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Chocolate Fondant with Chestnut Cream and Craquelin
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.
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Cost Breakdown
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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