The Art of French Pastry

piping cream puffs. If the
tip is only ¼ inch away
from the sheet pan (SEE
FIGURE 1), the mix will come
out completely flat. The
higher you go, the rounder
it will get, until you reach a
breaking point after an
inch, when it will be out of
control. If the tip is ½ inch
above the sheet pan, the
puff gets rounder and
skinnier (FIGURE 2). At ½