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 each instrument, with the main aim of maintaining the simplicity I had observed in the pâtisserie 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.
Curve Issue thirty-one, 2010
‘Unleashing the domestic gourmet’ by Belinda Stening

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