The culinary syringe is a very simple tool with which you can easily decorate dessert, cake, cakes and other pastries. A syringe with multiple nozzles will give you a truly wide range of possibilities.
It is necessary
Cooking syringe, butter cream, protein cream, custard
Instructions
Step 1
The culinary syringe is a tube with a tip. A plunger is located at the other end of the syringe. In order to create jewelry, you need to put the cream inside the syringe. Various attachments are put on the tip to create borders, various patterns, monograms and roses. Just push down on the plunger and the cream will come out through the attached nozzle.
Step 2
The thinnest syringe nozzle has a straight cut. It allows you to write with sugar paste, chocolate or cream. In addition, with the help of such a nozzle, you can draw patterns, lace, flower stems. Use the oblique nozzle to decorate the sides of the pastry. Cream curbs are the most common option. Use the wedge tip to draw flower petals and leaves. The star-shaped nozzle allows you to make stars from cream, curly dots, borders.
Step 3
In order for the figures to turn out beautiful and not blurry, it is important to properly prepare the cream for the cake. One of the most common options is thick cream. To prepare it, you will need: 100 grams of butter, 4 tablespoons. condensed milk, a couple of drops of vanilla extract, food coloring if desired. First, mash the butter, add the condensed milk, vanilla extract and beat with a mixer. You should get a homogeneous fluffy mass that keeps its shape well. Now divide the cream into parts and add food coloring to each part. Stir the mixture well until the color is uniform.
Step 4
To make cream for eclairs, take 200 grams of sugar, 100 grams of water, 3 egg whites, 1 packet of vanillin, a pinch of salt. Put sugar and water in a saucepan and cook for 15-20 minutes. Place a bowl of cold water on the table and drip a small amount of syrup into it. If you get a ball, then the syrup is ready. Whisk the whites with a pinch of salt. Pour the boiling syrup into the protein in a thin stream and continue beating until the cream has completely cooled. Put the finished cream in the refrigerator for 40 minutes. After this time, remove the cream, fill the cooking syringe with it and fill the eclairs.
Step 5
Before creating the pattern on the round cake, sketch out a rough sketch on paper. Mark the location of the decorations on the cake with lines. To do this, use a toothpick or needle. Always start from the center of the pattern. Squeeze the cream so that it falls in steep waves. Then you get petals. To make a flower, move the syringe in a circle and move your hand in a wave-like fashion. Finish the edges of the cake last. Plant stars as a beautiful border, and decorate the sides of the cake with wave-like movements of the syringe. Before making decorations on a pastry, try different attachments in action by squeezing the shapes onto the paper. This will determine the correct consistency of the cream and a comfortable hand position.
