Pavoni - Pavoflex collection by Cédric Grolet
Pavoflex PX4392 Nuage mold - Pavoni by Cédric Grolet
Professional silicone mold with 12 cavities in signature cloud shape by Cédric Grolet for individual entremets
The Pavoflex PX4392 Nuage mold by Pavoni Italia is a signature piece from the Cédric Grolet collection, pastry chef voted best restaurant pastry chef in the world and a major figure in contemporary French pastry. The raised cloud shape creates an immediately recognizable visual signature, ideal for positioning your offer in high-end pastry.
This mold features 12 individual cavities of 75 mm diameter x 45 mm height, holding 140 ml per cavity. Standard 30 x 40 cm size designed to fit perfectly on professional convection oven trays and cooling cell racks.
Made of high-quality food-grade non-stick silicone, this mold offers a wide thermal resistance from -40°C to +280°C, compatible with all professional production stages: blast freezer, freezer, cooling cell, convection oven, static oven, microwave.
Interactive production calculator
Which recipe to apply and what quantities to prepare according to your project?
Technical features
- • Brand: Pavoni Italia, Pavoflex collection by Cédric Grolet
- • Signature creator: Cédric Grolet, best restaurant pastry chef in the world
- • Number of cavities: 12
- • Cavity dimensions: Ø 75 mm x height 45 mm
- • Volume per cavity: 140 ml
- • Total mold volume: 1,680 ml (1.68 L)
- • Overall dimensions: 300 x 400 mm (professional standard size)
- • Material: high-quality food-grade non-stick silicone
- • Temperature range: -40°C to +280°C
- • Compatibility: convection oven, static oven, microwave, freezer, blast freezer, cooling cell, dishwasher
Who this mold is for
- • Professional pastry chefs wishing to offer a signature piece inspired by Cédric Grolet’s style
- • Production chefs in high-end pastry and luxury hotels
- • Event caterers for wedding buffets, family ceremonies, and prestigious banquets
- • Gourmet restaurants for plating petits fours and pre-desserts
- • Advanced amateur pastry chefs seeking the professional finish of top houses
Patissland tips for using the mold in production
Tip 1: leverage the Cédric Grolet signature in the display
The name Cédric Grolet is a powerful premium purchase trigger. Explicitly mention the Grolet signature on your display labels and digital media (Instagram, website, menu). This justifies a price including tax between 6 and 9 euros per individual piece, with a gross margin over 80% on the signature white vanilla recipe.
Tip 2: preserve the cloud shape definition when unmolding
The cloud shape has soft curves that lose sharpness if the dessert is unmolded too hot. Freeze for at least 4 to 6 hours at -18°C before unmolding. Gently release by pressing the base of each cavity, never by twisting sideways. Apply glaze or velvet spray immediately after unmolding to capture the finish and preserve the cloud silhouette.
Tip 3: optimize your production with 12 pieces per baking
The 30 x 40 cm size with 12 cavities is calibrated for a standard professional convection oven tray. Simultaneous baking of 12 dacquoise biscuits in 12 minutes at 170°C, then chain filling for freezing. With 2 molds in rotation, you produce 24 pieces every 30 minutes at full capacity.
Preparation and maintenance
- • Before first use: wash with warm soapy water and air dry
- • Sterilization possible: place in oven at 150°C for 2 minutes for optimal hygiene in professional production
- • Rinse after use: with hot water immediately after unmolding to prevent residue drying
- • Hand washing recommended with a soft sponge and liquid soap to preserve details
- • Dishwasher safe on a gentle cycle for intensive use
- • Store flat, away from direct heat sources
Frequently Asked Questions
How many individual pieces in a Cloud mold?
The mold has 12 identical cavities of 140 ml each, to produce 12 individual desserts per use. Size calibrated for a professional convection oven tray 30 x 40 cm.
Why does a mold signed by Cédric Grolet justify a premium price?
Cédric Grolet redefined the codes of high-end pastry with his trompe-l'œil creations and iconic formal signatures (lemons, hazelnuts, flowers, clouds). The Pavoflex Cédric Grolet mold collection allows access to these signature shapes, immediately recognizable by knowledgeable customers and justifying a high price positioning in the display.
Which finish best highlights the cloud shape?
The pearly white velvet spray is the absolute signature finish that best highlights the cloud shape by giving it a celestial matte powdered look. The transparent neutral Sosa glaze allows the natural color of the mousse to show for a more raw effect. For colored versions (red berry, lemon yellow), prefer shiny mirror glazes that amplify light reflection on the rounded silhouette.
Can the mold go in the oven to bake a biscuit base?
Yes, the thermal range goes up to +280°C, one of the widest on the market. You can bake a dacquoise biscuit, Breton shortbread, or almond moelleux directly in the cavities to save time, then fill with mousse and insert after cooling.
How long should the freezing be for perfect unmolding?
Freeze for a minimum of 4 to 6 hours at -18°C for individual 140 ml entremets. For professional production, allow 6 to 8 hours to ensure complete setting at the core and clean unmolding without deformation of the details.
Is the mold suitable for oven-baked preparations?
Absolutely. The thermal resistance up to +280°C allows baking financiers, madeleines, moelleux, and all types of soft biscuits directly in the cavities. Simply place the mold on a flat perforated tray to ensure even baking.
What is the estimated lifespan of the mold?
High-quality Pavoni silicone offers a professional lifespan of several thousand cycles, provided the thermal range and maintenance conditions are respected. This represents several years of intensive use in pastry shops or restaurant kitchens.
To go further
Complete your individual entremets station with the Cédric Grolet signature:
- Discover the entire Pavoni collection and our selection of professional silicone molds.
- Create a matte velvet finish with our edible velvet sprays in pearly white, caramel, and matte black shades.
- Prepare your colored mirror glazes with our water-soluble and fat-soluble food colorings.
- Stabilize your entremets for long-term preservation with our professional Sosa stabilizers.
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.
