HOW TO SET UP A PIPING BAG RECIPES

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HOW TO USE A PIPING BAG - KITCHN



How To Use a Piping Bag - Kitchn image

Provided by Tessa Huff

Categories     Sweets    Baked good

Total Time 0S

Number Of Ingredients 1

None Filling of choice (buttercream, pastry cream, cream cheese frosting, etc.)

Steps:

  • Prepare the piping bag: If you are using a plastic, disposable piping bag, then you will need to snip off the tip first. Insert the tip you'll use into the bag to gauge how much to snip; you will only need to cut off a 3/4-inch or so. Do not cut too much or your piping tip may slip out the bottom. If you are using a canvas piping bag, trim the end to fit large piping tips.
  • Insert the tip: Slip the tip into the bag and place it snugly in the bottom of the bag. If you are using a couple set, insert the "inside" plastic piece into the bag first. Then secure the piping tip on the outside of the bag with the plastic ring. Screw the tip into the coupler tightly.
  • Prepare the bag for filling: Grasp the middle of the piping bag with one hand. Fold the top half of the bag over your hand to open up the bag and form a cuff covering your hand.
  • Fill the bag: Scoop up your filling with a rubber spatula, or spoon and insert it in the bag. Scrape extra filling off the spatula against the inside of the bag. Fill the bag only 2/3 to 3/4 of the way full.
  • Pinch the bag closed: Once the filling has been added, push all of the filling towards the tip of the bag and twist it where the filling starts. This helps the top of the bag stay closed (preventing spills) and keeps the pressure needed to pipe out the filling.
  • Eliminate the air bubbles: Gently "burp" the filled bag by applying a small amount of pressure to push out any air bubbles before getting started. Do this over a spare mixing bowl or the bowl of remaining filling. A bit of filling may "plop" out with the trapped air before it really starts flowing.
  • Holding the bag while filling: Hold the piping bag toward the top (at the twist) with your dominant hand — not at the bottom. If this feels awkward, try filling the bag with less filling for more control. Use your opposite hand to help guide the bag and hold it steady as you pipe.
  • Get ready to pipe! In almost all cases, hover the piping tip just above the surface of whatever your are piping on and at a perpendicular angle — don't press the tip directly against the surface, as this will not give the filling anywhere to go.
  • Pipe the frosting: Apply pressure to the bag by slowly closing your dominant hand (the one at the top of the bag) until the filling begins to flow out. Pipe slowly and steadily — no need to rush. When you're done piping a shape and are ready to move on to the next, stop applying pressure and lift the tip up. Reposition and start piping the next shape.
  • Changing a tip with a coupler: If you're using a coupler and want to swap tips, just unscrew the outer part of the coupler and change it out for a new tip.
  • Refilling the piping bag: Once your hand is closed and you can't pipe anymore, stop, push the filling toward the tip if needed, and twist the bag again. Continue piping, refilling the bag as needed.

Nutrition Facts : SaturatedFatContent 5.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 1.2 g, SugarContent 0.9 g, ServingSize Serves 4, ProteinContent 1.7 g, FatContent 9.7 g, Calories 96 cal, SodiumContent 103.4 mg, FiberContent 0 g, CholesterolContent 0 mg

ECLAIRS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Eclairs recipe - Recipes and cooking tips - BBC Good Food image

A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Total Time 2 hours 5 minutes

Prep Time 1 hours 15 minutes

Cook Time 50 minutes

Yield Makes 20

Number Of Ingredients 11

170g lightly salted butter, chopped into small cubes
200g plain flour
5 medium eggs, beaten
300ml milk
150ml double cream
3 egg yolks
50g white caster sugar
3 tbsp cornflour
One of the flavourings from our fillings recipes - find the link to the recipes in the method
disposable piping bags
1.5cm round piping nozzle

Steps:

  • First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
  • Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
  • When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
  • Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren’t too skinny – each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out – if it’s still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
  • Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
  • To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue. For more help, see our how to make choux pastry and eclairs video.

Nutrition Facts : Calories 306 calories, FatContent 26 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium

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