1 Hold the bag with the tip ¾ inch above the sheet pan at a slight (90degree) angle and pipe the desired size while keeping the bag still 2 Once the desired size is obtained, stop pressing and cut the tail off With a quick flick of the wrist, cut the little tail at the top of the puff with the edge of the piping tip 3 The puff should be nice and round Keep the tip ¾ inch above the sheet pan and continue to pipe the first row of puffs Remember to stagger the puffs when you begin the next row OVALS (SALAMBOS) Hold the bag with the tip at a 45-degree angle, ½ inch above the pan, and pipe without moving the bag Once the pâte à choux hits the sheet pan, move away from the initial blob while still piping Once the oval has reached the desired length, stop pressing With a quick flick of the wrist, cut the little tail at the top of the oval with the edge of the piping tip Keep the tip ½ .. .the bag still 2 Once the desired size is obtained, stop pressing and cut the tail off With a quick flick of the wrist, cut the little tail at the top of the puff with the edge of the piping tip... while still piping Once the oval has reached the desired length, stop pressing With a quick flick of the wrist, cut the little tail at the top of the oval with the edge of the piping tip Keep the tip ½ ... OVALS (SALAMBOS) Hold the bag with the tip at a 45-degree angle, ½ inch above the pan, and pipe without moving the bag Once the pâte à choux hits the sheet pan, move away from the initial blob while still piping