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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 over 3 years ago
3 answers 1799 views
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added over 3 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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added over 3 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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added over 3 years ago

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

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