Fondant kun je onderscheiden in twee soorten, namelijk: rol fondant en modelleerfondant.
Rolfondant wordt gebruikt om taarten en cupcakes te bekleden.
Modelleerfondant is minder geschikt om de gehele taart te bekleden.
Dit komt doordat modelleerfondant een stuk steviger, soepeler en elastischer is dan rolfondant.
Modelleerfondant is enorm geschikt voor het...Lees meer
Waarom is zwarte chocolade gezond?
Het is met name pure chocolade die goed is voor je lijf. Hoe meer cacao, hoe gezonder de chocolade. Donkere chocolade bevat veel gezonde mineralen: magnesium, kalium, zink en seleen. Cacao is goed voor je. De flavanolen die in cacao zitten zijn belangrijk om allerlei ziekten en andere gezondheidsklachten tegen...Lees meer
Is suikerpasta hetzelfde als fondant?
Geen
Rolfondant is een suikerpasta.
Maar het zal wel iets van suiker zijnLees meer
Hoe kan ik fondant perfect plat maken?
Bestrooi het werkblad eerst met uitrolpoeder of poedersuiker en zorg ervoor dat de rolstok ook een beetje poeder bevat.
Als je dat hebt gedaan, kun je de fondant gaan uitrollen op het werkblad.
Je zult merken dat de fondant niet blijft plakken.
We raden ook aan om af en toe...Lees meer
What is the mistake for lemon curd?
Lemon curd is a versatile yet easy spread that you can make with 4–5 ingredients.
But despite it being very easy, there are some common mistakes that you should avoid to make the perfect lemon curd every time.
Use Sufficient Egg Yolks
Adding more yolks will result in a thicker...Lees meer
What's in an éclair?
The filling in this recipe combines whipped cream and pudding for a rich texture.
You can fill the eclairs with a combination of pastry cream or whipped cream.Lees meer
How do you make Mary Berry lemon curd?
To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the...Lees meer
What are M&S lemon filled eclairs?
M&S lemon filled eclairs are a twist on the traditional French patisserie.
In each pack, there are two choux pastry éclairs filled with whipped cream and lemon curd, topped with lemon-flavoured fondant and white chocolate lacing.
For those who would prefer to opt out of the creamy lemon dessert, the...Lees meer
How long do you cook lemon curd?
Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.Lees meer
What should curd not be eaten with?
Fruits and curd can produce toxins in the body and disturb digestion.
Fish: People generally ask if we can eat curd and fish together.
Ayurveda strictly prohibits this.
Milk: Can we eat curd and milk together?
Despite being dairy products, milk and curd should never be eaten together.
Cucumber: People...Lees meer
Why are they called éclairs?
The word comes from the French éclair, meaning 'flash of lightning', so named because it is eaten quickly.
The word is first attested both in English and in French in the 1860s.
However some believe that the name is due to the glistening of the frosting resembling lightning.
On a...Lees meer
How to make lemon curd jamie oliver?
Finely grate the zest of 3 lemons into a large heatproof bowl, then squeeze in the juice from all 6 lemons – you want about 200ml in total.
Stir in the sugar and sit the bowl over a pan of gently simmering water for about 15 minutes, or until all...Lees meer
How to make the perfect lemon curd?
Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water.
Stir occasionally until the butter has melted.
Then, using a small whisk or fork, stir in the beaten egg.
Keep gently whisking the mixture over the heat for around 10 mins until...Lees meer
What is craquelin made of?
The dough is softened bits of butter, sugar, and flour.
The dough will keep for up to two months in the freezer.
In a bowl, cream together the butter and sugar with a sturdy spatula or wooden spoon, then add the flour and salt, and continue to mix the dough...Lees meer
How to caramelize choux?
Pour the sugar in a pan and melt it over medium heat without stirring. Once the caramel has a nice amber color, remove from heat. Pour all the warm cream while stirring energetically. Then add the salted butter cut into small cubes and mix. Put the pan over low heat...Lees meer