Peter Greweling

Orange Pinwheels

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Preparation info
  • Yield:

    250

    Pieces
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Fondant

Method

  1. Prepare starch molds using a pinwheel imprinter. (See Starch-Molding Technique and Theory.)
  2. Heat the fondant over a water bath to 71°C/160°F. Blend in the orange juice concentrate, orange extract, and coloring to achieve the desired flavor and color.
  3. Adjust the consistency, if necessary, using the orange liqueur