You really should know how to quenelle! It’s an essential skill for aspiring pastry chefs, and it really adds that elegant touch to your desserts—like my individual sticky toffee puddings.
A quenelle is a smooth, oval shape made by scooping slightly-softened ice cream, whipped cream, or even mashed potatoes! It’s a much more professional alternative to ice-cream scoops.
It’s something I used all the time when I worked as a pastry chef.
So in this post I’m going over how to make a quenelle, what you can quenelle, and the difference between quenelle and a rocher. I’ll also give you some tips and tricks to make the perfect quenelles.
Keep scrolling to see my video for the perfect quenelle technique!
What is a Quenelle?
A quenelle is a smooth, oval-shaped scoop made using two spoons to shape a mound of ice cream, whipped cream, crème fraîche, mousse, or sorbet.
The technique creates a three-sided shape with clean, elegant lines. I love how this classic shape is so much more elegant than when using a regular ice cream scoop.
It really gives your desserts that extra fancy edge and makes them feel so special!
What’s the Difference Between a Rocher and a Quenelle?
Like I said, a quenelle is made with two spoons and creates a three-sides scoop.
A rocher is similar, but is made in one sweeping motion with a single spoon. This creates a smooth, elliptical scoop, instead of a three-sided scoop.
Quenelles and rochers look very similar, but rochers are much faster to create and are more commonly used in restaurants. Most professional chefs will refer to a rocher as a quenelle.
So, when I say quenelle, I’m technically referring to a rocher – an elegant scoop made using one tapered spoon.
How do You Make a Quenelle
Whether you want to know how to quenelle ice cream, or any other softened food, just follow these steps:
Step 1: Preparation
Of course, you need an oval-shaped spoon to make quenelles. It needs to have a deep “bowl” that curves nicely, and rounded edges with a tapered end.
This is the single spoon quenelle technique—so you only need one. Use a professional quenelle spoon or the closest copycat you have in your drawer.
Now, you can’t quenelle hard ice-cream—it needs to be softened slightly. Do this by moving it to the fridge 15 minutes before starting. It should have a smooth and creamy texture.
Another secret is keeping your spoons warm, so grab a mug of warm water with a towel beside it ready. The water shouldn’t be boiling hot—aim for around 140°F (60°C).
Expert Tip: You can pre-prepare your quenelles and freeze them again for later! Just place the quenelles on a cold baking sheet, cover, and put in the freezer.
Step 2: Shape the Quenelle
After warming your spoon, shake or blot off any excess water. Carve into the softened ice-cream with the bowl of the spoon pointing away from you.
Push away, gather a curl of ice cream, then rotate the spoon over top to the other side so that the bowl points toward you. Pull towards yourself with firm pressure while scooping the spoon around and under.
With some practice, you’ll be able to do this in one sweeping, smooth motion to get the prefect quenelle shape.
Expert Tip: Keep your spoon warm by dipping it in the water and drying it. You don’t need to do this every time—just when you feel the ice-cream start to stick. The heat helps create smooth edges.
Step 3: Smooth and Plate
Finish by dragging the quenelle’s edge against the container for a clean look, then gently place it on your plate.
To plate, gently place the quenelle on its side onto a plate or dessert. Let the softened ice cream gently roll off the spoon.
If any parts are sticking, carefully warm the back of the spoon with the palm of your hand to help it release. See my technique in the video below.
Expert Tip: If a quenelle comes out imperfectly, just add it back into the ice-cream and smooth it back in—honestly, this happened to me so many times when I was starting out! (and still happens sometimes!) Just be careful not to let the ice-cream get too warm.
Video: How to Quenelle
Watch my video below to get the perfect quenelle technique. Keep practicing and you’ll get the hang of it.
Tips and Tricks to Make Perfect Quenelles
- Start with the Right Texture: Use slightly-softened ice cream, mousse, or whipped cream for easy shaping. Pop ice-cream in the fridge for 15 minutes before starting.
- Scoop in One Motion: Use smooth, confident strokes for clean, even edges. Practice makes perfect!
- Warm the Spoon: Keep spoons in warm water before scooping. After scooping, warm the back of the spoon with your hand to help the ice cream release smoothly.
- Chill Before Serving: Place the quenelles in the freezer for a few minutes to hold their shape.
What Can I Make Quenelles Out Of?
You can quenelle almost anything with a texture like softened ice cream—it just needs to be smooth and scoopable.
Here are some options:
- Whipped Cream: For topping desserts
- Crème Fraîche: Use thick, well-set crème fraîche or whip it if it’s runny
- Mousse: Sweet or savory, mousse quenelles are always a showstopper
- Sorbet or Sherbet: Temper in the fridge or at room temperature until scoopable
- Ice Cream: Slightly softened for easy shaping
- Smooth Pâté: Add a fancy touch to appetizers with pâté quenelles
FAQs
Can I Buy Quenelle Spoons or Scoops?
Yes! If you’re really serious about making the perfect quenelles, there are professional culinary quenelle spoons.
For professionals, you can get a plating kit that has all the best tools for the job.
Do I Have to Use Hot Water for My Spoon?
Yes, dipping your spoon in hot water helps create smooth, clean edges on your quenelles. You’ll also find that keeping the spoon warm really makes things easier, and it’s essential for that polished look.
Can I Make Quenelles Without Fancy Tools?
Absolutely! You don’t need a professional plating spoon. Regular oval-shaped spoons can work fine—just grab a one that has an oval shape and a deep “bowl”, and a tapered end.
Mainly, it’s about your “carving” style. With a little practice, you can have great results—even without the professional tools. The spoon I used below – I’m pretty sure I found it at a garage sale!
How to Quenelle Butter?
Butter quenelles are less common. They’re also smaller, so you need a teaspoon—and it needs to have a deep dish.
You’ll need a good sized chunk of butter, so you can really get the spoon in. Apart from that, the technique is basically the same!
Before You Go…
You might need some recipes to test out your quenelle skills on. Give some of these a try:
- Individual Sticky Toffee Puddings: Irresistible on cold winter days, and a quenelle of ice cream on top makes them perfect!
And if you’re looking to improve your baking skills, check out some of my other baking technique posts:
- How to Use a Water Bath: For baking perfectly-textured cheesecakes.
- Dough Rolling Guide: Perfect your dough with these helpful tips!
- Baking Mixing Techniques: Really get the detail about the mixing methods for different cakes.
- How to Blind Bake a Pie Crust: For making fruit pies that don’t go soggy.
