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Frédéric Bau, École du Grand Chocolat Valrhona

Fondant

fondant pâtissier

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About
A paste made from a sugar syrup mixture kneaded as it cools to make a smooth paste. It can be used to make candies or heated to make a pouring fondant that can be used as an icing.

© 2017 All rights reserved. Published by Flammarion.

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