PRODUCT DESCRIPTION

Pastry 1 Fondant Patissier is a flexible pastry fondant for dipping and enrobing can to be used as a glaze, decoration, or for preparation of fillings. Apply to puff pastry, pate a choux, and other items.

Storage Conditions: Dry and cool (68-72 F, 20-22 C)

Ingredients: Liquid sugar, glucose syrup, flavours, emulsifier: mono- and diglycerides of fatty acids.

Quick Fondant Instructions: Heat gently over bain marie or microwave at about 35-50 C to make more fluid and obtain a thinner layer for glazing. A small amount of water (15 g water to 1 kg quick fondant) can be added to make the cream more fluid.

Quick Fondant Buttercream: Weigh out 1 kg quick fondant and 1 kg butter or margarine at room temperature. Beat together with an electric mixer at maximum speed for about five minutes until creamy and lump-free.

Product of Italy.