The French Pastry Chef
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Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.

Icing fondant is a bit of a challenge to make, and takes some skill to apply to your pastries. It sure looks beautiful, so glossy and yet dry to the touch. Click the Photo Gallery link for detailed instructions and photos.

Base Formulas
Serving Size:
20 ounces
Difficulty Level:
Photo Gallery:
Storage Factor:
Covered container

 Fondant - Base Formulas Category
| Fondant |

Ingredients Required: Fondant

  Ingredient Quantity
1. Sugar (Fine Granulated - Bakers Sugar) 16 ounces
2. Water 4 ounces
3. Vinegar 2 teaspoons

Preparation Instructions: Fondant

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