Entremet Techniques: How to Build Professional Layered Cakes with Pavoni Silicone Moulds

An entremet is a layered dessert — mousse, an insert, a base and a glaze — built upside down in a silicone mould, frozen and unmoulded. Done well, every cake comes out identical, with sharp edges and a mirror shine. This guide explains the professional assembly method step by step, how to choose a Pavoni Italia silicone mould for whole cakes and single portions, and how to plan production so the work is repeatable.

Quick answer: what you need for professional entremets

You want to make…	Choose	Price
A whole entremet with a perfectly centred insert	Pavocake mould + KE020 insert mould	from $46.99 CAD
The same design in two sizes	Pavocake Planet KE024 + Mini Planet KE052	from $44.99 CAD
A chef-signed cake	Cylindra by Pierre Hermé (KE089 / KE090)	from $44.99 CAD
Single portions in series	Pavoflex 400 × 300 mm moulds	from $69.00 CAD

The assembly method, step by step

This is the assembly published by pastry chef Fabrizio Fiorani for Pavoni Italia (recipe book "The Fruit Collection"). It works for any inverted mousse entremet:

1. Pour the mousse into the mould.
2. Coat every detail. Use a small spatula to spread the mousse up the walls so every detail of the cavity is fully coated and defined. This is what gives a sharp, clean surface after unmoulding.
3. Add the insert. Pipe or place the insert in the centre (in Fiorani's recipe, a praliné).
4. Fill and close. Finish filling with mousse and add the base — in his recipe, two layers of sponge.
5. Blast-freeze until fully set, then unmould.
6. Glaze before serving.

A key detail from the same recipe: the chocolate mousse is made by dissolving hydrated gelatine in milk heated to 60°C, emulsifying it over melted chocolate, and folding in semi-whipped cream when the mixture reaches 35°C.

Unmoulding a Pavocake, as Pavoni recommends: fill the mould, release the cake carefully starting from the corners, then finish unmoulding after placing the cake on a flat surface.

Why Pavoni Italia silicone moulds

• 100% platinum silicone, according to EU regulations — non-toxic, odourless, tasteless and safe even at very high temperatures.
• Built for thousands of uses when you follow Pavoni's care rules: no knives in contact with the mould, never on direct heat (flame, grill, ceramic glass or electric plate), and no CRISP function in the microwave.
• Designed with world-class pastry chefs — Emmanuele Forcone, Pierre Hermé, Cédric Grolet, Antonio Bachour and others — so the shape is already tested for production.

The insert system: one insert mould, five cake designs

The Pavocake KE020 insert mould (external Ø 153 mm, internal Ø 78 mm, h 44 mm, ~520 ml) is made to combine with the Pavocake moulds KE018, KE019, KE032, KE036 and KE047. One insert mould, several finished designs — your insert recipe stays the same while the cake changes.

Mould	Size	Volume	Price
Insert KE020	ext. Ø 153, int. Ø 78, h 44 mm	~520 ml	$46.95 CAD
Galaxy KE032 by Emmanuele Forcone	ext. Ø 175, int. Ø 55, h 55 mm	~1000 ml	$56.99 CAD
Singapore KE036	ext. Ø 180, int. Ø 55, h 60 mm	~1000 ml	$46.99 CAD

Same design, two sizes

Several Pavocake designs come in a standard and a mini size, so you can sell a family cake and a smaller cake with the same look:

• Planet KE024 — Ø 180, h 45 mm, ~1000 ml — $46.99 CAD
• Mini Planet KE052 — Ø 145, h 40 mm, ~600 ml — $44.99 CAD
• Cylindra KE089 by Pierre Hermé — Ø 150, h 45 mm, ~700 ml — $44.99 CAD
• Cylindra KE090 by Pierre Hermé — Ø 200, h 45 mm, ~1200 ml — $46.99 CAD

Single portions: Pavoflex

Pavoflex moulds measure 400 × 300 mm and hold a full series of single portions per sheet:

• Panier PX43127 — Ø 74, h 45 mm, ~135 ml, 12 cavities — $95.00 CAD
• Caleidon PX4317 — 93 ml — $69.00 CAD

View all entremet & modern cake silicone moulds → · All Pavoni Italia

The chocolate makes the mousse

For chocolate mousse and glaze, start with a couverture you can trace to the bean. Bassan Sur del Lago 71% is a single-origin dark couverture made in Canada from Venezuelan Trinitario cacao with ancestral Criollo lineage, with notes of fruit, wood and nuts and low acidity — recommended for ganaches, moulded bonbons, tablets and entremets. Price: from $69.95 CAD (1 kg bag). Bean-to-bar makers can buy the same origin as Sur del Lago cocoa beans. Food products ship within Canada only.

For cocoa glazes, sponges and cocoa butter work in production, KKO Real alkalized cocoa powder (10–14% cocoa butter) and KKO Real cocoa butter are 100% Venezuelan and come in 20 kg packs: $600.00 CAD per sack and $1,200.00 CAD per box. Zucchero Canada is the exclusive distributor of KKO Real in Canada.

Plan production with the volumes

• Every mould above lists its nominal volume. A ~1000 ml Pavocake and a ~520 ml insert tell you, before you start, how much mousse and insert to make per cake.
• Pavoflex Panier: 12 cavities × ~135 ml = about 1.6 litres per sheet.
• Volumes are Pavoni's nominal cavity volumes. Mousse, insert and base share that volume — weigh your first batch and adjust.

How AI can help your entremet production

• Batch sizing. Tell an AI assistant (ChatGPT, Claude, Gemini) your moulds, the number of cakes and your recipe in grams, and ask how much of each component to make. Check the result against the volumes above.
• Freezer planning. Give it your weekly orders and ask for a schedule: which day to make inserts, which day to assemble, which day to glaze.
• Written procedures. Turn your assembly into a step-by-step procedure with temperatures so every team member builds the entremet the same way.
• Costing per cake. Enter ingredient prices and portions to get the real cost per cake and per slice.

AI organises the information; temperatures, tasting and the final decision stay with your pastry chef.

Frequently asked questions

Why is an entremet built upside down?

The mousse goes into the mould first and the base goes in last, so when the entremet is unmoulded the mousse forms the smooth outer surface and the base sits at the bottom.

Which Pavocake moulds work with the KE020 insert?

According to Pavoni Italia: KE018, KE019, KE032, KE036 and KE047.

What are Pavoni silicone moulds made of?

100% platinum silicone according to EU regulations — non-toxic, odourless and tasteless.

How do I make my Pavoni moulds last?

Never use knives in contact with the mould, never place it on direct heat, and don't use the microwave CRISP function. Following these rules, Pavoni rates its moulds for thousands of uses.

Where do these moulds ship from?

From Calgary, Alberta. Orders are packed in 1–2 business days.

Entremet Silicone Moulds | Pavoni Italia | Entremet Pastry Rings | How to Choose Silicone Moulds | How to Use Silicone Moulds