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This white pastry fondant with a firm texture, is traditionally used to ice élairs, religieuses, millefeuilles.
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Ingredients: sugar, glucose syrup (contains sulphites) and water.
Instructions for use : Take the required quantity and heat softly to 35° (95°F) if possible in a double-pan.
Keep preferably in a dry place at a lower temperature then 20°C.
Carline H. published the 21/05/2020 following an order made on 15/05/2020