Le Cordon Bleu

Crystallizing

Appears in
Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

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Describes fruits or flower petals that have been coated in lightly beaten egg white, then sugar. These are used decoratively.

© 1999 All rights reserved. Published by Le Cordon Bleu.