It's hard to deny baking parchment is a great help for the baker. For the last few years my baking parchment consumption has been quite above average. Whenever lining a cake pan or a cookie sheet, I'd turn to my parchment roll (and a drop of oil). It certainly was an improvement from the constant buttering and flouring I used to do before. Up to a few weeks ago, at least. up to the day I bought a Silpat silicon baking mat from Demarle.
Now I'm not in the habit of sponsoring products, especially when I get nothing for in exchange (Demerle people: if you like this review could you send me a couple of flexipan moulds maybe?). I'll make an exception here because I'm really happy with my Silpat mat. I have seen a lot of these silicon baking mats and moulds lately but they don't really sturdy at all. Being these cheap imitations of the Demerle products, I decided to keep my eyes open for the real thing. As soon as I saw a Silpat mat on eBay at half the normal price I decided to give it a go.
This is by far the most useful kitchen gadget I've bought recently. I've baked rolls, cookies and even a few meringues (which for some reason sometimes stick even to parchment) on it and it works like a charm. Absolutely stick proof, no fat needed and very easy to clean, just a wipe with a moist cloth and it's ready for a new use. By the way, if you're wondering what those cookies in the picture are, they're Pierre Herme's chocolate sparklers. Delicious, as every recipe I tried from Herme's Chocolate book to date has turned out to be. These are the essence of a perfect crumbly cookie, and I'll definitely make them again when Christmas baking time comes.