You are hereRecipes / Cream fondant filling
Cream fondant filling
| Yield | |
|---|---|
| Source | Recipe from food.com, method from JoePastry |
| Prep time | 1 hour |
| Recipe Tags |
Description
A rich, very dairy-tasting fondant cream good for filling chocolates. It can also be flavored with various extracts, although dairy will still be a dominant flavor. I haven't thought of too many other ways to use this yet, other than in candymaking.
Ingredients
| 2 | c | sugar |
| 1 | c | cream |
| 2 | t | corn syrup |
| 1⁄4 | t | vanilla extract (optional, may use whatever flavor you like) |
Instructions
This recipe is much easier if you have a food processor. If so, have it at the ready, chopping blade installed and lid off, somewhere close to your stove. If not, be prepared to wear out your arms. You will also need a candy thermometer. Be extremely careful handling the hot sugar syrup, as it can burn the crap out of you.
- Combine all ingredients in a tall-sided (important!), heavy pot. Stir to wet the sugar, but try not to slop lots of grains up on the sides of the pot.
- Bring to a boil and boil until the temperature reaches the soft-ball stage, 238 F.
- Immediately pour the syrup into the bowl of the food processor. Do not scrape the sides of the pot. (No food processor? See notes)
- Wash your thermometer and stick it into the syrup in the food processor. Wait until the temperature drops to 140 F.
- Turn on your food processor. If you can't see the contents clearly (steam may fog up the plastic lid), stop frequently to check on the contents. You may also need to stop and scrape up the syrup on the very bottom, as some processors don't quite get everything.
- Whip the syrup until it changes from a syrup to a stiff paste. After a minute or two of not much obvious change, this will happen rather rapidly.
- Scrape out the paste into a plastic bag or lidded container. If desired, you can knead in flavored extracts and food coloring at this point.
- Break off small pieces of fondant and either shape and dip in melted chocolate, or press into prepared chocolate molds.
Notes
- Because of all the cream, I wouldn't keep this much longer than a week. I would think that the high heat and all the sugar might extend the lifetime of the candy, but I'm not sure. Likewise, keep it in the fridge.
- It's a little harder to spot the early stages of paste formation as you're whipping this creamy stuff, because there's no change in color or opacity. Don't be afraid to stop often and poke the paste.
- On the other hand, it's also harder to mess the syrup up. All of the fat in the cream really gets in the way of accidental crystallization as you're cooking it.
- As the paste is forming, there are stages where there are definitely fine crystals forming but the paste is still relatively loose. I speculate (but haven't yet tried it) that you could probably stop the food processor earlier if you like the looser texture better. On the other hand, it might just harden up as it cools.
- If you don't have a food processor, pour the hot syrup into another bowl and wait until the temperature drops to 140 F. Using a wooden spoon, beat the syrup by hand until the paste forms. Alternately, pour the hot syrup onto a clean surface, like a cookie sheet, and work it with wooden spoons or pastry scrapers until the texture is right (I think this is traditional, but the food processor is so much easier).
- You can halve this recipe, or double it (use a really big pot!) as necessary.
