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2 teaspoons gelatin, plus 1 spoonful, for the fondant
1/4 cups Water, for the fondant
1/2 cups glucose, for the fondant
2 tablespoons vegetable shortening, for the fondant
1 tablespoon edible glycerin, for the fondant
8 cups powdered sugar, for the fondant
Preparation
Pre-heated oven at 180 degrees. Separate the eggs. Acremer the butter (it should not be too cold) with half the sugar. Let it sponge and whiten. About 10 minutes.
Add the yolks one by one integrating well each one. Add the vanilla and continue beating at high speed. Add the milk (or you can replace it with some juice). Beat apart the whites with the other half of the sugar.
Mix the whites in the mixture of the yolks in an enveloping way with the balloon. Swap with the sifted flour until both are finished (flour and whites). This must be done quickly so that the air does not leak out. Already perfectly integrated to empty in the sleeve to fill the caps, or in a greased mold, wallpaper and floured.
Bake at 180 degrees for about 35 minutes or until the chopstick comes out dry. Unmold warm. If you want orange or lemon add the zest along with the vanilla. If you want chocolate add 50 grams. of cocoa and subtract it from the flour.
For the preparation of the fondant: pour the grenetina sprinkled in the water. Let stand and hydrate for 5 minutes. Melt the grenetine in a bain-marie and add the glucose. Add the vegetable shortening, wait for it to melt and integrate.
Turn off the heat and add the glycerin. Sift 4 cups of sugar and make a source. Add the liquid in the middle and start mixing. Add the rest of the sifted sugar little by little. You can add some essence of your liking (It is recommended that after having prepared the fondant, store it in a plastic bag so that it does not dry out).
TIPS
This same paste can be used in the making of cupcakes :)
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(1)
Paty M. Guajardo
08/05/2013 00:00:24
wow
justo lo que buscaba! MIL GRACIAS!
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