Your Guide to Piping Like a Pro
No need to fear piping—here are our tips and techniques to help you fill, use, and wash your pastry bag with ease.
A pastry bag (also called a piping bag) fitted with the appropriate-size tip is the most efficient tool for piping uniformly sized mounds of dough for recipes like our profiteroles and choux au craquelin. If you’re new to working with a pastry bag, these tips can help you pipe like a pro—as well as reduce waste.
Prevent Leaks
Place a pastry tip in your bag. Twist the bag near the tip and gently press the twisted portion into the tip to create a temporary barrier. (When you're ready to pipe, pull on the tip to release the barrier.)
Fill Efficiently
You can hold the pastry bag in your hand, of course, but the easiest way to fill is to place the bag in a tall container and fold down the sides. Fill the bag halfway. (Multiple smaller loads, versus a single big load, are easier to manage, especially if you have small hands).
Do the Twist
Twist the upper half of the bag closed to push the contents down toward the tip; the twisted upper half will allow you to continue exerting pressure on the filling to pipe.
Remove Air Bubbles
Before piping in earnest, press out a small amount of filling on parchment paper or another surface; this eliminates air bubbles that can cause the filling to spurt unevenly.
Get Every Last Little Bit
When the bag is almost empty, lay it on its side and use a plastic bowl scraper or credit card (be careful if using a metal bench scraper, since it can tear the bag) on the outside of the bag to press the contents toward the tip.
Clean and Reuse
As long as it isn’t punctured, even a disposable pastry bag can be reused. To clean, turn the bag inside out and scrub gently with warm, soapy water; stand up to air-dry.
Consider the Bismarck
If you make filled pastries frequently, you might want to consider purchasing a Bismarck piping tip. Because the nozzle of a Bismarck tip is long and thin, it can get deep into pastries for maximum filling. Fit it into your pastry bag as usual and load the bag with your filling (smooth fillings only, please); then, insert the nozzle deep into the center of your pastry and squeeze. As the pastry begins to fill, slowly pull the nozzle out of the pastry, continuing to squeeze as you go. Bismarck tips can be found at baking supply stores and craft shops, as well as online.
