French rolled fondant? Well, fondant is the French word for melting, so do you mean poured fondant, which is what was the original form of fondant.
It was poured onto petit fours, etc, like a glaze.
If you mean rolled fondant, the most popular rolled fondant here is marshmallow fondant. I have only used it for decorations, as it is too sweet for my taste.
There are several rolled fondant recipes in the recipe section, which has the tab above.
Good luck!
Theresa 
hi theresa,
thanks for responding my question. I don't mean the poured fondant, i have worked with this too, but i mean the fondant you can roll out. In the recipe box there is no recipe about french rolled fondant.
About the mmf, i've heard about this, but did not try this yet.
I am going to try this too.
But is there nobody who can help me out with the recipe of french rolled fondant????? 
i read about french rolled fondant it in the forum rolled buttercream:
http://www.cakecentral.com/cake-decorating-ftopicp-152675.html?osCsid=539b0ee8a4b01166a6fa4f417a8a5f77.
I think it was cakemommy who had written about this. So this made me very curious. If it realy melts in your mouth!!!!!
I want that too.
I will try to contact her, maybe she got any recipes about this.
I believe it was clarified in an earlier post (re. rolled buttercream) that it's not a branch called "French" something or other, rather a certain kind of fondant imported from France! I'd love to get my hands on some! I have family that lives there, maybe they can send me some....or better yet, my daughter is going on a French trip next June, maybe I'll have her lug some back! hee hee!
It is my understanding that the fondant in Europe is not the same as what we make. From what I have read is is more difficult and requires cooking, and pouring on a marble slab, and stretching etc. I did see a recipe somewhere, but can't remember where. If I find it I will post it. I have heard that most of the cakes in Europe are fondant, not buttercream.
you are right. i come from the Netherlands and there we often use rolled fondant to cover a cake. One of the reasons is that the grisco is too fat, most of the people in Europe don't like that really. But the other reason is the product grisco, this is hard to find in a shop, because nobody use this.
If somebody know the recipe of this french rolled fondant, please let me now, cause am still interested in the recipe!!!!
They use plenty of buttercream in France too. I went to college in Paris and all the bakeries had cakes with BC and ganache. Probably an all butter BC. I actually didn't see too much fondant....but that's just the bakery cakes, not wedding cakes. Boy were they tasty!!!!!!! I used to always get these little mini chocolate decorated cakes from my local Patisserie.....yummm...
I don't know how to make french rolled fondant either but now I'm curious!
Courtney
I googled in french, but the word fondant which means "melting" is not a hard substance. the word fondant keeps bringing up ganache. If anyone knows the name of a company or something I'll google it in french and i ll translate, BUT god i would LOOOOOOOOOVE that recipe too. Please Please don't give up and give me more info if you can I might be able to pull it out.
Well, I found a couple recipes. This one that I'm posting sounds ok, but I don't see how it would "melt in your mouth". There wasn't a lot of fondant recipes to be found though. One of the recipes I found was just sugar, glucose and water that gets heated. I think I could find more recipes with time. I could understand more french that I thought I could. I might have to look on the french forums for other recipes too! Lots of potential!!!
FONDANT POUR GÂTEAU
2 livres de sucre en poudre
1 cuil. à table de gélatine Knox
1/4 tasse d'eau froide
1/2 tasse de glucose
1 cuil. à table de crisco
1 cuil. à table de glycérine
1 cuil. à thé de vanille ou autre
colorant si désiré
Graisser légèrement le fond d'un bol, mettre le sucre en poudre dans le bol, faire un puits au centre du sucre. Faire gonfler la gélatine sur l'eau froide dans un petit bol, lorsque la gélatine est bien gonflée faire dissoudre à peine quelques secondes au micro-ondes pour faire tiédir, bien brasser pour dissoudre la gélatine (attention, ne pas chauffer) ajouter le glucose, le crisco et la glycérine, remettre quelques secondes au micro-ondes (attention, la préparation ne doit jamais dépasser le stade 'tiède') ajouter le colorant si désiré. Verser dans le puits et bien mélanger avec une cuillère de bois tant que vous pouvez, ensuite travailler avec vos mains, bien pétrir jusqu'à ce que la pâte soit lisse et souple, (faire un test en pinçant, si la pâte est collante rajouter du sucre en poudre). Envelopper dans une pellicule plastique et dans un ziploc. Pétrir avant de s'en servir, mettre un peu de shortening dans vos mains avant de pétrir.
Préparer le gâteau pour le fondant, glacer le gâteau avec une mince couche de gelée d'écriture (piping gel) ou de pâte d'amandes ou une gelée d'abricots afin de permettre au fondant de bien adhérer sur le gâteau. Vaporiser votre plan de travail ainsi que le rouleau à pâte avec du Pam et bien essuyer ensuite. Saupoudrer votre plan de travail d'un mélange moitié/moitié sucre en poudre et fécule de maïs (attention de ne pas en mettre sur le dessus) rouler votre fondant comme une abaisse de pâte à tarte, rouler à 1/4 de pouce pour les débutants, plus mince si vous êtes plus habituée. Enrouler votre fondant sur le rouleau à pâte et étendre sur le gâteau, bien placer avec la paume des mains, aplatir le dessus et les côtés, attention de ne pas faire de plis, presser gentiment du bout des doigts, ne pas étirer le fondant, avec la paume de la main bien épouser les contours en massant en rond tout doucement. Couper le surplus, faire une bordure à la douille pour cacher la bordure.
