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Duchesse Potatoes

post #1 of 2
Thread Starter 
I need to pipe some potatoes into rosettes and squiggly lines as a garnish for another dish. Can I use the largest star tip in my pastry set, that I would normally use for piping whipped cream? Or do I need an extra large tip for potatoes? And if so, does anyone have an online source for them? :confused:

post #2 of 2
That tip should be fine, the key is making sure the potatoes are smooth and fluffy, not chunky or gluey.

Smaller tips would be fine too, just depends on what appeals to you aesthetically.
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