For someone who spends a lot of time in the kitchen and likes to cook various sweet dishes, there are always nozzles for cream in the arsenal. What are these simple devices for? It is worth talking about this in more detail.
Detailed description
Nozzles for cream - this is a special tool that every real culinary specialist should have. Its purpose lies already 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. Typically, cream nozzles are used as an addition to a pastry 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 cooked 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 the syringe or bag, and the second will have to give the prepared mixture a certain shape.
The following types of nozzles are known in cooking:
- "The tube." It is sometimes called simple or round. This is a product with a round cross section, which confectioners consider the basic option. With it, you can plant meringues or decorate the side of the cake.
- "Open Star." The working part of such a device has several incisions 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 teeth are slightly bent inward.
- "The open rose." In it, cuts on one side are made at an angle.
- "French". It resembles the “Open Star”, but the teeth are smaller.
- "Flower". The sharp ends of the incisions from the middle are completely bent to the center.
- "Eastern rose." At its tip there is a sphere with small slots.
- "Grass". Here the working area is tightly closed except for three round outlet openings.
- "Band". The cone ends with a narrow slit, which can be smooth or have several teeth on one side.
There are also nozzles for creating special effects. The holes in them are made to obtain a specific pattern (heart, Christmas tree, cross and others). There are also products that are specifically designed for left-handed people.
Lush flower
Very often in the work of the confectioner, the Tulip nozzle for cream is used. This unique product allows you to create a finished bud on the surface of the cake in one motion.
The secret is that the outlet is made in the form of a plate with an original section. Passing through special slots, the mass is divided into separate layers, each of which acquires a certain shape. The flower made in this way clearly shows the 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 slots can be of different shapes. Depending on the number of slots, they can be from three to six pieces. With the help of such a nozzle, even a novice pastry chef can create a real masterpiece. There are several types of such devices that differ among themselves by the unique arrangement of slots. Each of them is assigned a number from 1 to 13.
Confectioner Set
Every good specialist for work always has its own tools. Without them, it is difficult to achieve the desired result. Therefore, any confectioner, as a rule, has a bag for cream with nozzles. You can buy such a set in any hardware store.
Most professionals do not like to work with a syringe. They prefer a pastry bag. With the help of this simplest device, it is possible to more accurately apply 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 you need only 100 grams of cream, it is stupid to take a bag with a capacity of 1 liter. Residual material will interfere with your work, and the pattern may not work. In addition, you should be aware that bags are also disposable and reusable. This one is very convenient as the oil cream is not easy to wash. It is easier to discard the used product and take a new one for further work. Although some confectioners have a different opinion on this.
Work 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 worn on the outside, and not inserted from the inside. This ensures protection against unwanted movement and allows you to correctly execute the drawing. It should also be remembered that the fabric is a rather fragile material, therefore, cracks 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 where the fabric touches the nozzle and create a natural barrier to the liquid mixture. It should also be remembered 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 this usually comes only with experience.