How to make super shiny fondant on puff pastries
Do you know what 'fondant' is ? It is the little shiny sugar icing on eclairs -these puff pastries filled with cream- that can have different colors: brown for coffee eclairs, white for vanilla eclairs... Usually professionnal pastry chefs buy fondant all done, ready in a box to heat up. But if you want to make beautiful eclairs at home, it is a pain to find out where to buy it so there is the recipe to shine up these delicious pastries and make them look like beautiful-enough-to sell eclairs.
Step 1
Put 300g/0.661lbs of white sugar in a pan and add 80g/0.176lbs of water. Mix gently with a spoon when it's cold
Step 2
Bring it to boil on medium heat (make sure the sides of the pan are clean not to darken your sirup) until it reaches 114°C/237°F. Never stir
Step 3
Then then put your pan on a salad bowl full of cold water and make the syrup cool down to 75°C/167°F (it's now to color it if you want so). The sirup gets thicker and sticky
Step 4
Put the sirup in a food processor and mix it to medium speed until it gets white and hard (it takes approx 5-10 minutes)
Step 5
Press it with your hand to make a ball and keep it in the refrigerator up to one year (in an airtight box)
To use it, you'll just have to gently heat them to 34°C/93°F
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