Whisks make an impression. You will have successful fluffy soufflés and perfect creamy sauces – no problem with the right tools. With slight movements of your wrist you will even whisk cream stiff using the balloon whisk in a flash or fold in beaten egg whites under your sponge mixture.

The loops on these balloon whisks are drop-shaped and very elastic. You can whisk whipping cream and light creams, they are ideal for beating eggs and making egg dishes and also for beating egg-white and stirring all kinds of sauces.