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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!

asked by Bippy almost 4 years ago

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3 answers 1892 views
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added almost 4 years ago

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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5931bcf1 b22d 41db bdb0 e856dde60d58  image
added almost 4 years ago

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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5931bcf1 b22d 41db bdb0 e856dde60d58  image
added almost 4 years ago

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

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