Garnishing choux, decorating a cupcake with a rosette of buttercream, or poaching meringues, macaroons, or cookies...all these creations require the use of a pastry bag. But you need to know how to use this essential accessory for any amateur pastry chef! On Truc Mania, we explain how to use a pastry bag and also how to make your own very simply at home! To your spatulas!
HOW TO MAKE A PASTRY BAG?
Generally, professional bakers do not make their own piping bags and use disposable plastic piping bags. As an amateur, it is also possible to find them in specialized pastry stores, whether physical or online. They are usually sold in packs of 50 or 100. You should know that there are also washable and reusable pastry bags, which are much more ecological than disposable bags and perfectly adapted to domestic use. These can be purchased individually.
But, for occasional use at home, you can make your own piping bag using a simple freezer bag. Simply fill the bag with your pastry, cream, or meringue mixture and close the bag by turning it on itself. Then simply cut a corner of the bag at an angle to make a homemade piping bag. It's simple, inexpensive, and very effective!
If you want to poach small amounts of chocolate or royal icing to decorate a pastry, you can also make a small cone, a sort of mini piping bag, using a simple sheet of baking paper. To do this:
- Cut out a rectangle triangle of baking paper about 20cm by 15cm,
- Wrap the paper around your finger, holding the tip firmly on one side and holding the other side with your thumb,
- Remove your thumb and fold the tip of the paper into the cone.
Then simply pour the melted chocolate inside and secure the contents of your cone by folding the top towards you. The cone is now ready to use!
HOW TO USE A PASTRY BAG?
Before poaching the contents of your pastry bag, it is advisable to fill it cleanly, avoiding dirtying the top of the bag and your hands afterward, when poaching.
Grab your pastry bag and fold the top over your hand for 10 to 15 cm. This is the flap that will keep the top of your pastry bag clean and will serve as a base for scraping your pastry bag when filling it.
If you are going to use a piping tip, this is the time to place it in the bottom of your piping bag. Drop it inside to avoid putting your hands inside your piping bag. This step is optional, as you can use your pastry bag without a tip if you are just lining a cake with cream, for example.
If you are using a disposable tip and bag, then cut the tip of your bag with a chisel until the tip of the tip is clear. To prevent your mixture from dripping through the tip when you pour it into your pastry bag, turn your pastry bag around and jam the bottom into the tip.
Variation: You can also prevent your mixture from dripping by placing a food bag closure clip on the bottom of your pastry bag.
Hold your piping bag firmly with one hand while you fill it with your other hand. During this step, you can also make it easier on yourself by placing your piping bag in a tall container to hold it while you fill it.
Be careful not to overfill your pastry bag so that you can be more precise in your poaching and better manage its flow.
Then, press the pastry bag flat against your work surface using a pastry horn or the edge of your hand to lower the mixture into the pastry bag. This step also helps to remove any air bubbles from your mixture.
Twist the top of your piping bag to lock it in place, then wrap the top around your index finger. Your pastry bag is now filled and ready to use. Use your lead hand to press down on the pastry bag while your other hand acts as a guide when poaching your mixture. Turn your bag as it empties.
No comments:
Post a Comment