One of the most unique, highly specialized kind of pastry out in the world of pastry nowadays would most definitely have to be the Pizzelle. This is because they make use of a special kind of iron or molder, as well as a set of materials which are seldom used in other pastries, given that a lot of them simply need some kneading, baking, and that’s pretty much it. The process of making Pizzelles, however, entail the use of several other materials. So much for all of the pizzelle maker review summaries we have been giving, what’s of great importance as well are the tools you ought to be using.
One of the things that you would not want to encounter in the making of Pizzelles would be the batter sticking onto the griddle. To prevent this from happening, and for you to achieve the perfect Pizzelles, you would need to brush the iron with so much oil, which is most especially true with the cast aluminum variety. Just for some reassurance, you could also slather a little bit of oil onto the non-stick varieties as well.
In order to get the most accurate sizes, you have to make sure that the placing of the dough on the iron grid is guided by a scooper. It is advised, for Pizzelle making use that you avail of a #30 or a #40 scoop, with the latter one if you wish to have sufficient batter flowing up to the design edge.
After every use, it is best to finish up with a cleaning brush, as it is not advisable that you wash it up with water. Cleaning brushes for Pizzelles should be made of steel or nylon.
Apart from the classic flat disk, another way to serve the Pizzelle is one which is rolled up and made into cannoli forms which allow you to fill it up with cream, fruit, and other additives of your choice.