The Art of French Pastry

(Chris Devlin) #1

fondant. With your right
index finger wipe off the
excess fondant, leaving
enough of a layer to cover
the surface. Scrape your
index finger on the side of
the bowl to remove the
glaze and slide it around
the glazed area of the
éclair so that it is nice and
smooth. Set the éclair on
a tray and repeat with the
other éclairs. Once they

Free download pdf