Berlin filling spout 8 mm

Berlin filling spout Ø 8 mm

A delicious doughnut or an airy éclair are a real treat. They taste best when they are homemade. But once the Berliner roll is done and the choux pastry has risen, the filling still needs to be added. To do this, you need a long Berliner filling nozzle, with which you can easily fill the middle of the pastry with jam, fruity creams, chocolate mousse or vanilla cream. Thanks to the large 8 mm diameter of this filling nozzle, it is particularly suitable for making and filling trendy New York rolls: The 8 mm size of the filling nozzle makes it possible to inject a moderate amount of filling into the pastries, which ensures even and precise distribution in a pastry as large as a NewYork roll. The nozzle is therefore versatile and can also be used for other types of pastries such as donuts or filled cupcakes and muffins. It is easy to handle, easy to clean and an indispensable kitchen utensil for enhancing your sweet creations. Impress your loved ones with homemade culinary masterpieces that only reveal their sweet center on the second bite. 

Berlin filling spout - Application

Bake some doughnut rolls, éclairs or buttery, flaky New York rolls and leave them to cool slightly. Meanwhile, you can prepare your filling. A jam is best sieved in advance. You can also make a delicious, fluffy vanilla 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 custard 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 the whisk, do not stir. Take a piping bag, cut off the tip and insert the filling nozzle. Then twist the bag slightly over it 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 of the filling comes out of the spout. Now prick your doughnut, éclair or New York roll with the tip of the nozzle. Inject the filling carefully, you should be able to feel how the pastry becomes a little plumper, but if you then remove the piping tip, the filling should not run out again straight away. It therefore takes a little practice to inject the right amount. Finally, a Berliner can be sprinkled with powdered sugar and an éclair can be decorated with a little cream and a chocolate flake.

Simply worth a sin!

These varied, sweet pastry creations with their deliciously creamy fillings may not be light fare, but the unique combination of crispy shell and hidden cream filling make them something very special. Every calorie of this masterpiece is definitely worth every sin! Be creative and enchant your loved ones with culinary masterpieces from the home kitchen.