Pastry paper bag

What are piping bags or paper cornets used for?

Paper cornets, as they are usually called in Switzerland, are perfect for drawing fine lines with egg white icing or writing chocolate. They can be used for decorating and even writing. Cornet paper is also used for sealing or filing chocolates.

How do I easily fold small paper cornets to decorate with icing or chocolate?

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

1. Place the paper in front of you so that the right angle is on the right and the long side is on the left.
2. Hold one finger on the center of the long edge. Take the top tip with your right hand and roll the paper diagonally towards you. Seen from above, the edge of the cornet forms a line from the tip to the right angle.
3. Now hold both layers firmly with your right hand so that the cornet no longer rolls up. Fold 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. To start with, close this hole completely. Then fold the protruding paper tip inwards into the cornet paper.
5. The cornet is secured by slightly tearing the upper edge at two points 1 cm apart or by folding the second tip outwards so that it no longer stands out.

How is a piping bag or paper cornet used?

Cornet papers are particularly practical for piping intricate lettering or fine decorations made from royal icing or writing chocolate. We also like to seal and decorate chocolates with the small piping bags.

To do this, prepare the right mixture and fold your cornet. You can of course also order a ready-made bag from our online store, which you can use straight away.

Then pour two to three spoonfuls of your mixture into the paper cornet. Press the paper slightly flat on top and fold the corners forwards over the open edge of the paper. Then turn the paper cornet over and fold the top down twice. Depending on the amount of filling, you can fold even further.

Then hold the cornet so that your thumb rests on the folded flap. This prevents it from falling open again and gives you good pressure control. Then cut off the tip of the piping bag. For very fine decorations, for example for lines on a cookie or the filleting (decorating with chocolate strips) of chocolates, only cut away very little. If the line is not continuous or does not come out nice and straight, you can cut off a little more. If you want to seal chocolates with couverture or make slightly larger dots on your cake, the hole can also be slightly larger.

You're ready to go, there are no limits to your creativity!

More tips & tricks

Paper cornets are often used for intricate lettering on cakes, cupcakes and cookies. Egg white icing is usually used for this, but there is also a suitable chocolate. Normal couverture or even chocolate from the supermarket is too thick and doesn't always shine beautifully. Writing chocolate is easy to melt, has the perfect consistency and reattaches beautifully.

If you don't like working with the cornet paper to write with, there is another aid. With a set of special nozzles for writing, your lettering will be a success.

The height of the cornet paper tip is particularly important when creating filigree decorations or letters. It should not touch the surface, but float slightly above it. Glaze lines then lay themselves on the cake or cookie, become beautifully smooth and retain a natural curve.

If you want to fill a pastry or chocolates, a larger amount of filling is usually used, which barely fits into the small paper cornet. It is better to use a disposable piping bag for this.