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Chocolate Fondant with Chestnut Cream and Craquelin

Recipe by Chef Sylvain - Long live pastry!

A moist dark chocolate fondant, highlighted by a silky chestnut cream and a crunchy butter, brown sugar and cocoa craquelin. Perfect for fans of sophisticated French pastry.

MediumFrenchServes 6

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Source Video
1h 21m
Prep
50m
Cook
16m
Cleanup
2h 27m
Total

Cost Breakdown

$14.30
Total cost
$2.38
Per serving

Critical Success Points

  • Melt the chocolate at 45 °C without overheating
  • Whisk the egg whites correctly and fold gently
  • Chill the craquelin in the refrigerator to achieve the right texture
  • Bake the fondant at 170 °C and check doneness with a knife tip

Safety Warnings

  • Handle the hot bain‑marie with care to avoid burns.
  • Use kitchen gloves when handling the hot pan removed from the oven.
  • Do not let the chocolate exceed 50 °C to avoid burning.

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