Pastry bag - how to make it yourself at home or how to choose sets with nozzles at a price. Cooking equipment: Pastry attachments

Professional chefs use pastry bags to decorate baked goods and sweet products. Hobbyists, like confectioners, can buy the device in a store or make it themselves at home. A product created without special financial costs using improvised means will help the hostess decorate her work of culinary art.

What is a piping bag

A narrow cone-shaped bag into which attachments for decorating cakes, pastries, eclairs, and other confectionery products are inserted is called a pastry (culinary) bag. With its help, you can draw patterns, flowers, simple drawings, and inscriptions on sweets. A device for decorating baked goods and confectionery products can be purchased in a store or made independently from paper, thick fabric, plastic bag.

Advantages

You can use pastry syringes or bags to decorate baked goods. The latter has a certain number of advantages:

• large volume allows you to hold a lot of cream, cream;
• durability: can be used more than once;
• a variety of attachments that are selected according to the wishes of the cook: stars, flowers, regular lines;
• convenience: it can be held in one hand;
• you don’t need to put a lot of effort into squeezing out the cream;
• easy to wash.

Types of pastry bags

There are three types of cooking bags. Disposable materials are made from food-grade polyethylene and paper and are intended for one-time use. For the production of reusable fabric materials, vinyl and cotton fabric, rubberized on the inside, are used. Nozzles included. The third type is reusable silicone, manufactured similarly to fabric ones, but having an advantage in operation.

Disposable

After one use, disposable bags become deformed and become unsuitable for use. This happens due to the material from which they are made: polyethylene, paper with special impregnation. The bags come complete with or without durable stainless steel attachments (the cream passes through the cut). A disposable option can be made independently at home.

The advantage of disposable materials is their low cost (a set of one hundred bags costs 100-200 rubles), ease of use (does not require washing and drying). The disadvantages include narrow functionality. If the pastry chef does not have the skills, he can only make simple drawings. To use a disposable bag, you need to cut off the tip so that the nozzle is 2/3 inside, and the rest looks out. If the hole is made larger, the nozzle may fly out when pressed.

Reusable

Fabric and silicone reusable bags are washed and dried thoroughly after use. In addition to durability, the advantages of these types include convenience (they can be trimmed based on the volume of dough) and the included shaped nozzles, varied in patterns, thickness and consistency. The disadvantage of the fabric material is that it is relatively inconvenient to use: it must be dried thoroughly, otherwise the seams holding the instrument together will come apart. The reusable silicone piping bag dries faster and has no divergent seams.

How to replace a pastry bag at home

A device for decorating baked goods can be purchased at the store or replaced at home. The material for making is varied, depending on what is available at home. You can replace purchased material with polyethylene, paper (confectionery parchment), plastic bottle, fabric (thick white teak, which is less prone to shedding), mayonnaise bag, stationery file, oilcloth. You can cut a pattern on the caps of plastic bottles, then you will get a culinary bag with attachments.

DIY piping bag

Any material from which a cooking bag is made must first be shaped into a cone. If it is fabric, then initially cut out a triangle, connect the 2 sides and sew. The next step depends on the material: first you need to cut off the tip, insert (sew in) a nozzle or fill the cone with cream, and only then cut off the corner. This is the basic algorithm for creating a baking bag with your own hands.

From a plastic bottle and a cellophane bag

To make the device yourself you will need: a plastic bottle, a small plastic bag, scissors, a stationery knife, a marker. Next you need to use these materials step by step:

• Cut the neck of the bottle at a distance of 4-5 cm from the cap, from which you need to remove the silicone layer, make a hole with a diameter of 0.5-0.7 mm.
• On the silicone part of the lid, draw the desired pattern (star, circle, flower), cut out a curly icon with a stationery knife. These are DIY piping bag tips. Insert the resulting figure back into the lid, thoroughly wash everything from shavings and dust.
• Take the bag, cut off one corner by 2 cm. Insert it into the thread, screw on the lid. The bag must be securely attached between the cap and the neck of the bottle.

From paper

To make a culinary device from paper (its other name is a cornet), you will need: a sheet of waterproof paper or baking parchment, scissors. It will not be difficult to make the material:

• Make a cone out of paper. To do this, make a square out of paper, bend it in half into a triangle shape, and turn it up at a right angle. Fold and round the corners of the resulting figure until you get a cone. Select cone size from own preferences: The smaller the final product, the smaller the pattern will be.
• Cut off the upper edges of the resulting cone and bend them so that they do not interfere with the work process.
• Fill the paper with cream, cut off the tip of the cone.
• Start decorating your baked goods with beautiful patterns.

From a plastic bag

To make a cellophane bag you will need: a thick durable bag, a file or material from which the baking sleeve is made, scissors. If you decide to make a device from a plastic bag, it won't take much of your time. You don’t even need to turn the bag inside out - just find the sharp corner of the bag, pour the cream into it and carefully cut off the tip with scissors. The corner can be cut completely or not completely, which gives a different effect to the pattern.

