Episode 20 Part 2- Petits Fours Glace - 10-17-10 - The Aubergine Chef
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@BronzyPink1092 - I avoid making the fondant just because it's relatively easy to find it, and it's a little more consistent when you buy it from a manufacturer. Plus I don't use it enough to really justify making it from scratch. Just be careful because you don't want to end up frustrated - I always say if you're making a product with lots of different recipes you have more places to mess up. If you mess up on the cake, then you'll dread making the glazing fondant even more.
theauberginechef 1 year ago
@BronzyPink1092 - Thanks I appreciate the compliment! I'm actually not that great at doing petits fours so I'm surprised they came out as great as they did. The ironic thing is the day we were supposed to learn how to make glazing fondant we had a snow day. I heard the process requires a marble slab and it's kind of like fudge because you have to control the crystallization but I haven't done any research into it so don't hold me to it.
theauberginechef 1 year ago
I want to make these weeken i also wanted to thank you for this tutorial! i absolutely love and you did a great job :)
so is there no possible way to make this glazing fondant? cause i used something similiar from the store and i ended up not liking it. i just want it to be thick enough to cover the whole piece like the one you used, but if im required to purchase it i guess i have to look for a better brand at a different store.
BronzyPink1092 1 year ago
@BronzyPink1092 I don't make the glaze when I make Petits Fours actually - I did a little research online and I found that the online pastry community likes to use a product called Caullet glazing/pouring fondant. If you'd rather find your own make sure you know that what you're buying is either called glazing fondant or pouring fondant.
theauberginechef 1 year ago
How do you make the glaze??
BronzyPink1092 1 year ago