NICOLAS HAELEWYN, Karamel and addiction

















“Thanks to the protective guard, I can add eggs without them going everywhere. It’s an extra security measure! The stainless steel bowl has a good 5 liter capacity, and it’s also pretty and robust.”
EXOGLASS MOLDS
“I’ve been using Exoglass moulds for the past 4 years, and was using them at Ladurée. I’ve never had a problem with turning out. With Exoglass, no need to grease them and cooking is really good, leaving no marks. What’s also good is that you can use the mold on both sides: if you want a straight edge in a cake, you can simply just work on the flat side. You can even obtain a rounded edge, like for a pear and almond cream tartlet by simply using the other side.”
“There used to be only stainless steel cutters and the problem, is that it is something that will deform. With Exoglass cutters, you don’t have that problem. They’re also more hygienic: cleaning them is simple – just with water.”
MATFER SAUCEPANS
“To make a dry caramel, these saucepans are ideal as sugar melts in them evenly with even heat distribution. These are truly good saucepans!”
PASTRY SHEET CLOCHES 60×40
“With a cloche cover, fresh products are protected from humidity. I can even stack them to save space!”