GLACE THE CHOUX PASTRY TO PERFECTION
Today, Chef Guillaume Mabilleau shares his fondant recipe for perfect choux, éclairs and donuts!
In this video, the chef explains in detail all the tips and tricks he uses to make perfectly even eclairs!
To find out more, watch the video!
INGREDIENTS FOR WHITE FONDANT:
200g fondant
60g glucose
30g cocoa butter
Colouring powder
INGREDIENTS FOR CHOCOLATE FONDANT:
200g fondant
60g glucose
30g cocoa paste
5g water
INGREDIENTS FOR COFFEE FONDANT:
200g fondant
60g glucose
30g cocoa butter
2.5g coffee extract