Creation beautiful desserts– a whole art, and for those who are interested – music of the soul. In addition to freshness and delicious taste, a cake or pastry needs decent decoration. The latter, by the way, can be easily purchased in specialized stores. But if the soul requires creativity, you should not use the most in a simple way. Better use your imagination and decorate the dessert yourself. And such a banal, but very effective device, a pastry bag, will help you with this. We must not forget about the attachments for the pastry bag.

Nozzles for pastry bags and their types

A pastry bag is a cone-shaped device made of paper, silicone or polyethylene, into which cream (usually butter or cream) is placed, which is squeezed out of the bag through a removable nozzle to give it a special shape and pattern. The nozzle itself is attached to an adapter with a certain diameter. And there are actually many forms and types.

If we talk about the types of nozzles for a pastry bag, then first it is worth mentioning the material of the products. Modern manufacturers offer nozzles made of silicone, metal (stainless steel), and polycarbonate. There are also plastic attachments for a pastry bag.

Nozzles are sold in the form of sets, for example, packaged in small plastic cases, or of the same type. The latter, as a rule, are the choice of professional confectioners; beginners and amateurs prefer ready-made kits.

When it comes to piping bag tip patterns, you can really get confused. Elongated models with a tapering wedge-shaped section are designed to create “petals” of flowers, bows or ruffles.

Tapered nozzles similar to them will help you decorate your product with a realistic leaf.

Do you like wavy patterns like stars, flowers or border stripes? Pay attention to nozzles with deep grooves - “open star” or “closed star”.

Cone-shaped nozzles with notches will create flat stripes, similar to basket weaving.

Separately, it is worth mentioning attachments for creating special effects, for example, for the holidays (in the form of Christmas trees, hearts, snowflakes, etc.).

For those who like to save time, we can offer attachments with several holes. Coming out of them, the cream forms many small elements that connect with each other and form a whole segment of the pattern.

Some side round attachments are used to create corrugated features.

Simple round holes in the nozzles are necessary for decorating the cake with an inscription.

Pastry bag tips - how to use?

In fact, there is nothing complicated in using nozzles for a pastry bag; you just need to get the hang of it. So, the algorithm for using a pastry bag with nozzles, silicone or paper, is the same:

1. Prepare the cream: whipped cream, or protein.
2. Prepare the syringe and attach the nozzle you intend to use. The product is tightly fixed to the adapter. It is important that the diameter of the adapter and the nozzle match.
3. Using a spoon, fill your pastry syringe with cream. Make sure that the cream is packed tightly, without voids. Otherwise, you won’t be able to create decent patterns on a pastry or cake.
4. For reliability, mark on the surface of the dessert rough plan decor.
5. Decorate from the center. The syringe should be held at an angle, squeezing out the cream in wave-like movements. For the center, a nozzle with an oblique cut is suitable for creating a bud. Using a wedge-shaped nozzle, you can decorate the dessert with leaves. The edges of the cake are decorated with borders using a star-shaped cutter.

17.04.2018

A pastry bag is an indispensable tool for those who strive to create unique desserts decorated with a unique creamy decor. Therefore, when choosing it, special attention is paid to additional components. The question of how to use cream attachments so that the result meets expectations becomes relevant.

Do you need an adapter?

The answer to this question is ambiguous:

• If you plan to apply decor in one color and with uniform design of the entire confectionery product, it is allowed to install the nozzle directly on the cut of the bag.
• When a cake or cupcakes are decorated with cream of several shades or the decor involves the alternate use of different patterns, the adapter becomes a necessary element.

Together with pastry bag or separately from the main tool, 2 adapter options are offered - standard and large. The first is a universal solution, the second is suitable for attachments used to decorate cupcakes. After fixing it in the cut of the bag, replacing the nozzles is not difficult: you just need to remove one element and install the next one.

Rules for using nozzles

To get a decent result, you need to understand how cream attachments work. To achieve spectacular flowers, waves and other decorative details, confectioners use a number of techniques.

Round tubes

The following options are possible:

1. A smooth round tube of minimal diameter is used to create inscriptions, apply ornaments, and dotted patterns.
2. A medium-diameter tube helps form creamy mushroom stems, ideal for pipetting meringues.
3. Round nozzle maximum diameter effective for creating eclairs, choux buns, profiteroles. It is practically not used for cream.

Carved tubes

Knowing how to use cream nozzles with a carved outlet, you can get interesting and unusual jewelry for a wide variety of confectionery products.

