Éclair Craquelin
More Paris than pâte à choux.
It has the curves, the crackle, and the quiet elegance of a pâtisserie éclair — down to the fine craquelin detailing.
But this shell isn’t choux.
Designed as a mold for molded desserts, frozen textures or savory fillings, it gives you the look of perfection straight from the 6th arrondissement — without ever touching an oven.
Glaze it. Slice it. Surprise them.