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Piped Copeaux

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

By William Curley and Suzue Curley

Published 2014

  • About
  • Cut a 15 x 5cm (6 x 2 inch) strip from a sheet of acetate and position it horizontally in front of you. Starting 3 cm (1¼ inches) up, pipe a line horizontally along the acetate strip. Pipe diagonally up to the 3cm (1¼ inch) line both ways, creating a net effect. (1) Carefully create a tube by rolling the bottom of the acetate into the piped line and continue to roll (2-3). Secure with tape. When ready to use, use a knife to cut the tape and carefully unroll.

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