/ck/ - Food & Cooking

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Anonymous Wed Dec 4 01:39:30 2013 No.4994838 [DELETED]

Hey /ck/,
I've recently started making piped pastries and have encountered a problem. The batter is always too runny to pipe, and when I fill my pastry bag keeps seeping out the bottom before I get a chance to pipe it, so a full bag ends up being more like 3/4 or 1/3 full by the time I pick it up to pipe. It's a huge pain in the ass and I keep having to rescoop and it also makes the piping super drippy and difficult. The batter is right because the choux pastry etc. comes out great, it's just hell to pipe.

Is there a way around this? Or do I just have to practise? Any techniques or tips?

>>	Social Haze Wed Dec 4 01:44:30 2013 No.4994844 >>4994838 Your meringue is probably too soft, or you need practice with your folding.

>>	Anonymous Wed Dec 4 01:54:30 2013 No.4994855 >>4994844 This. Or you're mixing it in when its hot so it melts to be runny.

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