According to the recipe, when making icing for the éclairs, the sugar mixture should be removed from heat A) after it cools. B) when it thickens. C) in eight minutes. D) as soon as it boils.

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25 December, 01:40

According to the recipe, when making icing for the éclairs, the sugar mixture should be removed from heat A) after it cools. B) when it thickens. C) in eight minutes. D) as soon as it boils.

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Answers (2)

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Kyson Dudley · Answer 1

Answer: D. As soon as it boils

Explanation: It says the answer in the text directly

Aliana Sherman · Answer 2

When it thickens (B)

Explanation:

The icing used for eclairs is made up of chocolate, two tablespoons of butter, 1 cup of confectioners sugar and vanilla.

when preparing the icing for eclairs, the chocolate and the tablespoons of butter are mixed up by melting them in a cooking pan over a heat source (not too hot) after they have melted, confectioners sugar and vanilla are stirred up gradually into the mixture of melted chocolate and melted butter.

hot water is added to the mixture gradually until the sugar mixture achieves an even nature (becomes thicken) then the mixture is removed from heat and allowed to cool