Cream Wafers
Ingredients
Directions
Prepare the cream
Melt the desired amount of fondant in a double boiler over low heat, stirring constantly.
Flavor and color the melted fondant as desired; leave it plain for peppermint wafers or add damask rose coloring for wintergreen wafers.
If the cream is too thick, add a few drops of water to thin it out.
Shape the wafers
Drop small patties of the cream onto wax paper, about the size of a half dollar.
If using a spoon, take just enough cream for one wafer at a time; if too much is taken, quickly turn the spoon up to stop the flow.
If using a funnel, heat it with hot water and insert a stick to control the flow of cream.
Hold the funnel over the wax paper, lift the stick slightly to let cream flow out, and push the stick back in to stop the flow.
Work quickly, as the cream will chill and thicken rapidly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fondant
- Forms the sweet, smooth cream base that sets into the wafers.
- Water
- Thins the cream slightly when it becomes too thick to drop.
The step that matters
Work quickly while shaping. Fondant cream chills and thickens fast as it cools, so delay makes the patties thick, uneven, and hard to shape. Keeping it warm and portioning promptly gives smooth, even wafers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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