Spoons

Spoons are used to scoop quenelles. Scooping flawless quenelles takes a lot of practice and patience and is the product of an experienced hand. Many pastry cooks and chefs opt for a two-spoon quenelle, where two spoons are used to shape it. While this method is certainly easier, it never looks as clean as a single-spoon quenelle, which gives the frozen product a smooth, seamless egg-like shape. The size of the spoon depends on the desired amount that will be served, but the shape of the spoon is rather important. It should be deep enough to scoop a nicely oval-shaped quenelle. Flat spoons will not produce a pronounced oval shape. Most ice creams, gelatos, sherbets, and sorbets in this book are scooped into a quenelle shape. Quenelles just look better because they are more refined than a scooped ball and are a display of the pastry cook’s and pastry chef’s finesse and skill. They show an attention to detail and care for your products, the pastry shop, and customers.