The Art of French Pastry

(Chris Devlin) #1

coat freshly baked items
with the icing.


IT’S DONE WHEN IT’S DONE


The glaze should look
shiny and glossy after it
has been applied to a hot
product. It should dry out
on the product, as one of
its functions is to protect
the product from drying
out. If the mixture is
lumpy, just be patient and

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