A firm texture that's close to a traditional, hand-crafted preparation.
This fondant icing has an extremely bright white colour.
Traditionally used as a coating on cakes and desserts, this white fondant icing is also ideal for the assembly of croquembouche cones.
Ingredients: Sugar, glucose syrup, water.
Use recommendations: Heat up over a bain-marie, or in a microwave, up to 30° or 35°C. For an optimal smooth and glossy finish, add between 5 and 10% of sugar syrup 30° baumé (or invert sugar).
Net weight: 1kg
Sold by: Unit
White fondant icing is widely used in pastry applications, particularly to glaze the surface of éclairs, religieuse cakes and millefeuille...
It is also sometimes used for the preparation of caramel, sesame nougatine and cooked sugar.
Fondant icing is usually applied using a spatula or a piping bag.
Heat up over a bain-marie, or in a microwave, up to 30° or 35°C. For an optimal smooth and glossy finish, add between 5 and 10% of sugar syrup 30° baumé (or invert sugar). Never add water!
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