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Chocolate fondant with praline emulsion and an almond tuile Recipe

Ingredients for people

    For the emulsion
  • Double cream : 400 ml
  • Praline paste : 40 g

  • For the cake(s)
  • Dark chocolate : 110 g
  • Unsalted butter : 115 g
  • Whole egg(s) : 2 whole
  • Caster sugar : 80 g
  • Plain flour : 60 g

  • For the tuiles
  • Icing sugar : 140 g
  • Plain flour : 35 g
  • Orange juice : 50 ml
  • Finely chopped almonds : 50 g
  • Unsalted butter : 35 g
  • 1To make the emulsion

    Place the cream in a saucepan and add the hazelnut praline. Bring to the boil then pass through a fine sieve and pour into a siphon. Attach the gas canister to the siphon and reserve in the fridge.

  • 2To make the tuiles

    Preheat the oven to 200°C.

    Place all the tuile ingredients in a bowl and mix together gently - try to avoid incorporating air in the mixture.

    Spoon the mixture on to a baking sheet, leaving a good amount of space in between each individual spoonful. Transfer to the oven and cook for 3 minutes, making sure that the tuiles do not burn.

    Remove from the oven and allow to rest for a couple of minutes and then cut in to shapes.

  • 3For the cakes

    Preheat the oven to 200°C.

    Beat the eggs with the sugar until you have a thick mousse-like mixture. Place the chocolate and the butter in a heatproof bowl and melt over a pan of simmering water.
    Slowly mix the flour in to the whisked egg and then incorporate the chocolate. Pour the mixture into individual moulds (lined with baking parchment) until they are 3/4 full. Place in the oven and cook for 7 minutes. Allow to cool and then remove from the moulds.

    Serve the chocolate fondants with the crisp tuiles and a little of the praline emulsion.

Chef's tip

«Try making your tuiles with different nuts to vary the flavours - pine nuts and pistachios both work well.»

A melt in the mouth chocolate fondant served with praline emulsion and an almond tuile.

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  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h