Pistachio Fondant
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A delightful dessert that stands as a grand rival to the classic chocolate fondant, featuring a heart of pistachio butter for a unique taste.
00:12:00 total
Serves 8
medium
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Ingredients
- pistachio butter - 150g (homemade or store-bought)
- eggs - 4
- egg yolk - 1
- flour - 60g (T45 or T55)
- white chocolate - 80g
- unsalted butter - 150g
- caster sugar - 100g
- salt - 1 pinch
- liquid vanilla extract - 1/4 teaspoon
- icing sugar - to taste (optional for serving)
- raspberries - to taste (optional for serving)
Instructions
- Prepare Pistachio Butter: Roast 400g of shelled and unsalted pistachios in a pan or oven at 160°C for 10 minutes. Blend until shiny and smooth.
- Melt Butter and Chocolate: Melt 150g of butter and 80g of white chocolate in a bain-marie.
- Whisk Eggs and Sugar: Whisk 4 eggs and an egg yolk with 100g of caster sugar until frothy.
- Combine Ingredients: Incorporate the melted butter and chocolate into the egg mixture. Add vanilla extract, then sifted flour, and finally 150g of pistachio butter.
- Preheat Oven and Prepare Molds: Preheat oven to 190°C. Butter and flour your molds.
- Bake: Fill molds 3/4 full and bake for 8-12 minutes, depending on desired firmness.
- Serve: Let cool for 3 minutes before unmolding. Serve with optional raspberries and icing sugar.
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