Chantilly decorating using an icing bag

How to use a pastry bag to decorate a dish.

To use this technique

The fine products from Elle & Vire
Whipping Cream
The necessary utensils
Poche
Douille

Chef's technique step by step

  1. 1

    The bag is full and under pressure and the bottom of the bag is still twisted. 

    Chef's tip

    The key points of icing bag use: - puts the product under pressure. - even piping. - quick to use.

  2. 2

    Hold the bag firmly, with one hand supporting the nozzle and the base of the bag and the other applying pressure whilst holding the top of the bag. 

    Chef's tip

    There is a nozzle for every job. Experiment and vary your presentations.

  3. 3

    "Un-twist" and release the bag. 

    Chef's tip

    A little decoration can add a sublime touch to your desserts.


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