The pastry tip is a chef’s best tool for creating culinary masterpieces and they are an absolute essential item in any bakery supply collection. The ideas and forms are endless when paired with a good set of pastry tips. The predominant patterns are plain, star, and scalloped, though there are some sets that have custom tips. Each pattern is available in many different sizes, each producing different thicknesses.
Each type of tip fulfills a different purpose, star shapes make a flashy ridged piping that can be formed into realistic looking flowers and more, round tips are good for squirting filling between two layers of cake, and scallop tips are perfect for stars and rosettes. Why stop at just cakes and cookies when using these tips? They can be a very useful tool around the kitchen if you stop and think about all the different ways it can lend a helping hand.
Deviled eggs are hit at barbeques and picnics, but getting the yolk mixture back into the egg half can be a real pain if you are just using a spoon. Load the filling into a bag and attach a star or scalloped tip and you have precisely and professionally filled deviled eggs that will be snatched up immediately. When making cannolis, attach a thick plain tip on to your bag and fill it up with the ricotta filling. Give the bag a squeeze and the delicate outer shell is barely touched during the filling process, minimizing the amount of damage. For drop cookies, instead of boring flat cookies, use a different tip to create a cookie with a distinctive texture. Add these essentials to your bakery supply cabinet and start creating a masterpiece today. These tips are great for a professional chef and home bakers alike.