Sweet foods are always loved, so the number of dessert treats is innumerable. Each culinary master tries to come up with his own recipe or perform an already known dish in his own way. As a result of this, new dishes appear, any of which has its own value and cooking peculiarity. An interesting type of dessert is fondant, the recipe for which is unique.
Dessert origin
Fondant (recipe will be presented below) belongs to the gourmet cuisine of France. Translated, the word means "melting." The author of this dish is the famous master Michel Bra. He worked on it for about 2 years, and presented this unusual dish to the assessment of sophisticated gourmets in the early 80s of the last century.
Fondant, the recipe of which is popular all over the world, is a small biscuit cake with a fragrant chocolate filling inside. The unusualness is achieved by the fact that the walls of the biscuit are rather thin, and the contents are very soft, almost liquid. Therefore, the food is prepared in small portions.
Cooking features
Fondant (the recipe is simple enough for execution) can be prepared as follows:
- Chocolate (dark, 200 grams) must be broken and melted in a bowl in a water bath so that small whole pieces remain.
- Separately, knead the butter (butter, 150 grams) and grind together with icing sugar (150 grams) to a white foam.
- Drive one egg into the butter (3 pcs.), Alternating with a portion of flour (≈17 grams, a total of 50 grams), mix well in between.
- Add melted chocolate to the prepared mixture and stir.
- Prepare molds (pots or cups). They need to be greased with oil.
- Pour the mass into the baking container and put in the refrigerator for 1 hour.
- Preheat the oven (150 ° C) and place the forms with the dough. Bake for about 20 minutes.
- Having cooled a little, you need to take out the dessert, carefully using a knife, turning the treat on a plate. Serve better immediately in a warm form.
Another way to cook
It is known that another recipe for a chocolate fondant with a photo was placed on the blog page of a certain Frenchwoman Anna, who called him a giant truffle. Highlights of this cooking method:
- Melt butter (about 125 grams) and chocolate (200 grams) in separate bowls.
- Dissolve sugar (125 grams) in hot oil.
- Add chocolate and mix thoroughly.
- Drive eggs into a warm mass (3 pieces).
- Mix with flour (40 grams) and salt (pinch). You can add orange zest.
- Put the mass in a round cake pan (pre-lined with parchment or baking paper).
- Heat the oven (250 ° C), place the forms and bake for about 7 minutes.
- Ready meals should be cooled a little and put in the refrigerator chamber for 4 hours. After this time, you can try the fondant.
The recipe with the photo presented in this article allows you to get a biscuit that has a special taste, while cooking it is not so difficult. Now various versions of this biscuit are known where various additives are used (nuts, candied fruits, dried fruits). You can experiment and get the most unusual results.