Directions
Put the warm water in 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.
Recipe Note:
Tips:
- If dough seems too sticky, knead in more powdered sugar until smooth.
- When not using the fondant, cover it so it doesn't get dry and form a skin.
Whether native or exotic fruit, flowers, nuts, chocolate, coffee or caramel (or even alcoholic specialities!) - your creativity will know no bounds with the variety of flavor pastes that Dreidoppel has to offer. Check them all out here.
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