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GLAZES  &  FROSTINGS
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Brillance noireGlacage OperaButtercream Frosting  .
   
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 BRILLANCE NOIRE

- 200 gm Chocolate

- 1 kg Pate a glacer

- 400 gm Simple syrup (30 B)

- 500 gm Heavy cream

- 100 gr glucose or heavy corn syrup

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 GLACAGE OPERA

- 400 gm Milk chocolate

- 400 gm Semi-sweet chocolate

- 350 gm Butter

- 100 gm Molasses

- 250 gm Maple syrup

- 200 grape seed oil (or Peanut)

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 BUTTER CREAM FROSTING

BUTTERCREAM

-   ½ cup Corn Syrup

-   1 lb Sugar

-   1 cup (8) Egg whites

-   2 lbs Butter

+

750 gm Pastry Cream

 

FLAVORING

- Just vanilla extract or vanilla specks 

- 5 tbsp Green Tea Powder

- 5 tbsp Cocoa powder + 200 gm melted chocolate , semi sweet

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