Chocolate fondant with English cream

Chocolate fondant with English cream

Fondant (le fondant au chocolat) is a delightful French dessert that melts in your mouth, resembling a cross between a cake and a muffin. Traditionally served with a scoop of vanilla ice cream, but I suggest trying it with a delicate English cream - after all, frozen cream is ice cream! If you serve this dessert in bed, your day will undoubtedly be warm and pleasant, just like a breakfast prepared by a loved one.

Information

  • Total: 45 min
  • Active: 45 min
  • Serves 2
  • 239 kcal / 100g

Ingredients

  • Chicken egg
    2 piece
  • Dark chocolate
    80 g
  • Butter
    50 g
  • Sugar
    40 g
  • Wheat flour
    30 g
  • Cocoa powder
    0.5 teaspoon
  • Egg yolk
    4 piece
  • Sugar
    60 g
  • Milk
    400 ml
  • Vanilla
    0.5 piece
  • Brandy
    optional

Directions

1
Done
Whisk two medium eggs with sugar (not too much, just until it forms a light foam).

Whisk two medium eggs with sugar (not too much, just until it forms a light foam).

2
Done
Melt dark chocolate (you can use either bitter or milk, depending on your taste) with butter in a double boiler (you can...

Melt dark chocolate (you can use either bitter or milk, depending on your taste) with butter in a double boiler (you can also use a microwave). If using a double boiler, be careful - no moisture should get into the chocolate mixture and the bottom of the saucepan or bowl should not touch the water.

3
Done
Pour the melted chocolate into the egg mixture in a thin stream. Stir well.

Pour the melted chocolate into the egg mixture in a thin stream. Stir well.

4
Done
Add the flour and mix thoroughly.

Add the flour and mix thoroughly.

5
Done
Grease the ceramic molds with butter and dust with cocoa powder. Alternatively, you can use flour, but the finished...

Grease the ceramic molds with butter and dust with cocoa powder. Alternatively, you can use flour, but the finished fondants may end up looking like white powder. Pour the mixture into the molds, leaving some space at the top as the fondant will rise during baking.

6
Done
Bake at 210 degrees Celsius: for a liquid filling, bake for 7-10 minutes, for a soft or semi-liquid filling, bake for...

Bake at 210 degrees Celsius: for a liquid filling, bake for 7-10 minutes, for a soft or semi-liquid filling, bake for 11-13 minutes. After baking, leave the fondant in the mold for 5 minutes, then invert it onto a plate and optionally dust with cocoa powder.

7
Done
To make English cream, take medium or large eggs and separate the yolks from the whites (we only need the yolks). Add...

To make English cream, take medium or large eggs and separate the yolks from the whites (we only need the yolks). Add sugar to the yolks, 15 grams of sugar per yolk. Beat the yolks until they lighten in color and form ribbons when the whisk is lifted.

8
Done
Pour milk into a saucepan and heat it. Use 100 ml of milk for one yolk. You can add half a vanilla pod and its seeds or...

Pour milk into a saucepan and heat it. Use 100 ml of milk for one yolk. You can add half a vanilla pod and its seeds or another vanilla flavoring - a few drops of vanilla essence, a pinch of vanilla, or a teaspoon of vanilla sugar. Bring the aromatic milk to a boil. If you're using a vanilla pod, strain the liquid through a sieve to remove the seeds and pod.

9
Done
Now you need to add the hot milk to the egg yolks. Be careful, as the yolks can easily curdle. Pour the liquid in...

Now you need to add the hot milk to the egg yolks. Be careful, as the yolks can easily curdle. Pour the liquid in gradually - first a little bit (while continuously stirring), then a little more, and when the eggs are slightly warmed, pour in the remaining milk.

10
Done
Place a heat-resistant glass or metal bowl with the milk-egg mixture over a water bath. You can also use low heat, but I...

Place a heat-resistant glass or metal bowl with the milk-egg mixture over a water bath. You can also use low heat, but I prefer to control the consistency of the custard by using a water bath to reduce the chances of the custard curdling. The custard is cooked by the steam, so the bottom of the bowl should not touch the water and the water should not be boiling too vigorously. CAUTION: Do not let the custard boil - it will curdle. Cook the custard, stirring continuously, until it thickens. You will see that it coats the spoon and if you run your finger through it, a smooth and distinct trail remains - the custard is ready. Remove from heat, stir a little, let it cool slightly, and pour into a sauceboat. The custard will thicken even more as it cools. You can also add a different flavor to the custard, for example, a dessert spoon of amaretto or brandy. Do this after you remove the custard from the heat.

11
Done
Serve the chocolate fondant warm and the custard well chilled or frozen as a scoop of ice cream. Enjoy your sweet breakfasts!

Serve the chocolate fondant warm and the custard well chilled or frozen as a scoop of ice cream. Enjoy your sweet breakfasts!

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