To get started, you'll need a pastry bag — a large resealable plastic bag with a corner snipped off works in a pinch — a pastry tip (if using), and a pint glass. First, if you're working with ...

4. Remove from the heat. Add the butter, stirring until it’s melted. Stir in the vanilla. Pour into a bowl and cover. Let cool to room temperature, then refrigerate until ready to serve.

Have you ever wondered how pastry chefs and doughnut shops are able to pipe those perfectly puffed eclairs and plump jelly doughnuts with their glorious fillings? It takes a very long piping tip ...

Fill pastry bag with batter. Keeping the tip at a 45-degree angle to the pan, gently pipe 4-inch-long ladyfingers. Sift confectioners’ sugar overtop. Bake 10 to 12 minutes or until golden.

Fit pastry bag with star tip. Whisk cinnamon and 1 cup organic sugar in a medium bowl; set aside. Step 3. Bring vanilla bean, milk, butter, salt, remaining 1 Tbsp. organic sugar, and ½ cup water ...