Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. It can be applied, as the name implies, by simply pouring over a cake and letting it drip down the sides. This recipe serves 15. Learn how to make your own fondant at home with an easy recipe for marshmallow fondant. It can be used beneath fondant, or on it's own as with our "Carved Ganache . The easiest homemade fondant around, and it's yummyThis one will give you the confidence to give it a try & have fun. It is an inexpensive recipe for fans of Creole food. At 110F, begin agitating the fondant with a couple of bench scrapers. The recipe is for a fondant that is poured over The appearance of poured fondant is a high-sheen covering that hardens to a tender outer shell like. Make the cakes: 4 eggs 1/2 cup sugar 1 cup all purpose flour 1/2 tsp. Heat the fondant on low heat, stirring until it begins to melt. Ingredients 2 1/2 cups sugar 1/2 cup water 1/4 cup light corn syrup Method In a medium-size heavy saucepan, bring the sugar, water, and corn syrup to a boil, stirring constantly. Using an electric mixer, beat the butter, sugar, and lemon zest in a bowl until light and fluffy, about 3 minutes. As it sits, bubbles . Reduce the mixer speed to low and alternately . It is an inexpensive recipe for fans of Creole food. This gluten free recipe has 400 calories, 1g of protein, and 1g of fat per serving. Keep the icing warm, but use a thermometer to be sure it doesn't go above 100 degrees. If you're using a mixer, set it on low speed so the icing doesn't become too aerated. Fondant is most commonly used to sculpt or decorate cakes, cupcakes, or pastries. Poured Buttercream. You can try our marshmallow fondant recipe too! Poured fondant. Lorsque la croute du gateau se forme, vérifier le coeur du gateau (en le piquant avec un couteau) il doit rester fondant (la pate doit rester accrocher à la pointe du couteau). 3. It will take about an hour at room temperature for fondant to cool sufficiently. Thanks for watching my friend. Ingredients 6 cups (about 1 1/2 lbs.) Fondant comes in a couple different forms: rolled or poured, usually. Pour it into a heatproof container, cover it loosely, and let it cool. Poured fondant is the traditional finish for petit fours and also makes for a silky smooth candy filling. Origin. One trick to eliminate bubbles in royal icing is to thin it to desired consistency, then cover the bowl with a wet towel and let it sit for about 15 min. Fondant - Homemade or store-bought. Easy fondant recipe. Leftover icing can be reheated and reused. The word fondant comes from the french word fonder which means "to melt". For a slightly tweaked version to get picture perfect faux fondant poured icing cupcakes everytime, please check out this post: And for a pourable home-made icing, please visit this new post : A couple of tips and tricks if you run into problems: -if your cake looks lumpy, take a knife or offset spatula and gently smooth the icing. The filling in Oreos, for example, would be classified as a fondant. Pour onto a moistened marble top, and allow the sugar to cool to 110F. $2.29 Icing Color, 1 oz. Boil, without stirring, to 236-degrees. This recipe serves 15. But when working with poured fondant, the baked goods are placed on a rack over a baking sheet, and the icing is poured over baked goods. A pedestal with a flat, rotating top, used for holding cakes while they are being iced . Beat in egg. Poured Fondant Recipe | TheBakingPan.com trend thebakingpan.com. Reheat to use again. Step 1. Pour onto wet platter and cool. Over medium heat, stir the sugar, water, and glucose in heavy saucepan gently until the sugar has dissolved. Sometimes birthdays call for special cakes. Like most syrups, fondant has to be cooked on high heat to prevent sugar crystals from forming in the pan. Fondant is what you find in the middle of my all-time favorite candy, a Peppermint Patty. my new love, tiny little cakes that take forever to make and smell like cabbage patch kids am I okay? Add the sour cream mixture and beat again. When completely cool and firm, expel the air, seal the bag, and lift out of container. Excess fondant can be stored, tightly covered, in refrigerator for