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Welcome to Chef Talk @Aleevy.

Pretty pastry.

Looks like a thick caramel or maple icing/glaze.

Since it was ID'd in the accompanying thread as a coffee éclair it could be either one.

Couple of ways to get it thick but I would use a cooked sugar base as the ones with tons of powdered sugar are just way too sweet and may overpower the pastry cream.

mimi
 
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