I got quite a few emails regarding the word maryse. One of you even wrote a kinky poem, because – yes – Maryse, is also a French name. It involved some whipping and folding too…
So well, I’m launching yet another category: le kitchenware. This is what happens when I’ve od’ed on holidays.
A maryse, pronounced MAH-REESE, is – what chefs call – a rubber spatula. It is actually a brand, possibly registered by De Buyer, and somehow along the way we started using the name as a utensil.
There are two kinds. The red ones, which are heat-resistant. In fact, they can take heat up to 260°C. While the white ones – slightly softer and more flexible – are just made for scraping and folding cold preparations.
I love them for:
– cooking crème anglaise and ice-creams
– folding cream or egg whites into a mousse base*
– scraping a bowl, a pan, or a plastic container
* That is when I’m not making 20L of mousse, in which case I will go with the hand-and-scraper way.
6 Comments
Magda
September 10, 2011 at 2:35 PMI never new Maryse was a brand!
christelle is flabbergasting
September 10, 2011 at 5:20 PMTu sais que tu viens de faire un billet sur MON ustensile de cuisine favori? Aaaah, love et petits cœurs Fanny! (je suis d’humeur cul-cul aujourd’hui et j’ai les ongles multicolores)
Vegan Miam
September 10, 2011 at 5:42 PMLove your drawings…did you draw them????
Lucia
September 19, 2011 at 6:10 PMScraping bowls with maryses is one of the best things in life. Mine is blue, by the way.
How to become a pastry chef? – The checklist
June 19, 2012 at 10:45 PM[…] making a Chiboust, hould you use a whisk or a maryse when folding the Italian meringue into the hot crème pâtissière? In fact, how hot should the […]
Caramelised white chocolate & hazelnut macarons
March 30, 2015 at 10:14 PM[…] you’ll deflate the batter slightly. This step, called macaronage, can be done with either a maryse or a plastic scraper. I like to use a plastic scraper and push the batter against the sides of the […]