The Ultimate Pastry Guide: 7 Must-Have Equipment for French Pastry

We’ve got another Pastry Guide post for those of you delving into the esteemed (and delicious!) art of French Pastry; if you’re new here, check out some vital, insider-knowledge for beginners in French Pastry first. In this segment, we’ll cover the indispensable utensils you’ll need for most French pastries! Having correct equipment is essential; I would never be able to make beautiful Lemon Madeleines in a muffin tin (although that is an interesting thought…). This post will arm you with everything you’ll need to start making elegant, impressive French pastries (and most of it is actually pretty cheap and multi-use!).

Now, there’s just one more thing before we get into the heart of the matter: equipment substitutions. Adaptability and creativity are core principles for successful bakers, and substituting ingredients or equipment in a pinch can be a valuable, time-saving solution (plus, you get to feel like an absolute genius when it works out…only to look it up online later and realize about 50,000 other people already had the same idea…). But for some of these utensils I’ll be covering, there won’t be as much room for substitutions (I’ll let you know which ones!); certain items you’ll just have to accept at face-value, as they are critical for creating a particular French Pastry.

Let’s get onto the most important pieces of equipment you’ll need for French Pastries:

1. Kitchen Scale

If you’ve read some of my French Pastry tips and tricks, you’re probably already familiar with the revered kitchen scale and it’s mighty baking powers (that’s going to be my superhero-movie pitch if I ever get the chance…). The kitchen scale is so important for French pastry (and most baking in general, really) for a plethora of reasons. For one, there’s the whole weight vs. volume debate: volume measurements (like cups and tablespoons) will never be as accurate as the objective weight (like grams or ounces) of an ingredient. Just try spooning flour into a cup vs. dipping the cup into the flour; I assure you the difference will be stark.

Secondly, many pastry recipes will already use weight measurements (volume measurements are rarely used in European baking); it’ll be much easier to recreate those recipes with a kitchen scale. On top of that, French pastry is an exacting, precise art–there isn’t room for an extra 10 grams of flour in some recipes (it sounds strict, but trust me, it’s a veritable truth!).

Kitchen scales can be digital or not; I would recommend a digital scale as they can weigh more minute measurements–many recipes need to be accurate to the gram. You’ll also need to be aware of the weight limit. Most French Pastry recipes won’t require enormous weights, but I would still advise you to get a scale with at least an 8 pound maximum. This will allow you to get more bang-for-your-buck, as some recipes (like French breads) do have higher weight measurements.

2. A Stand or Hand Mixer

Unless you’re a bodybuilder hankering for the ultimate workout, you’re going to want to spring for an electric mixer (as an avid macaron baker, I think I wouldn’t have arms anymore without this…egg whites are a gnarly opponent!). Now, stand mixers are the more flashy, easier (and expensive!) option, and they’re actually worth the money! If you take care of it, your stand mixer should last you for many years (even decades), and it has the capability of using add-ons for a variety of purposes (like making pasta or juicing fruits!).

However, if you’re looking for a cheaper alternative that’ll get the job done, a hand mixer will work fine. Just make sure it comes with beaters and a whisk. I even have a small confession to make: the first few years in my macaron-making career, I only owned a hand mixer! It was more time-consuming at times, but I still survived, so don’t worry if your aren’t able to splurge on a fancy stand mixer 🙂

Mixers are incredibly useful when making recipes with eggs (so every French pastry, pretty much…), as egg whites and egg yolks often have to be beaten to very fluffy and light. They’re also useful for various creams and toppings (like chantilly cream). And while the humble whisk will sometimes work, you probably want to keep your strength up beyond the first step of the recipe 🙂

3. A Rolling Pin (Preferable French-Style)

If you’ve baked a bit, you probably already own a rolling pin. And here’s a secret: it’s actually used quite a bit in French Pastry as well! Whether it’s rolling out dough for an elegant Orange-Pistachio Praline tart, or rolling fondant or molding chocolate for decoration, a rolling pin is essential. I prefer to use a tapered French-Style rolling pin for French Pastry; it’s easier to control where you place pressure.

It also makes cleaner lines and more accurate dimensions. I swear by my French-Rolling pin for making even laminations (the process of making butter-dough layers for flaky pastries, such as Croissants). If you don’t already have a French-style rolling pin, definitely get one; it’s not too expensive and will make your life 1,000 times simpler when it comes to more complicated French pastry techniques (plus it’s what the French use, so it’s appropriately in character).

