Fondant for Paris-Brest rings & punch slices 1 kg is a classic sugar fondant icing (also searched as white fondant glaze, fondant icing or choux pastry glaze) designed to give your pastries that irresistible smooth, shiny finish. It’s ideal for coating the tops of small patisserie treats such as choux buns, Paris-Brest rings, éclairs, punch slices, roulades and other mini cakes where you want a clean, professional look.

Once gently warmed in a bain-marie (water bath), the fondant becomes pliable and easier to work with. The warmer it gets, the more fluid it becomes, and you can thin it slightly with water for easy pouring. After application, it sets on the surface so it won’t run off, yet it stays pleasantly soft and flexible rather than turning brittle. You can also stir a little into creams for extra sweetness and a smooth texture.

With its white colour and fine consistency, it’s a perfect base for flavouring and decorating—add a touch of rum, coffee or lemon juice, or tint it to match your theme. Whether you’re glazing a tray of choux rings for a celebration or finishing punch slices for a café-style display, this fondant helps you achieve that bakery-window shine at home.

TIP: When warmed in a water bath it becomes more liquid. For 1 kg add approx. 50 ml of water and, stirring constantly, heat to 40 °C. Best warmed in a bain-marie. Take care: the temperature must not exceed 50 °C. If it gets too hot, it will lose its shine. Heating must be gentle and gradual, otherwise the fondant’s microcrystalline structure can be damaged.

Weight: 1 kg

Made in Germany.

FAQs

1) What can I use Fondant for Paris-Brest rings & punch slices 1 kg for?
It’s best for glazing choux pastries (Paris-Brest rings, choux buns, éclairs) and small cakes like punch slices and roulades, creating a smooth, glossy top layer.

2) How do I heat the fondant correctly?
Warm it gently in a bain-marie while stirring. Aim for about 40–45 °C and never exceed 50 °C to keep the shine and texture.

3) How much water should I add?
For 1 kg, add around 50 ml of water, then heat gradually while stirring until it reaches the right pouring consistency.

4) Can I flavour the fondant?
Yes. You can add a little rum, coffee or lemon juice for flavour. Add small amounts and mix well to keep the texture smooth.

5) Will the glaze set hard?
It sets on the surface so it doesn’t run, but it remains soft and pliable rather than becoming brittle.

6) Why did my fondant lose its gloss?
The most common cause is overheating. Keep below 50 °C and heat slowly in a water bath to protect the microcrystalline structure.

Ready to give your pastries a patisserie-style finish? Add Fondant for Paris-Brest rings & punch slices 1 kg to your basket at WorldofConfectioners.com and glaze with confidence.

For 1 kg add approx. 50 ml of water

Heating – The fondant must be gently warmed to approx. 40–45 °C.

If it is too hot, it will lose its shine.

Heat in a bain-marie (water bath) while stirring constantly.

Adding flavour (optional) – You can add a little rum, coffee or lemon juice for flavour.

Dipping or brushing – Paris-Brest rings/choux buns are dipped into the fondant or poured over with it.

Leave to dry – After application, the fondant sets and forms a smooth, glossy glaze.

• Storage: up to 20 °C, keep dry, protect from frost