Do I pour a simple syrup over my petit fours before I glaze them?

I read somewhere that that's what the French do. Someone fill me in on this please!

  • Posted by: Bippy
  • October 10, 2013
  • 2140 views
  • 3 Comments

3 Comments

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Regine
Regine October 10, 2013

It depends on your cake recipe. If it is a genoise which tends to be dry or any other recipe that you know does not yield a moist crumb, I would use a syrup.

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Regine
Regine October 10, 2013

Oh u just read what u wrote about the French. Yes they do that because they use a genoise that has no butter. It is this dry but comes to life as a light and moist crumb with the syrup.

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Regine
Regine October 10, 2013

I meant I just read.... Sorry about the typos.

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