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Spring graduations happily coincide with berry season. Celebrate both occasions by serving pastry-cream-and-berry-stuffed éclairs or cream puffs that you can easily fill with flair using the Dessert Decorator Pro.
Add a continental touch to your dessert table with a candy filigree creation brimming with fresh fruit. Filigree shell is made with Mini Ball Pan and base with made with Peanut Butter Cups Mold and Circle Cookie Cutter. All formed with Light Cocoa Candy Melts?. Fill with the freshest fruit of the season.
Impress your guests with a simplified version of a French favorite! Chocolate Drizzled Croquembouche builds a tower of frozen cream puffs using Candy Melt Ganache as the ?glue? and as the tempting candy coating. Watch our online video.
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