Step 1: Open a disposable piping bag fitted with a nozzle (from kitchen and cake decorating shops), and fold the top of it down to cover your hand. Step 2: Use a spatula to half fill the bag with ...

Equipment and preparation: you will need a piping bag fitted with a 1.5cm/⅝in plain nozzle, a piping bag filled with a large star nozzle, a clean small paintbrush, a sugar thermometer and a 30cm ...

Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted nozzle and a 0.5cm/¼in nozzle. Preheat the oven to 170C/325F/Gas 3. For the choux pastry, place the ...