The art of french pastry phần 73
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Onceyou’vemasteredone
shape,theotherswillcome
moreeasily.
THREEIMPORTANT
FACTORSDETERMINETHE
SHAPEOFTHEITEMSYOU
PIPE
1 Thefirstfactoristhe
distancebetweentheend
ofthetipandthesheet
pan.Let’ssayyouare
pipingcreampuffs.Ifthe
tipisonlyẳinchaway
fromthesheetpan(SEE
FIGURE1),themixwillcome
outcompletelyflat.The
higheryougo,therounder
itwillget,untilyoureacha
breakingpointafteran
inch,whenitwillbeoutof
control.Ifthetipisẵinch
abovethesheetpan,the
puffgetsrounderand
skinnier(FIGURE2).Atẵ
inchabovethesheetpan
thepuffisniceandround
(FIGURE3).Ifthetipistoo
high(FIGURE4),theproduct
comesoutwithnocontrol.
2 Thesecondfactoristhe
angleatwhichyouholdthe
tip.Whenyoupipeacream
puffthetipispointed
almoststraightdownata
90-degreeangleandheld
¾inchabovethepan.Itis
pointedstraightdownand
heldắinchabovethepan
ifyoupipeacirclefor
Paris-Brestoraspiralfor,
say,GõteauSt.Honorộ,or
VacherinGlacộ.Ifyouhold
thebagata45-degree
angleẵinchabovethe
panandpipewithout
movingthebag,youwill
getanovalpuff.Ifyou
wantanộclairyouusethe
sameangle,butyouneed
tomovethebaginalineas
soonastheproduct
emergesfromthetip.
Whenyoureachthelength
youwant(3to3½inches
inourrecipe)youmust
stoppressing,diptheend
ofthetipquickly,and
touchthesheetpansothat
youforcethetailtostickto
thepan,andthenwitha
veryquickmotionswing
upandawaytosliceoffthe
tail.
