Cornets are the small paper cones that pastry chefs make for decorating. They have a smaller opening than a pastry tip, which makes a very fine line perfect for writing or decorating cakes and pastries.
Cut a piece of parchment-paper into a medium-sized triangle with a right angle. Place the triangle with the right angle facing you.
Next, make 3 dots on the paper. Hold the paper in place with 1 hand on the right corner. Place your other hand at the center point of the long side of the paper. Roll the right edge of the paper into the center to make a cone. Roll the top corner down to the center of the triangle.
Hold the paper in position. Pick up the cone and wind the loose edge around the cone, with the corner ending above the rim of cone. Adjust the cone so that the point is closed and sharp. Fold down the edges of the cone or tape it so it doesn’t unfurl.
Fill the cone about halfway with icing and fold the top closed. Snip a very small opening at the tip of the cone.
Squeeze out a little of the icing as a test, and adjust the size of the opening, if necessary.
Then, use the cone for writing or drizzling a fine line over pastries.

Instructor: Krista Ruane