Hello all,
Does anyone know where I can find a good recipe for petit four glaze that I don't have to boil? I've tried foodnetwork, this board, and google, but no luck so far.

If not, does anyone know the answer? Once the glaze cools and you put the first coat on, do you have to re-boil the glaze to the original temp? Or can you just heat it up so that it flows nicely again?

i use wilton's recipe for quick pour fondant. it doesn't have to boil, has a nice distinct almond flavor and can be reheated. takes color nicely, and can reheat drippings if needed (just put wax paper under the petifours.

That is awesome! Thanks for the speedy reply!

When you re-heat it, can that be done in the microwave or stove top only? What happens if it gets over 100 degrees?

i just keep mine on the stove top to reheat it- i dont know what the microwave will do to it. if it gets too hot, it gets too thick and kind of crystalizes. i didn't have a thermometer, so i figured as long as i could touch it without it being too hot, it was o.k.

Sounds good. How many coats of glaze do you usually use? Sorry for all the dumb questions - I'm still a beginner!