{"id":1983,"date":"2022-12-16T12:41:28","date_gmt":"2022-12-16T12:41:28","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/glossario\/fondant\/"},"modified":"2022-12-16T12:42:28","modified_gmt":"2022-12-16T12:42:28","slug":"fondant","status":"publish","type":"glossary","link":"https:\/\/www.fabricoproprio.net\/en\/glossary\/fondant\/","title":{"rendered":"Fondant"},"content":{"rendered":"<p>A creamy and opaque mixture made from a sugar syrup base, used as coating in some cake recipes (<em>Mil-Folhas<\/em>, Josefina). Chocolate variant is also very common (<em>Mil-Folhas<\/em>, Napole\u00e3o).<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1983","glossary","type-glossary","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/1983","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/glossary"}],"version-history":[{"count":1,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/1983\/revisions"}],"predecessor-version":[{"id":1984,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/1983\/revisions\/1984"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=1983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}