Pavocake C'EST LA VIE Silicone Mold by Emmanuele Forcone - Ø180mm | Pavoni Italia
Signature modern pebble design entremet sharing format - Exclusive collaboration with World Champion Emmanuele Forcone
Discover the Pavocake C'EST LA VIE by Emmanuele Forcone, the entremet sharing version of the famous minimalist design that translates the elegance of pure gesture into a friendly 18cm format. Inspired by the sweetness of life and purity of lines, this mold transforms the aesthetic of the organic pebble into a showcase centerpiece for 6-8 people. Its sophisticated design stands out with its perfectly rounded shape without any angles, evoking the softness of a stone polished by waves, and its slightly recessed upper surface creating a natural setting for spectacular decorations.
The result of an exclusive collaboration with Emmanuele Forcone, World Pastry Champion, this mold from the "Le Torte di Emmanuele" collection embodies the "less is more" philosophy: removing the superfluous to reveal the essential. Its generous 48mm height allows complex multi-texture assemblies that reveal all the hidden richness beneath apparent simplicity when tasted.
Professional silicone platinum Pavoni entremet mold, ensuring ultra-smooth surface, perfect release of the curved shape, and generous 1050ml volume for spectacular creations to share.
Signature design by Emmanuele Forcone - Entremet format
The excellence of pure form in a friendly format
The Pavocake C'EST LA VIE embodies the minimalist vision of World Champion Emmanuele Forcone: celebrating the beauty of essential form by adapting it to contemporary sharing formats. This iconic design translates the philosophy of the modern pebble into a generous diameter, where every curve is crafted to create perfect and timeless visual harmony.
Design features of the pebble entremet format:
- Rounded organic shape: Completely free of angles for absolute visual and tactile softness at entremet scale
- Centered upper cavity: Technical innovation creating a perfect frame for complex decorations without overflow
- Generous 48mm height: Ideal depth for sophisticated multi-layer assemblies revealing inner richness
- Ultra-smooth surface: Perfect for uniform velvet flocking or flawless mirror glazing on large surfaces
This shape transcends trends and adapts to all pastry aesthetics, from classic revisited to bold contemporary, turning each dessert into a true modern edible sculpture.
Professional technical specifications
Dimensions and capacity
Dessert mold:
- Diameter: 180mm (format for 6-8 generous servings)
- Height: 48mm (ideal depth for sophisticated assemblies)
- Volume: Approximately 1050ml
- Format: Rounded pebble with recessed upper cavity
- Recommended servings: 6-8 people depending on slicing
- Collection: "Le Torte di Emmanuele" - Pavoni Italia
Pavocake Platinum material
High-performance food-grade silicone:
- Grade: Platinum (medical and food quality)
- Thermal resistance: -40°C to +280°C
- Certification: CE food contact, FDA
- Properties: Natural non-stick, mirror surface, even baking, perfect release of complex curves
Professional applications
Contrasting sharing-sized desserts
Signature texture plays for display cases:
- C'est la Vie Strawberry-Basil: Pink velvet vanilla mousse + shiny strawberry compote heart artistically arranged
- C'est la Vie Chocolate-Passion: Matte dark chocolate mousse + lacquered passion fruit insert + cocoa dacquoise
- C'est la Vie Lemon-Raspberry: Powdered lemon bavarois + shiny raspberry jelly + Breton shortbread
- The Freshness: Yogurt mousse + cavity filled with fresh strawberries and neutral glaze (as shown)
Spectacular event creations:
- Velvet/Mirror Effect: Colored flocked body + large contrasting mirror surface in the cavity
- Reimagined Tarts: Dessert entirely made of mousse and inserts, with fruit placed in the case
- Elegant Natural: Matte white mousse + fresh fruit artistically arranged in the cavity
- Sophisticated Luxury: Velvet spray + glossy coulis creating a spectacular contrast
Family-sized frozen desserts
Optimal applications:
- Frozen Parfaits: Layered contrasting frozen layers revealing complexity when sliced
- Semifreddo: Creamy semi-frozen texture in an elegant large pebble case
- Modern Vacherin: Meringue + artisanal ice cream with a clean contemporary presentation
