• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Lowblow

Chocolate Fondant

34 posts in this topic

Very Sorry, just realised this should be in the Pastry section, please forgive me

I was looking through all my recipe card's and disks yesterday and I have lost my Chocolat Fondant recipe. If any of you have a good recipe for these could you let me have it please. I would also love to hear anybodys thoughts or ideas on these sexy little things oooohhh I like them sooooo very much.

PS Im on about the things that look like little chocolate sponge cakes that have a soft saucy centre hmmm yum.

Yours Lowblow


Edited by Lowblow (log)

Share this post


Link to post
Share on other sites

Here are a couple of recipes. Let us know if you try either of them.

Chocolate Fondant

Gianduja Chocolate Fondant


"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Share this post


Link to post
Share on other sites

If you like, I can give you the recipe for the fondants I make in the pastry kitchen at work; it's a pretty foolproof recipe, and gives excellent results.


Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

Share this post


Link to post
Share on other sites

How do you make these for service if you don't have the time to bake them to order?

Share this post


Link to post
Share on other sites
How do you make these for service if you don't have the time to bake them to order?

You can't really! Should be able to bake them to order make them small and they only take about 10 mins. Make sure you butter and flour the moulds well though or use non-stick.

Share this post


Link to post
Share on other sites

I use Heston Blumenthal's recipe: http://www.ukgourmet.com/chocfondant.html

It differs form the normal by using only egg white, not yolk, which gives a cleaner, deeper flavour.

Very versatile; can double for molten chocolate cake, and if you whip the white can also be used mousse, flourless sponge, roulade etc.

Share this post


Link to post
Share on other sites
I use Heston Blumenthal's recipe: http://www.ukgourmet.com/chocfondant.html

It differs form the normal by using only egg white, not yolk, which gives a cleaner, deeper flavour.

Very versatile; can double for molten chocolate cake, and if you whip the white can also be used mousse, flourless sponge, roulade etc.

I checked out the Heston Blumenthal's fondant recipe, which is part of a larger dessert.

What on earth is sweetcorn powder, any easy-to-find substitutes one can use instead?

Share this post


Link to post
Share on other sites

For what it's worth...

520g couverture

520g butter

12 eggs

4 yolks

360g sugar

15g baking powder

320g soft flour

Butter some 200ml foil pudding moulds and dust with cocoa.

Melt butter with chocolate over a bain-marie.

Whisk eggs with sugar to ribbon stage.

Sift baking powder and flour together.

Combine egg mix and chocolate mix, fold flour/bp through.

Pipe into moulds - three-quaters filling them - and refrigerate.

180C oven, 9 minutes, rest for 2 minutes in moulds and turn out.

Makes around 18.


Edited by culinary bear (log)

Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

Share this post


Link to post
Share on other sites

Thanks for the recipe, Allan.


"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Share this post


Link to post
Share on other sites
I use Heston Blumenthal's recipe: http://www.ukgourmet.com/chocfondant.html

It differs form the normal by using only egg white, not yolk, which gives a cleaner, deeper flavour.

Very versatile; can double for molten chocolate cake, and if you whip the white can also be used mousse, flourless sponge, roulade etc.

How long do you whip everything for, the recipe just says 'thoroughly'?

How long can you store them in the fridge before baking?

Thanks

Share this post


Link to post
Share on other sites
For what it's worth...

520g couverture

520g butter

12 eggs

4 yolks

360g sugar

15g baking powder

320g soft flour

Butter some 200ml ...

Makes around 18.

Thank you for posting this, culinary bear.

I have been making moelleux for years, but I have had trouble finding a recipe that serves more than 8 - and it doesn't double or triple well. I am going to use these measurements for an upcoming dinner party - would the 18 servings be of 200ml each?

If that is the case then I could perhaps stretch the recipe to serve my 26 dinner guests, as I plan to add strawberry sorbet on the side (in this hot country it will become a coulis in the bat of an eye!) , and anise tuiles.

Share this post


Link to post
Share on other sites

approximately, yes... and as they're so rich, you could probably underfill by quite a bit and still have a satisfying portion...


Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

Share this post


Link to post
Share on other sites

How on earth do yo make this stuff workable???

