Silikomart & Pavoni design moulds
There are 23 products.
Designer silicone moulds from Silikomart and Pavoni let you create petits gâteaux and entremets that look straight out of a pâtisserie window. The Italian manufacturers are known for modern, precisely shaped silicone moulds that make even simple mousse recipes look professional. In this category you will find moulds such as Parfum 110, Bloom 120, Vela 100, Vega 90, Stone 85, Essenziale 80 and Essenziale 30, Slake, Miami, Cloud and Turn, the Silikomart Ice 26 and Delica moulds as well as 3D Barquette and 3D Marquise. There are also wave, whipped cream swirl, St. Honoré, Bavaria and Volupté moulds (20 or 48 cavities), Mini Puff and an elegant pâtisserie mould with 12 cavities.
How to make perfect designer desserts
- Choose the right size: for many Silikomart moulds, the number in the name is the volume of one cavity in millilitres. Around 80 to 120 ml suits an individual portion, mignardises need much smaller cavities. You will find the exact dimensions in the product description.
- Build in layers: pipe in the mousse, press in a frozen insert such as fruit jelly or crémeux and finish with a base of sponge, sablé or crunch.
- Freeze thoroughly: at least 6 hours, ideally overnight. Only then do edges, grooves and waves keep their sharp shape.
- Finish: cover the frozen desserts with Mirror glaze or velvet spray and let them thaw in the fridge.
- Look after your moulds: wash silicone moulds with warm water and mild washing-up liquid and never cut inside them with a knife.
Frequently asked questions
Can I also bake in these silicone moulds?
Many silicone moulds are both freezer and oven safe, for example for financiers or sponge bases. The permitted temperature range is stated in each product description.
How do I get the desserts out cleanly?
Unmould the desserts while frozen: gently peel the silicone mould away from the edges and push the dessert out from below. Soft mousse would lose its shape.
What is the difference between Silikomart and Pavoni?
Both brands come from Italy and develop their moulds together with pastry chefs. The quality is comparable, the main difference is the design, so choose the mould whose look best suits your dessert.
More individual portion moulds are in Individual dessert moulds, recipes and step-by-step guides in our dessert recipes.