Berlin filling spout Ø 4 mm

Berlin filling spout Ø 4 mm

A delicious doughnut or an airy éclair are a real treat, and they taste best when they are homemade. But once the doughnut roll is successful and the choux pastry has risen, you still have to put in the filling. To do this, you need a long Berliner filling nozzle, with which you can also easily put jam and cream in the center of the pastry.

Berlin Filling Grommet - Application

Bake some doughnut rolls or éclairs and let them cool a bit. Meanwhile, you can prepare your filling, a jam is best strained in advance, but you can also make a delicious cream for your pastry.

Airy vanilla cream

130 g milk

25 g sugar

1 vanilla pod

20 g vanilla cream powder

25 g egg yolk

15 g milk

90 g whole cream

1 sheet gelatin

Put the milk, sugar and vanilla bean in a pan and bring to the boil, stirring constantly. In another bowl, mix well the vanilla cream powder, the egg yolk and the 15 g of milk. Once the vanilla milk boils, add a sip to the egg mixture and stir in well right away. Add the egg mixture to the boiling vanilla milk and keep stirring well, otherwise the egg might burn. Keep stirring and simmering until you have a firm pudding. Then pour the pudding into a clean bowl and cover directly with plastic wrap.

After at least 6 hours in the refrigerator, whip the vanilla pudding with a hand mixer or whisk until the mixture is nice and airy and smooth. Soak the gelatin in cold water and whip the cream until stiff. Squeeze the gelatin and melt it in a pan over low heat. Add a large sip of the vanilla pudding to the melted gelatin and whisk until well blended. Then pour the vanilla gelatin mixture to the remaining pudding and mix well again right away. Now carefully mix in the whipped cream in three parts with the whisk, do not stir.

Take a piping bag, cut off the tip and insert the filling spout. Then slightly twist the bag over it and press it into the spout. Now, fold the top edge over a bit and place the bag in a liter measure. This way you can easily fill your vanilla cream or a delicious jam into the bag. Then turn the bag in behind the mass and press it slightly forward until some filling comes out of the spout.

Then pierce your doughnut or éclair with the tip of the nozzle. Carefully inject the filling, you should feel the pastry plump up a bit, but then remove the nozzle, the filling should not spill out right away, so injecting the right amount takes a little practice. Finally, a doughnut can be sprinkled with powdered sugar and an éclair decorated with a little cream and a chocolate chip.