Trompe l'oeil Mold 10 Vanilla Pods - PX43105S

• Reference: PX43105S — Pavoflex Pavoni Italia collection
• Designer: Cédric Grolet (signature collection)
• Cavities: 10 half vanilla pods
• Cavity dimensions: 225 × 32 mm, height 35 mm
• Volume per cavity: 80 ml
• Tray dimensions: 400 × 300 mm (GN 1/1 format)
• Material: high-density platinum silicone
• Temperature resistance: -40°C to +250°C
• Compatibility: freezing, blast freezing, oven, dishwasher
• Origin: Made in Italy

Each cavity reproduces a split half pod. For the classic Grolet illusion dessert—a closed, three-dimensional pod—there are two methods:

• Two-mold method: fill two trays simultaneously, then assemble the still-frozen half pods with a thin layer of tempered cocoa butter (30-32°C). Return them to the freezer for 10 minutes to bond them, then finish with a black/brown velvet spray.
• One-mold, two-stage method: first batch → freeze → second batch → assemble in pairs. Slower, but requires only one investment.

Step 1 — Insert (the day before)
Prepare a dense Madagascar vanilla crémeux (lemon juice + cream + egg yolks + gelatin + infused vanilla pods) in a log or cylindrical mold Ø 2 cm. Freeze for 6 hours.

Step 2 — Whipped vanilla ganache (mousse base)
Prepare a light Bourbon vanilla whipped ganache—infuse for 24 hours in the refrigerator to intensify the aroma. This is the main filling for the cavity.

Step 3 — Assembly
Pipe the whipped ganache into each cavity to halfway up. Place the crémeux insert lengthwise in the cavity. Cover with ganache and level flush with the top. Freeze for 8-12 hours.

Step 4 — Assembly and finishing
Unmold the frozen half pods. Assemble them in pairs using tempered cocoa butter. Apply a matte black (or very dark brown) velvet spray from 20-25 cm away—this is the detail that creates the illusion: the black powder of dried vanilla.

Our whipped vanilla ganache recipe and our organic Madagascar vanilla extract are the foundations for this assembly.

• Boutique pastry shops: signature dessert priced at €8-14 per piece—the benchmark vanilla dessert for Grolet enthusiasts
• Fine-dining restaurants: plated dessert featuring an open half pod on shortbread, with vanilla caramel sauce around it
• Pastry competitions: showcase piece demonstrating mastery of illusion desserts (CAP/BTM/Championship)
• Pastry training: reference teaching aid for instruction in inverted assembly and velvet spraying

• Organic Madagascar Vanilla Extract 225 ml — the signature flavoring for this dessert
• Split Madagascar Vanilla Pods — cold infusion for an intensely vanilla-flavored whipped ganache
• Matte black velvet spray — signature finish for the dried vanilla pod illusion
• PX43132S Peanut Illusion Mold — complementary mold for a dried-fruit illusion dessert platter
• Complete Pavoni illusion dessert collection — Raspberry, Lemon, Strawberry, Mango, Peach

Does the mold create a complete pod or a half pod?
One half pod per cavity. To create a complete three-dimensional pod, you need to assemble two half pods (two batches with the mold or two molds used simultaneously).

Which velvet spray should I use for the vanilla effect?
Matte black or very dark brown—it recreates the black powder of dried vanilla. This is the detail that creates the illusion.

How long should it stay in the freezer?
8 to 12 hours at -18°C for perfect unmolding without deforming the delicate elongated shape.

Can it be used without assembling the half pods?
Yes—the individual half pod is already a complete dessert for plated service in a restaurant. Textured side up, flat side on the plate.