The art of french pastry phần 79

1 Hold the bag vertically over the sheet pan with the tip pointed down, ¾ inch above the pan and pipe 2-inch rings 2 When the ring is complete, stop putting pressure on the bag and with the flick of your wrist cut the tail off the pastry TEARDROPS For flat teardrops (for example, for Fours de Lin), hold the pastry bag with the tip at a 45-degree angle, close to the sheet pan (about ¼ inch away) For rounder teardrops (needed for the Lemon Cream Tart with Meringue Teardrops), move the bag away from you for ½ inch so that a bulb forms Continue to press on the bag and swing the tip toward you while you progressively stop pressing, so that the teardrop ends in a tail Note: If you stop pressing abruptly the teardrop will not have a tail; if you continue to press while you swing the tip toward you the tail will be too long TEARDROP 1 For flat teardrops (for example for the Fours de Lin cookie), hold the pastry bag with the tip at ... stop putting pressure on the bag and with the flick of your wrist cut the tail off the pastry TEARDROPS For flat teardrops (for example, for Fours de Lin), hold the pastry bag with the tip at a 45-degree... tail; if you continue to press while you swing the tip toward you the tail will be too long TEARDROP 1 For flat teardrops (for example for the Fours de Lin cookie), hold the pastry bag with the tip at ... Continue to press on the bag and swing the tip toward you while you progressively stop pressing, so that the teardrop ends in a tail Note: If you stop pressing abruptly the teardrop will not have a