Food recipes
Fondant For Soft Chocolate Creams
Fondant For Soft Chocolate Creams
Ingredients:
1/3 a cup of glucose (pure corn syrup),
1 cup of water.
Directions:
Put the sugar, glucose and water over the fire and stir until boiling, then
wash down the sides of the saucepan, cover and finish cooking as in
making ordinary fondant. Let cook to 238° F. Turn the syrup onto a damp
marble or platter and before it becomes cold turn to a cream with a wooden
spatula. When the fondant begins to stiffen, scrape at once into a bowl and
cover with a damp cloth, but do not let the cloth touch the fondant. Use this
fondant in the following recipes.
ROSE CHOCOLATE CREAMS
Fondant,
Damask rose color−paste,
Ingredients:
1/3 a cup of glucose (pure corn syrup),
1 cup of water.
Directions:
Put the sugar, glucose and water over the fire and stir until boiling, then
wash down the sides of the saucepan, cover and finish cooking as in
making ordinary fondant. Let cook to 238° F. Turn the syrup onto a damp
marble or platter and before it becomes cold turn to a cream with a wooden
spatula. When the fondant begins to stiffen, scrape at once into a bowl and
cover with a damp cloth, but do not let the cloth touch the fondant. Use this
fondant in the following recipes.
ROSE CHOCOLATE CREAMS
Fondant,
Damask rose color−paste,
Printed from https://recipe.bluelayer.org/recipe/65361/fondant-for-soft-chocolate-creams