These call for an unusual ingredient, well for the home cook anyway. It's called invertase, and it's a natural enzyme that when mixed with fondant converts the fondant from a rather chewy and hard substance to something melting and creamy. It's a little magic trick in the confectioner's toolbox. You can find invertase at Baker's Nook:
• Invertase, $1.69
You can also find the dehydrated strawberry powder through pastry supply stores.
If these are a little complicated for you, then try our DIY Peppermint Patties instead.
Bouchon Bakery Strawberry Paddies
makes about 20
4Tb balsamic vinegar
1Tb strawberry reduction
2tsp dehydrated strawberry powder
Dark Chocolate, tempered, As needed
1. Heat the fondant over a water bath to 160F
2. Add balsamic vinegar, strawberry reduction, dehydrated strawberry powder and invertase to the fondant. Mix well.
3. Pour the fondant into a piping bag. Deposit into a round molds (2 3/8” x 1/2”) and allow them to set.
4. Remove the strawberry paddies from the mold and coat in tempered chocolate.
Related: DIY Peppermint Patties
(Image: Bouchon Bakery)