{"product_id":"moule-pera-fico-115","title":"Trompe l'oeil mold pear \u0026 fig 115ml - Pear \u0026 Fig 115","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-accordion-content a {\n    color: #b98b35;\n    font-weight: 700;\n    text-decoration: underline;\n    text-underline-offset: 3px;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-accordions\"\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003eSilikomart Pear and Fig trompe-l'œil mold for realistic 3D entremets\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eSilikomart Professional Pear and Fig trompe-l'œil mold\u003c\/strong\u003e, also called the \u003cstrong\u003ePera and Fico kit\u003c\/strong\u003e, enables the creation of fruity 3D desserts shaped like pears and figs with a realistic and professional finish. This \u003cstrong\u003epear silicone mold\u003c\/strong\u003e is ideal for making individual entremets, mousses, frozen desserts, fruit inserts, and pastry creations inspired by nature.\u003c\/p\u003e\n\u003cp\u003eThe kit includes a platinum silicone mold with \u003cstrong\u003e5 cavities of 115 ml\u003c\/strong\u003e each and a practical plastic support to stabilize preparations during assembly, freezing, and unmolding. Thanks to its organic and detailed shapes, it allows you to craft elegant trompe-l'œil desserts featuring pear, fig, caramel, chocolate, vanilla, dried fruits, or autumn fruits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWhy choose the Pera and Fico kit from Silikomart Professional?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe Pera and Fico kit is designed for pastry chefs, restaurateurs, caterers, and enthusiasts who want to create realistic individual desserts without compromising on unmolding or finishing.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo 3D fruits:\u003c\/strong\u003e pear and fig to vary creations with a single kit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrompe-l'œil effect:\u003c\/strong\u003e realistic shapes, natural volumes, and high-end presentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% platinum silicone:\u003c\/strong\u003e flexible, durable, odorless, and food-safe.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy unmolding:\u003c\/strong\u003e ideal for mousses, frozen entremets, and delicate preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlastic support included:\u003c\/strong\u003e enhanced stability during filling and freezing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional use:\u003c\/strong\u003e compatible with oven, freezer, deep freezer, microwave, and dishwasher.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis mold is especially interesting for creating an original display or offering a signature dessert centered on autumn fruits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eTechnical features of the Pear and Fig mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart Professional\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e Pera and Fico\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e 3D trompe-l'œil silicone mold\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShapes:\u003c\/strong\u003e pear and fig\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 5 molds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e 60 x 55 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 76 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e \u003cspan class=\"patissland-highlight\"\u003e115 ml\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal volume:\u003c\/strong\u003e 575 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% platinum silicone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal resistance:\u003c\/strong\u003e from \u003cspan class=\"patissland-highlight\"\u003e-60°C to +230°C\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncluded accessory:\u003c\/strong\u003e plastic support stand\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe 115 ml volume per cavity is ideal for individual restaurant entremets, plated desserts, or generous-sized showcase pieces.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCreation ideas with a pear and fig silicone mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThis \u003cstrong\u003epear-shaped silicone mold\u003c\/strong\u003e and fig mold allows you to create realistic fruity desserts, as well as more indulgent combinations with chocolate, caramel, or dried fruits.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePear chocolate entremet:\u003c\/strong\u003e pear mousse, dark chocolate cream, cocoa biscuit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePear caramel vanilla:\u003c\/strong\u003e vanilla mousse, pear insert, flowing caramel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePear hazelnut:\u003c\/strong\u003e pear bavarois, hazelnut praline, crispy feuilletine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFig honey almond:\u003c\/strong\u003e fig mousse, honey insert, almond financier biscuit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFig chocolate:\u003c\/strong\u003e chocolate ganache, fig compote, soft biscuit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAutumn dessert:\u003c\/strong\u003e pear, fig, walnut, cinnamon, caramel, and vanilla.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrozen dessert:\u003c\/strong\u003e perfect pear ice cream or fig semifreddo for plated service.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo enhance the trompe-l'œil effect, finish with a velvet spray, colored flocking, mirror glaze, or edible dusting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eAssembly tip for a pear trompe-l'œil entremet\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eFor a clean result, work in reverse assembly. Fill each cavity with a light mousse, add a frozen insert, then finish with a biscuit or crunchy layer suited to the shape.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1. Prepare a mousse:\u003c\/strong\u003e pear, vanilla, white chocolate, caramel, or hazelnut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2. Partially fill the mold:\u003c\/strong\u003e pipe the mousse into the cavities.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3. Add an insert:\u003c\/strong\u003e pear compote, fig cream, caramel, or ganache.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4. Complete with the mousse:\u003c\/strong\u003e smooth to avoid air bubbles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e5. Close with a base:\u003c\/strong\u003e soft biscuit, dacquoise, financier, or crunchy layer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e6. Freeze through:\u003c\/strong\u003e unmold only when the pieces are perfectly set.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7. Finish:\u003c\/strong\u003e apply a velvet spray, mirror glaze, or powdered finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eComplete freezing is essential to preserve the fruit details and avoid any deformation when unmolding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eRecommended finishes: velvet spray, mirror glaze, and dusting\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe pear and fig trompe-l'œil reaches its full dimension with a detailed finish. The choice of color enhances the fruit illusion and creates a professional visual result.