• Small diameter tubes are needed to create elegant patterns and ornaments from buttercream. With their help, ornaments, small flowers, and basket weaving are well made.
• The middle tube is used to decorate cakes with ornaments, the large one becomes an indispensable assistant when decorating with protein cream or whipped cream.
• By squeezing the cream in a circular manner through the nozzle, they form rosettes, which are then decorated with berries and chocolate. Several rosettes create a wavy ribbon.
• Beautiful waves can also be obtained this way - by squeezing out a small strip through the nozzle, while simultaneously lifting the tip. While maintaining pressure, the bag is lowered and the movements are repeated in a circle.

When choosing a nozzle for a star-shaped pastry bag, you need to pay attention to the number of rays - the more there are, the more prominent the pattern is.

Floral decor

Here you select one of the following design options:

• Tubes “buds”, “rose”, “magnolia” and “chrysanthemum” help to reproduce on confectionery product flowers, openwork waves.
• You can make flowers separately from the rest of the decor. To do this, take a special confectionery carnation with a wide head and a high stem and a leaf attachment (if desired, you can purchase additional elements different diameters). The petals are formed on parchment paper strung on a carnation one at a time, creating the required composition. If the flower is made from butter cream, to give it strength or long-term storage, place the finished element in the freezer. In a frozen state, the decoration can be easily fixed on a cake or pastry.

If the question of how to properly use cream nozzles is asked in relation to oil compositions, a number of nuances should be noted:

• A fabric, silicone, or polyethylene container is filled halfway with cream and closed well on top.
• The patterns are applied with uniform movements, lightly pressing on the bag. When the element is completed, stop pressing and sharply direct the end straight away from you in the direction of the drawing. If you follow this principle, the residue will form a barely noticeable tongue on the surface of the created image.
• To avoid creating an unsightly cone when lifting the nozzle, immediately make a downward movement and a quick upward jerk. This way a ball of cream is formed.

Another note concerns the temperature of the applied decor - a warm cream forms glossy patterns, but without a relief texture, a cold mass will fall figuratively, giving a matte picture.

Formation of leaves and core

To obtain such elements, special devices are used:

• The middle is made by squeezing the cream through the “grass” nozzle. This decor looks especially impressive when creating sunflowers.
• To form petals or leaves, take attachments with the appropriate name. They come in several shapes with a rounded or triangular surface.

Working with cream filler is always an exciting process, especially if you have the appropriate tool at hand. There are various attachments for a pastry bag, and how to use them in a particular case is decided based on the situation. If you don’t have enough experience, it’s better to start with basic positions. In the future, we should not forget about the creative component - in the confectionery business it is one of the main components of success.

I thought for a long time about what to write about today and the topic of confectionery equipment caught my eye.

Many of us, women and men, love to cook and, accordingly, bake. And baked goods such as desserts and cakes require a little more attention in terms of decoration. Of course, cakes decorated with fondant are now gaining more and more popularity, where you need to create without help pastry syringe or a bag. And if you like to work with creams and batters, then you can’t do without these pastry accessories. Today we will choose the right confectionery syringes and bags, consider their pros and cons, purpose and varieties.

Pastry bags, pros and cons, varieties

You should immediately decide on the pros and cons of the confectionery device. Of course, after reading the post it’s difficult to decide, you need to try and experiment. But for general development and for those who are going to purchase confectionery “decorators” for the first time, I think the information will be useful.

So, the pros and cons of a pastry bag

Now let's talk about varieties. There are three main types:

Disposable– are most often made from paper or food-grade polyethylene. The name speaks for itself and also, they come without attachments, you have to be content with a slotted hole, so when choosing them, do not forget to pay attention to the cuts. Usually there are only three types of them: a straight cut, an oblique cut and a cut along the edges - two holes with which you can form leaves. The first two will serve depending on your imagination.

Reusable fabric– vinyl and cotton are most often used as a basis. They are also often rubberized inside, which makes them easier to care for. The kit usually comes with a lot of different attachments. When choosing bags from these materials, carefully examine the seams - it’s good if they are welded.

Reusable silicone– like the previous ones have large quantity nozzles One of the main advantages of silicone bags is that they are easier to handle, easier to clean, and problems such as seams coming apart are not a problem for these bags. They are more durable and harmless to the body.

One of the main points that you need to pay attention to is the attachment of the nozzles. They must be attached from the outside so that you can easily replace the nozzle with another one, even if there is cream inside the bag.

Confectionery syringes, pros and cons, varieties

Confectionery syringes have their own number of advantages and disadvantages.

Like pastry bags, syringes are also divided into three types based on the material they are made of; the number of nozzles varies depending on the manufacturer.

Plastic– made of plastic, therefore the service life is not long. If the syringe is made in a combination of plastic and metal, then its service life increases.

One of the advantages– the body is transparent, which allows you to monitor the filler level.

Metal– long service life due to the material, but it will no longer be possible to monitor the level of dough or cream.

Silicone- thanks to this syringe you can draw a picture continuously without any problems. The case is transparent, which allows you to monitor the filler level. They last quite a long time.

