The Art of French Pastry

(Chris Devlin) #1

it is under pressure.
Otherwise whatever you
are piping can ooze out of
the bag between the bag
and the piping tip. Place
the bag in a tall (at least 5-
inch) container that is
about 4 inches wide, with
the piping tip pointed
down, or, if the container
isn’t quite tall enough, the
tip can be on its side on the
bottom, and fold the edges

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