Fondant

Fondant is the traditional glaze for petits fours, éclairs, and doughnuts, among other pastries. Most kitchens and bakeshops use purchased fondant. For fondant to have its characteristic glossy finish, it must be warmed until it is liquid enough to flow readily (105°F/41°C). Small items are typically dipped into the fondant, using a dipping fork or similar tool. Larger items are set on racks on sheet pans and the fondant is poured, ladled, spooned, or drizzled over them.

Assemble all your equipment before beginning and keep the fondant warm as you work.