The technical gesture to fill and easily use a pastry bag.
Whipping Cream
The icing bag with the nozzle fitted is ready to use.
Twist the base of the bag and push it into the nozzle with your thumb.
Twisting the bag stops the contents leaking out when filling it.
Hold the bag with the nozzle fitted so that the top of the bag is spread open over the hand.
Put the whipped cream into the bag using a plastic scraper or spatula.
Using a scraper makes filling the bag with chantilly easier.
Run both hands down the edges of the bag to close it, then twist the top.
Put the cream “under pressure” to ensure an even flow.
Push the chantilly to the bottom of the bag and apply pressure.