How to Make Pastry Fondant скачать в хорошем качестве

How to Make Pastry Fondant

Learn how to make real pâtissier fondant at home — perfectly smooth, shiny, and ready for glazing mille-feuille, éclairs, or classic French desserts. In this video, I’ll show you the full method: correct temperature, mixing technique, resting time, and how to avoid crystallization 👇 Fondant Recipe: • Water: 90 g → 3.2 oz (≈ 90 ml) • Sugar: 300 g → 10.6 oz • Glucose syrup: 30 g → 1.1 oz Instructions: 1. Mix water and sugar and heat until bubbling. 2. Add glucose syrup and stir until combined. 3. Cook to 116°C / 240°F. 4. Wrap and rest at least 3 days before use. If you enjoyed this video and want to see more, don’t forget to subscribe and hit the notification bell so you never miss a recipe! 🍰