Trompe l'oeil Peanut Mold 115ml - PX43132S

• Reference: PX43132S — Pavoflex Pavoni Italia range
• Cavities: 12 peanut-shaped cavities
• Cavity dimensions: 100 × 48 × 42 mm
• Capacity per cavity: 115 ml
• Tray dimensions: 400 × 300 mm
• Material: nonstick, food-grade platinum silicone
• Temperature resistance: -40°C to +250°C
• Compatibility: freezing, deep-freezing, oven, dishwasher
• Origin: Made in Italy

For complete inspiration with our published recipe, see the Patissland peanut illusion dessert recipe. Here are the signature combinations:

• Snickers peanut: milk chocolate mousse + salted butter caramel insert + peanut crunch — finished with brown velvet spray for a "roasted peanut" effect
• Pure peanut praline: peanut praline cream + peanut shortbread + milk chocolate coating — the simplest and most impressive option
• Peanut butter: peanut butter mousse + banana compote insert + flowing caramel center — a signature American trio
• Sichuan peanut: peanut mousse + yuzu lemon insert + Sichuan pepper — a bold gourmet variation for a Michelin-starred restaurant
• Savory cocktail bite: fresh cheese mousse + crushed caramelized peanuts in the center — for upscale cocktail receptions

1. Prepare the insert: pour your insert (cream, caramel, ganache) into a Ø 3 cm half-sphere mold and freeze for at least 4 hours
2. Pipe in the mousse: pipe mousse halfway up each cavity and tap the mold to remove any air bubbles
3. Place the center insert: position the frozen insert in the center and press down gently
4. Seal: fill with mousse to the top and smooth the surface. An optional biscuit (shortbread or dacquoise, Ø 3 cm) can be used to close the base
5. Freeze: at least 6 to 8 hours at -18°C. In a blast freezer at -40°C: 2 hours is sufficient
6. Unmold: no greasing required — the platinum silicone releases by pulling the edges outward. Unmold while frozen to preserve the relief intact
7. Velvet spray finish: apply two passes (beige + light brown) from 20–25 cm onto the frozen piece

• Pastry shop display: an upscale signature piece, €8–12 per individual portion — strong differentiation from classic entremets
• Gourmet restaurant: a pre-plated dessert, cut tableside to reveal the inner textures
• Cocktail reception: sweet or savory bites, with the 115 ml format ideal for a two-bite tasting
• Event catering: an illusion dessert for a wedding buffet or upscale corporate reception
• Pastry training: a reference exercise for mastering illusion-dessert techniques (inverted assembly, velvet spray, insert)

• Beige and light brown velvet spray — essential for the roasted peanut illusion finish
• Valrhona almond-hazelnut praline — signature filling base
• Pavoni Mini Peanut Mold GG026 — 6 ml petit-four version of the same design
• Hazelnut Illusion Mold — ideal for an assorted dried-fruit platter
• Complete illusion-dessert collection — Raspberry, Lemon, Vanilla, Strawberry, Mango

Does the mold need to be greased?
No. It features naturally nonstick platinum silicone — no fat is required; unmold while frozen for clean contours.

How much mousse is needed for 12 cavities?
115 ml × 12 = 1,380 ml. Allow approximately 1,500 ml to compensate for piping and smoothing.

Can it be used with savory preparations?
Yes. Savory mousses, cheese creams, foie gras — the 115 ml format is perfect for cocktail bites.

How long should it remain in a domestic freezer?
At least 6 to 8 hours for thorough freezing, ensuring clean unmolding. Do not shorten this time.

Can you bake directly in this mold?
Yes, up to +250°C — molded cakes, peanut financiers, biscuits. However, its primary use is inverted assembly with frozen mousse.