Suited to both amateurs and professionals alike, the beautifully modern cooking instruments may not guarantee soufflés as featherlight as Hermè’s, but with the specially crafted designs, chefs and home gourmets have closer access to the precision that successful pastry cooking requires.

“I decided to define a clear use scenario for eachinstrument, with the aim of maintaining the simplicity I had observed in the patisserie utensils,” explains Crasset. “I therefore designed objects that are at once professional and generous, by which I mean that they are also accessible even to non-specialists.”

The four instruments include a cake plate, a cul-de-poule mixing bowl, a whisk and a spatula. The cake plate creates the pedestal to spotlight the cake and quality of the pastry, inspiring cooking perfection.

The cul-de-poule mixing bowl is stainless steel and hemi-spherical, with a small built-in bowl to the side, that allows the cook to mix small quantities of ingredients first before adding the remaining mix to the main part of the bowl. Uniquely designed and highly practical, the ‘bump’ is fitted with a non-slip silicone outer so it can even be used as a handle while mixing.

The whisk is made up of two heads – one that can be fitted over the other. The smaller whisk with elastic wires is highly flexible and ideal, for instance, for egg whites, while a larger whisk with rigid wires and a silicone head can be attached over the top and is suitable for thicker mixes, such as creams and pastes.

The spatula is a fusion of a plastic spoon and silicone blade. Its rigidity serves to both mix the ingredients, while the soft part of the tool allows the user to scrape the mixture clean from the sides of the bowl as well.

Not only are these items useful (or rather, ‘essential’) for the pastry chef, but in their simple functionality they can unleash the domestic gourmet within us all.  

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