Quenelle-lepel

Got the bigger size with the longer handle, and the extra reach makes shaping a batch of nocken feel effortless. The taper at both ends is spot on, so they slide off the spoon without sticking.

The longer handle gives me way more control when I’m swirling the mixture, and the pointed ends really do make the quenelles look like they came from a fancy restaurant. Both sizes are handy, but I mostly use the bigger one for serving.

The tapered ends come out so clean every time, and the longer handle version gives me way better control when I’m working with softer mixtures. I’ve already made three batches of spinach quenelles today and they all looked like they came from a restaurant kitchen.