Sugar paste

Welcome back to the “basic preparations” section of My-personaltrainerTv. In today's lesson we will learn how to make sugar paste (otherwise known as fondant), one of the most versatile modeling glazes, widely used for covering cakes and sweets. And today I propose the classic variant, which in my opinion is the simplest to make and model: to prepare the fondant you simply need to get icing sugar, water and isinglass.

Video of the Recipe

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Identity Card of the Recipe

• 296 KCal Calories per serving

• Ingrediants

  • 15 ml of water
  • 3 g of isinglass
  • a few drops of red dye
  • 25 g of glucose or honey
  • 265 g (+ just enough for the pastry board) of icing sugar
  • a few drops of blue dye

  Materials Needed

  • 1 saucepan to heat water, honey and isinglass
  • 1 small bowl for soaking the gelatine
  • Pastry board
  • Latex gloves
  • Transparent film / nylon bag to store the sugar paste

  Preparation

  1. First, soak the isinglass in a bowl filled with cold water for at least 10 minutes.
  2. In a saucepan, heat the water and honey (glucose can be used as an alternative to honey): when the mixture is hot (but not boiling), add the isinglass softened and well squeezed by the soaking water .
  3. Remove the saucepan from the heat and, with a spoon, mix the liquid to mix the gelatin well with the water and honey.
  4. Pour the still hot mixture directly into the icing sugar: mix everything well, first with the spoon, then with your hands on the pastry board previously sprinkled with icing sugar.

  The advice OK
  It is advisable to wear latex gloves to prevent the sugar paste from sticking to your hands. It is also recommended to always keep a little icing sugar aside, and possibly add it to the mixture until it reaches the consistency. desired.

  5. When you have reached the right consistency (the paste must not be too hard, but not sticky), it is possible to color the sugar paste with the specific food coloring, available in gel, in drops or in powder.

  Examples of colored sugar paste
  To obtain, for example, a pink sugar paste, it will be sufficient to add very few drops of red coloring. To obtain a more intense red color, you will have to add more dye instead: in this case, however, if you use liquid dyes, you will need to add more icing sugar to prevent the paste from becoming sticky.
  If, on the other hand, you want to make a sugar paste with a marbled effect, after adding the desired dye (blue, in this case), it will be important to work the dough a little with your hands: in this way, you avoid that the color is distributed in evenly into the paste.Refer to the video.

  6. If the sugar paste is not used immediately, it is advisable to wrap it in cling film, and to keep it in a nylon bag until the moment of use: in this way, the sugar paste will not become dry and you will be able to shape it with ease.

  Alice's comment - PersonalCooker

  And now you just have to decorate the dessert as you like. The same sugar paste can be used for the preparation of small sculptures, such as flowers, hearts or dolls. I hope my cooking class has helped you.

  Nutritional values ​​and Health Comment on the recipe

  Sugar paste is a pastry base. It is essential to cover some desserts and should not be understood as a food in itself, but as an ingredient in other preparations. Sugar paste is highly caloric and very rich in sucrose, therefore unsuitable for food for overweight and impaired glucose tolerance.