Chocolate Fondant with Chestnut Cream and Craquelin

Ingredients

• non spécifié N/A Dark chocolate 70 % cocoa (To melt in a bain‑marie at 45 °C)
• non spécifié N/A Unsalted butter (At room temperature, cut into cubes)
• non spécifié N/A Chestnut cream (Sweetened chestnut purée)
• 4 units Egg yolks (Fresh, at room temperature)
• non spécifié N/A Almond powder (Fine, no added sugar)
• 4 units Egg whites (Fresh, at room temperature)
• non spécifié N/A Granulated white sugar (Divided, one part for the meringue, the other for the craquelin)
• non spécifié N/A Unsalted butter (for the craquelin) (Softened, at room temperature)
• non spécifié N/A Brown sugar (For the craquelin)
• non spécifié N/A All‑purpose flour (For the craquelin, total 420 g dough (210 g per half))
• non spécifié N/A Unsweetened cocoa powder (Added to one half of the craquelin)
• non spécifié N/A Powdered sugar (To dust the edges of the fondant)

Instructions

1. Melt the chocolate

   Place the dark chocolate in a bain‑marie and melt gently at 45 °C, stirring with a spatula.

   Time: PT5M

   Temperature: 45°C

2. Incorporate the butter

   Add the softened butter cut into cubes to the melted chocolate and mix until fully incorporated.

   Time: PT2M

3. Add the chestnut cream

   Stir the chestnut cream into the chocolate‑butter mixture and mix well.

   Time: PT2M

4. Mix egg yolks and almond powder

   Add the egg yolks then the almond powder, then mix until you obtain a smooth batter.

   Time: PT2M

5. Prepare the meringue

   Whisk the egg whites to stiff peaks. Add a small amount of sugar at the beginning, then incorporate the remaining sugar gradually when the whites are at 3/4 of their volume.

   Time: PT5M

6. Fold the meringue into the mixture

   Gently fold the meringue into the previous mixture using a spatula, lifting the mass to avoid breaking it.

   Time: PT2M

7. Prepare the pan

   Butter the inside of the 20 cm x 20 cm pastry ring, then place it on a baking sheet lined with parchment paper.

   Time: PT3M

8. Fill the pan and bake the fondant

   Pour the batter into the ring, smooth the surface and bake at 170 °C for about 30 minutes.

   Time: PT30M

   Temperature: 170°C

9. Fondant rest

   Remove the fondant from the oven, slide it onto a metal rack, remove the ring and let it rest for a few minutes.

   Time: PT5M

10. Prepare the craquelin – dough

    Mix the softened butter with the brown sugar using a spatula, add the flour and work until you obtain a homogeneous dough.

    Time: PT10M

11. Divide and color the craquelin

    Divide the dough into two equal parts (210 g each). In one half, add the cocoa powder and mix until uniformly colored.

    Time: PT5M

12. Form the craquelin squares

    Roll each portion between two sheets of parchment paper until you obtain a 20 cm x 20 cm square about 2 mm thick.

    Time: PT5M

13. Chill

    Place the two sheets of craquelin on a tray, then refrigerate for 30 minutes.

    Time: PT30M

14. Bake the craquelin

    After cooling, cut two 20 cm squares, place them on a tray and bake at 180 °C for about 20 minutes until golden and crisp.

    Time: PT20M

    Temperature: 180°C

15. Final assembly

    Once the craquelin is completely cooled, place one sheet on a serving plate, set the fondant on top, then cover with the second craquelin sheet. Dust the edges with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark chocolate 70 % cocoa: Dark chocolate 60 %
• Instead of Unsalted butter: Vegetable margarine
• Instead of Chestnut cream: Homemade chestnut purée
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Almond powder: Almond flour
• Instead of Egg whites: Pasteurized egg whites
• Instead of Granulated white sugar: Cane sugar
• Instead of Unsalted butter (for the craquelin): Margarine
• Instead of Brown sugar: Turbinado sugar
• Instead of All‑purpose flour: Whole wheat flour
• Instead of Unsweetened cocoa powder: Dutch‑process cocoa
• Instead of Powdered sugar: Very fine powdered sugar

Equipment Needed

• Bain‑marie (water bath)
• Silicone spatula
• Electric whisk
• Mixing bowl (2)
• 20 cm x 20 cm pastry ring
• Baking sheet
• Parchment paper
• Oven
• Metal cooling rack
• Rolling pin
• Refrigerator
• Fine knife

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use high‑quality chocolate (at least 70 % cocoa) for a rich flavor and smooth texture.
• For a more pronounced chestnut flavor, add a teaspoon of vanilla extract to the chestnut cream.
• Lightly dust the fondant with cocoa powder before placing the craquelin for visual contrast.

Troubleshooting

Storage

Refrigerator: Store the fondant in an airtight container 2 to 3 days.

Freezer: The fondant freezes well up to 1 month; wrap tightly in plastic film then aluminum foil.

Room temperature: At room temperature, consume within 24 hours to prevent the craquelin from softening.

Make-Ahead Tips

• The craquelin can be prepared 1 day ahead and kept in the refrigerator before baking.
• The fondant can be baked ahead, then gently reheated in the oven at 150 °C for 10 minutes before serving.