Ingredients
White fondant: 1 kg
Toofruit® Blackcurrant: 0,1 kg
Syrup 30° Baumé
Water: 0,1 kg
Sugar: 0,135 kg
Preparation
- For the Baumé syrup, mix the water and sugar, then bring to a boil. Keep the syrup at 30°C.
- Warm the white fondant, add the Toofruit® blackcurrant and the Baumé syrup, and mix thoroughly.
- Dip the tops of your donuts, éclairs, etc.
