Filling tips
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A long filling tip puts the filling exactly where it belongs: inside doughnuts, Berliners, éclairs, choux buns or cupcakes. The slim nozzle pierces cleanly and leaves only a small hole – from the outside the bake looks untouched, while the surprise waits inside. Choose the Ø 4 mm filling tip for smooth creams and jam, the long 5 mm round filling tip for choux buns and the Ø 8 mm tip for thicker fillings such as chocolate mousse or fruit creams and for large pastries. There is also a classic piping tip for filling with an opening of around 5 mm, best used with a coupler.
Tips for neat filling
- Keep it smooth: push jam through a sieve and stir pastry cream or ganache until smooth before filling the bag. Lumps easily block the fine 4 mm tip in particular.
- Doughnuts from the side: insert the tip into the pale band around the middle and fill until you feel slight resistance. The doughnut becomes noticeably heavier – a good sign it is full.
- Éclairs and choux from below: two or three small holes on the underside spread the cream evenly and keep the glazed top flawless.
- Filled cupcakes: push the tip straight down into the centre, keep squeezing as you pull it out, then cover with frosting.
Frequently asked questions about filling tips
Which fillings fit through the fine 4 mm filling tip?
Anything smooth and creamy: sieved jam, vanilla cream, lemon curd, nut nougat cream or soft ganache. For thicker fillings such as chocolate mousse or fruit creams and for large pastries, the Ø 8 mm tip is the better choice.
Should pastries be cool before filling?
Yes, let doughnuts, éclairs and choux buns cool completely. While still warm they are soft inside, tear more easily and quickly turn creams runny.
Matching piping bags and every other shape are in Piping tips. For choux pastry and cream recipes, see the basic recipes on our blog.