Fondant:
This is an icing made of sugar syrup and glucose, which is cooked to a specific temperature and then kneaded to a smooth, soft paste. This paste can then be colored or flavored and used as an icing for cakes and petit fours.
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Fondant fancies recipes
Fondant fancies
Make fondant fun with these pastel coloured squares of cake. Ideal for afternoon tea parties, birthdays and wedding favours.
Fondant can mean quite a few things depending on how it's made and used. The syrupy inside of a chocolate covered cherry is called fondant. So is the center of a chocolate buttercream candy.
Fondant is difficult to make correctly. The sugar mixture must be heated and cooled very precisely so that, as the fondant cools, tiny crystals are formed. These tiny sugar crystals give the fondant its smooth, silky appearance.
Fondant is different things to different people. It is the center of piece of a chocolate buttercream candy. It is the smooth, white-as-snow covering of some particularly fancy cakes.
Butternut squash fondant Caramelised squash disk cooked in stock
Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » Food B-words » butternut squash fondant ...
Rolled Buttercream: A icing similar to Rolled Fondant that is rolled out then placed on the cake as a covering. The cake is first covered with a very thin layer of buttercream icing, and the rolled buttercream is laid on top.
Fondant
Fondant is a confection used as a filling or coating for cakes, pastries, and candies or sweets.
Fondant
A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Forcemeat
Ground, seasoned meat(s) and used for stuffing.
Fondant - A mixture of sugar, water, and cream of tartar, cooked to the soft-ball stage, then beaten and kneaded. Fondant is used as a filling for candy or for decorating cakes.
Formaggio - Italian word for cheese.
Recipe: Zuppa di Formaggio ...
Fondant
A mixture of sugar, water and glucose used in the production of creamy-textured confectionery. Can also be a covering paste, made with sugar icing.
Fondant
a. Soft-textured sweet made of flavoured icing. b. Fondant potatoes are sautéed potatoes, crisp on the outside and melting in the middle.
Fondue ...
fondant: Melting; a soft kind of icing
fondue: a preparation of melted cheese, also the equipment used for this (Swiss)
forcemeat: a stuffing ...
Fondant
An icing made by boiling sugar and water to the point of crystallization then whipping it into a creamy mass
Fondue ...
Fondant
Icing made with sugar, water and corn syrup or glucose. The mixture is heated to 238 -240 degrees , cooled and then kneaded, e.g., fondant used in chocolate-covered cherries on page 650.
Food pyramid ...
Fondant:
A very sweet and thick sugar paste used in candy making and glazing baked goods.
Fondant: ...
Fondant: An icing made with sugar, water, and glucose; used primarily for pastry and confectionery.
fondant: melting; as in melted sugar flavored and used for icing
forestière: garnish of wild mushrooms, bacon and potatoes
four (au): baked in oven ...
Fondant
Sugar syrup cooked to the soft ball stage (234°), cooled, and kneaded to creaminess.
Fondue ...
What is Fondant? In the culinary arts, the word fondant can refer to one of two types of sugar-based ingredients used in ... Read the definition of Fondant.
Food Mill ...
With the fondant sealed in the plastic bag, roll the candy with the heel of your hand, pressing down toward the counter.
Fondant An icing created from cooked sugar, water and glucose. It is used often as a filling for chocolates, frosting for cakes, or fine pastries. Framboise A raspberry liqueur.
Fondant
A creamy white substance created by kneading cooked sugar syrup. Used as a filling for chocolates, or a frosting for cakes, petit fours, or pastries. Also flavored and made into individual sweets.
Forcemeat ...
Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing (also known as sugarpaste) and buttercream are used as covering icings and to create decorations.
To glaze cakes or pastries with apricot jam, fondant or icing. Also to be dusted with icing sugar and browned under a salamander.
Glace De Viande A meat glaze.
Buttercreams may contain powdered sugar, white granulated sugar, whole eggs, egg whites, egg yolks, unsalted butter, shortening, milk or cream, pastry cream, fondant, and various flavorings (extract, purée, chocolate, liqueur).
Mini Pumpkin Cakes with Fondant
From Ladies' Home Journal
Pumpkin spice cakes are decorated with orange fondant and green candy to make them look like little pumpkins for a fun fall dessert.
Crystalize - to preserve fruit, fondant, and edible flowers with a boiled sugar.
Cube - to cut food into small cube shapes, larger than diced, usually about 1/2 inch.
Cake glazes can be water icing (confectioners' sugar mixed with liquid), melted chocolate in combination with cream, butter and/or sugar syrup, or fondant (a thick shiny opaque icing).
1. A small piece of candy, usually chocolate-coated fondant.
2. French for any bite-sized candy, confection or sweetmeat.
Bone-in
A cut of meat containing the bone.
Bain-marie - a hot water bath used to keep food warm, also used during baking of puddings, fondants, terrines and when making some sauces where the whisking bowl is placed over a pot of hot but not boiling water.
" It consists of layers of puff pastry interspersed with pastry cream or whipped cream and iced with fondant and chocolate or with confectioner's sugar. It is believed to have been developed in France during the latter part of the 19th century.
Invert sugar:
Sugar syrup exposed to a small amount of acid and heating to break sucrose into glucose and fructose to reduce the size of the crystals. Invert sugar is used for fondant icings for cakes.
Fillings include raspberry, coconut, strawberry, lemon, mocha and white chocolate cream. Icing on the Cake - Most caterers will offer a traditional white icing, butter cream, cream cheese, white chocolate icing, or rolled fondant.
Nonchocolate candy is roughly divided into two classes, hard and soft; the distinction is based on the fact that sugar when boiled passes through definite stages during the process of crystallization. Fondant, or sugar cooked to the soft stage, ...
Ice: To cover the surface of a cake or pastry with fondant, frosting or whipped cream.
Julienne: To cut meat, vegetables or fruit into long matchlike strips.
By treatment of this kind the sugar is obtained in a wide range of consistencies, from soft and creamy, as in fondants, to clear and hard, as in barley sugar.
fondant (Fr.) An icing mixture used as a coating in confectionery and pastry.
fond d'artichaut (Fr.) Artichoke heart.
 See also: Sugar, Cream, Water, Fruit, Chocolate
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