One of the first things you see through a boulangerie-pâtisserie window in France is a herd of glazed éclairs and choux. Pretty in pink, brown, white, and more often than not, green too.
Fondant can be bought in professional shops, most likely in one or seven kilo buckets. But did you know you can make it at home with just two ingredients?
It takes around ten minutes to make a kilo of fondant. So get ready to glaze éclairs like there is no tomorrow, because you’re about to learn how to make fondant pâtissier.
Here I’ve only made 250g because that’s all I needed for a recipe I’m developping for le petit cookbook, but the recipe can easily be doubled as fondant will keep in an airtight container in the fridge for up to a year.
To make 250g of fondant, you’ll need:
250g caster sugar
100g water
As for the equipement, nothing super-fancy: one large pan, a brush, a probe, a stand-mixer (or failing that, hand-beaters). A plastic scraper is handy too!
01.
Place the sugar and water in a large pan. Cook the syrup to 114°C over medium heat. The ideal temperature to make fondant is in between 114 and 116°C, so remove from the heat at 114 an the temperature will naturally reach 115-ish. Perfect!
02.
While cooking the syrup, brush the sides of your pan with a wet brush to remove any bits of sugar which might caramelise or even worse, crystallise.
03.
Fill the sink with 3cm of cold water and dip the bottom of your pan in it to cool the syrup to 75°C.
04.
Pour the cooled-down syrup in the bowl of a stand-mixer fitted with the paddle attachement.
05.
Beat for approximately five minutes, or until thick and white.
06.
Transfer to a clean work surface. Work the fondant, first with a scraper and then with the palm of your hand until cold. Don’t hesitate to really push it to remove any lumps. Form a smooth ball.
07.
Place in an airtight container. Clingfilm to the touch and close with a lid. Keep in the fridge. Use within a year. Ooh yes!
Now I just have to show you how to glaze éclairs and choux. And perhaps even a millefeuilles! Next time…
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