What is a driver without a car? He’s just a pedestrian.
So, what is a baker without his tools? Not a lot more, I presume.
If you are used to baking a little bit at home, I think you should probably have some of these tools. Moreover, some of them could be used for baking, but as well for cooking.
I propose to you in this article, a recap of the essential tools you need for me to bake in the easiest way. If you’re interested in learning some tips to replace some of these tools like the pastry bags, don’t hesitate to comment below, I’ll prepare an article for you.
For some expensive tools, I already propose a less expensive alternative if you don’t want or can’t buy them. If you know my vision of pastry making, I’m not the one who will ask you to buy many things before being ready to start baking. I prefer to focus my pastries on taste first than on the new trendy look of the cake pan. I have had most of my tools for years now, and I only buy some new things occasionally if I want to try a very specific recipe or if I need to bake for a specific event (like Christmas, a birthday, …). I really try not to buy too many tools that I’ll use only once and let them disappear in my closet.
Here is my non-exhaustive list of the basic tools I use in my recipes. Of course, you will probably see other tools sometimes, but they are my must-have as a pastry chef. I put you the direct link to Amazon.com on the buttons of each tool to allow you to find them easily.
Whisk:
I prefer inox one instead of silicon. You could keep your silicon one when you use it in your saucepan to avoid damaging them.
Whisk:
I prefer inox one instead of silicon. You could keep your silicon one when you use it in your saucepan to avoid damaging them.
Mixing bowl:
My mixing bowl is in glass as it’s easier for my pictures and videos. On your side, you could go for glass, plastic or inox one, as you prefer. Just keep in mind that the glass ones are really heavy and could be damaged quickly. If you already have some at home, please keep them. You don’t need to have exactly the same tools as me.
A kitchen scale:
Really, really important item. To be honest, I never bake without my kitchen scale, so I can’t understand how some people can. In my opinion, you absolutely need one for pastry recipes. You can have a clear result in pastry if you don’t respect the quantity for each ingredient. Best example: macaron!
A kitchen scale:
Really, really important item. To be honest, I never bake without my kitchen scale, so I can’t understand how some people can. In my opinion, you absolutely need one for pastry recipes. You can have a clear result in pastry if you don’t respect the quantity for each ingredient. Best example: macaron!
Spatula:
To bake, silicon spatulas are the easiest one as they allow you to take off all the mix from your mixing bowls, and they are more hygienic. You could also have some wooden ones for caramel, for example. A silicon spatula at least is the minimum in your kitchen tools.
There is also another type of spatula for all the icing parts. I put you two examples with or without an angle. I advise you to have one of each type if possible. For the size, it depends on what you are baking; I prefer small ones, which are easier to use in my opinion.
Cake pan:
As usual, you don’t need too many cake pans. I put here the two basics I used the most, a round and a square one. You could have different sizes if you needed to.
Cake pan:
As usual, you don’t need too many cake pans. I put here the two basics I used the most, a round and a square one. You could have different sizes if you needed to.
Loaf pan:
The loaf pan is also important for me as you will use it for all your « cakes » like banana bread, marbré.
Tart plate:
For your tarts, I advise you to have a large one for family size tart and also a couple of small ones for individual desserts. It could be useful for a tart you want to take away for your dessert at work and as well to try different flavors at the same time – food lover advice.
Tart plate:
For your tarts, I advise you to have a large one for family size tart and also a couple of small ones for individual desserts. It could be useful for a tart you want to take away for your dessert at work and as well to try different flavors at the same time – food lover advice.
Stand mixer:
For the stand mixer, I have to admit that I’m an unconditional fan of the brand Kitchen aid so it’s obviously the one I will advise you. I already tried other brands (I used the Brandt of my mom for a while), but I’m more than convinced by the Kitchen aid. I have had mine since 2017, I bought it during a Black Friday to have a discount, and it’s still brand new. I never had any problems since, and trust me, I used it a lot (like a lot). Compared to other brands, I think it never decreases, even if it’s on for a long time. When I was preparing my pastry diploma, I almost killed the one for my mom. When I was able to invest in mine, I directly went for a really good quality product like Kitchen aid to be sure that my purchase would last a while (keeping my finger crossed for the moment it’s working, and I hope it will continue for a long time). I went for the Artisan model, the regular one in eggplant color. I know that they launched years ago the « Mini » model which could be great if you don’t have a lot of space or want to begin with a small one to see if you will use it a lot or not.
A hand mixer:
A hand mixer could replace a stand mixer for a while if you don’t want to buy one or just can’t for the moment. I used to use a hand mixer for years before having mine. Except during my training for my diploma when I needed to learn to work with one, I used to do it without. It’s not the easiest way as for some recipes you will need to do a lot of things at the same time, but it will work as well. I don’t have one anymore, so you won’t see it a lot in my recipes, but you could also use it daily. Instead of whisking, you mix with a regular whisk to earn some time as well.
