On Wed, 26 May 2010 17:34:35 -0700, Don Martinich wrote:

> I made a batch of guougeres the other day, and, since I don't own a
> pastry bag, things got kind of messy. The dough is just too sticky. The
> best I could do was to spoon it onto the baking pan. Does anyone have
> good alternative to squeezing it out of a bag?
> TIA

I cut a corner off of a ziplock bag and regular pastry tips fit in there
just fine.

You can also use parchment paper rolled into a cone.

-sw