Fondant
Ingredients
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Explore invoice managementPreparation steps
- 1
Cook the sugar + water + glucose to 115°C (soft ball).
- 2
Pour onto a lightly oiled marble or onto a silpat.
- 3
Let cool to about 70°C.
- 4
Work with a spatula, bringing the edges toward the center.
- 5
Continue until you obtain a white, opaque mass.
- 6
Store as a ball under flush film.
- 7
Use: reheat to 35-37°C, adjust consistency with 30°B syrup.
- 8
Can be colored and flavored at the time of use.
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Per 100g
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