How to Make and Handle Parchment Cones

[Music] we're back in this video I'm talking about how to make and handle a parchment pastry cone if you didn't know this by now you'll know it after this video but I'm a no gadgets kind of girl I do 99% of my decorating with this simple do-it-yourself tool parchment pastry cone also known as a cornet this tool I use for applying icing primarily or piping as its as its called there are other tools you can use to do this many Baker's will work with a bad with a metal tip but frankly I hate to use bags I'll avoid them at all cost because they're very difficult to clean at the end of the day when I'm done with a parchment pastry cone I simply cut off the tip squeeze out the icing and throw out the bag where's with this I have to uncouple it take out the plastic piece that keeps the tip in place and it's just a messy proposition I also find that the plastic is a little bit harder to control it's a little more floppy and there's just a lot of mass of pastry bag to handle so it affords me less control it's just a little more clumsy to work with you can also and some people do pipe with disposable plastic piping bags and just simply cut a hole across the tip I'm the issue with these bags I find and I don't know if you can see this up close but there always seemed on the edge so if you were to simply cut it across the top you never get quite as nice a rounded line coming out of them there's always some disruption by those seams that causes a slightly slight funkiness to the line that you pipe again they're plastic they're also floppy and they don't have quite the tension that the paper does so I have less control with these another choice of some decorators are squeeze bottles these can be fitted with metal tips to allow you some flexibility in terms of how you pipe but again very difficult to clean and much less control because as you lose volume here there's just much less tension on the bat on the actual squeeze bottle then you might have with a bag and it's important to have tension on the bag because that's what determines the rate and flow of the icing so how do you make one of these babies it is a bit like riding a bike and some people are intimidated by it but once you learn it it becomes very very rote so let me show you what I've done I've got a bunch here that I pre-made and stacked which I often do before I start the decorating process now at this point actually before I move ahead if you don't have the tools you need to do this I would encourage you to pause the video go grab a roll of parchment paper and a pair of scissors because that's all you'll need and follow along with me because I find that as people do this they learn how to do it much more speedily than if they simply watch someone do it okay so now you can make a parchment cone out of pre-cut parchment triangles like these these are available most cake decorating and cookies supply houses but they are a touch more expensive than working with rolled parchment paper and I use rolled parchment paper for lining cookie sheets and other purposes in the kitchen so why go out and buy two things when I don't really need to plus there's some built in curve to the parchment paper as you can see so if you work with that curve it actually makes it a little bit easier to make the parchment cone so the first step and I do have an eight photo sequence and ultimate cookies this shows you how to do this as well and I encourage you to reread that but I do find that again if you follow along and watch somebody do it I'll do it very slowly today you'll learn that much more quickly so the first step is to cut off as close to a perfect square as possible if you cut off a perfect square there's a litmus test at the end and my last step that indicates whether you've made it right and it's just harder to apply that litmus test if you've cut off a rectangle or some other shape and now what I'm going to do is cut that square along the diagonal so that you get actually two cones out of each square which is going to do one to start the next step is to create the point of the cone and beginners often think the point group is going to come out of this this particular corner of the cone but in fact it's forced out of the long side of the triangle and it's shaped out of the midpoint of the long side of the triangle and to do that as a first step I just make a half-cone like so I'm just kind of twisting in and forcing it into a half cone so I have a nice sharp point there and the two ends of my triangle are nicely aligned that's what you're looking for at this point then I simply pick it up and I allow this free end and then here's where there's an advantage to the roll the parchment paper because the natural curve of it makes it easy to wrap this free end around the half cone that you've already created once I do that I grab all the corners together and I've got the basic shape of my cone here so I'm not too far from done but what you'll notice is that I've got a rather large hole and the tip of the cone which is nothing I like one of the advantages which I didn't mention early on of a parchment pastry cone is I have the ultimate flexibility with it what I would like to do is close this up very very tight so that when I actually get to decorating I can cut it any width I want and in fact I can often cut it much much smaller or not cut it at all than one of the smaller tips metal tips that you find so I can do some really fine decorating work with a parchment pastry cone that I can't do with a metal bag and rather than the bag and the metal pastry tip okay so to close off that hole what do I do I'm holding the cone with the tip pointing up so in this case I would just pull down on the outer corner and maybe a little bit on the inner corner to shimmy that hole closed and now you'll see that it's absolutely fully closed but you want to keep this cone in place Oh first let me talk about the litmus test now if you did cut a perfect square to start what you should find at this stage is that the three corners of the triangle are now roughly equidistant apart I maybe didn't have a perfect square to start there about an inch to two inches apart for this size of parchment paper I'm working with a 15 inch roll which creates a cone that's about seven and a