Fondant and Cream Laboratory Exercise NCA Resident Course
Fondant and Cream Laboratory Exercise NCA Resident Course
Fondant and Cream Laboratory Exercise NCA Resident Course
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3. Cast <strong>Cream</strong><br />
Formula:<br />
<strong>Fondant</strong> <strong>and</strong> <strong>Cream</strong><br />
Materials Specification<br />
<strong>Fondant</strong> Prepared 800g<br />
Frappe Prepared 200g<br />
Bob syrup Prepared 400g<br />
Flavor TBD TBD<br />
Color TBD TBD<br />
Procedure:<br />
- prepare water bath<br />
- place a copper pan on a water bath<br />
- put fondant <strong>and</strong> frappe<br />
- after start to melt, add hot bob syrup (60~80˚C)<br />
- amount of bob syrup to be decided by judging size <strong>and</strong> shape of starch mold<br />
(one of st<strong>and</strong>ard is 50% of the weight of fondant)<br />
- add flavor <strong>and</strong> color<br />
- measure final temperature, that should be
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