Homemade Flavored Fondant

October 23, 2019

Fondant is ideal for covering cakes, decorating biscuits, or forming decorations such as flowers or figures. 

Not only colorful, but also tasty!

Industrially-produced fondant is usually fairly tasteless. But with our recipe, you can now bring color and great taste to your fondant. This is a way to give your pastry creations not only a custom look, but also an additional surprise with a custom taste.

Variety with over 50 Flavor Pastes to Choose From

Whether native and exotic fruits, flowers, nuts, coffee, chocolate and caramel, aromatic spices or alcoholic specialties-your creativity will know no bounds with the flavor variety of our pastes for fine pastry. 

Ingredients:

60 g	Water, warm
30 g	Sanett
45 g	Dreidoppel Flavor Paste
50 g	Glucose or White Corn Syrup
20 g	Glycerin
685 g	Powdered Sugar, sifted

 

Instructions

1. Put warm water in a small bowl, mix with Sanett and let it bloom for about 5 minutes.
2. Whisk Dreidoppel Flavor Paste of your choice, glucose or corn syrup, and glycerin into the warm gelatin.
3. Pour the warm gelatin mixture into the sugar and mix with a dough hook until most of the sugar is incorporated.
4. Scrape all the dough onto a marble or smooth surface like a silicone pastry mat and knead fondant until smooth ball forms.
5. Wrap fondant completely in plastic wrap and allow to set for 8 hours.
6. Before use, knead the fondant until smooth and supple. Roll out on a surface dusted with powdered sugar.

Tips:

• If dough seems too sticky, knead in more powdered sugar until smooth.
• When not using the fondant, cover the fondant so it doesn't get dry and form a skin. 

 

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