Wednesday, February 1, 2012

Fondant for Glazing Mille-Feuilles

This is the recipe I use to make a Fondant to glaze Mille-Feuilles.
Fondant comes from the French word "fondre", which means to melt.
It a paste made of sugar and water.

300 grams sugar
100 grams water
Candy thermometer
Baker scraper

In a medium saucepan, over medium heat melt sugar and water.
Insert the thermometer.
Let it come to a boil.
When temperature reaches 230 F, pour the mixture onto a flat surface. Be very careful, it's extremely hot!
Let it cool for about 15-20 minutes.
With a baker scraper, start working the paste by pushing and pulling it from corner to the middle until it hardens - about 5-7 minutes.
Then roll into a ball and store it in an air tight container.
Refrigerate until ready to use.
It can be melted in a bowl over simmering water, until desired consistency is reached.
Now you can glaze a beautiful Mille-Feuilles, sans problème!

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