weeks. info)), is an icing used to decorate or sculpt cakes and pastries. Imitation Almond Extract, 2 oz. Most long rolling pins have thickness rings to get a smooth, even finish. Instead, check out our Simple, Spreadable Ganache recipe. Poured Fondant Icing. Heat for 30 seconds, stir well, repeat as needed to melt. Use to glaze eclairs, napoleons, petits fours, Danish, coffee cakes, donuts, quick breads, cakes and a wide variety of bakery items. Stir all the ingredients together in a medium saucepan and place over high heat. The temperature should not exceed 105°F. Set a candy thermometer inside the pot, and wait for the temperature to reach 225°F (107°C). Fat and sugar are two of the main ingredients in buttercreams and fudge icings, but fudge icing usually have less fat than . 4. As the mixture thickens, switch to kneading the mixture together using your immaculately clean hands. Turn off mixer and add half of flour, combine on low until just mixed. 03/05/2008. The classic use of fondant or fondant cream was as candy or chocolate cream bar filling. Ingredients Ingredient Checklist 6 cups confectioners' sugar 2 tablespoons Dutch-process cocoa powder 2 tablespoons light corn syrup 4 ounces unsweetened chocolate, finely chopped Directions Instructions Checklist Step 1 Whisk together sugar and cocoa in a medium saucepan. Poured fondant can also be used as a filling for doughnuts or chocolates when it is flavoured. Quick Pour Fondant Icing Recipe. 5. 2 1/2 cups sugar. Poured fondant is a shiny, pourable sugar icing traditionally used to cover petit fours, and also makes a lovely glaze for cakes and cupcakes. It was too sweet even for my 3 kids. This is what I use: 2-1/2 cups sugar (480 grams) 1/2 cup water (120 ml) 1/4 cup corn syrup (60 ml) Casserole Candy-thermometer Heavy-duty mixer with paddle attachment 2 plastic bags A spoon At first, use a rubber spatula to stir the ingredients to combine. Best of Swanky Recipes / Desserts / Holiday Food / Seasonal / Southern Recipes New Orleans Mardi Gras King Cake Praline Cracker Candy. yes probablyI love baking, and I'm actually not super b. It is very important to pay close attention to the temperature of the syrup as it will determine the final texture of your fondant. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. Advertisement. sifted confectioners' sugar 1/2 cup water 2 tablespoons light corn syrup 3 ounces unsweetened chocolate, 1 teaspoon Imitation Almond Extract, 2 oz. Pink Poured Fondant, recipe follows. - Food Coloring Icing Color, 1 oz. Ingredients Ingredient Checklist 3 pounds powdered sugar 1 cup milk ½ cup light corn syrup 2 teaspoons clear vanilla extract 2 teaspoons white icing color ½ teaspoon almond extract Directions Instructions Checklist Step 1 Combine all ingredients in a medium saucepan. Poured fondant is a classic glaze used to coat cakes and candies with a sleek, glossy, crunchy, sugary shell. Measuring Cup with Spout - To pour the icing over the cake. This is a 2:1 ratio of chocolate to cream (or 3:1 when using white chocolate or milk chocolate) which creates a thicker ganache.) 1 person found this recipe to be flavorful and satisfying. This easy fondant icing is not intended to be rolled. Rating: Unrated. Watching your figure? 4. - Gumpaste fondant is a kind of rolled fondant that becomes hard when completely . marzipan (canned almond paste will do in a pinch) The fondant will begin to recrystallize and turn white! 3. Ganache: 16 ounces high-quality dark chocolate, discs or chopped (2 cups) 1 cup heavy cream. Add food coloring and almond liqueur and stir until the fondant is completely melted and smooth. Keep warm until ready to use. 29. However, DO NOT use this poured ganache recipe beneath fondant. Cook the syrup to a temperature of 238ºF (soft ball stage). 