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Designed by chef Cédric Grolet, this Pavoflex mould features 10 individual cavities shaped like realistic vanilla pods.
Crafted from food-grade platinum silicone, it offers outstanding versatility for both sweet and savoury applications across temperatures from -40°C to +250°C.
Its flexible structure delivers uniform heat distribution during baking and effortless unmoulding straight from the freezer, ensuring crisp, immaculate contours on every delicate preparation.
After use, simply rinse with warm water, mild soap, and a non-abrasive sponge.
Recipe by Chef Philippe: Vanilla trompe-l'oeil
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