an overview of the 7 MOST basic LARGE pastry NOZZLES that are MOST OFTEN used in decorating cakes, pastries and cupcakes! Methods of coloring the cream! in the video I use cream on ITALIAN meringue. Also, these nozzles can be used with all kinds of butter cream, for making meringue, cheese cream, butter cream!
Confectionery nozzle NUMBERS:
1M, 2D, 2F, 195, 1A, 1E, 336
The recipe for cream on Italian meringue, which I work with in the video: https://www.youtube.com/watch?v=lGX0wIL2D-w&t=420s
the fastest and most stable cream on WHITE chocolate! from 3 ingredients! https://www.youtube.com/watch?v=mW38hRFTpMA&t=113s
delicious STABLE CHOCOLATE VELVET cream! Without cream, cheese and gelatin! BUDGET!
https://www.youtube.com/watch?v=q0H-glQLqbY&t=10s
PROTEIN-OIL CREAM! Stable, delicious and multifunctional! ITALIAN-MERINGUE- BUTTERCREME
https://www.youtube.com/watch?v=4ZxWmVsVk5s
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