4 cups powdered sugar ¼ cup very hot water ¼ cup light corn syrup 1 teaspoon vanilla, I prefer clear vanilla extract to keep the icing white food coloring, optional Instructions Melt chocolate/bark in microwave using 30 seconds bursts. Classic Fondant 2 cups sugar 2/3 cup water 1 tablespoon glucose (no substitutions) Prep: Sprinkle a large slab of marble or a large, heavy, smooth surfaced baking sheet with cold water (marble is best). This is an easy fondant icing recipe and great for beginners too. It hardens to a shell that is creamy inside and it is delicious. A regular rolling pin works for most projects, however the long rolling pin is an essential tool for projects like wedding cakes, making it possible to roll the fondant into a large enough circle to cover a large cake. - Pour fondant is creamy and liquid, and is often used as a filling or coating for cakes, pastries, candies, and other desserts. Put water in a saucepan and add sugar and other ingredients in order given (left to right). Add food color in very small amounts, one drop at a time. Mist the surface of the hot sugar with water. Poured fondant is slightly more liquid, comes in tubs, and gets poured onto pastries or cakes to form a semi-hard smooth surface. Some recipes call for breaking out the candy thermometer, others are a simple mix of just a few ingredients. True Fondant is, in fact, more candy than icing. Recette Fondant au chocolat et aux poires : découvrez les ingrédients, ustensiles et étapes de préparation. Venez découvrir des goûts authentiques, avec des gourmandises faites avec amour et passion. The recipe below is adapted from Rose Levy Beranbaum's The Cake Bible. The classic use of fondant or fondant cream was as candy or chocolate cream bar filling. Don't let the temperature exceed 100 F on a candy thermometer. Quick Pour Fondant Icing. 4. In a bain marie, heat the fondant with half a spoon of water, but make sure you do not overheat it. These advertising-free forums are provided free of charge through donations from Society members. Fondant Smoother - To get a smooth texture. Allow to pour over the sides and coat evenly, then place the item on a cooling rack over a sheet pan to catch any more drips. Nov 25, 2015 - The secret to this Petit Four Icing aka Poured Fondant is the white chocolate chips that give the cake great coverage and tastes amazing! It can be store like this for up to 6 days, and in the refrigerator for up to 6 months. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. Poured fondant. Fondant au chocolat à la poire. This poured fondant is not 100% white like the thing that you can buy from your cake decorating supplier, but it do not make any difference when adding color. The word fondant comes from the french word fonder which means "to melt". 229 talking about this. In a saucepan set over low heat, or in the microwave (30 second intervals), melt the white coating or chocolate, stirring until smooth. As soon as it boils, stop stirring. NOTE: Change the water when you see the poured fondant beginning to thicken. Insert a candy thermometer into the mixture and bring to a hard boil. You need the following ingredients to make regular poured fondant: Confectioner's . Confectionery Fondant recipe. Poured fondant. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant. The fondant dries quickly, so make sure you do this fast. In a saucepan, over medium heat, combine the sugar and water. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated. In its most basic form, poured fondant is made up of two ingredients - sugar and water- that are boiled together to form a cooked sugar syrup. Fondant is thought to have originated in 19 th century France. Press the layers of cake and jam back together and gently tamp each side on your work surface to press any loose crumbs back onto the cake. Instructions In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Place lightly iced cakes, cupcakes (narrow end up) or petits fours on cooling grid above a drip pan before pouring. An easy New Orleans Mardi Gras dessert with traditional king cake flavors. Vanilla Buttercream Icing, recipe follows. Ingredients 500g (2½ cups) Granulated Sugar 120ml (about ½-cup) Water 3g (1t) Cream of Tartar Procedure In a pot, bring the sugar and water to a boil. -Sculpting fondant is on the other end of the spectrum, with a stiffer consistency used for making busts and other sculptures. Allow to set up and then decorate the tops, or leave plain. Color becomes dark very quickly. It certainly is possible to use a marble slab to pour the syrup on and then to crystallize it, but a food processor makes this super easy. Whisk sour cream, milk, lemon zest and juice in a small bowl until thoroughly combined. 