Pastry tools are an indispensable part of anyone wanting to become a dessert (hobby) chef.
Besides the need for "precision", certain desserts are traditionally shaped, according a recognizable shape or simply because of aesthetics. Sometimes that requires specific processing.
If that's what you want to do, you'll need the right pastry tools.
They don't have to be overly expensive, yet for frequent use, sturdier materials are no luxury. Plastic gets the job done but I do favor (stainless) steel for its durability.
Chain stores these days have a lot available. Cheap utensils to relatively cheap machinery. For occasional use they're perfectly fine.
For frequent use I'd recommend higher priced (professional) items.
In patisserie you could do with basic utensils until a recipe becomes process specific.
Whether rolling dough in a certain manner or accurately measure temperature.
You may have never heard of some of them or don't know how they're called. I'm sure a list would come in handy or even give you new dessert ideas!
Who knows, you might invent the next sweet craze.
Below is a material listing to compose your own kitchen arsenal.
Additionally, here's a :