White fondan

4 servings
40 min

Fondant is one of the representatives of French cuisine, rich in real masterpieces of culinary art. This dessert is popular in France and around the world, and it is made most often from black chocolate, less often from white. Fondan is a cross between muffins and a sticky chocolate cream, and its consistency depends on the duration of baking. A feature of this treat is the liquid chocolate middle. First, you need to prepare a base for a white fondan. To do this, in a water bath, stirring constantly, melt the chocolate with butter. First break the chocolate into pieces, and cut the butter into small cubes. In a separate container, stir the eggs with the sugar and vanilla until smooth. But do not bring the mass to the state of a white emulsion with foam! Add the egg mixture to the chocolate mixture, mix, add the sifted flour and starch, mix well again until smooth. Next, you can start baking, for which apply butter to the baking tins and fill two-thirds with dough. For cooking, it is best to use ceramic molds - they ensure uniform baking of fondan at the edges and retain tender gravitas inside the dessert. Bake the white fondan in the oven preheated to 200 degrees for 7-10 minutes. You need to calculate the cooking time of this dessert yourself, as it depends on many factors. The first time you prepare a fondan, you can navigate this issue. The signal of readiness for you will be the baking of the top of the dessert and its ruddy color. Serve the white fondan hot, allowing the treat to stand in them for 2-3 minutes, with coffee or tea, before extracting from the moulds. Sprinkle the treat with icing sugar or cocoa powder, also fondan is perfect with fresh berries and fruit. Sweet tea party!