Perforated spout 9 mm

Perforated spout 9 mm

The 9 mm perforated nozzle is the classic choice for éclairs, cream puffs and generous meringue dots. The round opening creates a smooth profile without structure, which can look very different depending on the size and technique. The 9 mm size is classic for éclairs and larger cream puffs and is mainly used for éclairs, cream puffs, meringue creations, large dots and decorative strands. Suitable batters are buttercream, whipped cream, ganache, royal icing, fondant icing and macaroon paste. The mould is also ideal for filling cream puffs, éclairs or Berliners. The nozzle can be inserted directly into the disposable piping bag by shortening the tip to the right size. A nozzle adapter is recommended for more flexibility: Place the inner part in the bag, attach the nozzle and secure with the outer ring. This allows you to change the nozzle during the piping process without having to empty the bag. To prevent leakage at the nozzle, turn the bag in briefly behind it and stuff the twist point into the opening. With the top edge folded down, place the bag in a holder or tall cup, the mixture can then be poured in cleanly. A few simple steps make the difference between shaky and professional. Buttercream should be at room temperature and stirred smooth, too cold it is tough, too warm it becomes runny. Cream should be chilled and not whipped too stiffly, otherwise it will break when pressed. For round dots, hold the nozzle vertically and apply pressure briefly, then release and pull off without pressure. For lettering with royal icing, guide the nozzle just above the surface and let the mixture fall down like a thread. Lines will be particularly even if you do not push the bag but allow the icing to flow. Immediately after piping, place the nozzle under hot water to prevent dried residue in the spikes. The best way to reach the inner edges is to use a conical nozzle brush. The stainless steel is rustproof and completely dishwasher-safe.