Piping bag & cornet paper

What is a piping bag used for?

Thanks to piping bags, countless decorations can be created, decorating cakes and piping delicious pastries and fine delicacies such as macarons is incredibly easy. With the right accessories, you can even change the piping nozzles on the piping bags while you are working.

However, when it comes to chocolate, piping bags are mainly used for filling ganache. You don't even need a nozzle for this. A boil-proof piping bag can be filled with the hot chocolate ganache and set aside to cool. Once the processing temperature has been reached (cool enough to prevent the hollow balls from melting), cut off the tip at the bottom and you are ready to start filling.

We also like to use the piping bag to fill praline or figure molds with tempered couverture. These are then emptied out again, leaving thin hollow bodies that can be refined with delicious fruit and chocolate fillings.

Working with a piping bag is also essential for making exquisite piped chocolates. But with a piping bag and the right nozzle, it's really easy. Pipe a few small chocolate drops onto baking paper. Then insert a 10 mm nozzle into the bag and fill it with the fairly firm but not hard ganache. Here you should use a classic piping bag for single use, as the mixture will not be baked afterwards. Then pipe a small ball onto the first drop, keep pressing and pull the bag straight upwards. This creates a small tip. If required, you can press freeze-dried fruit or nuts on top. After a few minutes in the fridge, place the chocolates upside down in tempered couverture and stamp. Then chill again and decorate as desired with a cornet and light-colored couverture with fine stripes.

With the piping bag set for labeling, you can also conjure up intricate decorations and lettering that would otherwise require a piping bag made of glassine paper. The set contains very fine perforated nozzles, ideal for decorating, and several hygienic plastic piping bags. 

How do you fold and use a paper cornet?

Cornet papers are great tools for working with chocolate. As they are quite small, they don't hold a lot of mass at once, but they make the work all the more precise.

When creating chocolates, paper cornets are perfect for sealing the hollow balls with couverture after filling them with delicious ganache. Fine strips can also be quickly and beautifully applied as decorations.

In the run-up to Christmas or Easter, hundreds of Sami bunnies, Easter bunnies and other figures are cast. The molds are often painted beforehand. This involves adding different colored details such as eyes, a nose, a flower or a colored bow to the mold. The colored or simply lighter or darker couverture is placed in a cornet and can be applied selectively.

The piping bags made from glassine paper are also particularly popular for drawing lettering. The tiny opening of the cornet allows for very fine lines, creating delicate and elegant letters.

In the professional sector, glassine paper is used for the cornets. You can find this as large triangles or already rolled cornets in our store. If you don't have any such paper to hand, you can also use baking paper.

It only takes a few steps from cutting the triangular cornet paper to the finished cornet.

1. lay the paper in front of you so that the right angle is on the right and the long side is on the left.

2. place one finger in the middle of the long edge. Grasp the top tip with your right hand and roll the paper diagonally towards you. Viewed from above, the edge of the cornet forms a line from the tip to the right angle.

3 Now hold both layers with your right hand to prevent the cornet from rolling up. Wrap the remaining paper tightly around it.

4. you can adjust the size of the hole by gently pulling and pushing the outermost tip of the paper. At the beginning, the hole should be completely closed. Then fold the protruding paper tip inwards into the cornet paper. 

5. by simply tearing the top edge at two points 1 cm apart or folding the second tip outwards, you can securely fasten the cornet so that it no longer unfolds.

What is a plastic bottle with a spray attachment used for?

Plastic piping bottles are particularly suitable for more liquid masses. For example, if you want to fill hollow praline balls with jelly, put some jam between two double-decker biscuits or add a fruity touch to macarons with a ganache circle, the bottles are ideal. They are reusable and easy to clean afterwards. However, they are unsuitable for couverture or solid masses such as buttercream.

Which piping nozzle for what?

When working with couverture and chocolate, piping nozzles are often not used. Exceptions are lettering and piped chocolates. Special writing nozzles are used for the former; these are intended for single use and are sold as a set together with matching piping bags. Instead of couverture, it is best to use writing chocolate. This guarantees a beautiful shine and is easy to melt and becomes pleasantly liquid.

Spritz chocolates are usually piped with a star nozzle or a perforated nozzle. Put some tempered couverture into a disposable piping bag and pipe flat dots onto baking paper. These then form the basis for the chocolates. Then put the relatively firm ganache into a fresh disposable piping bag with a nozzle and pipe onto the first chocolate drop. First pipe a small ball and then pull the bag upwards with gentle pressure. This creates a small tip. If you want to switch between hole and star nozzles, you can use an adapter.

You can refine the dressed chocolates with other ingredients such as freeze-dried fruit or nuts and chill them. They are then placed upside down in tempered couverture and coated with chocolate. If required, you can then decorate the pralines with a piping bag by piping fine lines over them with another couverture.

What can I use instead of a piping bag?

The delicious smelling pastry has now cooled, the cream is ready and suddenly you realize that there is no piping bag available. But don't worry, in most cases there is a simple solution. For example, if you want to make elegant lettering, fine lines or small dots, you can simply use a paper cornet. 

As they are quite small, they are not suitable for large filling quantities or for use with piping nozzles. Instead, you can use a fresh plastic bag. Simply cut off a corner, insert the desired nozzle and fill with the mixture - and you're ready to go! This method is particularly suitable for soft mixtures such as cream fillings or whipped cream. A thin plastic bag is often not sturdy enough for dough or firm buttercream; a thicker freezer bag may be able to help here. However, it is best to use a piping bag and nozzles - which is why we recommend that you buy a supply of sturdy disposable piping bags, a suitable set or a reusable piping bag from our store in advance. 

Disposable or reusable: which piping bags are best?

Our reusable piping bags are the perfect choice for all baking enthusiasts. The sturdy disposable piping bags can also be washed and reused, while our reusable piping bags made of thick plastic are even dishwasher-safe. For optimum hygiene, we recommend only using reusable piping bags for doughs that will be baked afterwards. Fresh piping bags should be used for cold creams and similar masses. With our high-quality disposable or reusable professional piping bags, you are optimally equipped depending on your needs and requirements.

Disposable piping bags are best for chocolate and ganache. The tip of the reusable piping bag is often already cut off. The size of the hole is then usually unsuitable for fine work such as filling hollow balls, as it is designed for rather wide stainless steel nozzles.

Reusable piping bags are also tear-resistant. Whether made of coated cotton or sturdy plastic, the bags are boil-proof, durable and easy to grip. Most of them can even be cleaned in the dishwasher. So if you don't just want to decorate a cake, but also want to pipe a lot of batter for cupcakes and muffins or create delicious piped cookies, reusable piping bags are perfect.

As you can see, choosing the best piping bag from our range is only possible if you know what you want to use it for. If you are looking for a piping bag for decorating, filling with cold batters and piping toppings, you can buy practical disposable piping bags from us. If you want to use it for baking and decorating with batters that will be heated afterwards, a reusable piping bag is the right choice.

All bags are of course available in different sizes. The piping bags are also all suitable for different nozzles. The tip of reusable piping bags is usually already cut off. You should pay attention to this if you want to find a suitable set. In particular, different attachments such as adapters or nozzles with different diameters do not always fit into the opening or to each other. Some nozzles are available in different sizes, but if you always use the reusable bag with rather large nozzles and the matching adapters, you have a choice and can simply enlarge the opening slightly.