Tips and piping bag

Neat fillings and precise decorations call for the right piping tip and a well-prepared piping bag. Here you'll find special nozzles and handy accessories: filling tips for Berliner doughnuts in Ø 4 mm (also for éclairs) and Ø 8 mm, a long 5 mm filling tip, the extra-wide 45 mm ribbon tip with one smooth and one serrated side, and a white piping bag holder with a diameter of 19.5 cm that makes filling much easier.

Tips for filling and piping

• Filling Berliner doughnuts: push the filling tip into the side of the cooled doughnut and slowly pipe in jam or cream until you feel slight resistance.
• Éclairs and cream puffs: use the fine 4 mm tip to make two or three small holes in the base and fill from there – the glaze on top stays flawless.
• Ribbon tip: the smooth side pipes wide, flat bands, the serrated side a pretty wave effect – for bordering and edging cakes or an elegant finish around the rim.
• Piping bag holder: stand the bag with the tip already fitted in the holder, fold the top over the rim and fill it at your leisure – both hands stay free.

Frequently asked questions about piping tips and bags

Which filling tip for Berliner doughnuts: 4 mm or 8 mm?

For fine, smooth fillings such as vanilla custard or sieved jam, the 4 mm tip is enough and leaves only a small hole. For jam with pieces of fruit or thicker creams, the 8 mm tip is the better choice because it clogs less easily – it also works for doughnuts, filled cupcakes and muffins.

What is the long filling tip for?

Thanks to its extended shaft, it reaches the centre of Berliner doughnuts, krapfen, éclairs and cream puffs. That way the filling is spread evenly inside instead of sitting just below the surface – without breaking the pastry open.

More accessories for mousses, cakes and patisserie are waiting in our Dessert material category.