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In parchment paper, cut the diagonale of a rectangle 25 x 22 cm. You now have a triangle.
Roll the paper making a cone shape so that you bring back the right corner to the right angle.
The 2 corners of the triangle base must face to each other at the same level as the triangles' point.
Soon as the cone is fully shaped, fold the excess inside.
Make several folds. The cone is finished.
Fill the cone one third.
Fold the part which exceeds the top of the cone over the joint. Bring back left and right parts to the center.
Finish with the last fold.
Cut the tip making sure you obtain a straight fine cut. The cone is ready for use.
Hold the cone with your right hand and use your left hand as a guide. This is your working hand. Your right hand is only used to hold the cone and pinch the top to give enough pressure to squeeze out a regular line of cream or sauce.
Practice on a white sheet of paper or a smooth work surface.
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