Favorite recipes from my kitchen to yours!
Madagascar Vanilla Bean Paste Recipe:
450g water
450g sugar
24 Madagascar vanilla beans (extract quality) - split and dehydrated in 200 degree oven for 30 minutes and cooled to room temperature
Juice from 1 medium lemon (to help prevent crystallization)
Bring water and sugar to boil, for 3-4 minutes to dissolve sugar. Once the sugar has dissolved, take a wet pastry brush and brush down the sides of your pan with water. Make sure that there are no undissolved grains of sugar that stick to the side of the pan, since their presence can trigger crystallization. Break vanilla beans into thirds and grind in a coffee grinder or food processor until they are a coarse powder and no large pieces remain. Add vanilla bean powder to boiling sugar/water mixture along with lemon juice and simmer approx 10 minutes. Strain twice through fine mesh strainer, add back to ( clean) food processor and mix 2-3 minutes. Store in airtight container for up to a year. If you notice some crystallization, warm it up (like honey) and stir! Enjoy! :)
Fondant:
Adapted from Michelle Foster's Fondant Recipe (MFF)
(Modified to my taste and to fit my climate)
1/2c heavy cream
2T unflavored gelatin
1c. corn syrup
2T unsalted butter
2T glycerin (food grade)
1/2 t almond extract
dash of salt
3lbs powdered sugar (sifted)
Add cream to 2c measuring cup, add gelatin, stir to combine. Let bloom ~5min. Microwave 45 seconds. Stir. If it's not liquid, heat another 15 seconds. Add syrup, butter,glycerin, almond & salt in a separate 4c measuring cup or glass bowl. Add gelatin. Stir. Microwave 2min on high. Butter should be almost melted. Stir. Let cool to lukewarm (approx 30-60 minutes). Add 2lbs powdered sugar to lightly greased Kitchen Aid mixer bowl, strain lukewarm liquid through mesh seive into powdered sugar. Mix with dough hook on low and add remaining powdered sugar slowly. When it gets too thick, turn out on p sugar coated surface and continue to knead in p sugar by hand until smooth. It should be soft, it will stiffen slightly overnight. Coat in light layer of veg oil, double wrap in saran and place in ziplock bag to rest overnight. I find it best to let it rest 24 hours before using. You can add gel or powdered coloring before or after the resting period. You may need to adjust the amount of powdered sugar to suit your climate and needs. Store wrapped in an airtight container. I am able to refrigerate my cakes covered in this fondant in my residental cake fridge without condensation issues.
Orange Vanilla Simple Syrup
2.5 cups water
1 cup sugar
1 orange
2 teaspoons vanilla bean paste