THE EASTER CHOCOLATE FONDANT OF THE DOMAINE DES ETANGS, BY PASTRY CHEF THOMAS PHILIPPE - Dragonfly

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THE EASTER CHOCOLATE FONDANT OF THE DOMAINE DES ETANGS, BY PASTRY CHEF THOMAS PHILIPPE

The pastry chef of the Domaine des Etangs shares his recipe of chocolate fondant with custard for your Easter dessert.

A dessert for gourmets and cocoa lovers, ideal to end a meal in style.

The fondant
You will need:
– 300 g dark chocolate
– 300 g butter
– 300 g eggs
– 150 g sugar
– 90 g flour

Melt the chocolate and butter in a heatproof bowl over a pot of simmering water. Using a hand mixer, whisk the eggs and sugar until fluffy. Then, in three stages, add the fluffy mixture to the melted chocolate and butter. Once everything is combined, add the flour.

Blend well and pour the mixture into aluminium 9 cm diameter baking trays, which you will have greased and floured beforehand.

Place the trays in a fridge for at least 2 hours. Preheat your oven to 180°c and bake the cakes for 10 to 11 minutes.

Custard
You will need:
– 500 g milk
– ½ vanilla pod
– 80 g egg yolk
– 50 g sugar

In a bowl, whisk the egg yolk with the sugar. Boil the milk with the split and seeded vanilla pod, then pour it over the egg and sugar mixture.

Mix and return to the pan to cook the custard over low heat. It should not boil during the process.

Finally, cool the custard as quickly as possible while stirring.

The gourmet touch
After unmoulding your cake, serve it with the custard and enjoy this delicious dessert without further ado!

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