Hello my friends!!
You are going to love the recipe I’m about to share…
Round of applause for my chocolate fondant with pear and chantilly!
I made this recipe based on the banana brownie that is already on the blog. I made a few adjustments as always and present now the chocolate fondant with pear and chantilly (and mascarpone!!).
A true delight, super easy to make. The hardest part of the recipe is piping the chantilly, that’s all.
Then it’s just joy and yummyness. 😉
I make this dessert 3 different ways, depending on the mood of the day!
Either as a fondant to share, and I use several pastry rings to change the shape
Or as a bouchée version for a buffet for example (in this case, I use a cutter to make my shapes in the fondant)
Or finally in little jars.
Each time it’s a success!
A baking mat or baking paper,
A sharp knife to cut the pear,
A frying pan,
A piping bag and a star nozzle or round one, it’s up to you,
And a pastry ring, a 22 cm x 22 cm square or a 24 cm diameter round one.
This is it! I think you are ready to start baking!
The recipe, Chef!
Chocolate fondant with Pear and Chantilly
- 1 large pear (or 2 small ones)
- 2 large eggs (for the fondant)
- 40 g sugar (for the fondant)
- 75 g brown sugar (for the fondant)
- 1 tablespoon unsweetned cocoa (for the fondant)
- 60 g chocolate (for the fondant)
- 110 g butter (for the fondant)
- 30 g flour (for the fondant)
- 60 g sugar (for the roasted pear)
- 15 g butter (for the roasted pear)
- 170 g liquid cream (30% fat) (for the chantilly)
- 80 g mascarpone (for the chantilly)
- 1 tablespoon icing sugar (for the chantilly)
Pre-heat your oven at 180 degrees.
Whisk the two egg whites with one tablespoon of sugar taken from the 40 g.
Melt the butter and chocolate with a double boiler.
Whisk the egg yolks with the rest of the 40 g of sugar and the brown sugar for a few minutes.
Add the melted butter and chocolate. Mix.
Add the flour and cocoa.
Add the whipped egg whites in 3 times.
Spread on your baking mat in your pastry ring (square or round for instance) with a 2 cm thickness. Cook 20-22 minutes.
Set aside on a grid or directly on your serving plate.
Peel and cut the pear in cubes.
Melt the butter in a frying pan and add the sugar.
When the sugar has melted, add the pear cubes and cook them on each side until golden.
Place the roasted pear cubes on the biscuit.
Whisk the cream into chantilly. Add the icing sugar and mascarpone when the chantilly starts to be firm.
Pipe it on the fondant (the pear should be cold).
Set aside in your fridge until you eat it.
You can add grated chocolate on top!