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White Chocolate Fondant, Exotic Chocolate Coulis

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White Chocolate Fondant, Exotic Chocolate Coulis

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Ingredients

The fondant:
140 g white chocolate
125 g melted butter
80 g Sugar
210 g Eggs
55 g Flour
30 g starch
The exotic chocolate coulis:
100 g passion fruit puree
25 g Sugar
45 g dark chocolate
45 g milk chocolate
  • Medium

Ingredients

  • The fondant:

  • The exotic chocolate coulis:

Directions

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This very popular recipe, a dark chocolate fondant with its famous flowing heart invented by Michel Bras, can also be prepared with white chocolate… create a surprise and serve it with an original and very easy to make coulis!

How to Make the Fondant:

  1. Break the chocolate into pieces, dice the butter and put the chocolate and butter in a saucepan; place it in a larger saucepan with a water base and put it on the heat.
  2. In a bowl, whisk the eggs with the sugar, then pour this mixture into the melted chocolate and butter.
  3. Stir in the flour and starch, mix well, then fill small pastry circles previously lined with baking paper.
  4. Measure about 70 g of dough per circle, place them in the freezer for 4 h. You can also use small silicone muffin tins.
  5. Preheat the oven to 180 °c.
  6. Place the frozen muffins in the oven for 6 to 7 minutes.
  7. Remove the marrow from the oven at the end of baking, and simply remove the circles to de-mould them.

How to Make the Coulis:

  1. Boil the passion fruit purée with the sugar, then pour over the chocolate (dark and milk) previously broken into small pieces.
  2. Mix to obtain a nice homogeneous coulis. Set aside at room temperature.

Presentation

Serve the soft fruit on plates and pour a slightly warm passion fruit coulis over it.

White Chocolate Fondant, Exotic Chocolate Coulis
White Chocolate Fondant, Exotic Chocolate Coulis                                                                                          Photo credit: Mickael Roulier

 

Anne Sophie

Anne-Sophie Pic is a famous French Chef known for gaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to win three Michelin stars, and was named the Best Female Chef by The World’s 50 Best Restaurants in 2011.

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