Next week’s blog is the French Christmas extravaganza, Buche de Noel. At the bakery we always had fondant, pastailliage and almond paste around so making the holly berries was easy. We just tinted one of the items red and rolled little balls.
When it came time to figure something out for the holly berries for the Buche de Noel, I wanted to give you the option of making something as I think the berries add so much to the Buche.
As I researched different things, I thought the marshmallow fondant was the easiest and best for this small item. It could be scaled down to make a small amount and it could be tinted for the berries. However, all the recipes I could find on line required actual marshmallows heated with a bit of water. Then it would be turned out onto a work surface. Powdered sugar would be plopped on top and with greased hands the mixture would be kneaded, adding more sugar as necessary to obtain a workable fondant. Almost all the recipes made reference to the amount of kneading that went into it. When I looked at many of the tutorials, I knew I definitely didn’t want to do this. Continue reading