Images Chocolate Fondant Icing For Eclairs. To ensure a glossy effect, the temperature should not exceed 37 or 40°c. Fondant icing is made from sugar, water and cream of tartar or liquid glucose, which are boiled together until the syrup reaches what is called soft ball stage (when a spoonful of the sugar syrup is dropped into a bowl of cold water and forms a soft ball when rolled between the fingers).
About 12% of these are cake tools, 0% are baking & pastry tools. Chocolate fondant desserts with melting molten middles are perfect for impressing friends at a dinner party and easy enough to justify making for a night in on the sofa. If you don't know how to make a chocolate fondant then this is the recipe for you.
We recommend serving them in decorative ramekins dusted with icing sugar for a grown up treat.
Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with french choux pastry. Sign up to discover your next favorite restaurant, recipe, or i usually use a chocolate glaze (water, corn syrup, sugar, and chocolate) when i make eclairs. Tip the fondant batter into a jug, then evenly divide between the moulds. The custard wasn't particularly decadent or smooth or creamy.