I need to make drapes with it and I have no idea how to get it from totally disagreeable to workable.

Any hints tips suggestions really truely hugely appreciated !!!!!!!!!

THANKS!!!!

Oh ya I used the Cake Bible recipe...........hmmmmmmmmmmm


Edited by TraciiTVCL (log)

Share this post


Link to post
Share on other sites

Define totally disagreeable.

If it's dry add some shortening.

If it's hard to knead, microzap it in 5 second increments. Watch it though, don't nuke it.

Share this post


Link to post
Share on other sites

I might define it as dry not crumbly, definitely not like regular fondant.

I added shortening, did nothing.

What does zapping it do?


Edited by TraciiTVCL (log)

Share this post


Link to post
Share on other sites

Warms it up so it's pliable. Like loosens it up. Try a tid tad.

I mean just a bit of the fondant, not all of it, to see if it helps.


Edited by K8memphis (log)

Share this post


Link to post
Share on other sites

........going to try...........

Share this post


Link to post
Share on other sites

I mean it might need more shortening too. Umm, I guess my kid has my Berenbaum book. Was gonna check your formula...

Share this post


Link to post
Share on other sites

ok the tiny piece is a little more workable. I added MUCH shortening.

Dang this is not going to be fun making drapes and dressmakers bows!!!!!!!!!!!

THANKS

Share this post


Link to post
Share on other sites

Well didja zap it at all???

Shortening might make it too soft.

The microzapping is nice because it gives you momentary pliability. Then when it goes back to room temp it gets firmer.

Drapes are easier to do out of a combination of gum paste plus fondant. Umm, if it was moi, I add cornstarch to fondant to get dress bows.

Hope all goes well, Cake-buddy!

Share this post


Link to post
Share on other sites

I am going to zap and work small pieces at a time. Afraid of the big stuff, LOL.

And did I mantion the cake is just buttercream.........HA HA HA HA HA HA HA

I'm just going to add a small amount of gumtrag to what I will be making into the bows.

Share this post


Link to post
Share on other sites

Cool. Sounds like you have it under control.

I'm shuffling off to bed...Hope all goes well.

Share this post


Link to post
Share on other sites

Under control.............HA HA HA HA HA HA HA :wacko:

Share this post


Link to post
Share on other sites

i use the chocolate fondant from the Cake Bible as well and i've never had issues with it. did you let it rest overnight to allow the moisture to distribute?

i usually zap the whole thing in the microwave, as K8 mentioned above, then plop it in a shortening-greased bowl and knead until smooth. if it's sticky, i just add a touch more shortening. makes it very pliable and easy to work with.

Share this post


Link to post
Share on other sites

I had never made fondant. Then I made 2 batches....

They both tasted great, but the cracking, man.

I have looked thru internet over and over. I own the Rose Cake Bible and the second one is from her recipe. I will list the ingredients below

1 T gelatin

1/3 c water

2/3 c corn syrup

1 T glycerine

1/4 c shortening

1 t vanilla

1 lb 9 oz powdered sugar

7 oz cocoa

I will not list the method since if you are helping me you would know...I think the problem with this recipe is too much cocoa. 7 oz was an enormous amount (more than 2 cups). So the fondant would try to crack no matter how much I kneaded and tried to rub in extra shortening/glycerine.

The first recipe I made was a simple white fondant with 2 oz melted chocolate mixed in. Even this did not crack as badly as Rose's recipe. Everyone sings praise of her recipe but I have found many recipes in her book to have a problem.

Can anyone help?


"Mom, why can't you cook like the iron chef?"

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By steveM
      I just started a new Craft Chocolate Company and am looking for a source for powdered whole milk on a small scale (3-5kg).  Any suggestions?
       
      Steve
    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By pastrygirl
      Some chocolate makers have incredibly intricate chocolate molds that boggle my mind.  How do they clean them?  Or do they not clean/polish them?  Or have an army of interns?  Or just do it perfectly every time and polishing molds is for suckers anyway?
       
       
      They are beautiful, but seem so very impractical.  What am I missing?
       
       
      The Soma is not bad, mostly thin lines, but the Askinosie ...
       
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


  • Recently Browsing   0 members

    No registered users viewing this page.