Tronchetto Mono Mold - PX060

• Reference: PX060 Tronchetto Mono — Pavoflex Pavoni Italia collection
• Impressions: 5 cylindrical log cavities
• Cavity dimensions: 560 × Ø40 mm
• Volume per cavity: 600 ml
• Tray dimensions: 600 × 400 mm
• Material: 100% food-grade platinum silicone
• Temperature resistance: -40°C to +250°C
• Compatibility: oven, microwave, freezer, blast freezer, dishwasher
• Unmolding: no greasing required — the platinum silicone is naturally nonstick
• Origin: Made in Italy

• Chocolate-hazelnut log: 70% Guanaja chocolate mousse + pure hazelnut praline insert + feuilletine crunch + dark brown velvet spray finish — the signature log that sells out in the shop
• Vanilla-raspberry log: Bourbon vanilla mousse + set raspberry coulis insert + almond dacquoise biscuit + white mirror glaze or ivory velvet spray
• Lemon-meringue log: lemon crémeux + light lemon mousse + Italian meringue piped after unmolding + pale yellow velvet spray
• Salted caramel log: salted butter caramel mousse + flowing caramel insert + crumbled Breton shortbread + caramel velvet spray
• Pistachio-cherry log: 100% pistachio mousse + Amarena cherry insert + pistachio crunch + green mirror glaze
• Log-style elongated entremets: use a single cavity, turned out and decorated with tree-bark effects (brown velvet spray + spatula grooves) for an ultra-realistic Christmas log

1. Cylindrical insert (the day before): pour the crémeux or ganache into a tube or insert mold Ø 25–30 mm and freeze for at least 4 hours
2. Mold preparation: place the PX060 on a flat, rigid tray; no greasing required
3. First mousse pour: pipe up to halfway, then tap the tray to remove bubbles
4. Insert: place the frozen insert lengthwise in each cavity and centre it
5. Closing: fill with mousse to the brim. Rectangular biscuit to close the base (optional)
6. Freezing: 8 to 12 hours minimum at -18°C—the elongated shape requires more time than round entremets
7. Demoulding: gradually pull the silicone edges outward—the smooth surface is preserved perfectly
8. Finishing: velvet spray or mirror glaze on a frozen piece placed on a rack

• Boutique pastry shop: 5 individual log cakes per batch—ideal for high-volume Christmas production. Individual 600 ml portion = 4 to 6 servings depending on how it is sliced
• Event caterer: elongated entremets for buffets, offered in several different flavours on the same platter
• Fine-dining restaurant: signature elongated dessert sliced into portions when served, for 4-6 guests
• Pastry training: log cake assembly exercise with an insert—ideal format for teaching the elongated inverted assembly technique

• Coloured velvet sprays — log cake finish in 30 seconds: brown, ivory, caramel, red, and black
• Mirror glazes — glossy chocolate, caramel, neutral, and coloured finishes
• Valrhona Guanaja 70% fèves — signature chocolate mousse base
• Valrhona almond-hazelnut praline — classic log cake praline insert
• Pavoni entremets mould collection — Tronchetto, Bollicine, Volupté, Cathedral

What is the difference compared with a classic log cake mould?
The PX060 produces 5 individual 600 ml cylindrical log cakes in one batch. A classic log cake mould makes one large 1.2 to 1.5 L log cake to be sliced. The PX060 is therefore a boutique production tool—5 finished pieces per batch, with no slicing to manage.

Can this mould be used for inserts in round entremets?
Yes—a cylindrical cavity Ø40 × 560 mm can be used as an insert for a large-diameter round entremets (Ø 20-22 cm). Freeze it, cut it into slices of the desired length, and insert them into your entremets.

What is the minimum freezing time?
8 to 12 hours at -18°C for a 600 ml log cake. The elongated shape takes longer to freeze through than a round entremets of the same volume. Do not shorten this time—an incompletely frozen piece will deform during demoulding.

Does it need to be greased before use?
No. Native non-stick platinum silicone. Demould frozen for a perfectly smooth surface, ideal for mirror glazing.