It is a kind of sweet and creamy soufflé. The secret of a good fondant is to have a dough cooked with a little crunchy on the outside and a creamy heart inside, almost like a hot chocolate. It’s a delicious dessert that will make you feel a great chef.
Its inventor, Michel Bras, made this dessert famous in the 1980s and is now perhaps one of the most copied desserts in the world by restaurateurs. Everyone uses a different recipe: those with a biscuit base and a creamy insert, some with a base with lots of butter, some with hazelnut chips. This is the version I’ve been using for many years.
Chocolate fondant
- Preparation time: 30 minutes
- ingredients for 8 patties
- Difficulty: Easy recipe
- Ingredients
- 400 gr or milk cream (35% fat cream)
- 400 gr dark chocolate
- 4 egg yolks
- 70 gr sugar
- 35 gr flour
- Instructions
- Bring the milk cream to a boil. Add the chocolate chips away from the heat, but stir quickly to dissolve well. Allow the mixture to cool.
- Whisk the egg yolks with the sugar in a bowl. Add them to the chocolate.
- Always add the sifted flour by mixing with the whisk.
- Pour the mixture into buttered and floured single portions.
- Cook at 425°F for about eight to twelve minutes, depending on the oven.
- Serve with vanilla ice cream or whipped cream.
Tips to ensure the success of the dish:
- The timing of baking is indicative because each oven cooks differently. It would be good to do tests to see how long your oven takes. The fondant must be cooked outside and the heart must remain creamy so you cannot do a toothpick test.
- A secret is to leave a single portion, in this case in aluminum, in the freezer to solidify for at least four hours. Then put them in the oven and cook them. It will take from twelve to twenty minutes of cooking at 425° F, depending on the size of the single portion and the power of the oven.
