{"id":2166,"date":"2013-10-24T00:28:31","date_gmt":"2013-10-23T22:28:31","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=2166"},"modified":"2013-10-24T00:37:31","modified_gmt":"2013-10-23T22:37:31","slug":"back-to-basics-how-to-fill-a-piping-bag","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/hints-tips\/back-to-basics-how-to-fill-a-piping-bag","title":{"rendered":"Back to basics: how to fill a piping bag"},"content":{"rendered":"

The single most important technique<\/strong> I’ve learnt since I started baking back in 2011 came from a chef at Lenotre in Cannes: in my first course about macarons, he explained us how to fill and use a piping bag<\/strong>.<\/p>\n

The piping bag is widely used both to fill and decorate<\/strong> pastries. So yes, you will definitely need to use it for many of the recipes of this blog, but dont’worry: 1) it’s very easy, and 2) it automatically makes you look cool<\/strong>! \ud83d\ude42<\/p>\n

Nevertheless if you don’t know the simple professional technique to fill the bag<\/strong> with cream or frosting, chances are you are going to spill everything<\/strong> on your hands and all over the kitchen. \ud83d\ude42<\/p>\n

I use disposable plastic piping bags<\/strong>, which you can find in professional stores or online (mine come at 0.10\u20ac per bag, pretty cheap), since they are the best choice for me: those made of fabric are hard to wash and not 100% hygienic in my opinion.<\/p>\n

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How to fill a piping bag without making a mess?<\/h2>\n
\n \n \"\"Print recipe<\/a>\n