The art of french pastry phần 72
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tipandtopushoutallthe
airbubbles.
3 Liftupthebagand
(assumingyouarerighthanded)useyourrighthandthumbandindex
fingertoclampthebag
shutatthetopofthe
filling.Theright-hand
thumbandindexfinger
willcontinuetoactasa
clipatthetopofthebagso
thefillingcannotcomeout
ofthetopwhileyoupipe.
Yourotherthreefingers
willholdontothebag
fromunderneath.Thebag
willrestonthem,butbe
carefulnottoclutchor
squeezethebagwiththese
fingers.Thepressure
comesfromyourthumb
andindexfingeratthetop
ofthebagandthethree
otherfingersaswell.Your
lefthandwillactasaguide
andwillbetheonlyway
youcontrolthebag.Thisis
important,becausetheway
youguidethebag,the
angleatwhichyouholdit,
andtheheightyouholdit
aboveyoursheetpanwill
determinetheshapeofthe
itemyouarepiping.Twist
thetoppartofthebagwith
yourthumbandindex
fingeruntilthefillingis
underpressureandabout
tocomeoutofthetip.Now
grabthebagwithyourfree
handandthethreefree
fingersofyour“clip”hand.
Yourfreehandandfingers
ofyourcliphandshould
alwaysbeunderthebag.
GENERALTIPSONPIPING
Whenyouarelearningto
pipeit’simportanttopipe
onlyonethingfor30to45
minutesatatime.You
shouldmasteroneshape—
forexample,creampuffs—
beforegoingontoothers,
suchaséclairs,teardrops,
ParisBrest,orsalambos.
Thenpracticeonlyoneof
thoseforthenext30to45
minutes.Itmaybeboring,
butIcanassureyouthatif
youpipeéclairsfor45
minutesyourhandswill
knowhowtopipeéclairs
fortherestofyourlife.
