Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I've realised that, while I've got a decent set, I only ever really use my trusty 10mm plain piping tip.
So yesterday I broke out the St Honoré.
Chocolate tart
Sablé breton, cedar pine nut, orange and chocolate base.
Chocolate chantilly
Candied orange
Toasted cedar pine nuts
I've realised that, while I've got a decent set, I only ever really use my trusty 10mm plain piping tip.
So yesterday I broke out the St Honoré.
Chocolate tart
Sablé breton, cedar pine nut, orange and chocolate base.
