Secret 110 silicone mold – 8 x 110 ml cavities

The Secret 110 silicone mold has been specially designed for pastry professionals and artisans who want to enhance their individual creations. It allows you to create modern, elegant and perfectly calibrated desserts, thanks to its precise design and meticulous finish. With its eight 110 ml cavities, this mold offers ideal capacity for generous individual portions, without excess. It’s perfect for anyone looking for consistency, ease of use and a professional finish worthy of the finest pastry display cases.

The shape of the Secret 110 mold is designed to highlight the material and the chef’s technique, while ensuring a perfect balance between aesthetics and functionality. Each cavity measures 62 mm in diameter and 49 mm in height, a format appreciated for its versatility. It can be used for light mousses, frozen entremets and desserts based on cream, compote or jelly inserts. The 110 ml volume is perfectly adapted to the standards of contemporary pastry-making, allowing individual consumption that is both satisfying and elegant.

The material used to make the mold is a high-quality food-grade silicone that complies with European standards. This flexible, non-stick material makes removal from the mold much easier, whether the product has been frozen or baked. There’s no need to add fat or line the cavities, making for faster, cleaner work. Once the dessert has been formed, demolding is effortless, preserving the integrity of shapes and textures, for a smooth, clean finish, without deformation or cracks.

The use of this mold is not limited to a single technique. It is compatible with a wide range of temperatures, from deep freezing to oven baking. This means it can be used for entremets, semifreddos and mousses, as well as savoury preparations such as flans, terrines, vegetable or fish mousses. The Secret 110 mold is equally at home in patisserie, creative gastronomy and event catering. It is also ideal for frozen desserts, thanks to its ability to withstand extreme cold without becoming brittle or deformed.

Its sober, rounded, uncluttered design showcases the chef’s creativity without imposing too strong a shape. It provides an ideal backdrop for a wide variety of finishes: mirror glazes, velvet sprays, chocolate decorations, fresh fruit or edible flowers. The resulting portions can be placed on a sablé, cookie or pastry base to create refined dessert plates or high-end gourmet showcases.

The Secret 110 mold is also easy to clean. It can be cleaned by hand with hot water and a mild detergent, or put in the dishwasher without risk of alteration. Its flexibility means it can be stored without taking up space, retaining its original shape even after repeated use. Its durability makes it a reliable, hard-wearing solution for regular laboratory production.

This model is particularly appreciated in artisanal production contexts where precision and consistency are essential. It guarantees perfect portion regularity, rapid demolding and excellent compatibility with current working methods, whether traditional or modern. Pastry schools, training centers and competitions also use it for its reliability and formal neutrality, leaving plenty of room for the expression of taste and decoration.

By opting for the Secret 110 mold, professional pastry chefs and experienced amateurs alike gain access to a high-performance tool that enables them to achieve a high level of finishing with a minimum of effort. This mold embodies a perfect balance between technicality, ergonomics and aesthetics, while meeting the demands of the trade. It fits naturally into a production laboratory, a school or a kitchen that is passionate about the precision of the gesture and the visual quality of the final result.

In conclusion, the Secret 110 mold represents a wise investment for any professional patissier or creative cook who wishes to produce consistent, elegant and technically flawless individual desserts. Its 110 ml capacity, well-balanced dimensions and high quality silicone make it a benchmark choice in the demanding world of modern patisserie. Whether for daily production, special occasions or showcasing expertise, it is discreet, efficient and elegant.