- Silicone Baking Mat (Non-stick baking mat for rolling dough and shaping pastries)
- Parchment Paper Sheets (Reusable silicon sheets that prevent sticking on pans, perfect for handling delicate pastry components)
- Pastry Brush (Used to apply glazes or egg washes; ensures an even coating of syrup or other finishes)
- Cake Testers (Flat-ended utensil for checking doneness without puncturing the doughnut, ideal for testing smaller pastries like those in a croquembouche)
- Pastry Bags & Tips (Essential for decorating and assembling desserts; perfect for piping fillings or frosting onto components with precision)
- Digital Kitchen Scale (Accurate measurement tools, essential in baking to ensure proper ingredient proportions)
- Pastry Board & Roller (A smooth surface for rolling out dough, and a cylindrical tool for creating uniform shapes and layers)
- Cake Stand (Ideal for presenting the finished croquembouche; ensures stability of the structure while serving)
About 70 doughnut holes of any flavor
Red Hots
licorice balls, and silver dragées
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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