Mold PX43127 12 Baskets

• Signature trompe-l'oeil effect: the precision of Pavoni weaving transforms a classic dessert into a visual piece that justifies a premium selling price. Guaranteed "wow" effect in the display case or on the plate.
• Perfect individual size: 12 cavities of Ø 74 mm produce calibrated individual portions ideal for sales in pastry shops, plated desserts in restaurants, or catering buffets.
• Maximum seasonal versatility: Easter (baskets filled with fruit or chocolate eggs), spring (red fruit and flower desserts), summer (fresh fruit baskets), autumn (chestnut and hazelnut baskets), Christmas (dried fruit and spice baskets).
• Premium food-grade silicone: professional quality Pavoflex silicone, compliant with European food standards, with durability superior to low-end silicone molds (up to 3,000 uses when conditions are respected).
• Clean release preserving the weaving: the calibrated flexibility of the silicone allows each dessert to be unmolded without breaking a single "strand" of the weaving. A critical requirement to preserve the visual effect.
• Gastronorm format 400 x 300 mm: full compatibility with professional baking trays, ovens, and cold rooms. No cutting or adaptation needed.
• World-renowned Pavoni brand: used by the most recognized pastry chefs (Pierre Hermé, Cédric Grolet, Yann Couvreur). Quality guarantee and commercial argument to highlight.

Not all silicone molds are equal. Here is how to position the Pavoni Pavoflex compared to other brands in the professional market.

Pavoni is positioned as the professional reference for engraving finesse and the precision of trompe-l'oeil reliefs. It is the default choice for gourmet pastry chefs who want molds that are both technical and aesthetically flawless.

1. Signature Easter entremets

Main application of the Basket mold: create individual Easter baskets filled with chocolate eggs, small sugar paste chicks, or red fruits. Bourbon vanilla or white chocolate mousse, raspberry or caramel insert, golden mirror glaze for an authentic wicker basket effect. A must-have bestseller in pastry shops in March-April.

2. Trompe-l'oeil fruit baskets

Seasonal fruit mousse (strawberry, raspberry, apricot, peach) with a small fresh fruit insert visible when cut. Surface decoration: fresh fruit or cooked sugar fruit overflowing from the basket for a "filled basket" effect. Plate presentation in gourmet restaurants as a signature spring-summer dessert.

3. Themed entremets for Mother's Day

Flower baskets with rose-lychee-raspberry mousse (Pierre Hermé Ispahan recipe revisited), garnished with crystallized rose petals and edible flowers. Signature creation that justifies a premium selling price for Mother's Day and individual event orders.

4. Autumn and Christmas baskets

Autumn versions: chestnut-vanilla mousse, baskets filled with candied chestnuts, glazed chestnuts, caramelized nuts. Christmas versions: gingerbread or clementine mousse, baskets filled with dried fruits (figs, dates, apricots), "year-end basket" decoration in colored almond paste.

5. Individual XL chocolate candies

Alternative use in chocolaterie: molding chocolate shell candies in dark or milk chocolate, filled with praline, whipped ganache or flowing caramel. Individual 135 ml format for prestigious gifts (Valentine's Day boxes, Christmas, corporate events).

6. Signature ice creams and frozen desserts

Individual frozen log baskets for high-end ice cream makers, ice cream sandwich between 2 ladyfinger discs, perfect frozen unmolded directly onto the plate. The thermal range -40°C allows direct use in ice cream shops without intermediate transfer.