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the pear:\u003c\/strong\u003e light green velvet spray, pale yellow, pistachio green, or pear mirror glaze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the fig:\u003c\/strong\u003e violet, dark red, burgundy, brown, or dusting of cocoa and red fruits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural effect:\u003c\/strong\u003e powdered coloring applied with a brush to shade the reliefs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlossy effect:\u003c\/strong\u003e fine mirror glaze for a brighter fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModern effect:\u003c\/strong\u003e velvet spray for a matte, soft, and high-end finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor a realistic finish, apply decorations on frozen desserts and work in thin layers so as not to mask the mold's volumes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCold use: entremets, mousses, and frozen desserts\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe Pera and Fico mold is especially suited for cold work. Thanks to its resistance down to \u003cstrong\u003e-60°C\u003c\/strong\u003e, it can be used in the freezer, blast freezer, or cooling cell.\u003c\/p\u003e\n\u003cp\u003eIt is suitable for mousses, bavarois, frozen parfaits, semifreddos, fruit inserts, whipped ganaches, and individual desserts. Platinum silicone facilitates the unmolding of delicate preparations, provided they are perfectly frozen.\u003c\/p\u003e\n\u003cp\u003eThis mold is ideal for advance production: assembly, freezing, unmolding, finishing, then storage before serving.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eHot use: oven baking and creative preparations\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThanks to its resistance up to \u003cstrong\u003e+230°C\u003c\/strong\u003e, this Silikomart silicone mold can also be used for certain baked preparations: soft cookies, financiers, individual cakes, fruit bases, or pastry mixtures suited to 3D shapes.\u003c\/p\u003e\n\u003cp\u003eFor regular baking, place the mold on a rigid tray before putting it in the oven. Let it cool slightly before unmolding to preserve the fruit shape.\u003c\/p\u003e\n\u003cp\u003eThe same kit can therefore be used for both frozen desserts and baked creations, making it a versatile tool for professionals and advanced enthusiasts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCare for Silikomart Professional silicone mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eSilikomart platinum silicone is designed for regular use. To preserve the mold's quality, clean it after each use with a soft sponge and a non-abrasive product.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDishwasher safe according to usage recommendations.\u003c\/li\u003e\n\u003cli\u003eDo not use knives or sharp objects in the cavities.\u003c\/li\u003e\n\u003cli\u003eDo not expose directly to flame.\u003c\/li\u003e\n\u003cli\u003eDry carefully before storing.\u003c\/li\u003e\n\u003cli\u003eStore flat with its support to preserve the 3D shapes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlatinum silicone is odorless and does not retain flavors when properly maintained.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWho is this pear and fig trompe-l'œil mold for?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThis kit is intended for pastry professionals and enthusiasts who want to create visually distinctive desserts.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry shops:\u003c\/strong\u003e realistic individual entremets for display.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRestaurants:\u003c\/strong\u003e plated desserts focused on fruits and seasons.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaterers:\u003c\/strong\u003e sweet pieces for buffets and events.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIce cream makers:\u003c\/strong\u003e frozen pear, fig, caramel, or chocolate desserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry schools:\u003c\/strong\u003e learning assembly, unmolding, and 3D finishes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdvanced enthusiasts:\u003c\/strong\u003e trompe-l'œil desserts with professional results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eRecommended complementary products\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eTo succeed with your pear and fig trompe-l'œil desserts, combine this mold with the right finishing and assembly products.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/pate-a-sucre-de-couverture\"\u003eCovering sugar pastes for entremets and cakes\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/cake-design\"\u003eCake design and pastry decoration universe\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/nouveautes\"\u003eNew pastry molds and accessories\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eVelvet sprays and colored flocking for trompe-l'œil finishes.\u003c\/li\u003e\n\u003cli\u003eGel, fat-soluble, and powder food colorings to shade the reliefs.\u003c\/li\u003e\n\u003cli\u003eCouverture chocolates, gelatin, and pralines for mousses, inserts, and ganaches.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eFrequently asked questions about the Pear and Fig trompe-l'œil mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the mold allow making pears and figs?\u003c\/strong\u003e\u003cbr\u003eYes, the Pera and Fico kit allows you to recreate two different fruits in 3D: the pear and the fig.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the volume per cavity?\u003c\/strong\u003e\u003cbr\u003eEach cavity offers a volume of 115 ml, totaling 575 ml for the 5 cavities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan this mold be used for frozen entremets?\u003c\/strong\u003e\u003cbr\u003eYes, that is one of its main uses. The mold withstands down to -60°C and allows clean unmolding after complete freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold oven-safe?\u003c\/strong\u003e\u003cbr\u003eYes, it withstands up to +230°C and can be used for some baked preparations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to achieve a realistic trompe-l'œil effect?\u003c\/strong\u003e\u003cbr\u003eUse a fruity mousse, a contrasting insert, and a finish with velvet spray, mirror glaze, or powder dye to shade the fruit's surface.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the plastic support useful?\u003c\/strong\u003e\u003cbr\u003eYes, it stabilizes the mold during filling, freezing, and handling, which helps achieve a regular shape and a cleaner result.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":49080179196243,"sku":"28.314.87.0065","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulepoire.png?v=1786414725","url":"https:\/\/pitisslind.com\/en\/products\/moule-pera-fico-115","provider":"Patissland","version":"1.0","type":"link"}