Mini Pistachio Mold PX3233

The Pavoni Pavoflex PX3233 Mini Pistachio silicone mold is a professional mold with 20 realistic pistachio-shaped cavities, each with a capacity of 20 ml. Made in Italy from non-stick silicone, it is intended for pastry chefs, chocolatiers, and cake designers for making mousses, chocolate candies, semifreddo, and plate accents.

The detailed pistachio relief provides a clean and modern finish. In mini size, 20 ml per mold, it is designed for bite-sized treats and mignardises. Its smooth top surface and flexibility ensure clean unmolding, both in production and individually.

Technical features

• •20 pistachio-shaped molds
• •Mold dimensions: 45 x 30 x 25 mm
• •Tray dimensions: 300 x 175 mm
• •Capacity per mold: 20 ml, or 400 ml for the full tray
• •Non-stick silicone, smooth top surface for easy unmolding
• •Compatible with baking and freezing
• •Made in Italy

Applications and contexts

• •Individual bite-sized mousses and entremets
• •Chocolate candies and pralines
• •Semifreddo and frozen preparations
• •Reception petits fours and mignardises
• •Plate accents and decorations

Preparation volume calculator

Estimate the quantity to fill based on the number of molds used.

Recipe: pistachio mousse candies

For 20 Mini Pistachio molds.

Ingredients

• •Sosa pistachio paste: 60 g
• •Whole milk: 100 g
• •Egg yolks: 30 g
• •Sugar: 20 g
• •Gelatin 200 bloom: 3 g
• •Whole liquid cream 30%: 150 g
• •Valrhona Ivoire white couverture: 200 g (coating)
• •Crushed pistachios: 30 g (decoration)

Steps

• 1.Make an English cream: cook milk, yolks, and sugar to 83 degrees.
• 2.Off the heat, add hydrated and drained gelatin, then pistachio paste. Blend smooth with a mixer.
• 3.Let cool to 30 degrees, fold in whipped cream.
• 4.Pipe into the 20 molds, smooth level, freeze until fully set.
• 5.Unmold cold for clean edges.
• 6.Coat with tempered white couverture, sprinkle with crushed pistachios before crystallization.

Care Instructions

• •Clean with warm water and mild liquid soap
• •Oven sterilization possible: 2 minutes at 150 degrees
• •No buttering needed: the non-stick silicone ensures easy release

Note

The smooth top surface makes it easier to release mousses and frozen preparations. For chocolate candies, tempered chocolate and chilling ensure a shiny finish and sharp relief.

Frequently Asked Questions

Do you need to butter or grease this silicone mold?
No. The non-stick silicone requires no butter or grease. Cold release is enough for clean edges.

Is it suitable for tempered chocolate?
Yes. The smooth surface reproduces the pistachio relief and allows a shiny release once the chocolate is crystallized.

How to clean the mold?
With warm water and a mild liquid soap. It can also be sterilized in the oven for 2 minutes at 150 degrees.

Is the mold oven and freezer safe?
Yes. It withstands baking and freezing, suitable for mousses, semifreddo, and small bakes.

How much preparation is needed for the 20 molds?
Each mold contains 20 ml, totaling 400 ml for the complete tray. The calculator above adjusts according to the number of molds filled.