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i think if you take a silpat and divide it into strips and write the name of the restaraunt backwards and then freeze it and spread the batter over it and bake it, i think this will work. not to sure though
 

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iza

that is a neat idea. i suppose you could do that with a mousse too.

i was talking with another pastry chef and we were talking about sugar boxes. he said when he was youger, he used to use the egg boxes and made his own sugar box. very interesting really
 
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