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Place 500 grams of fondant white icing in a pastry bowl.
Heat over a bain-marie...
...while stirring often with a spatula, until the fondant icing is liquid. Make sure the temperature doesn't exceed 35 or 40°C.
Add 1 or 2 tablespoons of hot water.
Monitor the temperature with a laser thermometer, making sure not to exceed 40°C.
Place two tablespoons of liquid fondant icing in a separate bowl...
...and add Trablit coffee extract.
Transfer the coffee icing into a decorating bag.
Fold the top of the bag...
... to make sure the coffee icing doesn't come out.
Store in a warm place so the fondant icing stays liquid.
Pour the white fondant icing over the mille-feuille...
... and spread over the whole surface.
Proceed quickly, using a cranked metallic spatula.
Spread the icing right to the edge of the pastry. Make sure to proceed quickly to make sure the fondant doesn't set.
Using the decorating bag, pipe parallel lines with the space of your choice.
This operation should be performed quickly as well, while the fondant is still liquid.
Slide the blade of a knife across the parallel lines to create a marbled pattern.
Slide the first line with the knife in one direction...
... then the second one in the opposite direction, and so on. Alternate the direction every time.
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