How to use fondants in a sentence? Find typical usage patterns (collocations)/phrases/context for "fondants" and check conjugation/comparative form for "fondants". Mastering all the usages of "fondants" from sentence examples published by news publications.
On the show, a number of bakers also made lava cake-esque puddings (fondants) where the sauce was contained in the center. Fondants
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Her work contains no marshmallows, artificial dye or towering horn-shaped fondants.
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Belgian pralines (fondants) shaped like sea shells, fish, diamonds and individualist creations topped with are sold in town centre shops, market stands and many village shops across Belgium.
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Flaherty, Joseph (April 18, 2012). "MakerBot + Pinterest = Craft Juggernaut." Wired Magazine. Cricut Cake produces stylized edible fondants cut into various shapes from fondant sheets, and is used by chefs in the preparation and ornamentation of cakes.
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The most common uses of betanins are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g. fondants, sugar strands, sugar coatings, and fruit or cream fillings. In hot processed candies, it can be used if added at the final part of the processing. Betanin is also used in soups as well as tomato and bacon products.
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Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline candy falls in between fondants and hard caramels. Fruits, nuts, chocolate, caramel, candies, sweets and other flavors are sometimes added either inside or on top. A recent trend has been to create novel flavors of fudge, giving vibrant visual appeal at the same time.
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Pralines from Belgium are also known as "(soft-center) Belgian chocolates", "Belgian chocolate fondants" and "chocolate bonbons" in English- speaking countries — cases of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre. They were first introduced by Jean Neuhaus II, a Belgian chocolatier, in 1912. There have always been many types and shapes: nearly always containing a chocolate shell with a softer filling. Confusion can arise over the use of the word praline in Belgium as it may refer to filled chocolates in general known as pralines and it may also refer to a traditional praline filling common in Europe (caramelised hazelnuts (noisettes) or almonds (amandes) ground into a paste, sometimes with whey powder, condensed milk or cream) described as praliné .
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