A smooth, dense sugar paste of cooked sugar syrup worked until it crystallises into a soft, opaque, pliable mass, then warmed and poured to set with a satiny gloss. It gives the glassy, gleaming top of an éclair or religieuse and the shine of many a French pastry. It sets firm but tender, sweet and clean-flavoured.
Where it comes from
A worked sugar paste (fondant) used to glaze French pastries such as éclairs and religieuses.
In the kitchen
Warmed and poured over éclairs, religieuses and pastries for a glossy set glaze.
Nutrition (per 100g)
~380kcalCal
~0.0gProtein
~0.0gFat
~96.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
