Cooking Utensils Needed for Italian Dessert Tartlets

Video Transcript

"I'm so glad you're able to join me today. I wanted to go over a couple of things you probably saw me use, some things just in my kitchen to make this process a little easier. I want to explain how to do that. I used a piping bag, as you saw, when I piped the vanilla mousse into the pastry shells. You can buy piping bags, I'm sure you've heard of them on TV or seen them in cookbooks. You can, they're lovely things. If you don't have time to go get one or just don't want to spend the money on one, I like to make one at home using just a resealable plastic bag. That's what I was using earlier. I like to use the gallon size. It depends on how much of whatever you're using. You can use a smaller one if you just have a little bit of mousse or whatever you're piping. You'll just open up your plastic bag. Turn it over. Flip it out a bit, just so you can fit your hand under there, like that. You're going to spoon in, or use a spatula, whatever you're working with, spoon it into your bag. Once it's all the way in there, you just pull the sides back up. You want to get it all in there. Get all of the air out. I seal it most of the way, not all the way. If you seal it most of the way, you get the air out and you're going to squish it down and then cut the tip off and that creates your little hole for opening. I'll show you the one I used earlier. I smushed all the vanilla mousse down there. I cut the tip off before pushing it all the way to the edge, of course. Cut the tip off, then I was ready just to pipe it. See that's coming out perfect, just like that. If you want a smaller opening, cut a smaller hole. Larger, larger hole, you get the idea. Whatever you're going for. My other tip, anytime you're whipping something, whipped cream especially for a mousse like we were doing, it will help you a lot if your beaters and or your bowl that you?re putting the heavy cream in are cold, very cold. It will whip up just as nicely if you start with room temperature beaters or a room temperature bowl, but it will actually go a lot faster if you stick these in the freezer for a few minutes before you beat your heavy cream and the bowl as well. Just throw it in there with it. It will actually make the process a lot faster. I'm so glad you were able to join me today at the Baker's Corner on behalf of Expert Village. I really hope you enjoy these tartlets. They are actually not difficult to make, they do require a couple steps. It seems intricate but really not difficult. Your ingredient list is pretty short. You should actually have most of these things in your pantry. They're very, very good. Your friends and family should love them; be very impressed that you made your own pastries! I hope you enjoy them. Again, I'm Lauren Taylor at the Bakers Corner on behalf of Expert Village. Thank you! Enjoy!"