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