Silicone entremets molds
Silicone entremets molds in geometric and sculptural shapes, for frozen desserts that unmold cleanly and have a professional finish.
How to make an entremets and choose the right size
Assemble upside down (mousse, gelled insert, biscuit), freeze completely (4–8 hours at -18°C), unmold while cold for clean edges, then finish with mirror glaze or velvet spray. Individual sizes (80–120 ml) or large sizes (600–1500 ml), with or without insert molds.
Brands and designs
Silikomart and Pavoni collaborate with chefs on signature designs, allowing you to recreate signature creations with a consistency that facilitates large-scale production.
Frequently asked questions
How can I unmold without breaking them?
Freeze completely, unmold while cold by letting in a little air, and press on the bottom.
Do they need to be frozen?
Yes, for clean unmolding and well-defined edges.
Oven and freezer?
Yes, platinum silicone is heat-resistant; see the product sheet.
Should they be greased?
No, not for frozen entremets.