Syringes, further divided by volume- from small two-hundred-gram ones to huge two-liter ones. Confectioners consider the golden mean - liter ones. There are enough of them to decorate a medium cake and form cookies :)

Confectionery shops are also on sale mechanical pistols And electric guns, it’s much easier to work with them, you don’t have to put in a lot of effort, and the decoration process happens faster.

With them, you can not only decorate pastries, you can also shape cookies and decorate drinks (cocktails).

As I said earlier, high-quality seams and gluing are the key to long service life.

Nozzles should be attached from the outside, not from the inside.

Disposable bags are not recommended for beginners, as they are more difficult to handle. Also, it is not recommended to use dense fillers for plastic bags, since the hole will tear quickly enough.

When purchasing, pay attention to the size and width of the bag; it should be wide enough so that you can put in cream and dough without any problems.

Choose a pastry bag and syringe correctly and create masterpieces, I wish you profitable and successful purchases.

Finally! A long-awaited post about pastry attachments for many. Let me make a reservation right away that here I will tell you about the most popular attachments that I have and which I regularly use to decorate cakes and cupcakes for the site.

First, some general information.

Which attachments to buy

Let’s immediately agree that we do not buy plastic nozzles that are sold complete with bags or syringes in stores in post-Soviet countries and do not seriously consider them. Most often they are too small and have an inexpressive relief of the outlet. I myself threw one such set in the trash about six years ago, because... It's of little use. An exception that I have seen in popular retail chains is a set of attachments in Ikea. They are made of stainless steel, of normal size and even come with a more or less decent bag included. In all other cases, we turn around and go look for specialized confectionery stores or explore the Internet for online ordering (ozone, Amazon, Ali Express and others like them will help you).

If when purchasing you have a choice between a set or several individual attachments, buy separately. As experience shows, most of The attachments from the set are just lying around idle. Choose and buy a few attachments that you will actually use - saving both money and space in your kitchen cabinet.

About bags

If you choose between a pastry bag and a syringe, then the bag is preferable. It is more convenient for several reasons:

• Size. You can put more cream or dough into a bag at a time than into a syringe.
• Ease of use. With a bag it is easier to control the force of squeezing out the cream.
• Versatility. You can use any attachments without a connector (special adapter) with the bag. Especially with disposable ones - we cut the tip to the desired diameter and use it.

I have a couple of reusable nylon bags. But given the fact that I hate washing them with every fiber of my being, my favorites are disposable bags - a set of large ones for everything and a set of small ones for small decor. If you buy a reusable bag, take at least 35 cm in length. The material is already a personal matter.

My attachments

I divide everything I have into three groups:

Asterisks

1 - 20 mm at the outlet, 8 twisted teeth.
2 - 22 mm at the outlet, 12 teeth, large clearance in the center.
3 - 18 mm at the outlet, 8 teeth.
4 - 14 mm at the outlet, 10 cloves.
5 - 8 mm at the outlet, 9 teeth.
6 - 7 mm at the outlet, 4 cloves.
7 - 9 mm at the outlet, 8 teeth.
8 - 4 mm at the outlet, 5 cloves.

Straight attachments

Diameter - from 3 to 17 mm. The photo does not show the entire set.

Other curly attachments

9 — “weaving” nozzle 10 mm wide.
10 — “weaving” nozzle 17 mm wide.
11 — “leaf” nozzle 10 mm wide.
12 — “leaf” nozzle 6 mm wide.
13 and 14 - “petal” attachments.

And now - about what can and should be done with them.

This is the result of working with nozzle number 4:

I use it most often to decorate cake borders. Like here, for example:

I use them to “finish” cupcakes, add meringues and marshmallows.

Nozzles 8, 6 and 7:

Again, borders and small decor.

Nozzle number 2:

I use it to make choux pastry for profiteroles and eclairs. And also for custard rings.

Well, it’s also suitable for cupcakes, although here the volume of cream is too big for my taste.

Nozzles 11 and 12:

The most obvious one is the leaves for the flowers on the cakes. They can also be used to decorate the sides of the cake. Like, for example, here:

Nozzles 9 and 10:

The braids on the sides are made with just such attachments. There is an example in this recipe (sorry for the photo, the recipe is very old).

Unfortunately, I won’t give an example of working with nozzles 13 and 14. To be honest, I haven’t learned yet. But roses on cream cakes are made with their help.

Now - about direct nozzles. They may be needed for:

• French macarons,
• Profiteroles, eclairs and shu,
• Meringue,
• Savoiardi (lady fingers) cookies
• Putting cream between cake layers,
• Decorating cakes, pastries and cupcakes.

My most popular ones are 6, 10 and 15 mm.

That seems to be it :) If you still have questions, ask them in the comments. Then I will add to the post if necessary.