Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Fondant, anyone ever make it by hand?


Edward J
 Share

Recommended Posts

Every year I get an order for 150 Napolian slices, and since it is for Swiss customers, they are very specific about how a "real" napolian slice should be.  This means among other things, it should be glazed with white fondant  and streaked with dark chocolate lines.

 

In previous years I could order fondant in 2 lb containers, now it is only available in 20 ltr (5 gal) buckets, waaaay too much for me to use, even in a year.

 

I figured what the heck, I'll make some.  Took a recipie out of P. Grewling's "Confections & Choc." and followed it all the way up to slapping it around with a spatula by hand for 20 mins on a marble slab.  Yes, I am lazy, and I was also seriously concerned about breaking the spatula, that stuff gets very stiff, even before it turns white.  I have seen commercial fondant mixers, kind of two marble wheels slapping the fondant around. I don't have one of those, but I do have....

 

I figured, what the heck, and scraped the whole mess into the 30 qt mixer with the paddle and let 'er rip on first speed until it stiffened up and turned white--10 mins. I put this in a bucket and let it "ripen" overnight.

 

Next day I heated some up with a bit of syrup, and glazed my puff sheets.  It behaved very nicely.  I put the napolian "logs" in freezer to firm up before slicing--the fondant behaved like a gentleman and did not weep or melt.  I saved some scraps and stuck them in the fridge for two days, the puff obviously sogged up and the cream filling dried a bit, but the fondant was still in great shape.

 

So why does Grewling insist on slapping the fondant around by hand when you can do it in a mixer?

Link to comment
Share on other sites

I have a friend who was a food scientist. One day, years ago, I needed a small amount of fondant, so she emailed me a page out of her textbook. The textbook advises to agitate the syrup on a marble slab with a spatula as well - but not by slapping. Instead it recommended moving the spatula through the mass in a vibrating, jig-saw fashion, scraping the marble as you go. It said that that was how to get the smallest grain size for the smoothest texture.

Link to comment
Share on other sites

I'm a big fan of Chocolot's suggestion - using fondant to make more fondant.  I cook the syrup (called a bob syrup) to 115 or 118 C depending on the use - then cool down to about 60 C before adding the old fondant to seed the bob.  

Link to comment
Share on other sites

Thanks for all the replies.

 

I still have some fondant left over, had a peek this morning and it is still very pliable and has a smooth, almost plastic mouthfeel to it.   It's been close to a week now since I made it, and have it stuffed in a 1 ltr honey pail and tight fitting lid.  I don't have much use for fondant, but now that I have made it, I'll be doing it again--in the 30 qt.

 

Thanks again, I'll be checking out the chef eddy site.

Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...