Also know by its French name Fondant Patissier or pouring fondant, Pastry Fondant is used to finish and glaze baked goods such as eclairs, petit fours, napoleons and millefeuilles. Easy to use and completely freeze-thaw stable, powdered or liquid colours, chocolate or extracts may be added as required.
Usage: Using required amount gently bring the fondant up to 34c before pouring or dipping confections.
Brand The Red Spoon Co
Unit of measure ea
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Free in-store pick up from 8/61-71 Mentmore Ave, Rosebery NSW 2018