Cream Bonbons
Ingredients
Directions
Prepare
Prepare starch trays with desired designs.
Make the fondant
Melt fondant in a basin over hot water, stirring continuously until dissolved.
Color and flavor the fondant as desired, then remove from heat.
Set and finish
Use a funnel to pour the fondant into the starch prints and let set overnight.
Dust off excess starch with a fine brush or bellows before crystallizing.
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 shell of each bonbon once melted and set.
- Starch
- Holds the molded shape of the bonbons while the fondant sets.
- Jelly from apples
- Adds color and apple flavor to the fondant.
The step that matters
Melting the fondant over hot water. Stirring continuously while melting keeps the fondant from scorching or thickening unevenly, which would ruin its smooth texture when it sets.
“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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