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Equipment list for taking the CAP pastry course as a private candidate

16 September 2017
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Equipment list for taking the CAP pastry course as a private candidate

2 options are available to candidates who wish to take their CAP: buy a ready-made kit or assemble it themselves. Personally, I assembled my own kit because I already had some utensils and it allowed me to spread out the purchases a bit. You must be aware that equipping yourself in pastry making and taking your CAP in general is not trivial from a financial perspective. I remember a small trip to a professional shop to equip myself that cost me the princely sum of 200 euros (and that was far from a big haul!). And even when you have the entire list, you'll always find a new nice mold to add to your collection ^^.

By buying gradually it's a bit easier to fit into the budget. However, I think that ready-made kits end up costing a bit less in the end (although I haven't done the calculation). On the other hand, it's hard to find kits corresponding 100% to the list and equipment you already have.

The lists differ by year and region but overall you'll be well equipped with the following list. In any case, no one will come check that your equipment is compliant, these are rather tips to guide you (no need for example to buy a 23 spatula again if you have a 20 that works well for you).

Official list:

  • 1 closed case (rigid preferably)
  • 1 stainless steel chef's knife 25 cm
  • 1 fork
  • 1 teaspoon
  • 1 tablespoon
  • 1 stainless steel peeler
  • 1 paring knife approximately 10 cm
  • 1 stainless steel triangle approximately 10 cm
  • 1 stainless steel palette 17 cm
  • 1 stainless steel palette 23 cm
  • 1 sponge cake serrated knife 321 mm
  • 1 exoglass spatula approximately 22 cm
  • 1 exoglass spatula approximately 28 cm
  • 1 stainless steel whisk
  • 1 maryse
  • 1 dough cutter
  • 1 electronic thermometer
  • 1 double chocolate comb
  • 1 set of plain piping tips
  • 1 set of fluted piping tips
  • disposable piping bags
  • 1 brush 4 cm minimum
  • 1 plastic scraper
  • 1 rolling pin
  • 1 pair of scissors
  • 1 pie server
  • 1 calculator
  • 1 complete kit (pencils, cutter, tape, marker)
  • 1 steel ruler 30 cm

These are the utensils you'll need to take the exam and that's all regular candidates need. You, as a private candidate, must also get equipment that others find in the lab. Among the things not requested in the official list but that I recommend for their practicality.

  • an immersion blender (VERY useful for fixing LOTS of mistakes)
  • a mini angled spatula 7 cm (used in cake design)
  • a heavy-bottomed saucepan (to prevent burning the bottom of your pastry cream)
  • one or two perforated baking sheets with a silpat mat
  • a 20 cm sieve and a 30 cm one (it will allow you to level your tart bases before filling them with ganache)
  • a cake ring 6 cm high, 18 and 20 cm diameter
  • a tart ring 20 and 22 cm diameter
  • a regular scale and a precision scale (to 0.1 g)
  • gold round boards in 20 and 22 cm and a few cardboard boxes to sell your products
  • paper towels in industrial quantity (200 m)
  • parchment paper, food paper and aluminum in industrial quantity
  • plastic containers to weigh your ingredients or aluminum bowls in different sizes (you quickly run out of bowls in home CAP practice)

Finally, here are some ingredients you'll need in large quantities during this year (useful for example if you need to complete an order).

Useful ingredients:

  • pastry cream powder
  • ground almonds
  • liquid eggs (not at all essential but I still recommend trying it once to see how it works)
  • blanched hazelnuts
  • blanched almonds
  • powdered gelatin
  • couverture chocolate

Where to equip yourself?

If you live in the Paris region, I recommend Montmarte street (behind Chatelet), it's the hub of professional kitchen shops.

You'll find Mora there (well stocked if you can ignore the vendors yelling at each other above your head) or Bovida (much nicer). The two complement each other, Mora is much more focused on cake design and decoration. Let's not forget the must-have G. Detout, on rue tiquetonne which literally has everything you'll need for the CAP.

For online shops, I find Cerf Dellier very good (even if the order amount must be very high to benefit from free shipping). I also like mathon, it's not expensive and fairly good quality.

I deliberately avoided the question of the mixer which deserves an article of its own but next time, we'll see the regulation outfit for the exam.

And if you've already taken your CAP, don't hesitate to add things that seem missing to you.

Categories CAP pastry self-study

Full recipe

Instructions

  1. 1

    In the mixer bowl, beat the sugar and eggs at high speed until the mixture triples in volume (about 15 minutes).

  2. 2

    Gently fold in the flour and mix slowly with a spatula. The mixture should not deflate.

  3. 3

    Transfer the mixture into a piping bag fitted with a nozzle and pipe onto an 18 cm template (on the back of parchment paper) or into an entremet ring.

  4. 4

    Bake for 15-20 minutes at 180°C. The sponge cake should be lightly golden, slightly shrunken, and firm to the touch.

  5. 5

    For the pastry cream, bring the milk to a boil with the vanilla pod split and scraped.

  6. 6

    Meanwhile, mix the sugar with the cream powder in the robot bowl, then add the egg yolks.

  7. 7

    When the milk boils, strain it through a sieve to remove the skins and vanilla pods. Then add it to the mixture while whisking.

  8. 8

    Transfer the mixture to the saucepan and return to heat. When the cream begins to boil, continue cooking for another 1 minute. Remove from heat and let cool.

  9. 9

    Once the pastry cream has cooled completely, place it in the robot bowl and whisk at medium speed. Add the pieces of butter at room temperature one by one.

  10. 10

    Once all the butter is incorporated, continue whisking for 10 minutes at high speed to incorporate air and make the preparation fluffy.

  11. 11

    Mix the sugar with the water and bring to a boil. Add the alcohol and let cool.

  12. 12

    Place the first sponge cake disc in a 20 cm diameter ring lined with rhodoïd film.

  13. 13

    Choose the most regular strawberries and cut them in half. Place them between the ring and the sponge cake (strawberry interior facing the rhodoïd).

  14. 14

    Using a brush, soak the sponge cake with the syrup to make it moister.

  15. 15

    Transfer the mousseline cream to a piping bag. Place a dollop of cream between each strawberry slice and cover the sponge cake with a first thin layer of cream.

  16. 16

    Place the remaining strawberries cut into small pieces on the cream and cover again with a thin layer of cream.

  17. 17

    Place the second sponge cake disc on top, soak it with syrup and cover with the remaining cream. Smooth it out (you should reach almost to the height of the mold).

  18. 18

    Roll out the almond paste very thinly between two sheets of parchment paper and place it on top of the fraisier. Using a pastry roller, remove the excess almond paste.

  19. 19

    Decorate (here some chocolate in a cornet and a few strawberries)

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