Moule Croissant - PX053 tartelette Adding an acid (such as

Adding an acid (such as citric acid) is necessary to trigger gelling

Designed to replace egg whites in cold preparations

céréales et soja

dry for 3 to 5 minutes in a slightly open oven if the cavity seems damp

Pâtes de fruits maison

Moule Croissant - PX053 tartelette Adding an acid (such asPavoflex Silicone Mold Croissant 95 ml 20 Cavities (600x400 mm) Create individual desserts and trompe l'il with exceptional precision using the Pavoni PX053 Croissant Silicone Mold. Part of the Pavoflex range, this professional mold is an essential tool for demanding pastry chefs seeking to combine modern aesthetics with productivity. Its iconic croissant shape allows you to craft plated desserts, mousses, or semifreddos with a realistic and elegant