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Piping Lines

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By Flo Braker

Published 1984

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Hold the pastry bag at a 90-degree angle as you pipe, until you have the desired length. To stop piping, release pressure on the bag; then rotate the tip in a clockwise motion and lift the bag away. Remember, the amount of pressure and the height of your tip above the surface dictate the width and thickness of the line. This technique is especially useful when piping éclairs and ladyfingers.

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