When you want a filling that stays smooth, creamy and beautifully workable, Fondacreme Fondant by OFI Czech Republic is the dependable choice for both professional pastry chefs and passionate home bakers. This paste-style fondant is a finely crystallised blend of sucrose and glucose syrup designed to help you create elegant confectionery with less effort and more consistent results.

Unlike classic fondant used for firm icing, Fondacreme Fondant remains soft and pliable. That means no unwanted hard crust—just a velvety texture that melts pleasantly on the tongue. It’s ideal for praline and chocolate fillings, bonbon centres, and as a base for pastry creams and smooth dessert layers. And because it is freezer-stable, it performs brilliantly in frozen desserts and make-ahead production.

The 1 kg pack gives you a practical amount for home baking as well as small-batch professional work—perfect for weekend cake projects, festive chocolates, or a batch of handcrafted sweets for gifting. Warm it gently for a more fluid consistency, flavour it with chocolate, butter or liqueurs, and turn simple creations into a patisserie-style experience.

Bring your fillings to life with a fondant that’s made to stay creamy, spread easily and taste wonderfully sweet. Add Fondacreme Fondant to your basket at WorldofConfectioners.com and start creating chocolates, cakes and desserts that look and feel truly special.

• Soft and creamier than classic fondant.
• Commonly used as a filling for pralines, bonbons and cakes.
• Higher glucose/invert sugar content for a smoother texture and better solubility.
• Does not form a hard icing; stays pleasantly soft.

FAQs

• Is Fondacreme Fondant the same as classic fondant icing?
  Not quite—Fondacreme Fondant is softer and creamier and is mainly used for fillings and creams rather than a hard-setting glaze.
• Can Fondacreme Fondant be used for pralines and bonbons?
  Yes, it’s ideal for praline moulds and chocolate shells as a smooth, pourable or semi-pourable centre.
• How do I thin Fondacreme Fondant for pouring?
  Warm it gently (best in a bain-marie) and keep the temperature below 38 °C to maintain the right texture and shine.
• Is Fondacreme Fondant suitable for freezing?
  Yes, it is freezer-stable, making it a great choice for frozen desserts and make-ahead fillings.
• What can I mix into Fondacreme Fondant for flavour?
  You can blend it with butter, chocolate or liqueurs to create rich, creamy flavoured fillings.
• Can I use Fondacreme Fondant in cakes?
  Yes—use it as a sweet layer between cake sponges or as part of a cream/filling for desserts.

Fondacreme Fondant is mainly used as a filling for pralines and bonbons, or as a base for pastry creams.

Heating – If a more fluid consistency is needed, warm it gently to a maximum of 38 °C. Bain-marie – The best method is to heat the fondant in a bain-marie: place it in a bowl over a pan of hot water (do not let the water boil). Stir continuously until it softens.

Make sure the temperature does not exceed 38 °C – if it gets too hot, it may lose its proper consistency and shine.

Filling pralines – Liquid or semi-liquid fondant can be poured into praline moulds.

Mixing with other ingredients – It can be mixed with butter, chocolate or liqueurs to create creamy fillings.

Use in cakes – It can be used as a sweet layer between cake sponges or as a topping for cakes.

Store in a cool, dry place, ideally at temperatures up to 20 °C (best 15–18 °C), away from direct sunlight.