Hello again! Fondants are one of my favourite desserts, they're so easy to do, you can freeze them ahead of time, and they're just the right amount to not be sickly.
http://instagram.com/p/ijuc... INGREDIENTS & TIPS BELOW
Sound by Sam Butterworth | www.youtube.com/samwisebuttie
PEANUT BUTTER & CHOCOLATE FONDANTS
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Makes 4 large fondants
TIPS
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The trick to these is the cooking, in the video mine weren't as runny as I normally do them (didn't want them to collapse for the film!)
Here's one that's the perfect texture: http://instagram.com/p/ijuc...
In thick ceramic ramekins, the suggested 15 mins is long enough as they take longer to cook. But for thin metal moulds, you'll only need 10 minutes. It also really depends on the size of moulds you're using. For very small moulds, about 8/9 minutes will be long enough. Once again, they're firmer in the video, but should usually be very runny when cut open.
Don't let them cool for a long time, just a few minutes so that they hold up by themselves when turned out.
To turn them out, turn them upside down and give a few firm bangs on the table and let them sit for about 10 seconds, then remove the mould.
Do a dummy batch if you have the time and experiment as it's all down to your oven =]
INGREDIENTS
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4 Ramekins | Dariole Moulds | Pudding Tins (The one I use are the mini pudding tins by Silverwood)
Peanut Butter (I use an organic smooth peanut butter, but it isn't very runny when heated like American peanut butters which give a better texture when baked)
180g Dark Chocolate | 1 & 1/4 cups
100g Unsalted Butter | 1/2 cup
135g Caster Sugar | 3/4 cup
2 Egg Yolks
2 Whole Eggs
35g Plain Flour | 2.5 tablespoons
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