Trompe l'oeil Mold 10 Vanilla Pods

Cédric Grolet x Pavoni

3D Vanilla Silicone Mold Cédric Grolet for Pavoni

The signature mold for Cédric Grolet’s vanilla trompe-l'œil, 10 cavities

Recreate the iconic vanilla trompe-l'œil dessert by Chef Cédric Grolet with this professional mold from the Pavoflex range by Pavoni Italia. The result of an exclusive collaboration between the world’s most followed pastry chef and the Italian specialist in pastry silicone, this mold allows you to reproduce with striking realism the curved shape of a vanilla pod.

Every texture detail has been designed to offer an organic and sophisticated finish to your individual entremets. Professional size 40 × 30 cm with 10 cavities for production in boutique shops or gourmet restaurants.

Technical Specifications

• • Brand: Pavoni Italia (Pavoflex range)
• • Designer: Cédric Grolet (signature collection)
• • Number of cavities: 10 individual cavities
• • Volume per cavity: 80 ml
• • Pod dimensions: 225 x 32 mm, height 35 mm
• • Plate dimensions: 400 x 300 mm (GN 1/1 size)
• • Material: high-density platinum silicone
• • Thermal resistance: from -40°C to +250°C
• • Compatibility: freezing, deep freezing, conventional oven
• • Origin: Italian design and manufacturing

The Excellence of Grolet x Pavoni Design

• • Morphological realism: the design captures the natural and irregular look of the vanilla pod to create signature desserts that captivate the eye.
• • Professional Platinum Silicone: high density, exceptional thermal stability, no residual odor or taste transferred to preparations.
• • High-definition unmolding: the flexibility and non-stick properties of Pavoflex silicone preserve the finest details of the "pod" during unmolding, even after deep freezing.
• • Professional GN 1/1 format: compatible with standard gastronorm ovens and trays used in boutique pastry shops and gourmet restaurants.

How to Obtain a Full-Volume Pod

The mold has 10 cavities, each representing a half-pod. To faithfully reproduce Cédric Grolet’s trompe-l'œil with a full-volume pod, two methods exist:

• • Method 1 - Two molds: use two molds simultaneously to make both halves in parallel, then assemble them before spraying with velvet spray.
• • Method 2 - Two-step production: use a single mold to produce two batches of 10 half-pods successively, then assemble the pairs (gluing with tempered cocoa butter or melted white chocolate) before finishing.

Three Steps for a Successful Vanilla Trompe-l'œil

• • Assembly: for a faithful result to Chef Grolet, use a very soft vanilla whipped ganache and a crispy or creamy insert delicately placed lengthwise in the cavity.
• • Unmolding: to avoid breaking the elongated pod shape, ensure the entremet is perfectly frozen through (12 to 24 hours depending on volume) before removing the silicone.
• • "Pod" finishing: after unmolding, use a black or dark brown velvet spray to create the characteristic powdered matte effect of dried vanilla. Alternative: very thin dark chocolate mirror glaze for a contemporary shiny effect.

Professional Applications

• • Boutique pastry: individual signature desserts for display, 80 ml size ideal for premium single portions.
• • Gourmet dining: plated entremets for end-of-tasting-menu desserts.
• • High-end cocktail receptions: trompe-l'œil petits fours for signature event buffets.
• • Training and competitions: reference tool for teaching trompe-l'œil in pastry schools and CAP/BTM programs.

Patissland Tip for Pouring

Before first use, wash the mold with hot soapy water and dry it completely. Always place it on a rigid perforated tray before pouring to ensure perfect flatness of the cavities. Pour your preparation in two steps: first a thin layer of batter into the lower half of each cavity, then the insert (crispy or creamy), then the rest of the batter on top. Gently tap the mold to remove air bubbles before freezing.

Tip for Assembling Half-Pods

To assemble two half-pods into a full pod, unmold both halves while still very cold. Apply a thin layer of tempered cocoa butter (30-32°C) or melted white chocolate on the flat side of one half-pod, place the second half on top pressing gently, then return to the freezer for 10 minutes to bond the assembly. Proceed with the velvet finishing on the complete pod.

Care and Storage

Hand wash with hot soapy water using a soft sponge, or in the dishwasher (Pavoni platinum silicone withstands this perfectly). Dry completely before storing to avoid lime deposits. Store flat in a clean, dry place, protected from dust. Avoid contact with sharp objects that could cut the silicone and damage the cavity details.

To Go Further

Complete your trompe-l'œil toolkit:

• Discover the full Cédric Grolet for Pavoni collection.
• Create the velvet finish with our edible velvet sprays.
• Flavor your preparations with our exceptional vanillas.
• Explore all our professional silicone molds.