Joined hoops

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
  • Cut out a rectangle of acetate to the required size. Pipe fine lines of chocolate across the length of the acetate, ensuring that you have a margin of 1cm (½ inch) on the left-hand side. Join the lines together with chocolate at the left-hand side. (1)

  • Create a hoop with the acetate ensuring that the right hand side of the acetate pushes into the join on the chocolate lines. Place into a 5cm (2 inch) ring mould to set. (2)

  • For a 3-line hoop: cut the acetate to 4 x 16cm (1½ x 6¼ inches) and pipe 3 fine lines across the length.
  • For a 7-line hoop: cut the acetate to 8 x 16cm (3¼ x 6¼ inches) and pipe 7 fine lines across the length. (3-4)