Does anybody know what he uses?
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Thanks for that. I knew that it was a raspberry eclair as I have all christophe Adams books and I have perfected my eclairs over the years to the perfect shape like christophe does.
I have looked at various products out there for the glaze but still no luck.
Most of the metallic finishes I have come across are in the form of paints and cannot be mixed into the wet fondant icing but this looks like something has been mixed in.
Have you even tried (the gold was what came up with a short Google sure there are many colors out there somewhere),
With high end chocolatiers using it for truffles it cannot be all bad.
With a rep to uphold I would think this has been carefully vetted.
Gone are the days of constant talk about feet and hollow shells.