• First use: wash the mold with warm soapy water, rinse and dry completely before first use. No need to grease, Pavoflex silicone is naturally non-stick.
• Mousse pouring: fill each cavity 3/4 full with mousse, lightly vibrate the mold on the work surface to bring air bubbles to the surface and ensure perfect filling of the braiding.
• Insert and closure: gently insert the insert (gelled, creamy, puffed wafer) in the center, smooth the surface flush with the mold using an angled spatula, close if necessary with a thin layer of additional mousse.
• Mandatory freezing: freeze for at least 6 hours at -18°C or 90 minutes in a blast chiller before unmolding. Half-frozen unmolding breaks the fine braiding and deforms the entremet.
• Clean unmolding: remove from cold, wait 1 to 2 minutes on the surface, turn the mold over onto a tray, gently press each cavity from above to eject the entremets without pulling.
• Glazing and decoration: apply the mirror glaze or velvet spray on the entremets while still frozen, placed on a rack. Progressive thawing 4 to 6 hours in a cold room at 4°C before sale or service.
• Cleaning: wash by hand with warm soapy water, or in the dishwasher (upper rack, delicate cycle). Dry completely before storing to prevent mold in the folds of the weaving.
• Storage: store flat in a dry place, protected from dust. Avoid folding or compressing the mold for long periods to preserve the shape of the cavities.

How many desserts can I produce with one mold?

12 individual desserts per batch. In normal production pace (1 batch per production day), count 60 desserts per 5-day week. For intensive production (shop with weekend sales or event orders), the rotation can reach 2 to 3 batches per day, i.e., 24 to 36 desserts daily per mold.

What is the lifespan of the mold in professional use?

Pavoni claims up to 3,000 uses if conditions are respected (hand washing, temperature range respected, no sharp objects). Under normal production, this represents 5 to 10 years of use depending on your pace. The mold is a durable investment that quickly pays off given its unit price for desserts.

Is the mold dishwasher safe?

Yes, in the upper rack on a delicate cycle. However, to preserve the fineness of the weaving and the longevity of the silicone, hand washing is still recommended for frequent use. The dishwasher can be reserved for weekly cleanings in addition to daily hand washing.

Can it be used for oven baking?

Yes, up to +250°C. The mold supports traditional baking (sponge cakes, financiers, brownies, XL madeleines). However, it is mainly designed for cold setting of mousse desserts. For baking, prefer De Buyer Elastomoule or Silikomart molds specifically designed for repeated high-temperature use.

How to prevent the braiding from breaking during unmolding?

3 golden rules: 1) freeze for at least 6 hours at -18°C or 90 minutes in a blast chiller, 2) unmold cold by turning the mold over rather than pulling the entremet upwards, 3) wait 1 to 2 minutes after removing from the freezer to facilitate silicone release. The braiding is secure if the entremet is well frozen through.

How much mousse to fill the entire mold?

12 cavities of 135 ml each, about 1.6 liters of mousse in total to fully fill the mold. Plan 1.8 to 2 liters of preparation to anticipate small losses during pouring and to compensate for the volume of the central insert.

Does the mirror glaze adhere well to the braiding?

Yes, the mirror glaze perfectly follows the braiding and even reveals its fineness on the shiny surface. For the velvet spray, the result is even more striking as the velvet highlights each "strand" of the braiding with a very aesthetic matte-on-matte contrast. Test both finishes depending on the desired visual effect.

Is the mold compliant with HACCP sanitary standards?

Yes, Pavoflex silicone complies with European food standards (Regulation EC 1935/2004 and 10/2011). It is also guaranteed BPA-free, phthalate-free, and inert in contact with acidic or fatty food preparations.

Can I use this mold for chocolate candies?

Yes, the 135 ml format per cavity allows molding XL chocolate candies or shells filled with praline, ganache, caramel. However, for repeated chocolate molding in intensive production, Pavoni polycarbonate molds (Chocolate Mould range) are better suited as they provide a superior mirror shine compared to silicone molds.

Why choose Pavoni over Silikomart?

Pavoni and Silikomart are the two Italian references for professional silicone molds. Pavoni stands out for the exceptional fineness of its engravings for complex patterns (braiding, draping, detailed flowers). Silikomart offers a larger catalog with excellent geometric molds. The choice depends on the desired design: Pavoni for very detailed trompe-l'oeil patterns, Silikomart for sleek contemporary shapes.