Pavoflex ÉCLAT Silicone Mold - 12 Cavities | Pavoni Italia
Signature design of rhythmically blooming petals - Sophisticated single serving
Discover the Pavoflex ÉCLAT mold (PX43123) by Pavoni Italia, a captivating creation that translates the organic elegance of a flower in full bloom into a sophisticated individual format. This modern design stands out for its rhythmic repetition of overlapping petals in successive layers, creating a spectacular floral architecture where each level forms a sculptural relief that beautifully catches the light. The visual effect evokes the energy of a bud opening, capturing nature’s frozen movement in perfect geometry.
Each cavity reproduces with surgical precision the multiple layers of the design, allowing meticulous finishing work and spectacular coloring effects using the "Burst" airbrush technique. This individual format is ideal for sophisticated showcase creations, gourmet plated desserts, or premium events seeking aesthetic excellence.
Professional format 12-cavity platinum silicone Pavoni mold, ensuring perfect reproduction of the complex multi-level relief, flawless release, and optimal volume of 110ml for refined assemblies.
Signature design with floral bloom effect
The energy of nature captured in modern geometry
The ÉCLAT mold excels in the art of translating the organic beauty of nature into contemporary pastry design. This iconic creation captures the very essence of floral movement, where each petal unfolds in a perfect geometric choreography.
Features of the blooming petal relief:
- Rhythmic successive layers: Overlapping petals creating depth and spectacular visual dynamism
- Modern floral architecture: Organic geometry evoking a bud opening in a frozen movement
- Pronounced multi-level relief: Play of shadow and light enhancing the design's three-dimensionality
- Surgical precision: Faithful reproduction of every detail for a striking "Burst" effect
This structure evokes the vital energy of nature, the freshness of spring, and renewal, transforming each dessert into a sculptural celebration of contemporary floral beauty.
Professional technical specifications
Dimensions and capacity
Complete mold:
- Plaque size: 400 × 300mm (professional standard GN)
- Number of molds: 12 (optimized production)
- Reference: PX43123
Individual mold:
- Diameter: 80mm
- Height: 37mm
- Volume: Approximately 110ml
- Format: Floral dome with overlapping petals in multi-level relief
Pavoflex Platinum material
High-performance food-grade silicone:
- Grade: Platinum (medical and food quality)
- Thermal resistance: -40°C to +280°C
- Certification: Food contact CE, FDA
- Properties: Natural non-stick, ultra-fine detail reproduction, perfect release of complex reliefs, even baking
Professional applications
Sophisticated individual entremets
Modern floral creations:
- Spring Glow: Strawberry-rhubarb mousse + compote insert, pink velvet spray finish with gold airbrush on peaks
- Zen Garden: Matcha tea bavarois + yuzu jelly, green gradient effect with golden touches on petals
- Tropical Flower: Coconut-passion mousse + mango insert, vibrant yellow-orange colors
- Modern Rose: Lychee-rose mousse + raspberry jelly, delicate pink ombré effect
Gourmet variations:
- Chocolate Glow: Valrhona dark chocolate mousse + crunchy praline, cocoa velvet spray with golden highlights
- Lemon Burst: Lemon-basil cream + Breton shortbread, bright yellow finish with white airbrush on petals
- Caramel Glow: Salted butter caramel mousse + apple insert, spectacular caramel-golden gradient
- Vanilla Flower: Bourbon vanilla bavarois + red fruits, pearly white with silver touches
Sculpted frozen desserts
Optimal applications:
- Frozen parfaits: Layered frozen layers revealing architecture when sliced
- Floral semifreddo: Creamy semi-frozen texture in a petal casing
- Modern vacherin: Meringue + sorbet for contemporary floral presentation
- Frozen entremets: Frozen mousses with spectacular relief after flocking
Textured baked pastry
Direct baking up to 280°C:
- Sculpted financiers: Almond batter revealing golden relief after baking
- Individual soft cakes: Lemon or chocolate with unique floral shape
- Textured cakes: Even baking preserving all relief details
Professional instructions
Reverse assembly technique (recommended)
Method for perfect relief:
- Mold preparation: Place on a rigid tray, no greasing needed
- First mousse layer: Generously pipe at the bottom and walls, focusing on each petal level to avoid air bubbles (60-70g)
- Central insert: Place frozen insert in the center (5-6cm diameter recommended)
- Mousse addition: Fill to the brim while removing bubbles (30-40g)
- Optional biscuit: 7cm disc lightly soaked according to recipe
- Finalizing: Careful smoothing of the surface
- Freezing: Minimum 6-8h at -18°C for perfect unmolding of multi-level texture
Signature "Burst" effect finish (Pro tip)
Airbrush technique recommended by Pavoni:
- Unmolding: Turn the frozen mold over and gently release the entremets
- Velvet base spray: Spray uniform main color on the frozen entremet
- "Burst" airbrush: Apply a light veil of contrasting color only on the petal tips
- Depth effect: The contrast between colored tips and base hollows dramatically enhances the 3D effect
- Final touches: Golden or silver brush dots for ultimate sophistication
Technical tip: A simple subtle gradient is enough to create a striking visual impact thanks to the natural complexity of the texture. Even beginners can achieve spectacular results.
