Fondant

Fondant is a creamy and opaque sugar paste that is used as a finishing glaze on pastries. Its name orginates from the French word fondre, meaning “to melt.” Fondant is the result of sugar and liquid glucose that is heated to 244°F (118°C) then cooled to 110°F (43°C) then stirred until it crystallizes into a semi-liquid state. The consistency of this paste largely depends upon the degree of cooking allowed by the cook, a consistency which is determined by its intended usage. Fondant is used in classic preparations like Millefeuille, Religieuse, and Éclairs.