Foodies will be able to relate to the following statement: I remember the exact time and place I first tasted a fondant. It was in Paris, about twenty years ago, and my brother had taken us all to a restaurant not far from where he lived. Nothing fancy, kind of a family eatery chain. When I got back to the US and over subsequent years, the fondant made its debut on the American food scene and carved a niche that is here to stay, for the next few centuries at least.
Here is the classic fondant recipe. It will take about ten minutes to prepare, in a bowl. The batter is poured into the molds, and frozen solid. When ready to serve, heat the oven well and insert for just a few minutes. C’est tout!
INGREDIENTS: 12 small fondants (using muffin tins)
5 1/2 oz dark chocolate (at least 60% cocoa solids), best quality
14 tablespoons unsalted butter (1 1/2 stick+2tbsps)+more to coat molds
1/3 cup granulated sugar (more for coating the molds)
1/3 cup sifted all-purpose flour
pinch of salt
3 large eggs+3 large egg yolks
1 teaspoon brandy (optional) or vanilla or other flavoring
1. Break the chocolate into chunks and melt very gently in the microwave or in a double-boiler. Watch it carefully so as not to heat it too much.Remove from the heat and add the butter, cut into chunks, and the brandy and stir to combine. Add the sugar and stir. Add the eggs and stir with a whisk to combine well. Add the flour and salt and stir till mixed-in.
2. Butter the molds with a brush and sprinkle with sugar. Pour the batter (or use a tablespoon) until 3/4 full. Freeze until rock solid, for a few hours or so.
When ready to serve, preheat the oven to 400F. Bake for 6 to 9 minutes. Watch them carefully, as ovens are calibrated differently and you do not want to overcook them. Serve the fondant warm with some vanilla ice-cream or some other flavor ice-cream or fresh berries.
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