Robert Wemischner

Fondant-style icings for puffs

Preparation info
  • Yield: Enough to coat

    12

    puffs, approximately ½ ounce for each
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Pistachio fondant-style icing

Oz Grams Each Name of ingredient

Method

Pistachio fondant-style icing

  • Sift the confectioners’ sugar first into a bowl and then add the hot water to it, stirring with a whisk to make a paste.
  • Add the pistachio paste and mix to blend to a uniform color. The icing should flow enough to coat the puffs with a thin layer but not be so liquid as to flow off of the puffs.
  • Adjust the consist