Fondant

par

Prép.
30 minutes
Cuisson
20 minutes
Total
50 minutes
Pour
Glaze for 10+ éclairs (or half-batch for 10-12)

Ingredients

  • 400g white granulated sugar

  • 120ml water

  • 1 tsp flavour extract (vanilla/coffee)

Directions

  • Slowly mix the sugar and water in a saucepan.

  • As heat rises above 50°C, stop stirring.

  • Boil until the syrup reaches exactly 114°C.

  • Immediately pour the syrup into a flat glass dish. Do not scrape the pan.

  • Let it cool until it reaches 45°C.

  • Fold the syrup over itself with a metal spatula until it turns opaque and white.

  • Knead by hand into a playdough-like ball.

  • Store in a tupperware with film “au contact” at room temperature.

Used in

Category: glaze