Petit Four Glace

[@gabrielwiechmann3916]

Wonderful tutorial, Chef!

[@elenaleon8160]

Un trabajo excepcional.
🤩

[@jenniferblomeley14]

Thankyou for posting - so helpful. Jen - Australia

[@nvc3088]

I have been searching for a recipe like this for so long! Thanks!

[@cydkriletich6538]

Excellent demonstration and beautiful final presentation. If only I could actually taste them! Thank you for this recipe.

[@danielapagliaro8025]

Meticulously done! Simply beautiful!

[@goldentouch5838]

Excellent 🎉happy baking

[@sonyavs455]

Beautifully done!

[@LinA-it9vd]

Very well done. Thank you.

[@christinealderton2949]

Brilliant work.

[@charlottec6587]

I have wanted to do this for so long! I can’t seem to find the cake recipe. Thank you for sharing your talent🌸

[@Topol60]

Very authentic recipe everyone. Don’t watch any other video! 👍🏼

[@sonasona9280]

Translation with google translate:
I put a satay stick (wood skewer) in the frozen petit four (the bottom) and dip it in the glace. Afterwards I turn it over and put the skewer through the grid. The petit four stays behind on the grid and because you put it through the grid hole, it stays perfectly on the grid when you pull out the satay stick (wood skewer).
Greetings from The Netherlands

[@thepastrynerd7933]

That's a cool technique. I will definitely try it out. Thanks!

[@rosiecrespo8856]

Hi can you please share the actual glaze recipe? Much appreciated!

[@thepastrynerd7933]

Combine 3 pounds confectioner's fondant and 8 ounces of vanilla simple syrup, heated over a double boiler or Baine Marie to 95-100 Fahrenheit. The simple syrup is a 1:1 sugar to water ratio with vanilla to taste.