Easy Chocolate Fondant Recipe
Quick and easy chocolate fondant recipe. This classic chocolate fondant requires only 5 ingredients that you probably have in your panty. Fondant au chocolat is a famous French dessert that is known all around the world.
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Makes 3 servings
Ingredients:
100g Dark chocolate
5 tablespoons (75g) Butter
2 Eggs
3½ tablespoons (43g) Sugar
1/4 cup (32g) All-purpose flour
Pinch Salt
Powdered sugar
Directions:
1. Preheat oven to 350F (180C). Butter three 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.
2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.
3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick.
4. Slowly pour melted chocolate into the egg mixture.
5. Sift in flout and whisk just until incorporated.
6. Pour into prepared molds. Fill about 80%.
7. Bake for 10-11 minutes.
8. You can eat it straight from the mold or invert onto a plate, dust with powdered sugar and serve.
How to Make Fondant | Fondant Recipe | Allrecipes.com
Get the recipe for Rolled Fondant at
Watch how to make fondant from scratch. Fondant creates a flat, polished frosting layer on your favorite cake, and gives you a great surface to add embellishments.
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Homemade fondant recipe without geletin,agar agar,corn syrup,marshmallow | FONDANT in 3 ingredients
#fondant #Homemadefondant #howtomakefondant #cakedecoration #fondantcake #fondantrecipe
In this video you can learn about making fondant from home using simple ingredients.
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OTG
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FRENCHY COOKS: CHOCOLATE FONDANT
Welcome back my Franchizz!
Today we are doing one of my favourite recipe, the chocolate fondant. A simplified version of the chocolate coulant created by Michelin star chef Michel Bras (which happened to by one of my mentor) in the 80’s.
It only requires 5 ingredients and is fairly simple to do. You should technically freeze them first but if you follow along in 30 min you can have this dessert done from start to finish.
Alright, enough chatting. Let’s start cooking, shall we?
If you enjoyed this video, please like, comment and subscribe. I will see you on the next episode.
FULL RECIPE:
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EQUIPMENT USED:
Bowls:
Rubber spatula:
Pot:
Long twizzer:
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Silpat:
Pastry tray:
Whisk:
Ring moulds:
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#chocolatefondant #chocolate #chefromainavril
Disclaimer: These are affiliates links. If used, I will make a small commission on the purchase. These commissions will help me make these videos.
My Favourite Way To Cook Potatoes! | Easy Fondant Potatoes Recipe
They really are eyeball-rollingly delicious! Fondant potatoes are something really special, with a fluffy, soft interior, crisp top and a crunchy, slightly chewy base that's packed with flavour from the stock, butter and garlic.
Perfect for that extra special date-night dinner, a family Sunday roast or as a dish that everyone will be fighting over on the Christmas dinner table.
And you know what? I think they're actually simpler to make than regular roasties.
Free printable Fondant Potato recipe is available on our site:
Oven Temp: Preheat the oven to 200C/400F (fan)
Ingredients:
4 large, long potatoes or 8 medium-sized potatoes - , peeled (about 800g/1.75lbs - 900g/2lbs)
2 tbsp vegetable oil
3 tbsp unsalted butter
2 cloves garlic - peeled and sliced in half
2 sprigs of fresh thyme
240 ml (1 cup) hot chicken stock - , use strong stock if you can - I use 2 chicken oxo cubes with 240ml/1cup water.
½ tsp salt
¼ tsp freshly ground black pepper
To Serve:
sprigs of fresh thyme
Maldon salt
Process:
1. Preheat the oven to 200C/400F (fan)
2. Peel the potatoes and slice the ends off, so they’re flat. You want a decent amount of surface area for the flat bits, so be sure to slice off a good amount, so the potatoes are the same width all the way along (not tapering at the ends).
3. Cut the potatoes into 2” tall cylinders (you should get 2 cylinders out of a large, long potato and 1 out of a smaller potato).
4. Heat the oil on the hob (cooker-top) in an oven-proof frying pan on a high heat until hot. Place the potatoes in the pan, flat side down and cook for 5-6 minutes, until golden brown. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.
5. Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown.
6. Add the butter, garlic and thyme and let the butter melt in the pan.
7. Stir the garlic and thyme with the butter to infuse the flavours for a minute, then baste the potatoes with the butter.
8. Remove the garlic (or it will may burn) and pour the chicken stock around the potatoes. Pour it in slowly and carefully as it will bubble and may splash.
9. Sprinkle the potatoes with the salt and pepper and place in the oven to cook for 35 minutes.
Check the potatoes are tender (insert a sharp knife into one of the potatoes – it should slide in easily). If they’re not yet tender, place back in the oven for a further 5-10 minutes. Top up with a splash of hot stock if the pan starts to look too dry. There should only be a tiny amount of stock left at the end of cooking – giving the base of the potatoes a slight stickiness.
10. Once tender, serve topped with sprigs of fresh thyme and a sprinkling of Maldon salt..
Extra Tips:
Type of potatoes to use:
I use Maris Pipers - which are a floury potato. This ensures the potatoes have a lovely fluffy interior that absorb lots of flavour. King Edward, Rooster and Russet also work great.
Can I make them ahead?
You can partly make them ahead. Fry the potatoes on both sides, add the butter, garlic and thyme and baste them, then cool, cover and refrigerate for up to a day. On the day, remove from the fridge, remove the garlic, add the stock, salt and pepper and roast in the oven as per the recipe.
#CookingShow #Potatoes #Recipe
How to make the best fondant recipe ever!
Hey guys! I'm starting a new series all on fondant! Let's start this off by showing you how I make my famous LMF fondant, why it tastes amazing and why you should give it a try if you've been struggling with fondant!
RECIPE ON BLOG ►
Marshmallow Fondant Recipe (LMF) ►
2 lbs/907 g powdered sugar sifted (also called icing sugar, confectionary sugar)
1 lb/454 g marshmallows WinCo, Hy-Top, Aldi, and Campfire brands work best
1.25 lbs/567 g Wilton fondant Satin Ice fondant will also work
2 tbsp warm water For dark colors, use 1 tbsp warm water and 1 tbsp food color gel
1/2 cup/113 g vegetable shortening Also called white vegetable fat, trex, copha
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