The art of french pastry phần 77

inch above the sheet pan and continue to pipe the first row of ovals Remember to stagger the puffs when you begin the next row OVALS (SALAMBOS) 1 Hold the bag with the tip at a 45degree angle, ½ inch above the pan and pipe without moving the bag 2 Once the pâte à choux hits the sheet pan move away from the initial blob while still piping 3 Once the oval has reached the desired length, stop pressing and with a quick flick of the wrist, cut the little tail at the top of the oval with the edge of the piping tip ÉCLAIRS Hold the bag with the tip at a 45-degree angle, ½ inch above the pan As soon as the product emerges from the tip begin to move the bag in a straight line until you reach the desired length As soon as you reach the desired length, stop pressing Dip the end of the tip quickly to touch the sheet pan so that you force the tail to stick to the pan With a very quick ... 3 Once the oval has reached the desired length, stop pressing and with a quick flick of the wrist, cut the little tail at the top of the oval with the edge of the piping tip ÉCLAIRS Hold the bag with the. ..1 Hold the bag with the tip at a 45degree angle, ½ inch above the pan and pipe without moving the bag 2 Once the pâte à choux hits the sheet pan move away from the initial blob while... reach the desired length As soon as you reach the desired length, stop pressing Dip the end of the tip quickly to touch the sheet pan so that you force the tail to stick to the pan With a very quick