Alessi launched their “Essentiel de pâtisserie” collection by French designer Matali Crasset at the 2010 Milan Furniture Fair.
Crasset spent time observing the day-to-day activities of pastry chef Pierre Hermé’s in his patisserie and the utensils that you can’t do without. Crasset has redesigned those utensils that are indispensable to the pastry chef to be useful in the everyday kitchen as well. Their simple functionality make them a must-have for the “at home” gourmet.
The Cake Plate consists of three concentric rings in different colours to serve cakes of varying sizes. The brown centre can be used to serve smaller sweets, and the orange and ivory rings can be added to present larger cakes. The rim of the plate is slightly lifted from the surface of the table as if the cake was on a stand in the middle of the table.
The Cul-de-Poule mixing bowl has a clever “pocket” that can be used to mix smaller amounts of ingredients. With two containers in one you no longer need to change the bowl, since the complete mixing operation is done in a single movement.
The dual-function Whisk has a whisk for softer blends and a second whisk, which can be added to the first one and fitted on to it, making it more rigid and suitable for blending more solid mixtures.
The Spatula or Maryse is the upshot of the fusion of a plastic spoon and a silicone blade. The rigid part mixes the ingredients at the beginning while the soft part allows you to finish a mixture and scrape the last bits from the container.
Alessi launched their “Essentiel de pâtisserie” collection by French designer Matali Crasset at the Milan Furniture Fair.
Crasset spent time observing the day-to-day activities of pastry chef Pierre Hermé’s in his patisserie and the utensils that you can’t do without. Crasset has redesigned those utensils that are indispensable to the pastry chef to be useful in the everyday kitchen as well. Their simple functionality make them a must-have for the “at home” gourmet.
The Cake Plate consists of three concentric rings in different colours to serve cakes of varying sizes. The brown centre can be used to serve smaller sweets, and the orange and ivory rings can be added to present larger cakes. The rim of the plate is slightly lifted from the surface of the table as if the cake was on a stand in the middle of the table.
The Cul-de-Poule mixing bowl has a clever “pocket” that can be used to mix smaller amounts of ingredients. With two containers in one you no longer need to change the bowl, since the complete mixing operation is done in a single movement.
The dual-function Whisk has a whisk for softer blends and a second whisk, which can be added to the first one and fitted on to it, making it more rigid and suitable for blending more solid mixtures.
The Spatula or Maryse is the upshot of the fusion of a plastic spoon and a silicone blade. The rigid part mixes the ingredients at the beginning while the soft part allows you to finish a mixture and scrape the last bits from the container.
