Disposable piping bag 100 pieces
CHF49.50
Decora perforated spout 1 mm
Price:
CHF3.10
VAT included
For pretty little decorations and typical edge decorations, this nozzle is perfect. On a cake, small dots of cream can be attached so, with cupcakes is quite simply a sweet buttercream or a delicate cream cheese mass applied and also treats such as Éclairs or chocolates can be dressed so. Afterwards, the spout can be easily cleaned in the dishwasher.
Product features
| Size | Ø 1 mm |
|---|---|
| Material | Stainless steel |
| Care instructions | Dishwasher safe |
Decora perforated spout 1 mm
A perforated nozzle is the perfect helper for all kinds of baking and decorating projects. For example, you can pipe choux pastry in an elongated shape or as an even dab. After baking, éclairs, choux and cream puffs can be filled with delicious cream. It is best to use a slightly smaller piping nozzle for this. 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 can create great effects and a delicious taste!
Perforated spout - Application
Take a disposable piping bag, cut off the tip and insert the nozzle. Depending on the size, you may need to cut off a little more so that the front part sticks out but the whole nozzle does not fall out. You can also use an adapter for piping nozzles by inserting the inner part into the piping bag, then attach the piping nozzle from the outside and screw it on using the outer part. This allows you to replace the nozzle with the mixture in the bag.
Twist the bag slightly over the piping nozzle and press it lightly into the opening so that the mixture you fill in does not run out again straight away. Fold the piping bag over a little at the top and place it in a piping bag holder or a measuring cup. Now you can easily fill in your mixture. Depending on the application, buttercream, whipped cream, chocolate cream, cream cheese, meringue, solid ganache or even doughs that will be baked afterwards are suitable.
The mixture is now pushed down slightly, the bag is twisted over the mixture and you are ready to go. For small decorative dots, only pipe small amounts and hold the piping bag in place or move it slightly upwards. If you want to bake fine éclairs, you can press a little harder and pull the bag to the side to create a long roll. For a delicious praline, use a firm chocolate ganache and spread it in dots on a small piece of couverture. Then press in some nuts or freeze-dried fruit, for example, and dip the whole thing in chocolate.
