Chocolate fondant

Diets

Vegetarian

Ingredients

Refrigerated
- 335 g Eggs, whole

Baking & Spices
- 260 g Caster sugar
- 210 g Dark chocolate
- 125 g Flour

Dairy
- 205 g Butter

Found on nonnascooking.com

Description

David Ménard came to Australia 15 years ago for holidays. Now he's one of the most renowned pastry chefs in the country. In his bakery Noisette, located in Port Melbourne, you can find all the French-style cakes, chocolates, bread and pastries. In this audio segment David Ménard shares with us his passion and gives us the secret of one of his recipes, the chocolate fondant.

Directions

Melt the chocolate and butter in a bain-marie (making sure the water does not rise above 40°C).
Cream the egg and sugar together in a separate bowl.
Sift the flour and set aside.
Mix the chocolate and egg mixture together with a spatula and combine well. Add the flour to the mix.
Prepare a mould by lining it with butter and sugar. Fill the mould three-quarters full with the mixture.
Cook at 160°C for around 10 minutes. Serve hot.

Serves: 4
Prepare: 20 minutes
Cook Time: 10 minutes

nonnascooking.com

276 0 2017-08-04 11:15:55

Title:	Chocolate fondant
Descrition:	David Ménard came to Australia 15 years ago for holidays. Now he's one of the most renowned pastry chefs in the country. In his bakery Noisette, located in Port Melbourne, you can find all the French-style cakes, chocolates, bread and pastries. In this audio segment David Ménard shares with us his passion and gives us the secret of one of his recipes, the chocolate fondant.

Chocolate fondant