A person who spends a lot of time in the kitchen and loves to cook various sweet dishes will definitely have cream attachments in their arsenal. What are these little gadgets for? This is worth talking about in more detail.
Detailed description
Cream nozzles are a special inventory that every real culinary specialist should have. Its purpose lies in the name itself. Indeed, we are talking about objects with the help of which the master creates real masterpieces from confectionery cream. It is difficult to imagine a cake or a delicious cake without the usual decoration. Usually cream nozzles are used as an addition to a confectionery syringe or bag. In this case, it does not matter which of them is used for work. Both of them play the role of a reservoir in which the prepared sweet mass is temporarily placed. Nozzles for cream are products in the form of a cone with two holes. One of them has a larger diameter and is designed to fix the device on the tip of a syringe or bag, and the second will have to give the prepared mixture a certain shape.
The following species are known in cookingnozzles:
- "Tube". It is also sometimes called simple or round. This is a product with a round section, which confectioners consider the basic option. Use it to make meringues or decorate the side of the cake.
- "Open Star". The working part of such a device has several cuts in the form of sharp teeth, which can be from 4 to 12 pieces.
- "Closed Star". It is very similar to the previous version. The only difference is that the prongs are slightly curved inward.
- "Open rose". In it, cuts on one side are made at an angle.
- "French". Reminds me of an Open Star, but the teeth are smaller.
- "Flower". The sharp ends of the cuts from the middle are completely bent towards the center.
- "Oriental rose". It has a sphere with small slits at the tip.
- "Grass". Here, the working area is tightly closed except for three round outlets.
- "Strip". The cone ends with a narrow slot, which can be smooth or have several teeth on one side.
There are also nozzles for creating special effects. Holes are made in them to obtain a specific pattern (heart, Christmas tree, cross and others). There are also products that are specifically designed for left-handers.
Luxury flower
Very often in the work of a confectioner, a nozzle "Tulip" for cream is used. This unique product allows you to create a finished bud on the surface of the cake with one movement.
The secret is thatthe outlet is made in the form of a plate with an original cross section. Passing through special slots, the mass is divided into separate layers, each of which acquires a certain shape. A flower made in this way has a clearly visible core and petals. In the central part of the nozzle, there are usually several round holes, which then stop into small stamens, and the side slits can be of different shapes. Depending on the number of slots, there can be from three to six pieces. With the help of such a nozzle, even a novice confectioner can create a real masterpiece. There are several types of such devices, which differ in the unique arrangement of the slots. Each of them is assigned a number from 1 to 13.
Confectioner set
Every good specialist always has his own tools for work. Without them, it is difficult to achieve the desired result. Therefore, any confectioner, as a rule, has a cream bag with nozzles. You can buy such a set at any hardware store.
Most professionals don't like working with a syringe. They prefer the pastry bag. With the help of this simplest device, it is possible to more accurately apply the decor to the surface of the finished baking. Such products can be of different volumes depending on the amount of product used. It is clear that in the case when only 100 grams of cream is required, it is foolish to take a bag with a capacity of 1 liter. Remaining material will interfere with work, and the drawing may not work. In addition, it shouldbe aware that bags are also disposable and reusable. This one is very convenient as the oil cream is not easy to wash off. It is easier to throw away the used product and take a new one for further work. Although some confectioners have a different opinion on this matter.
Working principles
To properly decorate the surface, you must follow the basic rules for working with plastic masses. First you need to pay attention to the pastry bags themselves.
Cream nozzles should be put on them from the outside, and not inserted from the inside. This guarantees protection against unwanted displacement and allows you to correctly complete the drawing. It must also be remembered that the fabric is a rather fragile material, so gaps can form at the joints, and this, accordingly, will affect the quality of work. The cream will seep through them and drip onto the decorated surface. To avoid such misunderstandings, it is better to use special clamps. They will block the places of contact between the fabric and the nozzle and create a natural barrier for the liquid mixture. It is also worth noting that the cream has the ability to melt at elevated temperatures. Therefore, you need to work in a cool or well-ventilated area. In addition, all actions must be done quickly so that the mass in the pastry bag does not heat up from the heat of the hands. But that usually only comes with experience.
