How to Make a Cornet Pastry

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A cornet is something that chefs use in the kitchen as a type of disposable paper piping bag. Make a cornet pastry with help from the head chef and owner of The Baking Bean in this free video clip.

Part of the Video Series: Tips from a Pastry Chef
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Video Transcript

Hi, my name is Clarice Lam. I'm the Chef and Founder of The Baking Bean in New York City and I'm going to show you how to make a cornet. For those of you who don't know what a cornet is, a cornet is something that we chefs use in the kitchen which is basically a disposable paper piping bag. So, this cornet or disposable paper piping bag is use for writing things that require very fine print like on cakes with chocolate and so forth. I've got here just a regular sheet of parchment paper. It's a, you know, rectangular sheet, I'd probably say about, maybe about 12 inches by 7 inches, that would be my guess. This really requires a lot of attention 'cause I'm only going to show you once. Alright. You're going to fold this like this, it's like origami, so fun right? So, you have now this little, this piece of parchment that looks like this. I'm going to lay this back down, I'm going to take my big chef's knife here and slice it. Of course you can use the scissors too. Now, I've got two pieces, that means that this is going to make two cornets. Now, this is the part that gets kind of complicated for some people. You're going to do it with this short end facing you and the diagonal facing to the side. Here's the short end right here and here's the diagonal right here. So, your goal is to take this corner with the short end and try to make it meet up with this corner. So, you're going to kind of hold this, put your finger in the center of the diagonal and make a little twisty, you see, just like that; twist it so it becomes like a cone. So, now you have this corner that was from the short end and it's facing the same direction as the other corner that was from the long end. I'm going to continue to take this diagonal right here and just roll it around and continue the cone shape. Now, you have a cone right, because you want to be able to cut the tip accordingly to your writing size. So, I'm just going to tighten this up and by pulling up on the tail, and you're just going to tighten your paper. So, now I've got it very very tight and very very pointy. So, now you still have this tail that's hanging out, you don't want that hanging out. So, you're going to fold this inward so that your whole cornet, I like to call it a machine stays in place. And now you have this. But then, you still have this little flap right here which is like, "What I do with that?" Well, guess what, I'm going to fold that in here too just to keep it nice and tidy. Alright. So, now you have this beautiful cornet with which to write; generally, you're probably going to fill this with chocolate. I'm, I don't know, what else like a, maybe some royal icing. But, another tip for you is when you're filling this guy, you're going to, after you fill it, fill it up only halfway 'cause you don't want everything to ooze out at the top. Now, you see the seam down the center right here, make sure that when you're sealing your bag, pretend that this guy has something in there, when you're sealing your bag, you want to fold it away from the seam; away from the seam, not towards the seam. Away means this way because the seam is right here. So, away from the seam so that again nothing falls out. So, this is how to make a cornet, my name is Clarice Lam from The Baking Bean in New York City and happy munching to you. "Um-nam-nam-nam."


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