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Place a wire rack over a sheet of waxed paper. Arrange petits fours on rack, leaving space between each. Spoon glaze over the top and sides, allowing excess to dip off. When glaze is dry, repeat with a second coat.
Using a large knife or kitchen shears, carefully cut out and remove the backbone.
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Cut a small hole in the corner of a pastry or plastic bag; insert a #32 star pastry tip. Fill…
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