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Letting them sit and dry is very important. If it's more humid that day I turn the ceiling fan on on medium and leave them on the table under the fan for 30-60mins. That helps A LOT. They dry very nicely.


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Mille feuille (Napoleon), eclairs and petit fours, to name but a few, are definitely iced with fondant pastry - also known as poured fondant. Not a royal icing. There are 3 types of fondant: Pastry Fondant - known as poured fondant Confectioners Fondant - can be interchangeable as poured fondant. Rolled Fondant Both poured and confectioners are ...


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If you are only proofing your shaped croissants for 40mins, that could be your problem. Proofing croissants takes a lot longer than proofing bread. you should be proofing the shaped croissants at 78degreesF/25~26degreesC for 2-2.5hours at HIGH humidity. If you don't have a high humid environment, then put one coat of egg wash on right away before you ...



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