Good tools and the right ingredients make working much easier and are the base for the best result. Every ingredient has its own role in a recipe and cannot be replaced without changing the end product. These are the essential tools & ingredients used.
|DIGITAL KICHEN SCALE
I am using the predecessor of the Soehnle Page Profi Digital Kitchen Scale. It is very reliable, easy to clean and switches off automatically when it is not used.
|DIGITAL MICRO SCALE
A micro scale is used to measure ingredients like salt, yeast, baking powder or gelatin that change the preparation already through very small quantities. A micro scale with a spoon attachment allows to measure ingredients without an additional container and makes it easier to transfer the measured ingredient into the preparation.
Flexible rubber spatulas like the Zenker Silicone Dough Scraper make it easy to reach every corner of a container.
|DIGITAL KITCHEN THERMOMETER
The GDEALER Digital Instant Thermometer has a foldable proble which makes it possible to place it into a container in a stable way. It is waterproof, has a clear display and switches off automatically once folded together.
A long Rolling pin allows to shape dough into various uniform shapes and sizes, and makes it easy to transfer the dough.
|OFFSET SPATULA / PALETTE KNIVE
A small palette knive with a good angle allows clean and precise spreading and finishing.
|SILICONE BAKING MAT
The Silpat Silicone Baking Mat is the standard mat used in most professional kitchens.
Gobel Baking Sheets are nonstick and even for uniform baking.
Pectin NH I mainly use in glazes and for binding fruit purees. It gives the preparation a smooth texture.
|SILIKONMART, SEMI-SPHERE, MINI
The Mini Semi-Spheres by Silikonmart I use for petit fours and inserts for individual entremets.
Lollipop Sticks look more elegant if they are a bit longer. These are 15cm (5.9-Inch).