Fondant (poured icing)

A pliable white sugar mass of reduced syrup, thinned with syrup and setting as a smooth matte crust on eclairs, rum babas and doughnuts.

Fondant (poured icing) is a pliable white sugar mass of reduced sugar syrup with syrup or glucose, worked to a fine-crystalline smooth structure, very sweet, melting. Thinned with syrup to a pourable consistency, it sets as a smooth matte crust on eclairs, rum babas, doughnuts, sweet breads and pastries; in a fondant form it coats sweets and makes fillings.

Recipes with this ingredient

Confectionery caramelEuropean cuisine | Bakery and desserts

Candy caramel is a true magic of sugar art born from the depths of European gastronomy. This recipe, based on liquid glucose and fondant, allows for the creation of a smooth, elastic mass capable of taking on the most whimsical shapes. Warm, pliable caramel in the hands of a master transforms into exquisite figures that shine like precious gems. Its taste is a delicate balance of sweetness with a creamy texture, making it an ideal decoration for desserts or a standalone treat. The uniqueness of this caramel lies in the possibility of creative expression: it is shaped under incandescent light, acquiring unique shades and forms that inspire confectioners to create true works of art.