Floral Cream Fondants

Preparation info
  • Makes


    cream fondants
    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

Rose and violet creams, quintessential English delicacies, have that Marmite effect on people, inspiring passion and revulsion in equal measure. We love them and ensure we never run out of stock, as the consequences are simply unthinkable.


  • 30 ml double cream
  • 1 tsp rose water, violet essence, other floral essence or syrup, or


Place the double cream in a jug and add the rose water (or flavouring of choice) and food colouring, if using. The total quantity of liquid – the cream, flavouring and colouring – must not exceed 30ml. Place the jug on digital scales and start with 25ml of cream and add the flavour and colour before topping up to 30ml with the cream.

Beat the egg white with an electric hand whisk until