Crème brûlée cream fondant (Помада вершкова крем-брюле) is a GOST recipe for a caramelized dairy fondant with a deep amber-brown color and a rich toffee-caramel flavor. This fondant is made by cooking sugar, glucose syrup, and condensed milk to a higher temperature than standard cream fondant, which intensifies the Maillard browning and caramelization reactions.
Recipe per 10 kg
- Granulated sugar (TS 99.85%) — 4.600 kg
- Glucose syrup (TS 78%) — 1.150 kg
- Condensed milk (TS 74%) — 3.450 kg
- Vanilla flavoring — 0.015 kg
- Water — 0.800 kg
Technological map
All ingredients are combined and boiled to 120–122 °C — higher than for standard cream fondant (115–118 °C). The extended cooking at elevated temperature produces deep caramelization of the milk sugars (lactose) and intense Maillard browning of the milk proteins. The result is a dark golden-brown mass with a pronounced toffee-caramel aroma. The hot syrup is cooled and worked mechanically until smooth crystallization occurs. Total solids: 88–90%.
This fondant is used as a premium filling for caramels, as a cake glaze with a distinctive burnt-cream flavor, and in boxed chocolate assortments. The “crème brûlée” name reflects the characteristic caramelized dairy flavor profile.