the top of the puff with the
edge of the piping tip
(FIGURE 6). Some chefs use
more of a gentle swirl to
lose the tail. If you pull
straight up you will get a
Hershey’s Kiss; the tail will
dry out or burn when you
bake the choux pastry, or it
will prevent you from
getting an even coating if
you are dipping the puff in
caramel or fondant. Figure
chris devlin
(Chris Devlin)
#1