Fondant: nm The pastry fondant consists of sugar syrup with added glucose, cooked "in a big ball" (130°C), worked with a spatula on a marble until it becomes a thick and opaque paste, which then kneaded by hand. This white, soft and homogeneous paste keeps well in an airtight container.
Fondant is mainly used in confectionery (inside chocolates, sweets), where it is used colored and flavored. Melted in a bain-marie with a little water, syrup...
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