Sugar icing glaze (Glaçage au sucre) from Pâtisserie Gluten Free: The Art of French Pastry: Cookies, Tarts, Cakes and Puff Pastries (page 21) by Patricia Austin
- vanilla extract
-
confectioner's sugar
- Serves : 2/3 cup (225 gm)
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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