Tronchetto Mono Mold - PX060

The Pavoni Italia Tronchetto Mono PX060 mold produces 5 individual cylindrical logs of 600 ml (560 x Ø40 mm) on a single 600 x 400 mm tray. Its perfectly smooth surface is ideal for mirror glaze and velvet spray. Made from platinum silicone that withstands temperatures from -40 °C to +250 °C, it is the go-to size for individual logs, elongated entremets, and frozen inserts in boutique production.

Technical specifications

Dimensions per cavity

560 x Ø40 mm

Volume per cavity

600 ml

5 cavities

Temperature resistance

-40 °C / +250 °C

Recommended uses

• Individual logs ready to serve, for batch production in shops
• Elongated entremets for catered buffets, available in several flavors on the same tray
• Signature restaurant dessert, cut into portions at service for 4 to 6 guests
• Pastry training aid for assembling a log with an insert using the inverted method
• This Mono version completes the Tronchetto range alongside the large PX059 and the petit four format Mignon PX058

Filling ideas

• Chocolate-hazelnut: 70% dark chocolate mousse with a hazelnut praline insert and feuilletine crunch, finished with brown velvet spray
• Vanilla-raspberry: vanilla mousse with a gelled raspberry coulis insert, almond dacquoise sponge, white mirror glaze or ivory velvet spray
• Lemon meringue: lemon crémeux, light lemon mousse, meringue piped on after unmolding, pale yellow velvet spray
• Salted butter caramel: salted butter caramel mousse, flowing caramel insert, crumbled Breton shortbread, caramel velvet spray
• Pistachio-cherry: pistachio mousse, cherry insert, pistachio crunch, green mirror glaze
• Bark entremet: turn out and decorate one cavity to resemble tree bark using brown velvet spray and a spatula, for a realistic-looking Christmas log

Assembly method

1. Pour the insert (crémeux, ganache or caramel) into a tube or a Ø 25 to 30 mm mold the day before, then freeze for at least 4 hours
2. Place the PX060 on a flat, rigid tray; no greasing is necessary
3. Pipe in the mousse to halfway up, then tap the tray to release any bubbles
4. Center the frozen insert lengthwise in each cavity
5. Fill with mousse to the top, adding a rectangular sponge cake base to seal if needed
6. Freeze for at least 8 to 12 hours at -18 °C; the elongated shape takes longer than a round entremet
7. Unmold by gradually pulling the silicone edges outward
8. Apply the velvet spray or mirror glaze while the piece is still frozen, resting on a rack

Complete technical data sheet

Frequently asked questions