WHITE FONDANT GLAZE

The white fondant icing is used by confectioners to glaze éclairs, religieuses, cakes etc... 

It's possible to buy it in specialized shops but it's not easy to find. So, here's a recipe to make it yourself.

Sorry I didn't take photos of the steps :(

You will need a cooking thermometer.


Ingredients : 

- 250 gr sugar

- 75 gr water

- 3 tsp lemon juice.

Place all the ingredients in a little saucepan over gentle heat until it reaches 115°C (240°F). Do not stir, and clean the sugar from the sides of the pan with a wet brush (this sugar can burn and colorize the fondant, and can crystallize it as well).

When the syrup reaches the specific temperature, place the saucepan into a container with cold water in order to cool the syrup. When it reaches 75°C (160°F) start whipping with a fork, the syrup should get white quite quickly. Then place it on a worktop (marble or else) and knead with a spatula and when the temperature is bearable, knead with your hands. The fondant crystallizes and goes lumpy in a first time but then it turns again into a paste.

Shape a ball and place in a hermetic container and put in the fridge at least 24 h before to use. 

When you want to use it, you just need to heat it up with some water drops over a hot water bath, add flavor, coloring etc.. It'll melt then use it immediately. Do not exceed 40°C (104°F) or else your fondant will lose its brilliance.
You can keep the white fondant in its hermetic container one year.