Fondant Pâtissier
Servings: 1 batch
Calories: 75kcal
Cost: $2
Used for mille-feuille and eclairs
Equipment
- 1 Stand mixer
- 1 Dough scraper
- 1 Metal scraper
- 1 Saucepan
- 1 Rubber dishwashing gloves
- 1 Candy thermometer
Ingredients
- 650 g Cubed or pearl white sugar
- 120 g Water
- 150 g Glucose/corn syrup
Instructions
Cooking Sugar In Candy Making
- The fact that sugar solidifies into crystals is crucial in candy making. One way to prevent the crystallization is to make sure that there are other types of sugar such as glucose or corn syrup or fructose. Acids can also be added to “invert” the sugar, and to prevent or slow down crystallization. When boiling sugar for any application, the formation of crystals is generally not wished. Cubed and pearl sugars are known to be purer/cleaner.
Fondant
- Cook sugar, water and glucose to 244ºF/118ºC. Cool off bottom saucepan in cool water and wait until syrup temperature reaches 167ºF/75ºC. In the stand mixer fitted with the paddle attachment, mix syrup on low speed for a few minutes. The color is going to turn whiter and the mixture thicker. As soon as this begins to happen, stop mixer immediately. Keep an eye on it – it happens fast!. Transfer fondant mixture onto countertop using a metal dough scraper (wear household gloves). Work out fondant for a few minutes called ''graissage'' it should become more supple and glossy.
Glazing Mille-Feuille/Eclairs/Choux…
- Heat up fondant to 104ºF/40ºC. Loosen up with some simple syrup (add it gradually) or use neutral glaze or apricot glaze. Fondant can be flavored with coffee extract or cocoa powder and colored with water based food colorings.
Storage
- Keep fondant at room temperature in a sealed container or refrigerate for up to a year.
Nutrition
Serving: 25g | Calories: 75kcal