As an ex-pastry chef…
We all need more silpats!
The problem is most pastry chefs get stuck with the remnants of silpats.
You know what I am talking about…
Some previous chef decided it was a good idea to take a knife across some desert on the silpat itself.
Now your silpat looks more like an accordion with weird cuts and slices every which direction.
No, what you need is a new, clean, slick silicone baking mat!
When you are baking macaroons, or other sweets.
Just make sure to treat your silpats with respect and don’t slice them up!
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