Chocolate Moelleux
Preparation
Fondant :
- Preheat the oven to 190°C.
- Melt the chocolate and butter at 45°C. At the same time, beat the whole eggs with the sugar (be careful not to overbeat).
- Fold the chocolate and butter at 45°C into the frothy eggs at medium speed, followed by the sifted flour.
- Line the circles with baking paper.
- Spoon out 40 g of pastry, place a piece of chocolate on top and add another 20 g of pastry.
- Bake at 190°C for 20 min.
Crème anglaise :
- Heat the milk with the vanilla pod, split in half, until it boils.
- Mix the eggs and sugar to form a ribbon.
- Dissolve one to 2 tablespoons of boiling milk in the ribbon and stir. Add the rest of the milk and stir into the ribbon.
- Transfer the mixture to the pan and heat over a very low heat, stirring constantly (this can also be done in a bain-marie) until the mixture thickens.
- Remove and serve hot or cold.
- Preheat the oven to 190°C.
- Melt the chocolate and butter at 45°C. At the same time, beat the whole eggs with the sugar (be careful not to overbeat).
- Fold the chocolate and butter at 45°C into the frothy eggs at medium speed, followed by the sifted flour.
- Line the circles with baking paper.
- Spoon out 40 g of pastry, place a piece of chocolate on top and add another 20 g of pastry.
- Bake at 190°C for 20 min.
Crème anglaise :
- Heat the milk with the vanilla pod, split in half, until it boils.
- Mix the eggs and sugar to form a ribbon.
- Dissolve one to 2 tablespoons of boiling milk in the ribbon and stir. Add the rest of the milk and stir into the ribbon.
- Transfer the mixture to the pan and heat over a very low heat, stirring constantly (this can also be done in a bain-marie) until the mixture thickens.
- Remove and serve hot or cold.