Ingredients
- 500 g (17.75 oz) of crystallized sugar
- 15 cl (0.6 cup) of water
- 1 tbsp of glucose.
Recipe: White Fondant
Prep
10 min
Cook
15 min
Total
25 min
White Fondant Basic recipe, multiply the proportions according to use
Step-by-step directions
Put the sugar, water and glucose in a saucepan. Heat to 115° then remove from heat and let the temperature drop to 70°.
Mix with an electric mixer until the mixture becomes completely white. Then, work by hand to obtain a well homogeneous paste. Store in a well sealed box 3 to 5 days before using.
To coat a cake, éclairs or other, heat the fondant just to soften it. If you heat it too much, it will become dull and crackly. Depending on the use, add cocoa, coffee extract, vanilla, food coloring, alcohol etc...
Chef Patrick's Comment
Well I find things already explained a long time ago
The problem as always is that no one can find glucose syrup in stores
Finally !! !!
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