Chocolate fondant
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 |
---|---|
3 | eggs |
80 g | sugar |
100 g | chocolate |
50 g | white flour |
50 g | butter |
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