The proper use of a pastry bag
Ever used a pastry bag? Handy, isn't it, but unfortunately not very easy to fill. In fact, to be comfortable with this tool, you'd need 3 or 4 arms, which isn't very common.
Does that mean it's a goner? No, of course not. Here are 2 or 3 tips to help you get comfortable with it.
Does that mean it's a goner? No, of course not. Here are 2 or 3 tips to help you get comfortable with it.
6,217 4.7/5 (19 reviews)
Keywords for this post:PastryPastry bagPastry tipUtensilMethodLast modified on: December 5th 2020
The proper use of a pastry bag
What is a pastry bag?
Quite simply, it's a kind of large cone-shaped plastic bag (the pouch), in the bottom of which we place an outlet, usually made of very hard plastic, polycarbonate (the socket).
The bag is filled with the chosen preparation - cream, paste, mousse, etc. - then closed, and the contents squeezed out through the nozzle.
This gives you complete control over the output (flow) and shape of the cream/paste, thanks to the nozzle.
It's the favorite, indispensable tool of pastry chefs, who use it time and time again. In fact, they use the term "pocher", which in this context doesn't mean cooking, but dressing with a pastry bag.
In fact, bakers love to gently mock pastry chefs by saying that they "can't do anything without a pastry bag".
Useful at home?
Oh yes, indispensable even for an incredible number of preparations of all kinds. It's virtually impossible, for example, to make anything aesthetically pleasing in choux pastry without "poaching".
Difficult?
It's hardly complicated in principle, you just press on the bag and the mixture comes out, after which it's much harder to control the effort and precision of the gesture, but that comes with time.
Poaching regular macaroons, for example, is not at all easy, especially at first.
The first difficulty is filling the pouch, which sounds a bit odd when you say it like that, but if you're alone in the kitchen, it can quickly become a real pain: you have to spread the pouch, pour in the cream (sometimes in several stages), push it to the bottom, scrape out the rest, be careful that what's in the pouch starts to come out through the nozzle when the filling isn't finished, close the pouch, avoid air bubbles and leaks, and that's where the 3 or 4 arms I mentioned almost come into their own...
How do you do it?
1) If your preparation is rather liquid, such as mousse, cream, etc., pinch the tip of the bag with a frozen food clip, a large clothespin or even a rubber band to prevent leakage during filling.
2) Place the empty, pinched pouch in a container with a high rim (like a graduated liter), spread the edges apart and place in front of you.
3) Slowly pour the mixture into the bag, then scrape it all down with a maryse (no spillage).
4) Close the pouch by twisting the plastic (to avoid air bubbles) and remove it from the high-sided container. You can leave it to stand for a while, so your preparation is protected from the air.
5) When you're ready to poach, place the pouch with the tip upwards, remove the tongs, turn downwards and poach!
That's it, you know it all, but I'd like to finish by pointing out that, at first, it can be a bit disastrous, as you have very little control over the flow of the pouch and the shaping, but don't lose hope, you'll see with time and experience, it'll come...
Tosum up: to fill a pouch properly, pinch the end if the preparation is rather liquid, then fill with the pouch placed in a high-sided container, not held in the hand.
Lasts posts
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...May 19th 20251,134 15
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".April 25th 20251,5665
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20251,8525
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20253,338
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20243,7985
Other pages you may also like
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021140 K4.5
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .November 27th 20219,3755
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...February 27th 201341 K4.3
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021276 K 23.7
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...November 2nd 201934 K4.5
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.