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Place in a pastry bag fitted with a 1/2-inch plain tip. 2. Pipe varied sizes of "mushroom caps" onto the baking sheet.
4. Transfer mixture to a pastry bag with a large plain tip or to a resealable plastic bag with a corner cut off.
Transfer mixture to a pastry bag fitted with a plain tip for piping cream into cakes, or dollop cream next to cakes for serving.
3. Transfer mixture to a pastry bag fitted with a large plain tip or to a large resealable plastic bag with a corner cut off.
Put the hazelnut chocolate mousse in a piping bag fitted with a plain tip, insert the tip into the steam hole that you created in each of the cooled profiteroles and gently squeeze in the filling.
Place in a pastry bag fitted with a plain tip. 2. Butter the bottom and sides of a heavy oval or round baking dish and scatter ham, fontina and parsley on the bottom.
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Once the cheese mixture is cool, place it in a pastry bag fitted with a medium-sized plain piping tip.
Pour the glaze that will serve as your background color into a pastry bag fitted with a plain 3/4" tip.
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Transfer mixture to a pastry bag fitted with a plain or decorative tip.
Place the filling into a piping bag fitted with a small plain round piping tip, about 1cm in diameter.
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