Fondant for French Creams
Ingredients
Directions
Make the fondant
Combine sugar and water in a saucepan and boil without stirring until it thickens and forms a soft ball in cold water.
Remove from heat and let cool; when nearly cool, stir with a spoon until it creams and becomes stiff.
Knead the mixture like dough until it reaches the right consistency.
Flavor
To make flavored creams, divide the fondant and color or add flavorings as desired.
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
- Granulated sugar
- Forms the crystal structure that gives fondant its smooth, creamy texture when cooled and worked.
- Water
- Dissolves the sugar so it can be boiled into a syrup before crystallizing.
The step that matters
Stirring only after cooling. Stirring a hot sugar syrup encourages large crystals to form, making the fondant grainy. Letting it cool undisturbed first keeps crystals small so the mixture turns smooth and creamy.
“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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