Chocolate fondant

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Preparation

100 g chocolate, crémant
50 g butter
3 eggs
80 g sugar
50 g white flour
Break the chocolate into pieces, place in a bowl, add the butter and melt over a bain-marie.
Whisk the eggs and sugar until the sugar is fully dissolved. Add the melted chocolate and butter mixture. Fold in the flour.
Spoon the mixture into a piping bag and leave in the refrigerator overnight.
(Pre-)heat cooking space to 180°C with Hot air humid
Pipe the mixture into 4 ovenproof porcelain ramekin dishes. Put the ramekin dishes on a baking tray. Bake.
Put the pastry in
Hot air humid 180°C for 13 Mins 30 Secs
Serve immediately.
  • 4 porcelain ramekin dishes, ø7 cm
  • Baking tray
Quantity Ingredient
50 g white flour
50 g butter
100 g chocolate
3 eggs
80 g sugar

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