Seventy% - Topic: fruit fondant centres

miss coco on fruit fondant centres

Wed, 10 Sep 2008 16:34:51 +0000

i personally prefer fruit fondants to be flavoured with fresh fruit puree rather than compounds. try strong flavoured fruits like passion fruit or raspberry (you may need to reduce the water content by heating them to get the right consistency though). they will taste and look more natural too

jifar on fruit fondant centres

Tue, 09 Sep 2008 18:08:43 +0000

Hi cocoa -girls

The course was 'English Taste' run by the Callebaut Academy(UK) in Banbury. Two days covering mainly fudge, caramel and fondant centres. I think most of their courses are listed on the Callebaut website but the UK course administrator is contactable at Julie_Buckland@barry-callebaut.com. They do not run this course very often as far as I can tell and not all of their courses are in Banbury.

Hope that helps, let me know if you would like me to email you any more information

Jill

cocoa-girls on fruit fondant centres

Tue, 09 Sep 2008 10:39:00 +0000

Thanks for the reply, can I ask what course you were on and how you found it? Thanks

quote:

Originally posted by jill farrimond

I have not yet worked with flavouring compounds but a recipe I have from a recent course adds 2-3% of compound to fondant. The extracts/essences like rose and mint were just added drop by drop.

Some of the other recipes added alcohol and honey but these were not combined with compounds.

I had previously only used the tubs of bought fondant but on the course we also used the dry fondant sugar which worked well. We just mixed this with glucose and invert sugar at 15% each and water/alcohol to get a piping consistency

jifar on fruit fondant centres

Tue, 09 Sep 2008 08:05:40 +0000

I have not yet worked with flavouring compounds but a recipe I have from a recent course adds 2-3% of compound to fondant. The extracts/essences like rose and mint were just added drop by drop.

Some of the other recipes added alcohol and honey but these were not combined with compounds.

I had previously only used the tubs of bought fondant but on the course we also used the dry fondant sugar which worked well. We just mixed this with glucose and invert sugar at 15% each and water/alcohol to get a piping consistency

cocoa-girls on fruit fondant centres

Tue, 09 Sep 2008 00:30:30 +0000

Hi,

Can anyone supply me with a recipe for making fruit centres using fondant and flavouring compounds? Thanks