Om het accessoire gebruiksklaar te maken, breng je eerst de basis van het flexibele afstrijkmes in lijn met de gleuf aan de basis van de klopper. Voer het wisserblad in de groeven aan weerszijden van de klopper en haak de uiteinden aan de bovenkant vast.

Terwijl de keukenrobot uitgeschakeld is, plaats je de klopper en laat je de kop van de keukenrobot zakken. Controleer de positie van de klopper in de kom - tijdens het mengen moet hij zachtjes over het oppervlak van de kom kunnen vegen. Als je de hoogte moet aanpassen, verwijder je gewoon de klopper en gebruik je de meegeleverde sleutel om de moer bovenaan de schacht los te draaien, waarna je de klopper hoger of lager kunt zetten.

Al onze keukenrobots worden geleverd met een flexiklopper, met een XL-versie voor onze machines met grotere capaciteit, zoals de Cooking Chef XL en Titanium Chef Patissier XL.

These decadent chocolate mousses are easy to make in your stand mixer and with the additional layer of creamy orange syllabub and candied orange peel garnish, they’re certainly elegant enough to serve as a dinner party dessert.

Use the creaming beater to melt the butter, chocolate, egg yolks and rum and combine together to form the base of the mousse, before adding the cream and swapping in the whisk tool to whip up until light and fluffy.

Designed to effortlessly incorporate dry and wet ingredients for a more even mix, your creaming beater is ideally suited to making cake batters, like for this deliciously retro mocha marble cake.

Separate vanilla and mocha sponge mixes are swirled together in the tin before baking to create that nostalgic marbled effect. Top with chopped hazelnuts for a truly crowd-pleasing treat.

Made with white chocolate, cream, cherries and pillowy meringue, this white chocolate and cherry roulade makes a sensational centrepiece for when you’re feeding a crowd. Every element is made in your stand mixer, with the creaming beater used to mix the richly spiced cherry sauce, and then to melt the white chocolate.

To keep entertaining as stress-free as possible, this dessert can also be made ahead and frozen. Just defrost completely before you drizzle with the melted chocolate and cherry sauce and decorate, and you’re ready to serve.

Using your creaming beater guarantees a perfectly smooth cake batter for this deliciously fragrant pistachio and orange blossom cake, bursting with Middle Eastern inspired flavours.

Because the beater’s winged design works around the entire bowl, there’s no need to keep stopping your mixer to scrape down the sides of the bowl as you cream the butter and sugar together and make the mascarpone frosting. Decorate with slivered pistachios and candied orange slices.

These gorgeously fudgy white chocolate speculoos blondies are so easy to make and dangerously irresistible. Use your Titanium Chef Patissier XL’s creaming beater to melt the butter and white chocolate together, which is later added to the rest of the blondie mix. Spoon speculoos spread on top and pull through with a skewer to create a marbled effect.

Best enjoyed still warm, these blondies will keep in an airtight container for a few days (if they last that long).