fondant
Fondant [ fõˈdãː ] ( ) ( French for "melting") is the name for a soft, pasty sugar mass that is used to make various sweets , especially for the fondants named after them .
Manufacture and use
The fondant or fondant is made from water and sucrose as well as glucose syrup , invert sugar cream and / or sugar alcohols (e.g. sorbitol or mannitol ). The mass is boiled and then processed into a soft paste by vigorous kneading and rapid cooling. Flavors are then added, often including food coloring . Usually there is fondant in block form for further processing in pâtisserie and as a powder (dry fondant ) as a basis for fillings and glazes . Fondant that has already been rolled out is sold as "rolled fondant". Fondant is also often used to cover cakes .
Cooked fondant mass ( melt glaze ) is also used to coat pastries , pralines and confectionery . The filling of the after-eight tablets is also made of fondant.
Fondant confectionery
The so-called fondants , also known as fondant confectionery, are praline-sized sugar confectionery made from fondant mass that melts easily on the tongue . Fondant fried eggs and chicks are made at Easter, and fondant stars or rings at Christmas. Peppermint fragments , Bremer Kluten and Pfefferminztaler are available all year round .
Fondant (french cake)
Under fondant also a very common in France prepared cake is understood. The full name is fondant au chocolat and describes a chocolate cake with a soft to very soft inside. When the inside is completely soft, the cake is called a mi-cuit . Fondant au chocolat is usually made with a lot of sugar, eggs and chocolate and, unlike other chocolate cakes, with little flour.
literature
- Dr. Oetker Food Lexicon , 4th edition, Oetker, Bielefeld 2004, pp. 270f. ISBN 3-7670-0590-5 .
Individual evidence
- ↑ Entry in Duden
- ↑ Naumann & Göbel Verlag: Cake Pops: The most beautiful recipes for baking cake pops . Naumann & Göbel Verlag, 2012, ISBN 978-3-8155-8223-7 , p. 18.
