Patisserie
There's something precise and ceremonious about pastry-making. A measured gesture, an exact temperature, a respected resting time. It's a domestic art, demanding but generous, where success depends as much on the recipe as on the tools.
Here you'll find a selection of utensilsand molds for patient, gourmet pastry chefs. Tin-plated copper molds, stainless steel plates, tin circles or non-stick molds for those in a hurry: each material has its uses, its logic, its history. And then there are the everyday tools. A maryse that leaves nothing at the bottom of the bowl, a well-balanced whisk, sockets, sieves, horns and brushes. Objects that make all the difference when it comes to whipping whites or unmolding a kouglof without a hitch.
Whether you're preparing Sunday madeleines or a more ambitious entremets, sometimes all you need is the right utensils and a little flour on the work surface.
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