Pour over enough of the white fondant to give a thin even layer, making sure you cannot see any pastry through it, then use a small off-set palette knife to quickly spread the fondant right to the edges
As quickly as you can, pull the hot sugar mixture until light and pearl-like in color. Immediately pour the mixture on a greased slab or section of marble table top that has a plastic mat made for sugar work (you can find those at any restaurant/cook supply store)
(a great way to cool down a pastry cream filling quickly – pour it onto a silicone mat, cover with plastic wrap then refrigerate until you are ready to use
And, when paired with some fruit and vegetables, they can even become a quick and easy meal. Return the soup to the pan and slowly pour in the half and half while stirring
