Trompe l'oeil Walnut Mold

Pavoni - Trompe l'œil Collection

Fabrizio Fiorani Trompe l'œil Walnut Silicone Mold for Pavoni

15 Pavoflex silicone cavities for walnut entremets with stunning realism

Reproduce a whole walnut in chocolate or entremets with striking realism thanks to this signature mold designed in collaboration with Italian pastry chef Fabrizio Fiorani, multiple times voted best pastry chef in Asia. This mold captures the characteristic texture of the walnut shell, its irregular grooves, hollows, and reliefs, for a "freshly fallen walnut" effect that captivates the eye.

Professional 30 x 40 cm format with 15 cavities measuring 7.8 x 5.7 x 5.1 cm (120 ml volume per cavity), ideal for in-store production, gourmet catering, and autumn event creations.

Technical features

• • Brand: Pavoni Italia (Pavoflex range)
• • Designer: Fabrizio Fiorani (signature collection)
• • Number of cavities: 15 individual cavities
• • Volume per cavity: 120 ml
• • Dimensions of one walnut: 7.8 x 5.7 x 5.1 cm
• • Tray dimensions: 30 x 40 cm (GN 1/1 size)
• • Material: high-density platinum silicone, non-stick upper surface
• • Thermal resistance: from -40°C to +250°C
• • Compatibility: freezing, deep freezing, conventional oven
• • Sterilization: 2 minutes in the oven at 150°C
• • Origin: Italian design and manufacturing

The Fabrizio Fiorani signature

Fabrizio Fiorani, former executive pastry chef of the 3-star Heinz Beck restaurant in Tokyo, is globally recognized for his conceptual approach to pastry where each creation tells a story. This Pavoflex collection translates his obsession with naturalistic detail into tools accessible to professional pastry chefs.

• • Botanical realism: every groove of the walnut shell is faithfully reproduced, with the natural irregularities that distinguish a real walnut from an industrial imitation.
• • High-density platinum silicone: exceptional thermal stability, completely odorless and tasteless, with no residual taste transferred to preparations.
• • Smooth non-stick top surface: a feature of the Pavoflex Fiorani range, facilitates spatula smoothing and easy unmolding without sticking.
• • Professional GN 1/1 format: compatible with gastronorm ovens and trays for boutique pastry and gourmet catering.

Patissland creation ideas

• • The "Grenoble Walnut" entremet: milk chocolate mousse, flowing walnut praline insert, walnut financier biscuit, caramel brown velvet finish for a "shell" effect. The quintessential autumn dessert.
• • Chocolate walnut-coffee bite: milk chocolate shell, coffee whipped ganache and roasted pecan pieces, matte sprayed finish. Premium snacking format for boutique.
• • Gourmet bite: tonka nut mousse, pear and salted caramel confit insert, plated with fresh walnut halves and gold leaf for a "botanical discovery" effect.
• • Halloween signature creation: intense dark chocolate entremet, copper brown mirror glaze, presented on a bed of edible dried leaves for a themed autumn buffet.
• • Revisited Christmas log: line up 6 to 8 individually molded walnuts on a reconstructed sable base, shiny chocolate glaze, tempered chocolate branches, and sugar frost. Family size 8 servings.

Patissland production calculator

How many trays do you need for your event? Select your requirement:

💡 Tip: for in-store production, plan at least 2 trays to have a rotation cycle (one in the freezer setting, one being filled).

Three steps for a successful walnut trompe l'oeil

• • Two-step pouring: first pour a layer of mousse up to half the mold, insert your frozen core (caramel insert, ganache, flowing praline), then cover with mousse up to the mold’s edge. Smooth with a spatula thanks to the non-stick surface characteristic of the Fiorani range.
• • Unmolding: make sure the entremet is perfectly frozen through (12 to 24 hours depending on volume and fat content) before removing the silicone. The grooves of the shell require gentle unmolding, without rushing.
• • The "walnut" finish: apply a velvet spray gradient from light brown to dark brown (natural shadow effect), or a milk chocolate glaze colored with caramel for a "fresh shiny walnut" effect. Advanced tip: spray first in medium brown, then emphasize locally on certain grooves to create realistic shadows.

💡 Patissland Tip: double spraying for stunning realism

Most pastry chefs limit themselves to a uniform velvet spray and get an "industrial walnut" look. To take it to the next level: first spray a medium brown cocoa butter (satin matte), let dry for 1 minute, then spray locally a dark brown cocoa butter only on the grooves and hollows. You get the "natural shadows" effect that light creates on a real walnut. Gun distance: 25-30 cm, slow circular motion.

💡 Patissland Tip: the perfect walnut - homemade praline pairing

To enhance the walnut trompe l'oeil, make your own 50/50 homemade walnut-hazelnut praline: roast 200g walnuts and 200g hazelnuts at 160°C for 12 minutes, blend with 250g sugar cooked at 175°C until you get a smooth paste. Add 1g fleur de sel to enhance. Insert this praline as a flowing center in your entremets: the contrast between the airy mousse and the intense core will create a "walnut revealed" effect when sliced. Storage: 3 months at room temperature in an airtight jar.

💡 Patissland Tip: the "fresh walnut" vs "dried walnut" effect

Depending on the season or the identity of your dessert, you can play with two opposite finishes using the same mold. "Fresh autumn walnut" effect: shiny milk chocolate glaze tinted caramel, glossy surface as if the walnut just fell in the rain. "Dried winter walnut" effect: matte beige brown velvet spray, powdery and dull surface, ideal for a contemplative winter dessert. The same mold, two completely different visual worlds.

Care and storage

Hand wash with hot soapy water using a soft sponge, or in the dishwasher (Pavoni platinum silicone withstands it perfectly). Sterilization possible in the oven for 2 minutes at 150°C between uses. Dry completely before storing to avoid lime deposits. Store flat in a clean, dry place, away from dust. Avoid any contact with sharp objects that could cut the silicone and damage the mold details.

To go further

Complete your trompe l'oeil arsenal:

• Explore the Pavoni collection and all our professional silicone molds.
• Create a velvet finish with our edible velvet sprays.
• Work on your shells with our professional quality couverture chocolates.
• Discover our pastry and dried fruit flavors for your homemade inserts and pralines.