Revolutionise éclair glazing and achieve perfection every time Discover the innovative technique that is transforming fondant glazing. The secret? Stop glazing – start moulding. This method is the ultimate solution for achieving a professional and consistent finish, while preserving the authentic taste and texture of the traditional fondant your customers love. The goal is simple: to give you complete control over this complex step. No more guesswork! Simply mould your fondant, freeze it, then gently place it on your éclairs. You’ll effortlessly obtain a smooth, glossy and even glaze. Take control, aim for perfection. Mould, freeze, apply: a simple method for an exceptional visual result. Technical details of the mould: Mould dimensions: 390X290 mm Number of cavities: 18 cavities Cavity dimensions: 135X33X3 mm Cavity volume: 11.9 ml The secret to flawless glazing in 7 steps Our mould has been designed to simplify and master this crucial step in pastry making. Follow the guide for guaranteed professional results: Heat your fondant: Bring your preparation to a precise temperature of 60°C. Fill a piping bag: Transfer your warm fondant into a piping bag for a clean application. Fill the cavities: Pipe the fondant into each cavity of the mould. Level the surface: Use a spatula to scrape off the excess and obtain a perfectly smooth and even surface. Chill until set: Place the mould in the freezer (a few hours) or in a blast chiller (a few minutes) until completely solidified. Unmould with precision: Unmould quickly. If the fondant sticks, it isn’t cold enough – wait a little longer and try again. Apply to your éclairs: Gently place the frozen topping on your filled choux pastry. Within moments, the fondant will thaw and perfectly fit the shape of the éclair for a stunning finish. Chef tips for foolproof fondant The success of your glaze relies on a few technical details. Here are our tips to master the recipe: Why heat to 60°C? This is the ideal temperature to ensure the fondant withstands the thermal shock of freezing and thawing without affecting its texture. Too hot? The fondant will lose its shine and become dull. Not hot enough? It won’t hold and will be too runny to mould properly. How to dose the glucose? Glucose is the key to shine. Its quantity affects both appearance and hold. More glucose: Enhances shine, but may reduce stability when thawed. Less glucose: The fondant will be whiter and more opaque, but may recrystallise quickly. Should you add cocoa butter? Though optional, adding cocoa butter is highly recommended. It ensures easy unmoulding (even at slightly higher freezing temperatures), stabilises the fondant and prolongs its hold for a perfect appearance that lasts longer. Perfect compatibility This topping mould is specifically sized for glazing standard-sized éclairs. For optimal results, it pairs perfectly with our 27-cavity éclair mould made of fibreglass (150×25×5 mm), ensuring a flawless alignment between the choux pastry and its glaze. The benefits of Maé silicone moulds Premium food-grade silicone for intensive, professional use Resistant to temperatures from -45°C to 280°C Easy unmoulding Easy cleaning Made in France Certified food safe (compliant with current European and American standards) Suitable for use on automated production lines Dosage spacing compatible with many Silmaé products (Maé Innovation’s silicone mould range) Each Maé Innovation silicone mould (Silmaé) is designed for multiple uses Recommendations for use
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