Fondant

Fondant (Fr. " melting " ) is the name for a soft, pasty mass of sugar that is used for preparing various confectionery, especially for the fondant named after.

PREPARATION AND USE

The (or the Austrian ) fondant is made ​​of water, sucrose and glucose syrup, invert sugar and / or sugar alcohols. The mass is boiled and then processed by vigorous kneading and rapid cooling to a smooth paste. Then flavorings are added, often food coloring. Commercially there are fondant in block form for further processing in the Pâtisserie and as a powder ( Trockenfondant ) as a basis for fillings and glazes.

Cooked fondant (melting glaze ) is also used for coating pastries, chocolates and confections. The filling of the After Eight chocolate bar is also made of fondant.

Fondantkonfekt

The so-called fondant, also called Fondantkonfekt, are easy on the tongue -melt, large confectionery chocolates from fondant. For Easter egg yolks are used in the form of fried eggs and chicks, as well as half eggs with raised yellow yolk to Christmas as a squiggle. Available all year are peppermint break, Peppermint Taler and coconut flakes.