Pavoni Silicone Eros Mould 165x165x40mm product image

Pavoni

Pavoni Eros Silicone Baking Mould 165x165x40mm

SKU: HX521

£23.34(£28.01 inc VAT)

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The Pavoni Eros is a single-cavity silicone mould designed for shaping individual desserts and confectionery portions in a professional pastry or bakery setting. Made from food-grade silicone, it produces a distinctive, defined finish and is sized to yield a single portion per mould.

Silicone moulds of this type are a standard tool in patisserie and dessert production. The material tolerates the temperature swings common in professional kitchens — moving directly from a deck or convection oven into a blast chiller without any need to transfer contents to a separate container. This makes it practical for cook-chill workflows where time and handling between stages matter.

The flexibility of the silicone is particularly useful when working with delicate set desserts, mousses, or chocolate work. Rather than pushing or scraping, the mould can be gently peeled back to release the contents cleanly, reducing the risk of breakage during plating.

  • Single-cavity design gives consistent portion size and presentation
  • Flexible silicone body allows clean, damage-free demoulding
  • Suitable for use in ovens and blast chillers without transfer
  • Easy to clean by hand or in a commercial dishwasher
  • Stackable when not in use, requiring minimal storage space

This mould is well suited to smaller pastry operations, restaurant dessert menus, or as part of a larger set where multiple cavities are needed. For high-volume production where dozens of portions are prepared in a single batch, a multi-cavity tray format may be a more efficient choice.

If you are building out a dessert or confectionery section and want to discuss which mould formats suit your menu and production volumes, the team is happy to help.

Frequently asked questions

Can this mould go directly from the oven into a blast chiller?

Yes. Food-grade silicone handles the transition between oven heat and blast chiller temperatures without warping or degrading, which makes it practical for cook-chill dessert production where you want to avoid transferring contents between stages.

Is a single-cavity mould suitable for high-volume dessert production?

For low-to-medium volume menus — a restaurant producing individual portions for a fixed cover count, for example — a single-cavity format is workable. If you are producing larger batches in one go, a multi-cavity tray configuration is generally more efficient and worth considering alongside this option.

What types of preparation is this mould suited to?

It is commonly used for set mousses, bavarois, panna cotta, chocolate work, and similar portion desserts where a clean, defined shape is needed. The flexible silicone is particularly useful with fragile preparations that would be difficult to remove from a rigid mould without damage.
Pavoni Eros Silicone Baking Mould 165x165x40mm

£23.34(£28.01 inc VAT)

£23.34(£28.01 inc VAT)

The Pavoni Eros is a single-cavity silicone mould designed for shaping individual desserts and confectionery portions in a professional pastry or bakery setting. Made from food-grade silicone, it produces a distinctive, defined finish and is sized to yield a single portion per mould.

Silicone moulds of this type are a standard tool in patisserie and dessert production. The material tolerates the temperature swings common in professional kitchens — moving directly from a deck or convection oven into a blast chiller without any need to transfer contents to a separate container. This makes it practical for cook-chill workflows where time and handling between stages matter.

The flexibility of the silicone is particularly useful when working with delicate set desserts, mousses, or chocolate work. Rather than pushing or scraping, the mould can be gently peeled back to release the contents cleanly, reducing the risk of breakage during plating.

  • Single-cavity design gives consistent portion size and presentation
  • Flexible silicone body allows clean, damage-free demoulding
  • Suitable for use in ovens and blast chillers without transfer
  • Easy to clean by hand or in a commercial dishwasher
  • Stackable when not in use, requiring minimal storage space

This mould is well suited to smaller pastry operations, restaurant dessert menus, or as part of a larger set where multiple cavities are needed. For high-volume production where dozens of portions are prepared in a single batch, a multi-cavity tray format may be a more efficient choice.

If you are building out a dessert or confectionery section and want to discuss which mould formats suit your menu and production volumes, the team is happy to help.