|white chocolate containing cocoa butter, chopped||.|
|powdered sugar, preferably India Tree Fondant & Icing Powdered Sugar|
|glucose (see Notes)|
|glycerine (see Notes)||.|
|solid white shortening, preferably Spectrum (see Notes)||.|
|White Chocolate Plastique||.|
|Classic Rolled Fondant Base||.|
|luster dust, preferably orchid color (see Note)||a small sprinkling||.||.|
In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the white chocolate until almost completely melted.
Remove the chocolate from the heat source and continue stirring until it is completely melted.
Using a silicone spatula, stir in the corn syrup until uniform but not smooth in consistency. Cover the container tightly with plastic wrap. Cool for about 2 hours, until no warmer than 75°F/24°C (if warmer, the cocoa butter will leak out of the fondant while kneading it).
Into a large bowl, sift the powdered sugar.
Into a small bowl, pour in the water and sprinkle the gelatin over the top. Stir to moisten and soften the gelatin and let it sit for 5 minutes. Heat the gelatin in the microwave, stirring with a silicone spatula every several seconds (or set it over a pan of hot, not simmering, water, stirring constantly) until it has dissolved. Scrape the mixture into a small saucepan and stir in the glucose and glycerine. Add the shortening and heat the mixture over medium-low heat, stirring often, until the shortening has melted.
Pour the gelatin mixture over the powdered sugar. Using a wooden spatula or spoon, lightly coated with nonstick cooking spray, stir until the gelatin mixture is blended into the sugar. Lightly coat your hands with nonstick cooking spray. Mix and then knead until most of the sugar is incorporated.
Lightly coat a smooth work surface, such as Formica or marble, with nonstick cooking spray. Scrape the mixture onto the work surface and knead until smooth and satiny. If the fondant seems dry, spritz with water and knead well. If the fondant seems too sticky, knead in more powdered sugar. The fondant should resemble a smooth, well-shaped stone. When dropped, it should spread very slightly but retain its shape. It should be malleable like clay, but not sticky. Wrap the fondant tightly with plastic wrap and place it in an airtight container until ready to add the white chocolate plastique.
Using a silicone spatula, stir and fold the white chocolate plastique until it is uniform in consistency and it begins to come together. Empty the mixture onto the counter and knead it to form a smooth ball that is uniform in color.
Lightly coat the counter and rolling pin with nonstick cooking spray. Roll the fondant base into an oval about
Shape the fondant into a ball and flatten it into a disc. Wrap it tightly with plastic wrap and let it rest for several hours. The fondant will firm slightly on standing.
The fondant can be stored at room temperature for 1 month or frozen for 1 year.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.