Pouring Fondant

This pourable fondant is used to glaze classic French Petit Fours. It can easily be coloured with gel food colouring to match your desired theme.

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Fondant Glaçage

Prep Time - 30mins

Yield - +- 700g

Cooking time - 20mins

Ingredients

• 500g Fondant Icing

• 200g Simple Syrup

(1:1 - 100g water : 100g sugar)

Method

1. Start off by making your simple syrup. This is done by bringing equal parts of water and sugar to the boil and allowing to cool slightly.

2. Grate the Fondant finely and add to a medium sized bowl.

3. Place the bowl over a double boiler and slowly add your warm simple syrup.

4. Stir until a smooth consistency is achieved.

5. Adjust with syrup to achieve a pourable glaze.

6. Add your desired colouring.

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Notes

Do not heat the glaze about 39°c as it will lose its' shine. Best temperature range is between 31-34°C.