Disposable pastry bag or quart size ziplock
2. Spoon the filling into the cup – don’t fill it up too high because you’ll need to hold on to the end of the bag. Remove the bag from the cup and twist or fold over the end so the filling doesn’t escape.
3. Snip the corner to make a small hole. You’ll want to make sure it’s big enough for the filling to come out but not so big that it oozes everywhere. Try cutting off about 1/2 inch from the tip of the bag’s corner.
4. Hold your shell in one hand and the bag in the other. Hold the bag almost exactly how you’d hold a pastry bag if you were frosting something. Squeeze with gentle pressure because you don’t want to pop the bag.
5. Squeeze the filling into the shell. Set aside and repeat with the rest.Read full preparation method