The Art of French Pastry

Once you’ve mastered one shape, the others will come more easily. THREE IMPORTANT FACTORS DETERMINE THE SHAPE ...

piping cream puffs. If the tip is only ¼ inch away from the sheet pan (SEE FIGURE 1), the mix will come o ...

inch above the sheet pan the puff is nice and round (FIGURE 3). If the tip is too high (FIGURE 4), the produc ...

held ¾ inch above the pan if you pipe a circle for Paris-Brest or a spiral for, say, Gâteau St. Honoré, ...

soon as the product emerges from the tip. When you reach the length you want (3 to 3½ inches in our recipe) y ...

3 Whatever shape you are piping, once the correct size is obtained you have to get rid of the tail— ...

the top of the puff with the edge of the piping tip (FIGURE 6). Some chefs use more of a gentle swirl ...

7 shows what happens if you continue to press on the bag once you’ve obtained your puff. Figure 8 show ...

—so that they will not touch each other when they rise during baking. Stagger the rows so that there ...

say, 10 macarons from ½ inch above the sheet pan; then the sheet pan moves and they deposit 10 more fr ...

pipe until you get into the rhythm and until your hands instinctively mimic the depositor. When I demonstrate ...

PIPING HOW TO PIPE DIFFERENT SHAPES It helps to draw the size of the pieces you want to make on the parch ...

paper before you begin, then flip the parchment paper over so that the pencil marks don’t bleed onto y ...

CREAM PUFFS 1 Hold the bag with the tip ¾ inch above the sheet pan at a slight (90-degree) angle ...

3 The puff should be nice and round. Keep the tip ½ inch above the sheet pan and continue to pipe ...

1 Hold the bag with the tip ¾ inch above the sheet pan at a slight (90- degree) angle and pipe the desired si ...

the bag still. 2 Once the desired size is obtained, stop pressing and cut the tail off. With a quick flick ...

the edge of the piping tip. 3 The puff should be nice and round. Keep the tip ¾ inch above the sheet pan and co ...

puffs. Remember to stagger the puffs when you begin the next row. OVALS (SALAMBOS) 1 Hold the bag with ...

pipe without moving the bag. 2 Once the pâte à choux hits the sheet pan, move away from the ...