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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<strong>Fondant</strong> <strong>and</strong> <strong>Cream</strong><br />
6. Frappe (prepared)<br />
Formula:<br />
Materials<br />
Egg albumen Powder 100g<br />
Water 120<br />
Gelatin Bloom 150, A type 100<br />
Water 200<br />
Sugar 500<br />
Corn syrup DE 42, Bx 80% 500<br />
Water 150<br />
Corn syrup DE 42, Bx 80% 1500<br />
Procedure:<br />
- mix egg albumen <strong>and</strong> water to soak<br />
- also, mix gelatin <strong>and</strong> water to soak<br />
- cook sugar, corn syrup <strong>and</strong> water(150g) to 110˚C<br />
- mix cooked syrup <strong>and</strong> corn syrup(1,500g) to cool down the temperature of<br />
the syrup<br />
- warm up pre-soaked gelatin to melt, then mix with pre-soaked egg albumen<br />
- put into Hobert mixer <strong>and</strong> start to whip to stiff foam<br />
- add syrup <strong>and</strong> whip again<br />
- measure density<br />
<strong>Fondant</strong> <strong>and</strong> cream – <strong>Laboratory</strong> exercise 5
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