|By oli on Thursday, May 10, 2001 - 04:26 pm: Edit|
I just bought this Saint-Honore tip and used it for the first time using just plain stiff meringue, as in lemon meringue, and was hoping to create really tall thin lines of meringue. What I got was thick lines of meringue somewhat taller than piped out ladyfinger batter. Is it that this type of pastry tip does not work with plain meringue but works well with only certain types of frosting? My objective is to create tall fin( as in fish) type lines.
|By Panini (Panini) on Thursday, May 10, 2001 - 05:31 pm: Edit|
I don't know what a St.Honore tip is but we usually use an inverted large rose tip. If you are baking this merengue you might want to fill or round your product and just put the fins on as a garnish.?
|By oli on Thursday, May 10, 2001 - 10:35 pm: Edit|
I saw the use of this tip in The French Professional Pastry Series Vol.4 on a cake called 'Longchamp' and on another called 'Chantilly', and I liked the look. Oh by the way hows the progress on the metal cake scraper. I sent an email in regards to this but you may have missed it.
|By Panini (Panini) on Friday, May 11, 2001 - 04:41 am: Edit|
I did miss your e-mail, sorry! We receive everything together including all the hits from he website. I'm having trouble getting them done. It's on my list to-do right after Mother's Day. I'm down to almost nothing myself. It appeares that everything has gone to prefab. Nobody seem to do things the old fashioned way anymore.
Worst case senario, I will go all the way and have them done just like a bench knife in different shapes, and sell them. I'll let you know.
|By W.DeBord on Friday, May 11, 2001 - 08:22 am: Edit|
Ditto with Panini, I think a st. honor tip is shaped the same as a rose tip, no?? BUT you can buy larger rose tips then tips labeled st. honor so look for those extra large rose tips, some are 2" across (and bigger).
Firmer fillings are easier to get to "stand tall". Meringue is a firm frosting. More pressure can make a bigger border but you have to start with a really big tip to get the look you talking about. I'm pretty sure the st. honor labeled tips aren't much bigger than 1", with pressure and meringue that isn't going to give you a border taller than 1 1/2".
So buy your-self an extra large rose tip and you'll get a taller line.
P.S. As I re-read your post...are you holding you tip up-right or cross-wise? It sounds like your holding it side ways to your dessert if it resembles lady finger height.........? Or did you let your meringue sit too long so it broke down in strength?
|By oli on Friday, May 11, 2001 - 11:13 am: Edit|
The St. Honore tip is just a large round tip with a slit cut into the side, so the frosting comes out this slit. I was hoping the frosting would sit about 1" tall, at least, but all I could get was maybe 1/2". I've tried holding the tip forward, perpendicular, and backwards and varying amounts of pressure but it still came out the same. Considering the frosting will come out only through the slit those are the only ways you can pipe it. The meringue was used imediately.
I am just hoping I can get really thin lines. Its almost as if the slit could be narrower and maybe the frosting would then come out with the look I am after.
Thanks I will give the rose tip a try.
|By W.DeBord on Monday, May 14, 2001 - 08:49 am: Edit|
My definition of "really thin lines"....won't work with meringue or whipped cream. But a rose tip will give you what you want, thin and clean.
The round part of the tip is to give weight/a base/support to the lighter line. The rose tip since it gradually decreases will work better making your line more stable then the st. honor tip you describe. I'd bet money that all the photos I've seen of st. honors used a rose tip.
You'll see, and be much happier with a rose tip.
|By oli on Monday, May 14, 2001 - 10:26 am: Edit|
Thanks, will give a try and report back.