Fondant Décor façon Colette

Colette’s Rolled Fondant

Preparation info
  • Makes

    1 kilogram

    • Difficulty


    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 3 gelatin leaves or 9 grams (1 tablespoon) unflavored granulated gelatin


Prepare your mise en place.

Place the gelatin leaves in a small heat-proof bowl with 60 milliliters (¼ cup) cold water and let soak for a few minutes to soften completely.

Fill a saucepan small enough to allow your heat-proof bowl to fit snugly in