half to eight inches long and three and a half inches in diameter at the mouth if you weren't comfortable working with a smaller cone just simply cut a smaller square to start or if you'd rather have your hand further away from the cookie and your work surface then start with a bigger cone but actually as a beginner I would recommend you start with a smaller cone and work closer to your work surface because you'll have a lot more control this this size happens to work very very well for me it's slightly less bulky than a normal pastry bag with metal tip which is again another reason I prefer to work with it so how do I keep this in place I simply fold these corners down to the outsides and they don't interfere with getting the icing in the bag later down to the same height as the rest of the cone and then I want to cut a notch or you can tear it we're all three corners intersect and you'll see that's roughly dead center and that'll hold it together and especially when I stacked them in advance of decorating like I often do so we've got a cone made if that wasn't clear to you I'm gonna show it again one time fast and you can replay the video normally I wouldn't take that long making a cone as I said once you learn how to do it it becomes relatively very much so I should say second nature so I've got another one made in a split second now how do how to handle and pipe with this I'm gonna show you some quick tips I've got it made just turning down a corner that was a little bit in the way and I've got some royal icing made I haven't talked about royal icing yet it's my favorite decorating medium and we will talk about it in the next video but I've got some icing here that's thinned roughly to outlining consistency it falls off the spoon and kind of slow blobs and this is perfect for making thin lines and I'm just going to show you how to do that as you notice when I filled that bag I was holding the cone by the notch if you don't sometimes the weight of the icing will cause the cone to open up on itself and you'll have kind of an icing disaster all over your counter so always hold it by the notch and I'm gonna fill it for cone of this size well for a cone of any size I would fill it roughly half to two-thirds of the way full and for a cone of this size that's about a quarter cup to a half a cup of icing you don't want to fill it all the way to the top because you need to create a grip at the top to handle the cone beginners will often just fold it down and start piping from here but what happens is ultimately the icing squeezes out the size of the bag so you never want to do that you actually want to start and I'll turn the cone this way so it's easier to see by folding in two corners and this acts is kind of a seal and prevents that icing backflow then you want to roll it down taut kind of like you would roll down a toothpaste you know the bottom of it roll up rather the bottom of a toothpaste container until the bag is taut and the grip is flush up against the top of the icing so there it's filled and just a few quick tips on how to pipe now that it's filled a royal icing does dry very quickly so you'll notice that I when I'm not working with it I immediately cover with plastic wrap so crust doesn't quorum and I'm gonna do that and set that aside we're just gonna pipe here on my work surface which I normally do before I decorate any cookie I always like to test the flow of the icing on something other than a cookie so I don't waste a cookie no I as you noticed didn't cut any hole in the tip and I've got a very very thin line with almost an imperceptible hole certainly smaller than the number one pastry tip that's in this metal bag so I've got a lot of control with this if I want a bigger line I simply cut across most often I'm cutting straight across that'll give a nice rounded line but if you cut at a diagonal or some other angle you'll get a different shape more often than not I want a well rounded lines I'll cut straight across and then as far as piping tips don't drag the tip on the surface of your work surface you'll get something kind of rough and jagged instead simply touch down to make contact with the surface and then use the cone to guide the icing where you want it to go you'll notice my tip as well off the work surface usually hold it about a quarter-inch off the work surface or the cookie and then touch down again to break the flow of the icing that's basic piping technique and we'll get into more advanced piping techniques in a later video a couple of other notes before I conclude here as you deplete icing always roll down the top of the bag you never want to kind of choke up in the middle of the bag beginners often do this and what happens again icing back flow and you're actually constricting the flow of the icing out the tip so that's a no now instead roll it down make sure the bag is taut and continue to pipe you will also notice that my forefinger is on the bag I am NOT pinching the middle on the bag I'm simply using that as a steadying device I'm actually standing right now normally I'd be sitting so my hands a little bit shaky and that just helps me make sure I've got a nice stay kind of straight-line okay when you're done piping let me show you how to clean out this bag it's really very easy and as I said one of the primary advantages of parchment pastry con is you really actually don't have to clean it I'm done with this particular task we're ready to move on to the next video but I've got a lot of extra icing in here that I don't want to just simply toss in the garbage so what do you do snip off the tip pump it back into the original bowl and cover up the icing as I said it crusts very quickly and then dispose of this bag it certainly beats cleaning out a canvas or a plastic bag with a metal tip and it's biodegradable in our next video we'll be talking about royal icing my favorite decorating medium until then live sweetly [Music] [Music]

Channel: JuliaMUsher

Views: 2,110,682

Rating: 4.7202621 out of 5

Keywords: parchment cones, parchment paper cornets, how to make parchment cornets, how to make parchment cones, cookie decorating, decorated cookies, Julia M Usher, Cookie (Ingredient), tutorial, Ultimate Cookies

Id: XRkwFJv0olY

Length: 12min 19sec (739 seconds)

Published: Sat Oct 05 2013