I recently switched to using a Silpat mat for my pastries, and I can’t believe how much it has changed my game. Not only does it provide a non-stick surface that allows for perfect baked goods every time, but it also helps to keep my ingredients in check since they don’t slide around like they used to. Has anyone else made the switch and found innovative ways to incorporate it into their desserts?
I started using a Silpat mat for cookies, and it made such a difference! Just be careful with really gooey batters; they can still spread a bit if you’re not watching. Check out @BakingGoddess for more tips.
I totally get what you mean about the Silpat mat. It made my tart crusts so much easier to handle! Just a heads up though, I’ve had mixed results with super sticky doughs; they can still cling a bit.