Cream Patties
Ingredients
Directions
Make the fondant
Melt the bon bon fondant over steam in a double boiler, stirring constantly until it is thin enough to run through a funnel.
Remove from heat and lightly flavor with oil of peppermint.
Shape the patties
Pour the mixture into a funnel.
Use a round stick about 10 inches long, matching the size of the funnel hole, to control the flow.
Raise and lower the stick to drop the mixture onto wax paper in quarter-sized portions.
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
- Bon bon fondant
- Sugar-based base that melts smooth and sets firm as the patties cool.
- Oil of peppermint
- Provides the aroma and flavor of the patties.
The step that matters
Melting the fondant over steam. Fondant overheated or melted too fast can scorch or turn grainy, while gentle steam heat keeps it smooth and fluid enough to flow through the funnel evenly.
“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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