€26.61 tax excl.
Create a perfect individual dessert with this Chestnut Tart Pavoni Silicone Mould by Cedric Grolet, in order to showcase amazing desserts that belong in the fancy places.
Cedric Grolet, pastry chef of Le Meurice, awarded Best Pastry Chef of 2015 by the magazine Le Chef. In 2016 he received the Relais Desserts du Meilleur Chef Patissier award, in 2017: Meilleur Chef Patissier par Les Grandes Tables du Monde and in 2018; World Best Pastry Chef. Famous for his technical creations, and his sense of the unique detail, each dessert is a work of art to discover.
This silicone mould made in collaboration with Pavoni is made with 2 silicone parts, that can resist high and low temperatures (-40°C to +280°C). It allows to create tarts inspired by the chestnut shape. Its flexibility allows a perfect unmoulding.
Each silicone mould was designed with a few changes, giving a homemade touch to each creation.
Data sheet
DIPR102
Create a perfect individual dessert with this Chestnut Tart Pavoni Silicone Mould by Cedric Grolet, in order to showcase amazing desserts that belong in the fancy places.
Cedric Grolet, pastry chef of Le Meurice, awarded Best Pastry Chef of 2015 by the magazine Le Chef. In 2016 he received the Relais Desserts du Meilleur Chef Patissier award, in 2017: Meilleur Chef Patissier par Les Grandes Tables du Monde and in 2018; World Best Pastry Chef. Famous for his technical creations, and his sense of the unique detail, each dessert is a work of art to discover.
This silicone mould made in collaboration with Pavoni is made with 2 silicone parts, that can resist high and low temperatures (-40°C to +280°C). It allows to create tarts inspired by the chestnut shape. Its flexibility allows a perfect unmoulding.
Each silicone mould was designed with a few changes, giving a homemade touch to each creation.
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