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Video credit: vikasbagul SCHOOL FOR EUROPEAN PASTRY (SEP) BAKING BASICS FONDANT: Fondant is a sweet, rich, elastic, white icing made from sugar, glucose, and water that hardens when exposed to the air. The basic preparation is cooking a mixture of sugar, glucose, and water to a temperature of 115c and letting it cool to 65c; then mixing until it is creamy and smooth. Next, it is rolled out and draped or is poured over a cake or pastry. Fondant is time consuming and difficult to make. Most fondan
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