A pastry bag can be made of nylon, polyethylene, or from a washable or disposable, plastic-coated fabric. Silicone pastry bags can also be found now. A pastry bag can vary in length between 30 cm and 50 cm.
Cut off the end of the bag to insert the tip. Fold the end of the bag over your hands before filling it with the help of a silicone spatula. Push the contents down toward the tip with your hands or a pastry cutter. Close the bag by twisting the end lightly to make it firm, then press lightly on the bag to pipe the contents.
Piping choux paste to make puffs, filling éclairs with chocolate, and decorating cupcakes or a yule log are only some of the techniques that can’t be done without a pastry bag and its different tips.