Glaze-ready finish
Cavity finish checked for marks before the mould leaves us.
Patisserie moulds · entremet moulds
Entremet moulds finished for mirror glaze.
The outer entremet mould sets the silhouette of the dessert and the surface the glaze sits on. Both need to be right.
Overview
Entremet moulds, done properly.
An entremet mould is the last thing the dessert touches before the glaze. Any mark in the cavity turns into a mark in the shine.
We make outer entremet moulds in domes, logs, rings and signature shapes, finished for glazing and sized to sit with your insert moulds.
What we design for
The details that make this format work.
Signature silhouettes
Shapes drawn from your chef's sketch rather than a catalogue.
Insert-matched depth
Depth set so your insert sits centred with an even wall.
Level base
A flat base so the finished dessert sits true on the board.
What we ask up front
The same four questions we ask on every job like this.
The demould motion
How does the pastry team actually pop the dessert out? Tell us — invert-onto-tray, warm-tap, flex-and-pop. The silicone hardness sits around that answer.
Setting temperature
Blast freezer, chiller, ambient. Each one changes the wall thickness and shape stability we design around.
What sits on top
Glaze, spray, gold leaf, isomalt shard. The finish on top of the dessert is affected by how flat the top of the mould sits — we bench-flatten every tray.
How many per service
A 20-a-service prep list wants a different cavity count from a 300-cover buffet. We plan tray layout around your kitchen, not a catalogue.
Related case study
A patisserie chain's mousse entremet tooling.
Four sites, one signature dessert, one shared cavity design. A project about consistency across venues rather than clever geometry.
At a glance
The idea in a picture.
How a food mould gets made
- 01DrawingWe agree the shape with you
- 02MasterMade to the drawing
- 03Proof cavityPoured in food-grade silicone
- 04Your testTry it with your own recipe
- 05Full trayPoured or pressed to size
- 06On recordGrade and drawing kept for reorders
Swipe to see the whole diagram
Questions
What people ask about this format.
Can you match an insert I already have?
Yes. Send the insert or its drawing.
Mirror glaze or velvet spray?
Tell us which. Mirror wants a smooth cavity; spray can carry texture.
Sharing or individual?
Either, or both in the same shape.
Related formats
Other formats in this family.
Mousse moulds
Single and sharing mousse forms. Explore
Tart and tartlet moulds
Perforated and solid tart forms. Explore
All patisserie moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about entremet moulds.
Send a photo, a sketch or a sample. We'll come back with a route and a quote.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare