Monday, January 17, 2011

Pastry Bags



Over the weekend I made some cream puffs. I didn't have a fancy gun or a pastry bag to fill them, so I made my own. Today I am going to walk you through the steps of making a pastry bag, from things you already have in your kitchen.

You can use the pastry bag to pipe and fill all kinds of things like:

Deviled eggs
Filling- Cream Puffs, Eclair, Donuts
Whipped Cream
Forming Cookies, Pastry and Meringues
Piping Icing
Mousses

How to make a pastry bag

Ziplock bag
scissors
Filling- Whipped Cream, Icing, Mousse


Step 1:  Open bag, fold down the sides of the bag about an inch and fill with what ever you are piping.

Step 2: Fold up sides of the bag, work the filling down to one corner of the bag.

Step 3: Squeeze out any air that may be in the bag,  and seal the top of the bag.

Step 4: Twist the top of the bag down to the top of the filling and snip the corner of the bag with scissors.

Step 5: Gently put pressure on the filling from the top of the bag, twisting the bag as you go. Place the tip where you want to fill and squeeze. You may need to adjust the amount of pressure you use as you go.


Tip: If you have tips for decorating, you can place them in the bottom of your bag prior to filling. Just snip off the end of the bag, place your tip in and fill.

Happy Cooking!

Joy

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