Pastry 1 - Fondant Patissier
Storage Conditions: Dry and cool (68- 72 F, 20- 22 C)
Ingredients: Cane sugar, glucose syrup, water
Applications: Glazes (puff pastry and pate a choux), and decorations. It is particularly suitable in the preparation of fillings.
Directions: Slowly warm to a maximum of 30 degrees C.