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Description
Soft white fondant also called fondant pâtissier.
You can use it as a glaze for eclairs, mille-feuilles, to decorate your cookies or to make your home-made chocolate fillings.
In order to make it more malleable, you can melt it in a bain-marie, but it should not exceed 38°C, otherwise you will lose the shiny effect.
If you want to make a soft chocolate fondant, melt the fondant and add cocoa powder.
Ingredients: sugar, water, glucose, sodium metabisulfite, vanillin, coloring.
Made in Canada.
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