The cornstarch in confectioner's sugar often adds too much flavor for us. Glazing sugar (without the cornstarch) is not available locally, but is on my 'wish list' for my next KAF order. Every now and then I make up a batch of candymaker's fondant, which is cooked then creamed on a marble until smooth and white, then allowed to age for several days. For eclairs, I warm the fondant, add chocolate (usually bittersweet) and some simple syrup. This gives an icing which has the right taste and hardness. Would this work for petit fours? Hi Mike, Yes, that should work just fine. Frank, our pastry chef, says that's how they used to do it when he worked at the Ritz. Have fun! ~ MaryJane

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