Hole grommet 13 mm

Hole grommet 13 mm

A perforated nozzle is the perfect helper for all kinds of baking and decorating projects. For example, pipe choux pastry in an elongated shape or as even dots. After baking, Éclairs, Choux and cream puffs can be filled with delicious cream. For this purpose, it is best to use a slightly smaller perforated nozzle. You can also pipe small dots as decoration or create sweet pralines, which can then be refined with other ingredients and dipped in chocolate. With cream, cream cheese topping, meringue, dough, ganache and royal icing you create great effects and a delicious taste!

Hole grommet - Application

Take a disposable piping bag, cut off the tip and put the nozzle inside. Depending on the size, you may need to cut off a little more so that the front part sticks out but the whole nozzle doesn't fall out. You can also use an adapter for nozzles, for this you put the inner part into the piping bag, then from the outside the nozzle is put on and screwed on with the help of the outer part. Thus, the nozzle can also be replaced with the mass in the bag.

Turn the bag in slightly over the piping nozzle and press it lightly into the opening, so that the mixture you pour in does not run out right away. Fold the piping bag over a bit at the top and place it in a piping bag holder or measuring cup. Now you can easily fill in your mass. Depending on the application, buttercream, whipped cream, chocolate cream, cream cheese masses, meringue masses, solid ganache or even doughs that are subsequently baked are suitable here.

The mass is now pushed down slightly, the bag is twisted in over the mass and you're ready to go. For small decorative dots, pipe only small amounts and hold the piping bag in place or move it up very slightly. If you want to bake classy éclairs, you can press a little more and pull the bag away from the side to create a long roll. For a delicious praline, use a solid chocolate ganache and pipe it as dabs onto a small piece of couverture. Then press in some nuts or freeze-dried fruit, for example, and dip the whole thing in chocolate.