5. poured fondant recipe. In a small deep saucepan, combine all ingredients over low heat. Fondant is thought to have originated in 19 th century France. Stir until the sugar dissolves. 09/11/2021 Like most syrups, fondant has to be cooked on high heat to prevent sugar crystals from forming in the pan. Do note that using a high ratio of shortening imparts extra creaminess into the fondant icing. If you're using a mixer, set it on low speed so the icing doesn't become too aerated. Rolling Pin - Used to roll out the fondant. In saucepan, combine all ingredients except food color, on low heat, warm the mixture until the sugar is dissolved and the mixture is smooth. Ingredients 2½ cups sugar ½ cup water ¼ cup corn Syrup 1 tsp vanilla or ¼ tsp almond extract (optional) Instructions Have ready near the stove a food processor fitted with the steel blade. The new standard poured fondant recipe goes like this: 2 1/2 cups (17.5 ounces) sugar, 1/2 cup (4 ounces) water and 1/4 cup (3 ounces) corn syrup. Step 1: Combine the marshmallow dip, confectioners' sugar replacer, half of the corn starch, vegetable shortening and tylose powder in a medium bowl. Sweet Fondant Recipe: How to Make Marshmallow Fondant - 2021 - MasterClass To submit requests for assistance, or provide feedback regarding accessibility, please contact support@masterclass.com . Stir in the corn syrup. Poured fondant can be made from simply combining sugar, shortening, and water. Melt 1 cup (142g) of white chocolate over very low heat. 1/2 cup water. Continue to work the fondant by hand . It is a shiny poured fondant that is traditionally used to pour over petits fours, but can also be used to glaze larger cakes and even added to marzipan for a more desirable texture. Pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110F) without disturbing. 6 cups confectioners' sugar, sifted ½ cup water 2 tablespoons light corn syrup 1 teaspoon almond extract Add all ingredients to shopping list Directions Instructions Checklist Step 1 In a saucepan, combine confectioners' sugar, water and corn syrup. Martha Stewart Member. A glossy poured fondant covering the whole thing-this locks in moisture and provides sweetness Pretty speckled decorations made from cocoa powder The raspberry and tangerine flavors are light and springy, and since both the jam and buttercream are a little tangy, they helped cut down on the sweetness of the cake and fondant. This gluten free recipe has 400 calories, 1g of protein, and 1g of fat per serving. - Food Coloring $2.79 Select All Add Selected To Cart Instructions Print Click To Mark Complete 1 The texture of fondant is very different than most icings, however, which is what really makes it unique. Instructions. vanilla extract 1/2 cup seedless black raspberry jam 8 oz. recette noix de coco fraîche recette noix de coco fraîche. Use an adjustable long rolling pin or dough roller to roll fondant. The almond flavor was overpowering. Poured Fondant might be just the hor d'oeuvre you are searching for. This New Orleans Mardi Gras King Cake Praline Cracker Candy features a praline toffee filling covering saltine… Rolled fondant has the same texture of clay that is a little stiffer than you are used . 3. 2 Another presumed origin is in Ottoman, Turkey. Baking Sheet and Cookie Rack - Used to place the cake so the icing can drip down and not create a mess. Stir the fondant to make it smooth and uniform again. This recipe did not taste good. Watching your figure? Add more almond liqueur, if needed, to make the fondant thin and almost translucent. Poured fondant 2 1/2 cups granulated sugar 1/2 cup water 1/4 cup corn syrup Liquid food coloring Clear vanilla extract or other clear extract such as almond, orange, or lemon Notes Tips for Fondant Success: It is of paramount importance that this fondant stays thin when dipping the cakes. Fondant Imitation Almond Extract, 2 oz. Beat hard until fondant loses it's transparency and becomes white and opaque. Pastry & Baking. 5. 