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GLACE THE CHOUX PASTRY TO PERFECTION

Today, Chef Guillaume Mabilleau shares his fondant recipe for perfect choux, éclairs and donuts!
In this video, the chef explains in detail all the tips and tricks he uses to make perfectly even eclairs!

To find out more, watch the video!

INGREDIENTS FOR WHITE FONDANT: 
200g fondant
60g glucose
30g cocoa butter
Colouring powder

INGREDIENTS FOR CHOCOLATE FONDANT:
200g fondant
60g glucose
30g cocoa paste
5g water

INGREDIENTS FOR COFFEE FONDANT:
200g fondant
60g glucose
30g cocoa butter
2.5g coffee extract

THE PRODUCTS YOU SEE IN THE VIDEO

Choux pastry mold: link here
Knife v2: link here
Polos v2: link here
Aluminium plate without edge: link here
Natural colours: link here

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