Palmier
Looks baked. Isn’t.
A form cast from real laminated pastry — capturing every sugar-blistered ridge and buttery fold of a perfect palmier.
But don’t be fooled. This isn’t pâte feuilletée.
It’s a mold for cold-set desserts, mousses, or composed plates where the illusion leads and the surprise follows.
Gloss it, shell it, freeze it — the story is already written on the surface.