The small set for baking

A box with 3 essential tools to make any kind of recipe for cakes or pastries.

The balloon whisk is a multi-tasking utensil that beats and mixes all ingredient of a recipe. It emulsifies and aerates sauces perfectly and leaves them with no lumps.

The silicone spatula, called “Maryse” after it’s original French creator, enables you to clean out all shapes of container perfectly.
Flexible, with one side made for the angular shapes the otherfor the round ones. It is made from thermo-resistant silicone, which is easy to clean.
The top of the spatula is also removable.

The stainless steel spatula again with a flexible blade and round edges, allows you to spread the filling over your cake (whether it is chocolate, jam, icing sugar…) and follow the precise shape of the cake. It can also be used to cut the cake. (L : 13cm l : 2cm)

Recipe for Fruit Clafoutis

For 8 people

  • 8,8 oz  (250g) flour
  • 8,8 oz  (250g) sugar
  • 2 eggs
  • 2 cups of milk
  • 4,5 oz (130gr) butter
  • Vanilla extract

The Clafoutis comes from  Limousin region of France. It is baked with numerous variations of fruit  (traditionally black cherries, but also raspberries, apples, pears…) and covered with a thick flan-like batter.

  • In a large mixing bowl, beat eggs, sugar and vanilla extract.
  • Add flour and milk, and keep on mixing to avoid any lumps.
  • Butter the oven dish, arrange the fruit in the dish and pour in the clafoutis batter .
  • Cook in the oven and raise temperature up to 356°F for 45 minutes.
  • It is delicious warm or cold.

As regards the eternal question of whether to pit the cherries or not…do what you want !
Traditional Limousin clafoutis contains the cherries with stones. It will definitely  complement the  flavor and keep the cake softer.