The Art of French Pastry

(Chris Devlin) #1

The fondant is now ready
to be used.


5 Put on the latex gloves.


With your left hand hold
an éclair by the base and
flip it over so that the top
is now sitting on the
surface of the fondant.
Also with your left hand,
lift the éclair from the
fondant and hold it
straight up over the

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