Pastry Tools

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.

Auxiliary Supplies

Pastry Equipment

Essential Tools

Basic Materials

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  :

• Checklist of essential instruments and aids.
• Larger kitchen (electrical) equipment.
• Auxiliary pastry supplies (such as clingfilm, baking paper,etc...).

Utensils

Wire whisk Silicone spatula Rolling pin Chef tweezer Piping bags Cherry stoner

Offset spatula Scaled pitcher Crepe pan Juicer Scrapers Pastry brush

Strainer Measure spoon Sprayer Silicone brush Piping nozzles Chinois

Cutting Pastry Tools

Pastry cutter Dough cutter Grater Peeler Decorators

Baller Zester Julienne slicer Scooper Citrus knife

Corer Fruit divider Multiblade slicer Cake slicer Mango cutter

Baking Molds

These are the inactive or passive tools, named that way because of its containing and shaping purposes. So it's rather something auxiliary than a tool.

They often define the dessert. A savarin wouldn't be a savarin without its ring shaped, half donut pan. But don't let it stop you from being creative as all of these utensils can be used for different types doughs and batters.

You are the boss!

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Kugelhopf Brioche Loaf pan Savarin Tart tray Quiche Petit Four Muffin pan Croquembouche

Baba Cannele Rosary Spring form Cone form Ramekin Sponge cake Chocolate mold Metal Tart

Charlotte Buche Cake Bread pan Pomponette Cannoli form Hemisphere mold Frames & Rings Madeleine pan

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