that evoke the luxury and refinement of the great fashion houses, with millimetric consistency impossible to achieve through manual modeling.

• Horizontal and vertical pleats: rhythmic alternation creating a realistic draped effect
• Refined 3D texture: pronounced relief that captures the light
• High-definition details: faithful reproduction of textile patterns
• Flat upper surface: perfect platform for creative signatures and decorations

Multi-texture gourmet entremets

• Red berries-vanilla: compote insert + airy mousse revealing the textile-like relief
• Chocolate-passion fruit: joconde sponge + crémeux + light mousse
• Pistachio-raspberry: dacquoise + confit + Italian meringue mousse
• Lemon-basil: sablé + lemon curd + mousse

Advanced techniques

• Inverted assembly: frozen insert at the bottom + mousse poured in (perfectly filling the pleats)
• Geometric inserts: jelly or crémeux cubes for a surprise when cut
• Mirror glazes: on the smooth upper surface
• Velvet spray: adheres beautifully to the pleated relief

Frozen desserts and travel cakes

• Frozen parfaits, semifreddo, individual vacherins, frozen entremets
• Direct baking up to 280°C: textured cakes, oversized financiers, original madeleines

1. Preparation: place the mold on a rigid tray
2. First layer: pipe onto the bottom and sides, taking care to fill the relief
3. Insert: place the frozen insert (fruit compote, crémeux, or jelly) in the center
4. Filling: add mousse up to halfway, removing any air bubbles
5. Biscuit: lightly soaked dacquoise (optional)
6. Finalization: fill the mousse to the rim and smooth the surface (future presentation base)
7. Freezing: At least 6 to 8 hours at -18°C
8. Unmolding: turn out onto a cold, flat surface and pull the silicone edges outward
9. Thawing: 3 to 4 hours in the refrigerator before finishing

Upper surface

• Mirror glaze for a glossy effect contrasting with the matte relief
• Chocolate decorations: engraved plaques, shavings, personalized lettering
• Fresh fruit: raspberries, blueberries, physalis
• Edible flowers: pansies, nasturtiums

Effects on the pleated relief

• Velvet spray: a matte, velvety effect that enhances each pleat
• Edible gold leaf for premium events
• Gradient coloring for shaded effects
• Pearlescent glitter revealing the depth of the relief

• Lukewarm soapy water and a very soft sponge to preserve the fine details
• Rinse carefully between the pleats
• Dry thoroughly before storing
• Dishwasher use is not recommended for this model, to preserve the fine relief
• Store flat; never fold

Can the pleated relief be unmolded without damage?
Yes. The flexibility of platinum silicone combined with complete freezing guarantees full unmolding, even from the finest details.

Is the inverted method mandatory?
Highly recommended. Direct pouring may leave air bubbles in the fine pleats.

Is it compatible with mirror glaze on textured relief?
Yes. The flat upper surface is perfect for glazing, while the pleated relief creates a contrast between smooth gloss and matte texture.

How much mixture is needed per cavity?
For a complete 140 ml entremet with insert and biscuit, allow 80 to 90 g of mousse per cavity.

How does it differ from CHARME by Forcone?
REGALIA creates a high-fashion pleated fabric effect (Ø70 × 48 mm), designed for event creations. CHARME by Forcone creates a Charlotte boudoir effect (Ø78 × 38 mm), for reinventing French classics.