Fondant

Fondant

There several types of fondant used in a pastry shop.

1. Pastry also known as poured fondant.
2. Confectionery or confiserie fondant. (Can also be used as poured fondant)
3. Rolled fondant.

Pastry and confectionery fondant are nearly identical when observed with the naked eye and for many uses they are interchangeable. The main difference is that confectionary fondant is prepared using cream of tartar and pastry fondant is not. Cream of tartar produces a fondant which is ideal to use when tender interiors of chocolates are desired. The function of cream of tartar is to partially invert the sugar syrup, this will prevent the fondant to become very hard. If too much cream of tartar is used the fondant will be very soft, even runny.

Confectionery fondant may be prepared with glucose or corn syrup but it can successfully be made without. Provided the proper cooking technique is observed and care is made, to use sugar, with has no traces of impurities which will crystallize the syrup. Corn syrup or glucose is used in fondant to prevent unwanted crystallization and aid the inverting process. (Pastry fondant is usually prepared with a higher amount of glucose if compared to confectionery fondant.) However a growing amount of the population refuses to consume products containing corn syrup. Certainly fondant is a crystallized sugar mass but it needs to be crystallized at the right time to obtain a smooth and perfect fondant.

This type of confectionery fondant can be used for many applications. Tint it green with Matcha (green tea powder) and use it for coating a Matcha flavored cream filled éclair. For a traditional éclair mix pure melted cocoa mass with fondant to obtain chocolate fondant. Fondant can also be used to coat the surface of a mille-feuille (Napoleon), petit fours and is extensively used in the world of confectionery and artisan chocolates.

Most pastry chefs and artisan chocolate makers purchase fondant for convenience but it is not very difficult or expensive to make.

Getting it all together!

When well wrapped, fondant can be made weeks in advance. It certainly is best to prepare fondant 24 hours in advance. This will allow the fondant to fully develop or ripen. Ensure you are working with granulated sugar free of any foreign substance and measure the water in a container free of lint. Using electric, especially induction to boil this type of sugar syrup is 100% better than gas. In dimmed light it is very easy to see gas flames going up the sides of the pan. This results in uneven heating, something which is very highly unwanted when making fondant. Cooking the syrup on low heat prevents uneven heating, but in return will create crystallization during the cooking process. Like most syrups, fondant has to be cooked on high heat to prevent sugar crystals from forming in the pan.

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.

Confectionery Fondant recipe

Yield: 2 lb 1 oz (1 kg)

Fondant food processor method:

1. In a saucepan combine the sugar and water and stir to a boil. Once the mixture boils wash the sides of the pan with a pastry brush dipped in water to remove any sugar crystals. Any additional water adding in this process has no effect on the final outcome.
2. Boil further without stirring! At 223°F (106°C) add the cream of tartar mixed smooth in 2 Tbsp (1 oz) – (30 ml) water. Add the corn syrup or glucose if using as well. No need to stir the mixture!
3. Boil without stirring to 242°F (116.5°C). Remove from heat and cover with plastic food film. Let cool to 120°F (50°C).
4. Pour and scrape the mixture into a food processor and mix briefly until it turns solid white. Pour in a firm plastic bag and seal well.

Fondant marble slab method:

1. In a saucepan combine the sugar and water and stir to a boil. Once the mixture boils wash the sides of the pan with a pastry brush dipped in water to remove any sugar crystals. Any additional water adding in this process has no effect on the final outcome.
2. Boil further without stirring! At 223°F (106°C) add the cream of tartar mixed smooth in 2 Tbsp (1 oz) – (30 ml) water. Add the corn syrup or glucose if using as well. No need to stir the mixture!
3. Boil without stirring to 242°F (116.5°C). Remove from heat and pour between candy rulers on a marble slab sprinkled with water. Sprinkle the surface with additional water to prevent a skin from developing.  Let cool to 120°F (50°C).

Using a scraper scrape the fondant from the sides into the center and work the fondant until it