2 Another presumed origin is in Ottoman, Turkey. Beat butter, honey and sugar in a large bowl with a mixer until light and fluffy. Add the food color in very small amounts, one drop at a time. Quickly pour over cake, it will slowly self-level but use an offset spatula if it's cooling too quickly to spread the icing to fill in any gaps. Two sizes: Weight: 17 pounds 10 ounces / 8 kg - $52.99. This is a great fondant recipe that can be tinted with paste food color if desired. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. Some recipes call for breaking out the candy thermometer, others are a simple mix of just a few ingredients. Pour the fondant into a heatproof container, such as a 2 cup glass measure, lined with a small heavy duty plastic freezer bag. Set over low heat and stir until dissolved. Rolling the Fondant. Boil to a temperature of 238 degrees. Usually complete in only 2-3 cycles for me. It is made from sugar, water, gelatin, vegetable fat or shortening, and glycerol. Combine that in a small sauce pan and heat it to 238 degrees. Today's fondant was established in the 20th century and is known as a cake icing or a cake decorating . Yield: 2 lb 1 oz (1 kg) Confectionery Fondant recipe. 1/4 cup honey. Quick-Pour Fondant Icing is a great choice for covering cakes, cupcakes, cookies or petits fours with a dazzling silky finish. Poured fondant is the traditional finish for petit fours and also makes for a silky smooth candy filling. 8. Folding the sugar on top of itself, from the outside in! Ingredients 6 cups sifted confectioners' sugar 1/2 cup water 2 tablespoons light corn syrup 1 teaspoon Imitation Almond Extract, 2 oz. Ideally, the temperature should only be at around 35-37°C. Origin. Stirring until the mixture is smooth and warm (but not hot to the touch), about 3-5 minutes. Close the bag without sealing. Beat in the eggs, one at a time. If using for flooding techniques use royal icing to pipe the lines, allow to set up about 30 minutes, then flood with slightly warm fondant. Temperature of the syrup Poured fondant is a classic glaze used to coat cakes and candies with a sleek, glossy, crunchy, sugary shell. In a medium-sized, heavy saucepan combine sugar, water, and corn syrup and bring to a boil, stirring constantly. Poured Fondant might be just the hor d'oeuvre you are searching for. Yield: 2 lb 1 oz (1 kg) Immediately pour the syrup into a food processor fitted with a steel blade. Ingredients 6 cups confectioners' sugar 1/4 cup water 1 tablespoon light corn syrup Steps to Make It Place confectioners' sugar, water, and corn syrup in a small saucepan and stir until well mixed. Or leave plain, repeat as needed to melt & quot ; chopped ( 2 cups ) 1 heavy. The spectrum, with a spatula even finish: //www.pastrychef.com/PASTRY-POURED-FONDANT_p_786.html '' > fondant | Recipes | <. Also be used beneath fondant, or on it & # x27 s..., as the mixture thickens, switch to kneading the mixture and bring a. The spectrum, with a steel blade 100 degrees Pastry Poured Fondant-fondant- < /a > easy fondant -! And then decorate the tops, or on it & # x27 ; s transparency and becomes white and.... 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And great for beginners too recipe for fans of Creole food href= https. Heat, stir well, repeat as needed to melt & quot ; the same of. To kneading the mixture is smooth and warm ( but not hot to the touch ), about 3-5.. Are used some Recipes call for breaking out the fondant thin and almost translucent at,... The air, seal the container and store the fondant will begin to recrystallize turn! Buttercreams and fudge icings, but use a rubber spatula to stir the dries... An inexpensive recipe for fans of Creole food Desserts / Holiday food / Seasonal Southern! At 110F, begin agitating the fondant will begin to recrystallize and turn white Shiny Ganache for pouring my... To pay close attention to the temperature of the syrup to a boil, stirring constantly //www.baking-sense.com/2018/10/25/fondant-icing/ '' > School..., recipe follows, glossy, crunchy, sugary shell also be used as a fondant for! Href= '' http: //www.pastrysampler.com/Questions_and_Answers/fondant.htm '' > Marshmallow fondant vs together in a medium saucepan and place high.