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Cyril Lignac's homemade chocolate fondant

Fondant Chocolat Lignac

The favorite chef of the French has struck again! Cyril Lignac treats us with his recipes, always delicious. Once again, he tackles a great classic: the chocolate fondant, in his book Fait maison n ° 4 . We dreamed of it!

To make the salted butter caramel , pour the sugar into a sauté pan and leave it

melt and color with a slightly dark blond caramel. Add the butter cut into small cubes,

mix with a spatula on very low heat, do not hesitate to remove from cooking

if it starts to turn brown. Pour the cream slowly without burning yourself and continue to mix to reduce the caramel for 3 to 4 minutes. It won't thicken right away. Then pour it into a salad bowl or large bowl. Let it cool to room temperature and, when it is warm, pour it into a jar, which will be closed when the caramel is very cold.

Preheat the oven to 210 ° C. In a salad bowl, place the crushed dark chocolate in a bain-marie and melt it. Remove the bowl from the bain-marie with hot water and add the butter in pieces to the chocolate, mix with a whisk to obtain a smooth paste. Add 50 g of salted butter caramel and mix again.

In a second bowl, whisk the eggs and sugar to obtain a frothy mixture. Pour into the chocolate mixture. Add the flour.

Pour into the buttered and floured mold, three-quarters of the way up. Bake for 5 minutes. Lower the oven temperature to 120 ° C and bake again for 25 minutes.

At the end of cooking, let cool down or even cool in the mold. Turn out onto a plate and turn the fondant over to a second plate to serve.

Also discover how to make a strawberry cheesecake and flower buns with honey cream.

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