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Member recipe

Fondant sabayon praline

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Servings

Serves 1 - 8 Batches

Melt in the mouth fondant with rich sabayon and crunchy praline

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Ingredients

  • Fondant.
  • 250g dark chocolate, broken into pieces (at least 70%)
  • 250g Butter (diced)
  • 300g Caster sugar
  • 6 eggs
  • 70g Plain Flour
  • Soft butter and coco powder
  • Sabayon.
  • 3 egg yolks
  • 50g pistachio paste
  • 100ml water
  • 100g sugar
  • 75ml cream
  • Chopped pistachio or almonds to finish (optional)
  • Praline.
  • 200g Caster sugar
  • 100ml water
  • 100g Chopped pistachios
  • Extra water

Method

    1. Fondant. Whisk eggs and sugar, melt chocolate and butter in bain marie with a tiny pinch of salt. Whisk eggs and sugar until pale and fluffy, in machine or by hand fold flour into eggs, once chocolate has melted, fold a small amount into eggs to temp it, then fold in 1/3 at a time. Grease molds by brushing upwards with butter then place coco powder on bottom and sides and turn in your hand letting it cover the whole of the mold, then tip out any excess. Divide evenly into molds then place in fridge while you make praline and sabayon. Preheat oven to 180c
    2. For Sabayon. Put pistachio paste in water (only if grainy) then pass through shinwa. If you have a smooth paste only use 60ml of water. Whisk eggs and sugar in bain marie for 1 minute add pistachio paste and water whisk on a medium/low heat, until it is very thick but still smooth, this may take 15 minutes or so, but you must constantly whisk. You may have numb arm afterwards as I did when I made it many times. once it is at sabayon stage remove from heat put into new bowl, whip cream until soft peaks then fold into sabayon in 1/3 batches followed by pistachios or almonds if you want to, I prefer to have it smooth but it is up too you, place in piping bag or bowl and place in fridge to thicken more.
    3. To make the praline place sugar into a heavy bottom pan followed by water, try not to move it around too much otherwise it will crystalise, place on a low heat to start letting the sugar and water come together, in the mean time either use a patisserie mat or baking paper, lay on flat tray ready, chop almonds. when sugar and water have come together put on high heat Brushing the sides with a pastry brush and water if it starts to crystalise. once it has reached a caramel consistency, remove from heat and pistachios quick then lay on your mat evenly spread, you must do this quickly otherwise the caramel will set in the pan and I would feel sorry for the person who has to wash up.
    4. Finally take fondants from fridge they should be set by now and place in oven, I like to place on top shelf as I like them to souffle a little, but it has the risk of overcooking the outside and being too undercooked in the middle, therefore the middle shelf is fine, back for around 10-15 minutes. The should be crisp and cooked yet still gooey in the middle,to remove get a small straight knife and run it around the outside of the fondant, then place a plate on fondant and flip, if they do not come out give a little tap on the bottom, dust with coco powder and serve fondant on top of sabayon and praline scattered around the plate.
    5. Bon appetit

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