Cream-fruit fondant (Помада вершково-фруктова) is a GOST recipe that combines dairy and fruit components — condensed milk and apple purée — in a single fondant formulation. This hybrid produces a fondant with both the creamy richness of dairy and the pleasant acidity and pectin-assisted texture of fruit fondant.
Recipe per 10 kg
- Granulated sugar (TS 99.85%) — 4.500 kg
- Glucose syrup (TS 78%) — 1.130 kg
- Condensed milk (TS 74%) — 1.800 kg
- Apple purée (TS 10%) — 1.800 kg
- Vanilla flavoring — 0.010 kg
- Water — 1.000 kg
Technological map
Sugar, glucose syrup, condensed milk, and apple purée are combined and boiled to 116–118 °C with constant stirring to prevent scorching. The simultaneous presence of milk proteins (Maillard browning) and fruit acids produces a complex flavor profile — sweet, creamy, and slightly tangy. The hot mass is cooled and worked mechanically on a marble table until smooth. Total solids: 86–88%.
This fondant is particularly well-suited for filling caramels that benefit from a balanced sweet-sour flavor profile. It is also used as a glaze for sponge cakes and pastries.