Pastry Fondant

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Description

Also know by its French name Fondant Patissier or pouring fondant, Pastry Fondant is used to finish and glaze baked goods such as eclairs, petit fours, napoleons and millefeuilles. Easy to use and completely freeze-thaw stable, powdered or liquid colours, chocolate or extracts may be added as required. ​

Usage: Using required amount gently bring the fondant up to 34c before pouring or dipping confections. 

Additional Details

SKU:
PastryFondant

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