Syrup

Process	Instructions
1. Measure	By weight measure 10 ounces of water into a 2 cup Pyrex measure
2. Add	Add sugar and stir until dissolved
3. Boil	Boil in the microwave until a full hard boil is obtained, be sure all the granules of sugar are dissolved
4. Cool and Store	Cool to room tempurature and pour into a container for storage in your refrigerator.
Variations:	Mix 3 parts syrup to 1 part alcohol. Rhum, Triple Sec, Kirschwasser

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The French Pastry Chef	Syrup
Base Formulas
Class: Filling	Batch Size: 18 ounces	Storage Conditions: Closed Jar
Photograph: YES