- Frozen entremets: Frozen mousses with molten center for a thermal surprise
Sophisticated travel cakes
Direct baking up to 280°C:
- Giant molten center cake: Ideal shape for family chocolate half-baked with filling added in the cavity after baking
- Giant financier: Baked almond base filled with whipped ganache in the central hollow
- Revisited Savoy cake: Airy texture in a modern shape with localized glaze
Professional instructions
Inverted assembly technique (recommended)
Method for optimal visual effect:
- Mold preparation: Place on a rigid tray or stable support, no greasing needed
- First layer of mousse: Generously pipe at the bottom and rounded walls (300-350g), bringing it well up the edges to avoid air bubbles
- Central insert: Place frozen insert in the center (14-15cm diameter recommended for optimal balance)
- Additional mousse: Add up to the recessed surface level (400-450g)
- Optional biscuit: 16cm disc lightly soaked according to recipe to close the entremet
- Finalizing: Mousse up to the mold edge, carefully smoothing the surface
- Freezing: Minimum 8-10h at -18°C for perfect unmolding of the shaped form
Unmolding and signature finishing
Technique revealing the entremet design:
- Unmolding: Turn the frozen mold onto a 20cm drum or serving plate, carefully peel off the silicone
- Flocking (optional): Spray velvet spray on the frozen entremet for a sophisticated matte effect
- Cavity filling: Gently pipe coulis, glaze, or arrange fruit in the cavity (80-100ml)
- Final decoration: Create the signature effect by contrasting the outer texture with the shiny center
Top cavity finishing ideas
Spectacular shiny garnishes
- Mirror glaze: 80-100ml of red berry, passion fruit yellow, or matcha green glaze for a glossy lacquer effect
- Generous fruity coulis: Apricot glaze, redcurrant jelly, fluid caramel for a gourmet shine
- Glossy ganache: Grand cru chocolate for a shiny intensity contrasting with velvet
Fruit decorations in the case
- Strawberry cascade: 150-200g of sliced strawberries arranged in a rosette as shown
- Assorted red fruits: Raspberries, blueberries, currants for a colorful palette
- Exotic compositions: Mango, passion fruit, physalis for tropical touches
- Bound brunoise: Diced fruits bound with jelly for a modern effect
Effects on pebble edges
- Velvet spray: Sophisticated matte effect on large surfaces capturing the light
- Gradient coloring: Smooth transitions with Colour Mill dyes on organic curves
- Natural finishes: Pearly glitter revealing the softness of the curves
Care and maintenance
Cleaning smooth surfaces
- Warm soapy water with a very soft sponge to preserve the mirror surface
- Thorough rinsing of rounded curves without angles
- Complete drying before storage to avoid marks
- Dishwasher safe but manual cleaning recommended for optimal longevity
Professional storage
- Store flat in a dry, ventilated place without crushing the mold
- Never fold to preserve perfect curvature
- Protection against sharp or abrasive objects
Durability: Designed for thousands of uses in a professional environment.
Frequently asked questions for professionals
How much preparation is needed for a complete entremet?
About 700-800g of mousse + 200-250g of insert + 16cm biscuit depending on the structure. The upper cavity holds 80-100ml of filling for the visual effect.
How to create the signature matte/glossy effect?
Velvet flocking on the frozen entremet (protect the cavity), then fill the cavity with mirror glaze or shiny coulis creating the characteristic spectacular contrast.
Recommended freezing time?
Minimum 8-10 hours for entremet size, ensuring optimal firmness for perfect unmolding of the curved shape without deformation.
Difference from the individual Pavoflex size?
The Pavocake is 18cm (6-8 servings) compared to 7.4cm for the individual size, with increased height to 48mm for more sophisticated assemblies.
Compatible with direct baking?
Yes, heat resistant up to 280°C. Excellent for travel cakes with filling added after baking in the cavity to create the signature effect.
Entremet mold Ø18cm • Signature design by Emmanuele Forcone World Champion • Collection "Le Torte di Emmanuele" • Pavoni Platinum Silicone • 48mm height • 1050ml volume • Modern pebble shape • 6-8 servings • -40°C to +280°C • Made in Italy