4. A Whisk

I know, I know, I just went into a spiel about the importance of electric mixers and how a whisk wasn’t enough–but that doesn’t mean it isn’t essential! Many French desserts require the use of a whisk, like pastry creams (whisking egg yolks with sugar and cornstarch is a common step!).

Choosing the right whisk can be complicated (surprisingly, perhaps!). I’m a fan of a French-style whisk for French Pastry, as they’re smaller and tend to have more control. A classic Balloon Whisk is also a good option, as they are quite versatile (however, they can sometimes be too clunky and less precise). Check out Serious Eat’s article on choosing the right whisk for some more in-depth info on the magical world of whisks (sounds boring, but it’s actually pretty interesting!).

5. Parchment Paper or a Silicone Baking Mat

Either of these will work (although a debate between paper vs. silicone baking sheets rages on); you’ll need at least one to bake most French pastries, though. Since you probably already have some Parchment paper if you’ve ever baked before, I’ll talk a little about the silicone baking mat (and why it might be a better option).

Firstly, Silicone baking mats are reusable and nonstick (like really nonstick–much more than parchment paper). Plus, they hold into place better, as they are slightly sticky and will adhere to the sheet pan much more reliably than parchment (I know, they’re nonstick but sticky; will the madness never end???). This makes certain baked goods look more uniform after baking, such as macaron shells. I know that macaron shells that I bake on silicone hold their shape much better than those baked on parchment.

For more delicate pastries that require less (or no) browning and are susceptible to sticking, silicone baking mats are often the superior choice. However, they also don’t conduct heat as well, which can cause less rising and no browning in situations that would warrant it (such as croissants or puff pastry). I would recommend using a slightly higher oven temperature when using silicone mats to combat this.

So, the choice is up to you–still, I would recommend buying a silicone mat, even if you don’t use it for every pastry. It will definitely be useful for certain recipes, like tuiles (a thin cookie) or piped desserts, where you want uniform shapes and a reliable nonstick surface.

6. Piping Bags and Tips

Although a large ziploc bag with the corner cut will often work for simple jobs (in a pinch), you’ll want to have actual piping bags with some standard tips–I recommend having (at the very minimum) a medium-sized round piping tip. A similar sized star tip can also be useful for piping more fanciful designs.

The reason piping bags and tips are needed for French Pastry lies in both technical and aesthetic composition. For certain pastries, like macaron shells or other baked-meringue layers, you’ll need sturdy piping bags with even tips to pipe precise shapes. Spooning the batter won’t allow for accuracy and proper aeration. When piping creams for cakes and entremets, you will probably want a uniform, clean look: this is where real piping bags and adequate tips become important.

7. Specialty Pans and Molds (Like Madeleine Pans or Canele Molds)

There are several French pastry recipes (like Madeleines) that require specific pans, which are really only useful for that recipe (I know, kind of annoying, but the result is worth it!). Make sure to check your recipe before starting (remember mise en place!) and see if you need specialty equipment.

To start, I would recommend purchasing a Madeleine pan, as those are an easy (and popular) French pastry to make as a beginner. In addition, an 8-inch tart pan (with a removable bottom) is also a useful starting pan. You might also look into getting cake rings (of various sizes and shapes) for assembling and baking desserts.

There are also Financier pans, another small French cake (flavored with almond), with a rectangular shape. Then there’s special petit-four pans (usually in elaborate, intricate designs or just a standard cube shape). Petit fours are those bite-sized French cakes that you’ll often see served with tea at fancy teahouses or brunch places (and weddings!).

There are even more pans and molds than I mentioned, but those are just there to give you some ideas about possible desserts you’ll make in the future–my most important morsel of advice is to scan every recipe before you make it and ensure you have the proper equipment. Although some of these French pastries will still taste good in a simple muffin pan, they won’t be entirely accurate (and will often be missing some key textural components). If you want to truly learn French pastry and create some impressive desserts, I’d recommend buying the correct pans for the job!

That about wraps up some of the most important starting equipment for French Pastry. There are, of course, many utensils beyond the ones mentioned that you’ll find useful; this list is just meant as a starting point for those of you interested in learning more about this fulfilling and tasty art 🙂

If you have any other equipment suggestions, feel free to leave some in the comments. And if you are interested in trying out some recipes right now with some of the knowledge you’ve already gained, go look at some tasty treats here!

Until next time, happy baking everyone!