Tag Info

New answers tagged

2

Mille feuille (Napoleon), eclairs and petit fours, to name but a few, are definitely iced with fondant pastry - also known as poured fondant. Not a royal icing. There are 3 types of fondant: Pastry Fondant - known as poured fondant Confectioners Fondant - can be interchangeable as poured fondant. Rolled Fondant Both poured and confectioners are ...


3

It really depends on how thick you want it. Some sites recommend one egg or 2 yolks per cup of milk. Ruhlman mentions 2 eggs per cup as 'standard', with 1 egg able to thicken 3/4 of a cup of liquid (but more fat helps). I can't comment on thickness of creme anglaise -- I had to gave up dairy years ago, and that's not something that I've ever made.



Top 50 recent answers are included