Now that I have become quite, quite obsessed with eclairs and profiteroles, I realised quite quickly that I was lacking a vital piece of kit.
A piping nozzle that was long enough and thin enough to penetrate the choux pastry, but with the hole large enough to let the cream out.
Cheap icing/piping nozzles are a false economy because the really good ones don’t cost that much, about £4-£5 a piece. And most people don’t need that many nozzles because they don’t ice/pipe much. So you don’t need a payday loan to fund this particular habit. And if you do ice/pipe a lot then you must surely appreciate the benefit of having good tools.
Anyway, the one for this job is the Wilton Tip 230. It’s available in lots of places for £4ish. But you can also get this kit for not much more, £6.27 at time of writing, and yet you get four Wilton nozzles and some disposable icing bags. NOTE: the description says ’12 piece set’, well it is if you count the icing bags but you only get four nozzles. One of which is the filling nozzle.
So if you don’t want to slice your eclairs or profiteroles, you simply make a little hole with a skewer or some such, insert this and squeeze the cream in until it starts to come out. It is a bizarrely satisfying ritual, which probably says something more about me than I should let on.