Mold 12 daisies Nina Métayer x Guy Demarle

With the new 12 daisy mold, Nina Métayer and Guy Demarle have imagined a signature mold inspired by a sketch by the chef, to give cakes, entremets and frozen desserts a delicate floral shape.

After imagining a pastry where nature plays a central role, Nina Métayer transposes this sensitivity into an everyday object with Guy Demarle. For her first collaboration with the brand, the pastry chef created the Signature 12 Daisies Mold, an imprint mold directly inspired by a hand-made drawing. A creation as pretty as it is clever, designed to bring a little poetry into homemade pastries.

A hand drawn daisy

It all started with a simple sketch. Nina Métayer drew a daisy freehand, with a spontaneous and lively line, without trying to obtain a perfectly regular flower.

It is precisely this imperfection that was preserved during the design of the mold. The twelve prints reproduce the slight irregularities, asymmetries and sensitivity of the original drawing. The result thus retains something of the chef’s gesture, rather than transforming the flower into a perfectly standardized motif.

A bias which gives the mold a real personality and allows you to transform a simple preparation into an immediately recognizable dessert.

12 prints to let creativity speak

Behind its floral pattern, the Nina Métayer 12 Daisies Signature Mold has been designed to multiply its uses.

Its twelve 17.7 cl indentations, with a depth of 4.5 cm and a diameter of 7 cm, allow you to make individual desserts as well as cakes, soft pastries or frozen desserts. It can also accompany everyday preparations, both sweet and savory.

A versatility that allows you to go from a sophisticated dessert to a simpler pastry, always with this pretty flower silhouette.

Nina Métayer’s soft vanilla praline

To showcase her new mould, Nina Métayer offers a soft vanilla praline, imagined as a first gourmet interpretation of her twelve daisies.

The recipe combines three preparations – soft, praline and feuillantine – and illustrates the ability of the mold to accommodate more elaborate creations while highlighting the finesse of its floral details.

Enough to give some ideas to amateur pastry chefs who can then vary the principle with a light mousse, a fruity dessert, a chocolate cake or even an iced preparation.

OHRA® Platinium silicone, for well-designed patterns

The mold belongs to the Ohra® range by Guy Demarle and is made entirely of Platinum silicone. This material is resistant up to 260°C, with good stability and even cooking.

Its flexibility facilitates unmolding and above all allows the details of the floral pattern to be preserved, essential to the aesthetics of the daisies. The mold can be used for sweet, savory or frozen preparations.

Nina Métayer, pastry as a creative field

This collaboration fits naturally into the universe of Nina Métayer. Voted Best Pastry Chef in the World in 2023 by The World’s 50 Best Restaurants then Best Pastry Chef in the World in 2024 by the UIBC, she develops a pastry nourished by nature, the seasons and memories.

With this mold, its universe leaves the showcase of great creations to join the kitchen of pastry enthusiasts. A concrete way of transmitting the pleasure of creating, while retaining what makes its design unique.