An hand mixer:
A hand mixer could replace a stand mixer for a while if you don’t want to buy one or just can’t for the moment. I used to use a hand mixer for years before having mine. Except during my training for my diploma when I needed to learn to work with one, I used to do it without. It’s not the easiest way as for some recipes you will need to do a lot of things at the same time, but it will work as well. I don’t have one anymore, so you won’t see it a lot in my recipes, but you could also use it daily. Instead of whisking, you mix with a regular whisk to earn some time as well.
Food processor:
A food processor is really useful to mix different types of ingredients. For example, if you need to mix some cookies for a cheesecake, some nuts for a homemade butternut, some fruits to have a purée. It will also be very useful for the macaron recipe, where you will need to mix your dry ingredients to be as thin as possible.
Rolling pin:
It is a must-have for all your cookies, tart, crust, everything you need to roll. I’m used to my wooden rolling pin, but if you prefer plastic, go for what suits you the most. Just a small tip, if you have a wood one as I do, try not to wash it each time you use it. You just have to take off the crust on the rolling pin with a knife and wash it when it’s very dirty. When you wash it, don’t let it in water too long; otherwise, the wood won’t last. Just a small splash and dry it immediately.
Rolling pin:
It is a must-have for all your cookies, tart, crust, everything you need to roll. I’m used to my wooden rolling pin, but if you prefer plastic, go for what suits you the most. Just a small tip, if you have a wood one as I do, try not to wash it each time you use it. You just have to take off the crust on the rolling pin with a knife and wash it when it’s very dirty. When you wash it, don’t let it in water too long; otherwise, the wood won’t last. Just a small splash and dry it immediately.
Pastry brush:
I was used to traditional pastry brushes for a while, but am totally convinced now by silicon ones. You avoid any bristle missing when you bake, and it’s easier to clean.
Baking Mat:
This small investment will be very useful and will prevent you from wasting a ton of baking paper. These baking mats are completely reusable for years, you just have to give them a quick clean, and they are ready for use again. On top of that, you will have less trash with them, so no more reason not to go for them anymore.
Baking Mat:
This small investment will be very useful and will prevent you from wasting a ton of baking paper. These baking mats are completely reusable for years, you just have to give them a quick clean, and they are ready for use again. On top of that, you will have less trash with them, so no more reason not to go for them anymore.
Microplane grater:
I have had mine for a while, and to be honest, I use it as well for baking than for cooking. It’s a very useful tool. You could live without it, but it will make your life a lot easier. You will be able to obtain thin zest for your recipes, thanks to it. You will also use it to grate any type of spices.
Sieve:
I am not using a lot of my sieve for each recipe. I know that the good practice should be to sieve my dry ingredients for each recipe, but I’m not doing it. I had once not a really good surprise when I discovered that some flour worms were in my mix … but since this event, nothing happened! It should always be better to sieve your dry ingredients quickly before adding them to your mix to avoid any problem and reduce lumps. Moreover, it will become a must-have in some sensible recipes (like macaron).
Sieve:
I am not using a lot of my sieve for each recipe. I know that the good practice should be to sieve my dry ingredients for each recipe, but I’m not doing it. I had once not a really good surprise when I discovered that some flour worms were in my mix … but since this event, nothing happened! It should always be better to sieve your dry ingredients quickly before adding them to your mix to avoid any problem and reduce lumps. Moreover, it will become a must-have in some sensible recipes (like macaron).
Pastry bag:
I try to always have some pastry bags at home. You will need them in lots of recipes like cupcakes, macaron, meringue, for some decor… You could have different sizes if you want, but the must-have for me are big ones (18in/45cm). Thanks to them, you could go for any preparation and quantity. I prefer to buy them in 100 pieces like that you have some for a while and it costs less that way, but you could totally go for less if you prefer.
I was also used to having a reusable one. It’s great if you don’t use it a lot as you need to let it dry completely before using it again. If you go for that type, I advise you to have two in different sizes.
Piping tips:
I advise you to have some round and star piping tips of different sizes. You don’t need all the shapes and sizes that exist on the market, just a couple of them according to what you like to bake. I put you a different link in case you don’t have any or want more.
Piping tips:
I advise you to have some round and star piping tips of different sizes. You don’t need all the shapes and sizes that exist on the market, just a couple of them according to what you like to bake. I put you a different link in case you don’t have any or want more.
Ceramic Pie weight:
The ceramic pie weight will make your life easier. They will allow you to blind bake your dough. I tried for you to put a plate inside the tart to have some weight, but it’s not a real good tip at all.
If you don’t have some, you could also use some dried beams that you will keep only for this use.
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