This is a recipe for a traditional classic fondant – a pastry shop. mastics. Kitchen alchemy at its best: starting with sugar, water and corn syrup, you get white plastic sugar pasta. This method of preparing pastry in recent years less popular, but, it seems to me, techniques and recipes, stood the test of time, have their advantages. Mastic in this recipe is smooth and soft, it can be used to decorate cakes and as a basis for pastries with butter cream and fudge. If you are looking for a faster method, try the mastic recipe from marshmallows.
The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA
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Time: 1 hour. Difficulty: medium Amount: 340 gr. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. granulated sugar
- 1/2 tbsp. water
- 2 tbsp. l corn syrup
Recipes with similar ingredients: sugar, corn syrup
Recipe preparation:
- Prepare the workplace: for a stable desk or Place a large baking sheet on the table and sprinkle it lightly with water.
- In a medium saucepan, mix sugar, water and corn syrup, put on a moderately high fire. Stir until dissolved sugar, then cover and let the syrup boil for 2-3 min
- Remove the lid and continue cooking without stirring until syrup does not reach 115 ° C.
- Pour the syrup onto the prepared pan. Give some minutes at room temperature. After 2-3 minutes slightly touch the mass with your fingertip. When it will be warm, but not hot, you can start working with her.
- Dampen a metal spatula or scraper with water and collect the syrup with a scraper in one slide in the center of the pan.
- Using a moistened plastic spatula or wooden spoon start kneading the mastic with movements in the form of a figure eight. Continuously scrape the mixture to the center, “draw” the horizontal number 8, then put it together again. At first, the mastic will be very transparent and liquid, but gradually begins to become thick and creamy. After 5-10 minutes the mastic will be very dense, loose, it will become difficult to work with it.
- When the mastic reaches this stage, moisten your hands and start knead it in a bowl like dough. As you mix the mastic will start to hold its shape, it will become softer and more uniform. Stop Knead as soon as you get a smooth ball without lumps.
- At this stage, the mastic can be melted and poured. If a you want to make sweets from fudge with flavoring, better just leave the mastic “ripen” for at least 12 hours – it will get Necessary taste and texture. To do this, put it in a sealed plastic container, press food to the surface of the mastic film and tightly close the lid. Soak at room temperature temperature, and in hot weather in the refrigerator. After “ripening” in mastic, you can add flavorings, roll it into balls or to give the desired shape. If the mastic is solid, it can be kneaded hands on a surface sprinkled with powdered sugar until it is will become malleable. Exit: the recipe is designed for approximately 350 gr mastics.
