Making Doughnuts and Fondant
Today in class we made a variety of doughnuts. Yeast doughnuts, French doughnuts, and Cake-type doughnuts. I'm not a huge fan of doughnuts but they were fun to make and light to eat - not nearly as greasy as the ones you often find at the store.
I also made a batch of fondant (the white glaze that tops many pastries). Fondant is very exciting to make and quite simple (although we are told that almost everyone who uses it, buys it commercially). It is basically sugar and water that is boiled to reach a temperature of 113°C. At that point, glucose is added (similar to corn syrup) and boiled to reach 118°C. Initially, this bubbling and sticky mixture gets poured onto a marble slab.
It must be agitated with a metal spatula to cool it.
As you continue to move it around, it becomes milky and then it starts to crystallize.
Soon you have a mass that is similar to play dough. At that point, fondant can be stored indefinitely. When you need some, you simply temper it by reheating it in a pot with a little bit of egg white and lemon juice. It can then be drizzled on to baked or fried goodies. We made chocolate fondant by adding melted chocolate into the fondant.
It must be agitated with a metal spatula to cool it.
As you continue to move it around, it becomes milky and then it starts to crystallize.
Soon you have a mass that is similar to play dough. At that point, fondant can be stored indefinitely. When you need some, you simply temper it by reheating it in a pot with a little bit of egg white and lemon juice. It can then be drizzled on to baked or fried goodies. We made chocolate fondant by adding melted chocolate into the fondant.
Tagged as: [ doughnuts fondant pastry sugar ]
Posted by Kimberley Slobodian on September 27, 2006
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