Berlin filling spout 5 mm

Berlin filling spout Ø 5 mm

A delicious Berliner or a fluffy éclair are a real treat, and they taste best when they are homemade. But once the Berliner roll has been made and the choux pastry has risen, the filling still needs to be added. To do this, you will need a long Berliner filling nozzle, which you can use to easily fill the middle of the pastry with jam and cream.

Berlin filling spout - Application

Bake some Berliner rolls or éclairs and leave them to cool slightly. In the meantime, you can prepare your filling, a jam is best sieved in advance, but you can also make a delicious cream for your pastries.

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 of gelatine

Place the milk, sugar and vanilla pod in a pan and bring to the boil, stirring constantly. Mix the vanilla cream powder, egg yolk and 15 g milk well in another bowl. As soon as the vanilla milk boils, add a sip to the egg mixture and stir in well. Add the egg mixture to the boiling vanilla milk and keep stirring well, otherwise the egg could burn. Stir and simmer until a firm pudding is formed. Then pour the pudding into a clean bowl and cover directly with cling film.

After at least 6 hours in the fridge, beat the vanilla pudding with a hand mixer or whisk until the mixture is nice and fluffy and smooth. Soak the gelatine in cold water and whip the cream until stiff. Squeeze out the gelatine and melt in a pan over a low heat. Add a large dollop of the vanilla pudding to the melted gelatine and stir in well with a whisk. Then pour the vanilla and gelatine mixture into the remaining custard and mix well again. Now carefully mix in the whipped cream in three parts with a whisk, without stirring.

Take a piping bag, cut off the tip and insert the filling nozzle. Then twist the bag slightly on top and press it into the nozzle. Now fold the top edge over slightly 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 behind the mixture and press it slightly forward until some filling comes out of the spout.

Then prick your doughnut or éclair with the tip of the nozzle. Inject the filling carefully, you should feel the pastry plump up a little, but then remove the piping tip if the filling does not run out again straight away, so injecting the right amount takes a little practice. Finally, a Berliner can be sprinkled with powdered sugar and an éclair can be decorated with a little cream and a chocolate flake.