Ready fondant (poured fondant)

A pliable white mass of sugar, water and syrup with a fine-crystalline structure, thinned with syrup and poured over eclairs, doughnuts and sweet breads.

Ready fondant (poured fondant) is a pliable white mass of sugar, water and syrup (or glucose), boiled and worked to a fine-crystalline smooth structure, very sweet, melting. It is gently warmed and thinned with syrup to a pourable consistency and poured over rum babas, eclairs, doughnuts, sweet breads, cakes and pastries, setting as a smooth matte crust; it is coloured and flavoured.

Calories, proteins, fats and carbohydrates per 100 g of product

Ready fondant (poured fondant), Raw: Calories 373.0 kcal, Proteins 0.0 grams, Fats 0.0 grams, Carbohydrates 93.2 grams per 100 g of product.

Calories373.0 kcal

Proteins0.0 grams

Fats0.0 grams

Carbohydrates93.2 grams

Data: USDA FoodData Central

Recipes with this ingredient

Kulich with raisins and nutsRussian cuisine | Bakery and desserts

The recipe is taken from the magazine "1000 tips for the cook.

Leningradsky CakeSoviet cuisine | Bakery and desserts

The 'Leningrad' cake is an exquisite dessert from the Soviet era that embodies the spirit of that time. Its rich flavor is a harmony of delicate buttercream, aromatic cognac, and subtle cocoa notes. Each layer is soaked in refined chocolate cream, and the top is covered with glaze, creating an elegant appearance. Crunchy nuts and biscuit crumbs add textural variety, making each piece special. This cake is perfect for festive occasions and cozy family tea times as its rich taste transports you to a warm memory atmosphere. The Leningrad cake is not just a dessert but a piece of history that reminds us of culinary traditions of the past and continues to delight with its flavor.

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