Si un gâteau mesure 8 pouces de diamètre et 3 pouces de hauteur vous aurez besoin d'un cercle de 14 pouces de diamètre de fondant pour couvrir toute la surface et les côtés. Ne jamais retourner le fondant pendant que vous l'abaissez, pour le mettre sur le gâteau, enrouler un bout sur le rouleau et soulevez l'autre bout avec vos mains, ou alors soulevez le fondant avec vos avant-bras, placez-le au centre du gâteau et laisser gentiment tomber sans faire de plis.
Here's a rough translation:
2 livres de sucre en poudre (2 lbs powdered sugar)
1 cuil. à table de gélatine Knox (1 T knox gelatin)
1/4 tasse d'eau froide (1/4 C cold water)
1/2 tasse de glucose (1/2 C glucose)
1 cuil. à table de crisco (1 T crisco)
1 cuil. à table de glycérine (1 T glycerine)
1 cuil. à thé de vanille ou autre (1 tsp vanilla or other)
colorant si désiré (colorant if desired)
Basically the recipe says to put the gelatin in the cold water and dissolve it. I think you might be able to microwave it a little, but not too hot. Then add the crisco, glucose and glycerin, microwave it a little more, and then add it to the powdered sugar. Mix and knead.
Here is a good translation dictionary. http://www.wordreference.com/
I have no idea if this is the recipe you were looking for. If you want to search try searching for glacages(icing) fondant, or fondant pour le gateau(cake), or combinations of that sort. I'll try and see if I can find anything else interesting when I have time. I have to do a cake tonight....
Let me know if any of you try this recipe!!
Courtney
Here's a link to the other recipe that's just sugar, water, and glucose. It gets heated to a temp between 114 C and 116 C, and then cooled.
http://www.linternaute.com/femmes/cuisine/recette/305786/1248697678/fondant_pour_glacage_des_gateaux.shtml
Also, if you wanted to search the french word for recipe is "recette". I forgot to mention that.
Courtney
I know what you mean. Maybe the one that's cooked sugar, glucose and water melts in your mouth?? It seems like it's possible... I kept seeing that recipe around when I was searching. Also, chocolate fondant kept popping up, so maybe they make a lot of chocolate fondant.
Courtney
yes you're right. When i was searching on the net, the chocolate fondant popped up a lot. But the recipe with the cooked sugar is wat i am going to try, although this recipe doesn't look that yummie to me.
I'm just going to try this out and i will let you know how the result is on the forum.
Thanks again.
I looked in the french forums too, the fondant is usually called pate a sucre glace.The french version of what Americains use here.
They substitute gelatine for egg whites.
MAMAC here's what I found
INGREDIENTS
1 blanc d'uf ___1 egg white
2 cuilleres a soupe de glucose liquide ____2 tbs glucose
625 g de sucre glace _______625 grams powdered sugar
un peu de graisse végétale ou de matiere grasse si nécéssaire ___any shortening*** french recipes are not supposed to have crisco**** if the recipe has crisco it's an american recipe that was translated. I don't think they have crisco in europe.
RECETTE
Mettre le glucose liquide et le blanc d'uf dans un bol
Tamiser le sucre glace dans le bol petit à petit en mélangeant jusqu'à ce que le mélange s'epaississe
Mettre le mélange sur un plan de travail recouvert de sucre glace et pétrir la pâte jusqu'à ce qu'elle devienne souple, lisse et maléable. Si la pâte est un peu seche et craquellée, incorporer un peu de graisse végétalle et pétrir à nouveau
-Mettre la préparation immédiatement dans un sac en polyéthylène ou emballer dans une double-couche de film autocolant ou plastique et conserver dans un récipient hermétique.
DIRECTIONS
Put the glucose and egg white in a bowl, sift powdered sugar on top of the egg white mixture slowly until it's incorporated and work it (I'll use my KA for this one) once all mixed put it on a powdered work surface and work it by hand until soft. If the fondant is dry add small amounts of crisco at a time.
wrap it immediatey in a zip lock or an air tight container. I use my vacuum sealer for my fondant.
For some reason I have a lot of faith i this recipe. I'll add Xanthan gum to this one and see what I get. It reminds me of the gum paste that some of the very professional decorators use it.
The thing is that if you want the real french recipes they use there you have to google them in french. There's that site that use it's www.meilleurduchef.com I get all of my recipes in there. I'm not sure if it's translated to english. For the hard to find ones, I got to french forums and chats. They spill all the good secrets in there. I grew up on that beignet( french doughnut) and everytime I think about I almost want to cry because I couldn't find the recipe and I googled it in french and voila, I almost fell off my seat when I found it.
OMG I LOVE beignets!!!!!!!!!! I used to eat the raspberry ones all the time when I lived in Paris! I also was hooked on chausson pommes.
Any chance you would want to share the beignet recipe? I think I ran across the meillurduchef site when I was looking around. It's ok if it's in french. I can get by reading...and look up what I don't know.
Thanks!
Courtney
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