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 ...

Transfer the dough into a very resistant piping bag (or use a cloth one), equipped with a 1/2-inch smooth nozzle (avoid using ...