Finishing and coloring ideas
Spectacular airbrush effects
- Pink-gold gradient: Powder pink base + golden petal tips for sunrise effect
- Tropical burst: Bright yellow + orange touches on tips for summer energy
- Zen matcha: Soft green + white highlights for Japanese elegance
- Sophisticated chocolate: Cocoa brown + copper highlights on textures
Colour Mill colorings
- Ombre effect: Gradual gradient from center to edge
- Spectacular contrast: Matte base + metallic tips for maximum dimension
- Elegant natural: Soft pastel tones with subtle pearly highlights
- Modern boldness: Bright contrasting colors for maximum visual impact
Complementary decorations
- Gold leaf: Delicate touches on petal tips for absolute luxury
- Edible glitter: Pearly flakes revealing the depth of the texture
- Edible flowers: Small fresh flower on top for a natural touch
- Chocolate pearls: Central decoration contrasting with floral structure
Care and maintenance
Cleaning the complex relief
- Warm soapy water with a very soft sponge to preserve fine multi-level details
- Thorough rinsing between each petal layer to remove all residues
- Complete drying before storage to prevent mold in crevices
- Dishwasher safe but hand washing recommended for optimal longevity
Professional storage
- Store flat in a dry, ventilated place, protected from dust
- Never bend to preserve the complexity of the relief
- Avoid contact with sharp or abrasive objects
Durability: 500+ uses with proper care, a lasting investment for professionals.
Frequently asked questions for professionals
Does the multi-level relief unmold without breaking?
Perfectly. The flexibility of platinum silicone combined with full freezing ensures complete unmolding of each petal layer, preserving all the details of the complex relief.
Is an airbrush essential for the "Burst" effect?
Highly recommended for optimal results. A light color veil on the peaks creates a spectacular contrast impossible to achieve with uniform velvet spray alone. Even a light pass is enough thanks to the pronounced relief.
How much preparation per cavity?
About 70-80g of mousse + 15-20g of insert + biscuit depending on the structure. The 110ml volume allows a complete assembly with biscuit for a generous dessert.
Compatible with mirror glaze?
Yes, but the relief effect will be softened. Velvet spray + airbrush is the recommended technique to fully reveal the floral sculpture and create the signature "Burst" effect.
Ideal usage period?
Versatile all year round. Especially suited for spring (bloom), weddings (floral elegance), Valentine's Day (romance), Easter, and premium events seeking aesthetic sophistication.
Can I bake directly in this mold?
Absolutely. Heat resistance up to 280°C ideal for financiers, moelleux, or individual cakes. The relief stands out beautifully after baking with natural coloring on the edges.
Professional format 12 cavities • Signature petal bloom design • Reference PX43123 • Pavoni Platinum Silicone • Ø80×37mm • 110ml volume • Multi-level relief • Spectacular "Burst" effect • -40°C to +280°C • Made in Italy
