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Patissland - Professional Pastry Equipment

Pastry Tips and Piping Bags

Stainless steel pastry tips and piping bags: plain tips, star tips, flower tips, Saint-Honoré, writing tips. Brands Wilton, PME, Silikomart, De Buyer.

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Our collection of pastry tips and piping bags includes all tools for pastry piping and decoration. Plain tips for macarons and cream puffs, fluted tips and star tips for cupcakes, flower tips for floral decoration, Saint-Honoré tips for specific designs, writing tips with fine points. Piping bags disposable or reusable in silicone and coated fabric. Professional brands Wilton, PME, Silikomart, De Buyer, Matfer.

Essential Tips to Have

Five tips cover 90% of pastry needs. Plain tip 8-10 mm: for macarons (8mm), cream puffs (10-12mm), éclairs (15mm), mousse strips for piping. Fluted tip 8-12 mm: for classic rosette effect on cupcakes, whipped cream on tartlets. Wilton closed star tip 1M: classic closed rosette effect on cupcakes, the most popular worldwide. Saint-Honoré tip: for signature piping on Saint-Honoré and Paris-Brest pastries. Writing tip 1-2 mm: for royal icing inscriptions on shortbread cookies.

Piping Bags: Disposable or Reusable

Disposable bags made of plastic: single use, perfect hygiene, time-saving in production (no cleaning), economical for high-volume workshops. Packs of 12, 24, 50, or 100 pieces, sizes 30, 40, 50 cm. Reusable bags in silicone or coated fabric: economical in the long run, eco-friendly, hand wash or dishwasher safe. Professionals with high volume prefer disposables, regular hobbyists prefer reusable ones.

Choosing and Caring for Stainless Steel Tips

Stainless steel tips are durable and dishwasher safe. Prefer seamless tips (one-piece stamped steel) for perfect hygiene. Diameters measured in mm (8mm, 10mm, 12mm, etc.) or numbered according to brands (1A, 1M, 2D for Wilton). Care: rinse immediately after use to prevent cream from drying, wash with warm soapy water, air dry. Store in a compartmentalized box to avoid bending the tips.

Which tip for macarons?

Plain tip 8-10 mm only. The 8 mm plain tip produces macarons 4 cm in diameter (standard pastry size). The 10 mm tip produces 5 cm macarons (premium size). Avoid fluted tips: macaron batter smooths out ridges during mixing, so it’s better to use a plain tip that’s easier to clean.

Which Wilton tip for cupcakes?

Wilton 1M (closed star): classic rosette effect, the most popular. Wilton 2D (cosmos): more complex flower effect. Wilton 1A (large round): balloon effect. Wilton 2A (medium round): for smooth finishing. All compatible with Wilton 30 or 40 cm bags with coupler adapter.

How to clean a clogged tip?

Soak the tip in warm soapy water for 10 minutes, then clean with a fine brush (toothbrush reserved for this use). For stubborn tempered chocolate clogs: soak in 60°C water to melt the chocolate. If the tip is bent: do not try to straighten it by hand, the tip is usually to be discarded.

How many piping bags per day in production?

For a professional pastry workshop: count 1 disposable bag per distinct preparation (pastry cream, buttercream, ganache, whipped cream) to avoid cross-contamination. A standard day uses 10-20 disposable bags. For high-volume workshops: keep at least 100 bags in stock.